Bake · 40 min
Salted Arequipe Blondies
Buttery brown-sugar blondies with soft arequipe pockets and a salty finish.
Ingredients
- 125 ml water
- 60 g butter
- 75 g all-purpose flour
- About 2 large eggs
- Pinch of salt
- 250 ml heavy cream
- 160 g arequipe
- 100 g dark chocolate
Method
- Bring water, butter and salt to a boil. Add flour all at once and cook, stirring, 1–2 minutes until it forms a ball.
- Cool 5 minutes and beat in egg gradually until glossy dough falls in a V shape. Pipe small mounds onto a tray.
- Bake at 200°C / 400°F for 15 minutes, reduce to 180°C / 350°F and bake 15–20 minutes more. Poke a small hole and dry.
- Whip cream to soft peaks and fold in 100 g arequipe. Fill the puffs and finish with melted chocolate and remaining arequipe.
Arequipe noteDrying the choux shells well helps them stay crisp after filling.