STRAWBERRY CRUMB BARS

Ingredients


+for the base and the streusel:

°230 g + 5 tablespoons unsalted butter cut into pieces

°150 g powdered sugar

°40g icing sugar

°1/2 teaspoon of salt

°2 lightly beaten egg yolks

°1/2 teaspoon almond extract

°350g + 3 tbsp all-purpose flour

+for the strawberry filling:

°525 g of strawberries

°135g caster sugar or more if needed

°60ml fresh lemon juice

°3 teaspoons cornstarch

°2 tablespoons water Optional


*Instructions


Butter a 22×33 cm mold (I used a slightly larger mold) or line with parchment paper, leaving a slight surplus along the edges.

Prepare the filling:In a large saucepan, combine the strawberry pieces, sugar, lemon juice, cornstarch and water (if using).Mix well.Boil the water.

Once it begins to boil, reduce the heat to medium-low and cook, stirring occasionally, until the liquid turns into a thick syrup (about 8-10 minutes).

Remove the pan from the heat and let cool to room temperature. {Note:. It will continue to thicken as it cools}Let set and cool for about 40 minutes.

Prepare the dough:In a large saucepan, melt the butter over low heat. Increase heat to medium and, stirring occasionally, cook butter until golden brown and develops a nutty aroma.

Depending on the heat of the fire, it may take 5-8 minutes. During this process, the butter will first become frothy before changing color, making it difficult to see what is going on.

Just be sure to give it a peek once in a while so the butter doesn’t burn.Once it’s gorgeous and fragrant, remove the pan from the heat and pour the butter into a heatproof bowl.

Let cool to room temperature.In a large bowl, combine the cooled hazelnut butter, 150 powdered sugar and the salt.Stir until smooth.Add egg yolks and almond extract, whisk until smooth.

Using a large spatula or wooden spoon, add flour until you have a stiff dough.

Transfer about 2/3 of the batter to the baking pan lined with parchment paper and press down evenly on the bottom.

Refrigerate the dough for about 40 minutes.


Enjoy !

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