Flip Phone 2004: Pistachio, Strawberry and White Chocolate Blondie
Pistachio Blondie / Strawberry / White Chocolate
Your first phone tasted better than expected.
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The Blondie
Mix melted butter and brown sugar, add eggs, flour and baking powder. Stir in pistachios and 120 g of crushed white chocolate. Spread in the jacketed mould. Cook for 20 to 23 minutes at 170 °C. Cool and refrigerate for 45 minutes.
The phones
Cut twelve rectangles of 9 x 5 cm. Arrange them in six pairs; serve the offcuts next to them. Each phone has an independent biscuit base and lid.
The strawberry heart
Mix mascarpone and jam. Spread on all six bases, keeping one spoon for each keyboard. Cover with six lids to present them closed; for an open version, put the lid next to flat, never in balance.
The facades
Melt the 120 g of white chocolate decor, tint in pink. Spread in a thin layer on the lids. With dark chocolate, draw a simple rectangular screen. On an open base, draw six large keyboard points in the cream.
The flapper
Refrigerate for 45 minutes. For the video, lift the cover of a closed phone and place it next to it. There is no hidden hinge or support.
Conservation. Keep covered in the refrigerator and consume within 24 hours. Leave for 10 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Mounting phones without room in balance
Cut out the twelve rectangles only after cooling and rest. Assemble six pairs with mascarpone-strawberry cream; keeps the offcuts for service. To present an open phone, place its cover next to the base. The 120 g of white chocolate decor is distinct from the 120 g incorporated in blondie: weigh them separately. Let the facades cool down according to the plug before moving the portions.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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