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Good to go
What better way to indulge my love for blondies and blueberry pie with a crumb topping than to mash up a Blueberry Crumble Blondie? The white chocolate blueberry buttercream adds a nod to the cake. Careful, this dessert may become your favorite dessert to make as it is mine.What better way to indulge my love for blondies and blueberry pie with a crumb topping than to mash up a Blueberry Crumble Blondie? The white chocolate blueberry buttercream adds a nod to the cake. Careful, this dessert may become your favorite dessert to make as it is mine.What better way to indulge my love for blondies and blueberry pie with a crumb topping than to mash up a Blueberry Crumb...
- Shelf life:
- 5 Days
- Conservation:
- Refrigerated
Containing: 4 Components
Almond Butter Blondie
Ingredients: Almond Butter Blondie
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12.2 ozbutter
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1.1 lbsugar
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6.0 ozeggs
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0.4 ozNielsen Massey Madagascar Bourbon Vanilla Extract
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1.0 lbAll purpose flour
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0.4 ozbaking powder
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0.4 ozKosher salt
Preparation: Almond Butter Blondie
- Grease one half-sheet tray and parchment paper then line the half-sheet tray with the parchment paper
- Thoroughly combine the butter and almond butter in the mixer using the paddle attachment
- Add the sugar to the combined butter and mix with a paddle attachment to cream the mixture until it is fully homogenized
- Gradually add the eggs and vanilla and mix until thoroughly combined
- Sift the dry ingredients together then gradually add them to the creamed mixture, and mix well after each addition
- Finish by folding in morsels
- Spread the blondie batter evenly on the sheet tray
- Bake at a temperature of 135°C (275°F) for approximately 25 to 30 minutes, or until a toothpick inserted in the middle come out clean.
View tools
- Parchment paper
- Offset spatula
- Sheet Tray
- Bowl (s)
- Paddle attachment*
- Stand Mixer
- Tamis
- Rubber Spatula
Blueberry Swiss Meringue Buttercream
Ingredients: Blueberry Swiss Meringue Buttercream
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8.3 ozegg whites
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12.0 ozsugar
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1.3 lbbutter
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0.1 ozNielsen Massey Madagascar Bourbon Vanilla Extract
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1.1 lbBoiron Blueberry Puree
Preparation: Blueberry Swiss Meringue Buttercream
- Reduce the Boiron Blueberry Puree by half
- Melt the white chocolate to 40°C then set it aside to allow it to slightly cool
- Combine the sugar and the egg whites in a stand mixer bowl, then place over a water bath and bring the temperature to 60°C while constantly stirring with a rubber spatula
- Using a whisk attachment whip the mixture at low speed until soft peaks form then increase the speed until stiff peaks are achieved
- Switch to a paddle attachment and slowly add in room temperature butter, mixing until fully emulsified
- Add the cooled blueberry reduction and the white chocolate then mix until fully emulsified
View tools
- Paddle attachment*
- Sauce pot
- Stand Mixer
- Rubber Spatula
- Whisk Attachment
- Probe Thermometer
- Water Bath
Blueberry Crumble
Ingredients: Blueberry Crumble
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3.5 ozAll purpose flour
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2.3 ozOats
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1.8 ozbrown sugar
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1.8 ozsugar
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4.1 ozcoconut oil
Preparation: Blueberry Crumble
- Melt the coconut oil
- In a stand mixer bowl with a paddle attachment combine all the ingredients together to reach a crumbly texture
View tools
- Paddle attachment*
- Stand Mixer
Assembly
- Spread the Blueberry Swiss Meringue Buttercream over the cooled Almond Butter Blondie base
- Sprinkle Blueberry Crumble over the buttercream
- Portion into 60 mm x 60mm squares
View tools
- Knife
- Offset spatula
- Cutting board
- Rubber Spatula
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