Bird’s White Chocolate Blondie, Matcha Cremieux, Sesame Tuile

Method

Blondie Recipe

Step One

Preheat the oven to 180ºC, 350ºF gas mark 4. 

Step Two

Melt the unsalted butter and white chocolate in a bowl. 

Step Three

Once melted, stir in the white granulated sugar and light brown soft sugar. 

Step Four

Add in the eggs and stir again. 

Step Five

Mix through the plain flour and fold the chocolate chips through. 

Step Six

Pour the mixture into 10 individual moulds and bake for 12-14 minutes until there is a slight wobble. 

Step Seven

Allow the blondies to cool in the moulds fully and then turn out. 

Matcha Cremieux Recipe

Step One

Heat the milk over medium high heat and bring it to a simmer. 

Step Two

In a bowl, place the sugar, egg yolks, custard powder, matcha powder and salt. Whisk until you have a thick, smooth mix. 

Step Three

Slowly pour half the hot milk onto the egg mix, whilst whisking continuously. Then add the egg mix back into the remaining hot milk in the saucepan. 

Step Four

Heat the custard base over medium heat, while continuing to whisk until it starts to thicken, about 1 – 2 minutes. 

Step Five

Lower the heat and cook for a further 1 – 2 minutes making sure to whisk constantly. 

Step Six

Remove from the heat and add the butter. 

Step Seven

Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is in contact with the surface. 

Step Eight

Chill the custard in the fridge for a few hours, until completely chilled. 

Step Nine

Whisk back up and put into a pastry bag.  

Tuile Recipe

Step One

Preheat oven to 180ºC, 350ºF gas mark 4. 

Step Two

Lightly whisk the egg white before adding the sugar and whisking until frothy. 

Step Three

Stir in the flour, then add the melted, cooled, butter. Mix to a smooth batter. 

Step Four

Spoon onto lined baking trays and spread thinly using same size ring as the blondie. Sprinkle with sesame seeds. 

Step Five

Place in the heated oven and bake for 7 to 8 minutes until the tuiles are just turning golden around the edges. Allow to cool. 

Tip

You can swap the blondie for a vanilla chocolate sponge using McDougall’s Plain Sponge Mix with the option of adding white chocolate chips. 

Leave off tuile if your school is sesame free or you can make tuile without the sesame on.