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Blueberry & Oats

In Sweden, and other parts of Europe you'll find the real bluberries. These are used in this bonbon and they'll make your life better. Don't take my word for it!

Components

Oat Crisp Cookies

  • 75 gram (2.65 oz) unsalted butter (82%)
  • 30 gram (1.06 oz) cream (36%)
  • 40 gram (1.41 oz) light syrup
  • 40 gram (1.41 oz) oats
  • 60 gram (2.12 oz) all-purpose flour
  • 80 gram (2.82 oz) light muscovado sugar

Blueberry PDF - AW 0.8089

  • 150 gram (5.29 oz) blueberry purée
  • 15 gram (0.53 oz) granulated sugar B
  • 3 gram (0.11 oz) pectin
  • 120 gram (4.23 oz) granulated sugar A
  • 30 gram (1.06 oz) glucose syrup (DE40)
  • 5 gram (0.18 oz) lemon purée
  • 1 vanilla pod

Oat Crunch Filling - AW 0.3271

  • 130 gram (4.59 oz) milk chocolate (35%)
  • 70 gram (2.47 oz) browned butter
  • 100 gram (3.53 oz) oat crisp crumbs
  • 3 gram (0.11 oz) crushed sea salt

Instructions

How It's Made

Oat Crisp Cookies

  1. Melt the butter and mix it with the rest of the ingredients into a homogeneous mixture
  2. Place small heaps on a baking tray lined with parchment paper
  3. Bake for about 10 minutes at 160°C (320°F). Baking time may vary from oven to oven, so keep an eye on it if you’re unsure!
  4. When they look ready, take them out, let them cool
  5. Eat a few and mix the rest. We need 100 gram (3.53 oz) for the recipe

Blueberry PDF

  1. Start by splitting the vanilla pod and scraping out the seeds. Knead the seeds into granulated sugar A
  2. Heat the purée in a small saucepan to 40°C (104°F), then add the sugar and pectin mixture while stirring
  3. When it starts simmering, add the glucose syrup
  4. When it comes to a boil, add the sugar in three additions. Make sure it comes back to a boil between each addition
  5. When the mixture reaches 107°C (224.60°F) or 75 Brix, turn off the heat, add the lemon purée, and stir. Let it set
  6. Once it reaches room temperature, blend and pipe a little into each shell

Oat Crunch Filling

  1. Melt the milk chocolate and browned butter
  2. Add the salt and oat crisp crumbs
  3. Blend well and temper the mixture
  4. Fill the shells, let it set, and cap the bonbons