Maple Syrup, Pecan and Coffee Financier

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recipe by Abdel Karim Patissier http://bit.ly/abdelkarim-patissier

  • Time icon
    Total Time
    8hrs 50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    1276

User generated recipes have not been re-tested by Kenwood.

recipe updated Jan 29, 2024

Ingredients

  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    8 g
  • Pecans icon
    Pecans
    100 g
  • White chocolate icon
    White chocolate
    50 g
  • Maple syrup icon
    Maple syrup
    195 g
  • Whipping cream icon
    Whipping cream
    1 kg
  • Milk chocolate icon
    Milk chocolate
    50 g
  • Instant coffee icon
    Instant coffee
    10 g
  • Butter icon
    Butter
    100 g
  • Icing sugar icon
    Icing sugar
    80 g
  • Ground almonds icon
    Ground almonds
    40 g
  • Cornflour icon
    Cornflour
    30 g
  • Ground pecans icon
    Ground pecans
    40 g
  • Egg white icon
    Egg white
    100 g
  • Vegetable oil icon
    Vegetable oil
    100 g
  • Chocolate icon
    Chocolate
    350 g
  • Pecans icon
    Pecans
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Kmix
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Saucepan
  • kCook icon Piping bag
  • kCook icon Piping bag
  • kCook icon Large mixing bowl
  • kCook icon Kmix bowl
  • kCook icon Round pan - 23cm (9")

Step preview

  1. Making the white chocolate ganache:
  2. Add the ingredients into a large bowl
  3. Add the ingredients into a saucepan
  4. Heat until warm – medium-high heat
  5. Pour the warmed cream over the chocolate
  6. Mix with a spatula until combined and then blend with a hand blender
  7. Chill in the fridge and continue
  8. Making the coffee ganache:
  9. Add the ingredients into a large bowl
  10. Add the ingredients into a saucepan
  11. Heat until warm – medium-high heat
  12. Pour the warmed cream over the chocolate
  13. Mix with a spatula until combined and then blend with a hand blender
  14. Chill in the fridge and leave both ganache’s overnight
  15. Making the financier:
  16. Pre-heat an oven 160°C
  17. Add ingredients into a saucepan
  18. Heat until browned – medium-high heat
  19. Remove from the heat and set aside
  20. Attach the kBeater
  21. Add the ingredients into the appliance bowl
  22. Mix with splashguard fitted – 30 sec, speed 2
  23. Then add the cooled, browned butter
  24. Mix – 1 min, speed 3
  25. Then add the ingredients
  26. Mix until well combined – 1 min, speed 3
  27. Pour the mixture into a round pan
  28. Top with nuts
  29. Bake – 20-25 min, 160°C
  30. Remove from the oven and let cool
  31. Clean the appliance bowl and fit the Whisk Tool
  32. Retrieve the white chocolate ganache and place in the appliance bowl
  33. Whisk – 1 min, speed 5
  34. Transfer to a piping bag, fitted with the tip of your choice, and set aside
  35. Clean the appliance bowl and fit the Whisk Tool
  36. Retrieve the coffee ganache and place in the appliance bowl
  37. Whisk – 1 min, speed 5
  38. Transfer to a piping bag, fitted with the tip of your choice, and set aside
  39. Making the rock icing:
  40. Add ingredients into a large bowl
  41. Mix until well combined
  42. Spread a layer on top of the cooled financier, leaving some for decoration later
  43. Chill in the fridge
  44. Assembly:
  45. Remove the iced financier from the fridge
  46. Generously pipe the 2 ganache’s onto the financier
  47. Decorate with the rest of the rock icing
  48. Serve
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