Blueberry & Oats

Melt the butter and mix it with the rest of the ingredients into a homogeneous mixture

Place small heaps on a baking tray lined with parchment paper

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!

When they look ready, take them out, let them cool

Eat a few and mix the rest. We need 100 gram3.53 oz for the recipe

Start by splitting the vanilla pod and scraping out the seeds. Knead the seeds into granulated sugar A

Mix the pectin with granulated sugar B

Heat the purée in a small saucepan to 40°C (104°F), then add the sugar and pectin mixture while stirring

When it starts simmering, add the glucose syrup

When it comes to a boil, add the sugar in three additions. Make sure it comes back to a boil between each addition

When the mixture reaches 107°C (225°F) or 75 Brix, turn off the heat, add the lemon purée, and stir. Let it set

Once it reaches room temperature, blend and pipe a little into each shell - about 3 grams

Melt the milk chocolate and browned butter

Add the salt and oat crisp crumbs

Blend well and pre-crystallize the mixture

Pipe about 4 grams into each shell, let it set, and cap the bonbons