Blueberry Friand with White Chocolate Chips


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
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.