Yuzu blondie

Name: Yuzu blondie
Ingredients: 800 g Royal Steensma Salted Caramel; 250 g Vegetable oil; 1575 g Dawn blondie mix; 440 g Water; White chocolate; 100 g Water; 500 g Whipped cream; 100 g Dawn Fond Neutral; 100 g Flour; 100 g Egg white; 40 g Dawn Compound Yuzu; 100 g Powdered sugar; Silicone mold Lampo; Vanilla ice cream; 100 g Melted butter

The blondie is the base, which has been prepared in a baking tin. Cut into bars for a pastry or into smaller pieces as part of the dessert.Recipe for tray 53 x 32.5 cm. Every day, fresh pastries in the showcases of pastry shops: very tasty, a feast for the eyes, but also labor-intensive to create. However, the working methods of pastry chefs and patissiers are very efficient. For example, tray bakes are prepared over several days. The different layers are assembled and frozen to be thawed daily and, if desired, (whipped) cream and fruit are added to serve fresh each day. It is also wise in the kitchen to think like a pastry chef and work like a chef. Prepare the 'trays' and cut them for coffee and tea as pastries. Cut into smaller pieces for service as part of a dessert. Pastry chef Romy Uijen from Dawn Foods takes you through four different preparation methods for tray bakes and their applications in both pastries and desserts.

Ingredients

250gVegetable oil

1575gDawn blondie mix

440gWater

800gRoyal Steensma Salted Caramel

White chocolate

100gWater

500gWhipped cream

100gDawn Fond Neutral

40gDawn Compound Yuzu

100gFlour

100gEgg white

100gPowdered sugar

Silicone mold Lampo

Vanilla ice cream

100gMelted butter

Preparation

Mix all ingredients with a paddle at medium speed for 3 minutes until a homogeneous batter.
Pour the batter into a tray lined with baking paper of 53 x 32.5 cm.
Bake in a deck oven at 180°C-190°C (rotary oven 160°C-170°C) for 38-40 minutes.
Let cool and cut the blondie into 12 x 3 cm pieces. Note: save the trimmings for the dessert plate.

Pipe small dots of salted caramel on the blondie base and place a slice of white chocolate of 12 x 3 cm on top.

Mix the fond with the water and the yuzu compound.
Fold the whipped cream into the fond in two stages.
Pipe dots onto the white chocolate and finish as desired.

Finish the blondie with cress and dots of salted caramel.

Mix the flour, egg white, powdered sugar, and melted butter. Spread thinly in the mold and bake for 8 to 10 minutes at about 170°C.
Place the blondie on the dessert plate, use the blondie trimmings on your dessert plate with a line of crumbs.
Place a quenelle of vanilla ice cream on top and pipe several dots of salted caramel and yuzu bavarois.
Place the tuille on the blondie.