Candy Cap Blondie

Pickled Peach, Rye Cream, Cocoa-Rye Crumble

Pastry Chef Lauren Melhus of Mister Jiu’s | San Francisco

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Adapted by StarChefs | november 2022

INGREDIENTS:

Candy Cap Blondie:
5 ounces butter
5 ounces brown sugar
3 ounces sugar
2 eggs
5 1/4 ounces all-purpose flour
.1 ounce candy cap powder
.2 ounce salt
.1 ounce baking powder

Rye Cream:
Yield: 3 pints
40 grams toasted rye berries
1 kilogram heavy cream
2 ½ sheets gelatin
2 grams salt

Cocoa-Rye Crumble:
Yield: 3 pints
6 ounces rye flour
3 ounces all-purpose flour
.5 ounce cocoa powder
9 ounces sugar
6 ounces butter
.3 ounce salt

Pickled Peach:
Yield: ½ pound
200 grams rice vinegar 
100 grams sugar
5 grams salt
25 grams ginger, peeled and sliced
1/2 pound peaches, sliced

METHOD:

For the Candy Cap Blondie:
Heat oven to 325°F. In a stand mixer fitted with a paddle attachment, cream sugars and butter. Add candy cap powder, then add eggs, one at a time. Fold in all remaining ingredients. Transfer to a quarter-sheet tray and bake 15 minutes.

 For the Rye Cream:
In a non-reactive container, combine rye berries and 200 grams cream; steep overnight. Strain to remove rye berries. In a saucepan, combine 100 grams of the rye-infused cream and gelatin; gently warm over low heat to dissolve gelatin. In a large bowl, combine warmed cream with all remaining ingredients. Reserve.

 For the Cocoa-Rye Crumble:
Heat oven to 325°F. In a food processor, process to combine all ingredients. Transfer the crumble to a parchment-lined sheet tray; bake 20 minutes, occasionally stirring to ensure even browning. Cool completely, then transfer to food processor again to refine.

 For the Pickled Peaches:
In a small saucepan over low flame, heat vinegar, sugar, salt, ginger, and 75 grams water until all solids have dissolved; let cool and set aside. In a resealable plastic bag, combine peaches with the cooled liquid; vacuum seal and refrigerate until needed.

 To Assemble and Serve:
In the bottom of a shallow bowl, spread 2 generous spoonfuls of Rye Cream. Sprinkle even layer Cocoa-Rye Crumble over top, being careful not to completely cover Rye Cream. Finish with 5 pieces Candy Cap Blondie and 5 pieces Pickled Peach, each placed upright in the Rye Cream and evenly spaced in a desired pattern.

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