Monday, November 5, 2012

Pumpkin, Brown Butter, Cinnamon

18.4 oz AP flour
2 oz sea salt
20 oz almonds
17.4 oz 10x sugar
1 lbs butter
4 vanilla beans
24 egg whites

Sift flour and salt together through a fine-mesh strainer into a small bowl set aside. In the bowl of a food processor fitted with a blade attachment, process the almonds until finely ground, about 1 minute. Add sugar and pulse until well combined. Transfer mixture to a large bowl set aside. Melt butter in a medium sauce pot over medium heat,  mixing occasionally until butter turns amber in color about 15 minutes. Add vanilla pods, and stir to break up any clumps of vanilla seeds. Place egg whites in a medium bowl and whisk until frothy. Fold egg whites into reserved almond mixture with a rubber spatula until just combined. Fold in reserved flour mixture until just combined. Remove vanilla pod from butter and discard. Gently stir butter into flour mixture, a little at a time, until butter is absorbed and just evenly combined. Cover batter with plastic wrap and refrigerate for 1 hour. Meanwhile, heat the oven to 400°F and arrange a rack in the middle. Bake financiers until just beginning to turn golden around the edges, about 8 to 10 minutes. Immediately unmold financiers and cool completely on a wire rack.

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