Lemon chip ‘blondie’

Pastry recipe
Michael Laiskonis

Michael Laiskonis

Pastry Chef
Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef Le Bernardin for eight years, his pastry philosophy manifests...
  1. Lemon Chip Blondie


    • Flour - 75g
    • Softened butter - 225g
    • Brown sugar - 75g
    • Sucrose - 75g
    • Salt - 3g
    • Egg - 1
    • Chocolate chips - 150g

    Combine and sift the flour and baking powder. Set aside. In the bowl of an electric stand mixer, combine the butter, sugars, and salt until the mixture becomes light. Add the egg and thoroughly scrape down the bowl. Add the sifted flour and baking powder and mix until smooth. Fold in the chocolate chips and the semi-candied lemon. Transfer the mixture to a parchment-lined baking tray, spreading to fill it evenly. Bake for 20-25 minutes in an oven pre-heated to 160°C. Remove from the oven and cool completely. Cut into portions measuring 9 cm long by 2.5 cm wide (or as desired). Finish each bar with the Rum Mousseline, milk chocolate decoration, and the semi-candied lemon.

  2. Rum Mousseline


    • Pastry cream - 300g
    • Dark rum - 30g

    Place the buttercream into a mixing bowl and slowly add the confectioner’s cream. Gently warm the bowl to keep the smoothness of the cream. Add the dark rum.

  3. Buttercream


    • Egg white - 50g
    • Sucrose - 80g
    • Softened butter - 225g

    Combine the egg whites and sugar in a bowl and gently heat over a bain-marie to approximately 55°C, or until the sugar has completely dissolved. Transfer the egg whites to the bowl of an electric stand mixer and whip until cool. Add the butter in small amounts until completely dissolved.

  4. Confectioner’s Cream


    • Whole milk - 200g
    • Cream 35% fat - 50g
    • Vanilla (split and scraped) - 1
    • Sucrose - 50g
    • Corn starch - 12g
    • Gelatine leave - 1
    • Softened butter

    Place the milk, cream, and vanilla in a small sauce pan and bring to the boil. Beat together the egg yolks, sugar, and cornflour. Add half of the hot milk mixture into the egg mixture, then add the remaining milk. Return to the heat and bring to the boil. Remove from the heat, discard the vanilla pod. Transfer to a stand mixer and add the gelatine. Beat the mixture and let the confectioner’s cream cool to 35˚C before adding the butter. Chill.

  5. Decoration


    • Milk chocolate

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