With an exterior with sugar wire and a soft interior, these delicacies combine the creaking of a biscuit with the softness of the cake. Creamy ricotta cheese and rich egg yolks make them tender and fresh berries, fragrant vanilla and spicy lemon fill them with flavor.
Blueberry biscuits
It makes about 14 biscuits
- ⅓ cup (76 grams) not salty butter, softened
- ¾ cup (150 grams) granulated sugar
- 2 spoons (4 grams) lemon range
- 1 large egg (50 grams)
- 2 large egg yolks (37 grams)
- ½ cup (112 grams) Ricotta for whole milk*
- 1½ spoons (6 grams) Vanilla extract
- 2½ cups (313 grams) Flour for all uses
- ¾ teaspoon (2.25 grams) Kosher salt
- ½ teaspoon (2.5 grams) Powder cast
- ¼ teaspoon (1.25 grams) Sodium bicarbonate
- 6 ounce (170 grams) fresh blueberries (about 1 occurrence)
- 1 table spoon (12 grams) sparkling sugar
- 1 cup (120 grams) Sugar of the pastry chefs
- 1 table spoon plus 1 teaspoon (20 grams) fresh lemon juice
-
In the bowl of a support mixer equipped with a palette attack, beat the butter, granulated sugar and medium -speed lemon zest until they combine, from 1 to 2 minutes, stopping to scaddle and bottom and sides of the bowl. Beat the egg and egg yolks. Add ricotta and vanilla, beating until combined and stopped to scrape the palette and the bottom and sides of the bowl.
-
In an average bowl, beat the flour, salt, baking powder and baking soda. With the low -speed mixer, gradually add the mixture of flour to the mixture of butter, beating until it combines. Using a rubber spatula, fold in blueberries. (The dough will be sticky.) Cover and refrigerate for 1 hour.
-
Preheat the oven to 350 ° F (180 ° C). Line of pan sheets with parchment paper.
-
Using a 3 tablespoon spring scoop, the scoop dough (about 64 grams each) and using slightly damped hands, roll in balls. Place 3 incorporation 3 inches on prepared pans and flatten slightly. Sprinkle with sparkling sugar.
-
Cook, one pan at a time, until the biscuits are set but not golden, from 15 to 18 minutes. Leave to cool on the pan for 5 minutes. Remove from the pan and let it cool completely on the stars.
-
In a small bowl, beat the sugar and lemon juice of the pastry chefs together until smooth. Sprinkle the cooled biscuits. Leave to rest until the icing is set, about 10 minutes. Refrigerate in an airtight container for a maximum of 3 days.
