GLUTEN-FREE COFFEE

& PECAN CUPCAKES

for 9 cupcakes using paper liners
(bottom d=5 cm, top d=6.5 cm, h=4 cm, V=85 ml)
 Coffee & Pecan Cupcakes
for 9 cupcakes

GELATIN MASS

Ingredients Total weight: ~ 21 g 100%

• Powdered gelatin 200 Bloom 3g 14%

• Cold water 18 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

PECAN PRALINE

Ingredients Total weight: ~ 247 g 100%

• Roasted pecans 124 g 50%

• Sugar 82 g 33%
• Water 20 g 8%
• Glucose/corn syrup 20 g 8%
• Sea salt 1g <1%

1. Toast the pecan nuts in the oven, preheated to 170 °C / 338 °F,
for around 10 minutes until golden brown.

2. Pour the water into a saucepan, add sugar and glucose syrup.
Bring the caramel to 195 °C / 383 °F so that it acquires a deep
colour and the steam appears.

3. Pour the caramel on the silicone mat to cool it down quickly.

Sprinkle the hot caramel with sea salt. Then let the caramel cool
down at room temperature.

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 Coffee & Pecan Cupcakes
for 9 cupcakes

PECAN PRALINE

4. Place the toasted nuts in a food processor and add the caramel,
broken into pieces. Process the nuts with caramel until a runny
paste is obtained.

5. Pour the finished praline in a bowl, cover it with cling film touching
the surface and then put it in the fridge overnight.

COFFEE FROSTING

Ingredients Total weight: ~ 468 g 100%

• Gelatin mass 16 g 3%
• Whipping cream 35% (1) 98 g 21%
• White chocolate 33% 82 g 18%
• Coarsely ground coffee 5g 1%
• Whipping cream 35% (2) 267 g 57%

1. Add the whipping cream (1) and gelatin mass into a saucepan.
Then bring this mixture to 80 °C / 175 °F.

2. Melt chocolate in the microwave and transfer it to a measuring cup.

3. Pour the hot cream mixture into the measuring cup and process it
with a hand blender until smooth.

4. Add the cold whipping cream (2) to the emulsion and mix it with
a spatula to combine.

5. Add coarsely ground coffee to the cream mixture and mix.

6. Transfer the mixture into a clean bowl, cover it with cling film
touching the surface and put it in the fridge for at least 6 hours.

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 Coffee & Pecan Cupcakes
for 9 cupcakes

CHOCOLATE CARAMEL CREAM

Ingredients Total weight: ~ 179 g 100%

• Glucose/corn syrup (1) 21 g 12%

• Sugar 18 g 10%
• Whipping cream 35% 50 g 28%
• Glucose/corn syrup (2) 10 g 6%
• Sea salt 0.5 g <1%
• Milk 3.2% (1) 17 g 10%
• Dark chocolate 80% 17 g 10%
• Butter 82% 15 g 8%
• Milk 3.2% (2) 30 g 17%

1. Bring the whipping cream, glucose syrup (2), sea salt and milk
(1) to boiling point. This can be done either in a saucepan or in
a microwave.

2. Meanwhile, add the glucose syrup (1) and sugar to a saucepan

and cook to 180 °C / 356 °F or until the caramel is amber in color.

3. Once the caramel is ready, remove it from the heat and slowly pour
the hot cream mixture (about 60 °C / 140 °F) into it, mixing with
a spatula to prevent the caramelized sugar from clumping.

4. Return the saucepan to the heat and cook the caramel to 105 °C /
221 °F. Check the temperature with a probe thermometer, making
sure not to touch the bottom of the saucepan with it, otherwise the
reading won’t be accurate.

5. Let the caramel cool down to 70 °C / 158 °F. Then mix in the
chocolate and the butter with a spatula. Process everything with
a hand blender for 1 minute until smooth and shiny.

