White Chocolate Blueberry Dainty Pie with Wafer Tuile
Keep with the white chocolate blondie theme we challenged ourselves to see what else we can do with the White Chocolate Blondie Pre-mix.
The White Chocolate Blueberry Dainty Pies was born.
Try this and surprise you friends with this scrumptious dessert this coming Heritage Day. Other than the convenience and ease the Blondies where you just need to add water, for this one you will need to do some shopping.
We served this with a cornel of cream cheese icing and dusted wafer tuile.
Skill Level : Level 3 (I have done some baking before)
Prep Time: 10 minutes
Baking Time: 20 minutes
For the Blueberry Pie:
50g white chocolate drops (included in the pre-mix)
100g Fresh Blueberries
60g Fruit Dainties
For the soaking syrup:
Boil together for 20 seconds. Keep aside for soaking the pies
Berry Pie Method:
1. Heat oven to 165 Degrees Celsius (fan forced).
2. Coat 8 x 5.5cm wide and 4cm deep pie moulds with non-stick spray, then dust with flour or sugar.
3. Mix all the ingredients together, all at once.
4. Divide the batter amongst the 8 moulds.
5. Bake in the pre-heated oven for 20 minutes or until a skewer comes out clean (cooked all the way through).
6. Take out of the oven and while hot, pour the soaking syrup over the pies to soak them.
7. Let the pies cool down, in the moulds, then place them in the fridge, still in the moulds to set overnight.
80g White Chocolate Blondie Pre-Mix
1. Mix the ingredients together to form a batter.
2. Use a silicone baking sheet (silpat) or silicone baking paper. If you are using paper, put a little batter under the four corners of the sheet to glue it down to the baking tray. This helps to prevent the paper from flying around in convection ovens.
3. For making a lattice, place the batter into a piping bag and pipe into a lattice. For a tear, scoop a small ball with a teaspoon and place on the baking tray. Using the spoon, spread from one side to form the tear.
3. Bake at 150 Degrees Celsius for 12 minutes or until evenly golden brown.
4. Once removed from oven, you have a few seconds to shape the lattice if you desire to do so. After it has cooled, it will become crispy.
5. Dust with some icing sugar.
**Store in airtight container for up to 2 days. You can re-crisp them in the oven if they go limp.
Cream Cheese Icing:
This is as simple as whisking together 125g of cream cheese and 20g of maple syrup.
**Warning...do not lick the spoon as you might find yourself having to mix another batch of this moorish icing.