Midnight Star Wand

It's up to you.

10 detailed steps, from preparation to service.

1. Prepare the fruits and the moulds

   Turn the oven on at 170 °C in conventional oven setting (no fan). Tap the paper mold. Drain the 120 g of cherries, check that they are pitted and then sponge them. Cut each sour cherries in half to then facilitate the cutting of the star.

2. Melt the chocolate paste

   Chop the 140 g of white chocolate from the dough and melt with the 160 g of butter in a bain-marie, in a dry bowl over simmering water. Remove as soon as the mixture is smooth and let cool for 10 minutes.

3. Making the blondie

   Break the 3 eggs in a bowl, remove any shells and whip them with the 120 g of sugar and vanilla. Add the mixture, then the 190 g of flour and the pinch of salt to the spatula. Incorporate the cherries.

4. Cook without drying

   Regularly spreads in the mould. Bake 22 to 25 minutes: the top should be blond, the center taken and a blade should wear only wet crumbs, without liquid paste. Allow to cool for 60 minutes, then place in the refrigerator for 30 minutes.

5. Prepare the template

   On a clean sheet, draw a star with five branches of 14 cm from tip to tip, with short and wide branches. Cut it. Next to it, in the same cake, a rectangle of 18 x 4 cm for the handle.

6. Cut the two pieces

   Unmould the cold blondie on a board. Lay the template on one end, cut out the star with a small knife and remove the paper. Cut the handle into the remaining area. Cut all the offcuts into bites to be served around or stored.

7. Assemble completely flat

   Place the star and the handle on the large tray, their edges in contact. The two pieces remain flat and do not rise together: no stick enters the cake. If a spike splits, simply bring it closer to the plateau.

8. Napper the star

   Chop and gently melt the 100 g of white chocolate decor in a bain-marie. Spread about 70 g on the star and 30 g on the sleeve, with the back of a spoon. Let the crumb appear on the sides.

9. Add the splinters

   Roughly chop 30 g of pistachios and 20 g of cranberries. Spread the pistachios on the edge of the star and the cranberries in three wide strips on the sleeve. Slightly press in chocolate still supple.

10. Let it take and share

    Place 30 minutes in the refrigerator to freeze the decor. Cut the star into five portions and the handle into five pieces; offer the fall bites next to it. Presents the wand on its tray, without trying to hold it by hand.