6. Lastly, add the cold milk (2) and mix. Then, in a measuring cup,
process the mixture with a hand blender for about a minute.

7. Cover the caramel cream with cling film touching the surface and
put it in the fridge for 6 hours to stabilize.

TIP
• This cream can be stored in the fridge for 1 week in a sealed
container. Alternatively, you can freeze it and keep it for up to
1 month at –18 °C / 0.4 °F. When needed, put it in the fridge
overnight to defrost and then use as desired.

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 Coffee & Pecan Cupcakes
for 9 cupcakes

GLUTEN–FREE ALMOND SPONGE

Ingredients Total weight: ~ 485 g 100%

• Marzipan 60% 161 g 33%

• Whole eggs 106 g 22%
• Grapeseed oil 55 g 11%
• Potato starch 15 g 3%
• Rice flour 15 g 3%
• Egg whites 63 g 12%
• Sugar 17 g 4%
• Sea salt 0.5 g <1%
• Chopped roasted pecans 52 g 10%

1. Put the marzipan into a mixer bowl and start mixing it on medium
speed with a paddle attachment. Then gradually add the room
temperature whole eggs and mix until two ingredients become
homogeneous.

2. Switch to a whisk attachment and whip the mixture until it increases

in volume and becomes light.

3. Gradually pour in the grapeseed oil in a thin stream and whip until
smooth. Set the mixture aside.

4. Pour the egg whites into the mixer bowl, add sugar and whip the
meringue with a whisk attachment until fluffy but not too stiff.

5. Mix the potato starch with the rice flour and sea salt using a whisk,
and add to the marzipan mixture. Mix with the spatula.

6. Incorporate the meringue into the mixture in two steps, folding it in

gently with the spatula.

7. Add chopped roasted pecan nuts to the batter and mix gently with
the spatula.

8. Fill the piping bag with the batter and pipe 40–45 g of it into each
paper cup. Fill no more than ¾ of the paper cup.

9. Bake in the oven, preheated to 165 °C / 330 °F, for 15 minutes until
the cupcakes rise. When ready, a toothpick, inserted in the centre
of the cupcake, should come out clean and dry.

10. Transfer the cupcakes on a wire rack and leave them to cool down
at room temperature.

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 Coffee & Pecan Cupcakes
for 9 cupcakes

ASSEMBLING AND DECORATING THE CUPCAKES

Ingredients

• Baked chilled cupcakes

• Stabilized chocolate caramel cream
• Stabilized coffee frosting
• Pecan praline
• Roasted pecan nuts 9 pcs

1. Using a melon baller d=3 cm, make a cavity in the centre of each
pecan cupcake.

2. Transfer the pecan praline to a piping bag. Fill each cavity with it
(use about 10 g per cupcake) and place the cupcakes in the fridge.

3. Transfer the stabilized coffee frosting to a mixer bowl and whip it

to a creamy and pipeable texture. It should resemble soft-serve
ice-cream. Be careful not to overwhip the frosting, otherwise it will
become grainy and have an unpleasant greasy mouthfeel.

4. Transfer the whipped frosting to a piping bag fitted with a round tip
d=18 mm. Pipe the frosting on top of each cupcake. You will need
about 30–35 g of frosting per cupcake.

5. Warm up the melon baller with a torch and press it into the top
of coffee frosting. Twist gently and lift it up. It should leave a neat
crater in the frosting. Wait for a few minutes until the frosting sets.

6. Warm the chocolate caramel cream to 25–30 °C / 77–86 °F and

transfer it to a paper cornet. Fill each crater with it.

7. Place a roasted pecan on the top of each cupcake to decorate it.

8. Put the decorated cupcakes in the fridge for 30 minutes to

stabilize. The finished cupcakes can be stored in the fridge for
72 hours at 3–5 °C / 37–41 °F. Alternatively, you can freeze them
and store in a sealed container for up to 1 month at –18 °C / 0.4 °F.
Defrost in the fridge when needed.

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