 | Blueberry Friand with White Chocolate Chips6 25 minutes Chef Jacques Poulain, Kinkeads, Washington DC |
| • | 4 oz. The Perfect Purée Blueberry Puree, thawed |
| • | 3 oz. butter |
| • | 4 oz. almond flour |
| • | 1 oz. flour |
| • | 4 oz. sugar |
| • | 2 oz. powdered sugar |
| • | 1 oz. egg whites |
| • | 2 oz. white chocolate chips |
| Method: | |
| 1. | Cook the butter until it reaches a hazelnut color. |
| 2. | Mix the flours, sugars, egg whites, Blueberry puree. |
| 3. | Once butter has reached the appropriate color, add to the flour mix from step two. Allow to cool. |
| 4. | Fold chocolate chips into the center of the mix. Then grease and flour a mold in the shape of your choice. Pour cooled mix into mold. |
| 5. | Bake at 400° F until firm to the touch. |