{"id":3709,"date":"2014-07-07T08:12:53","date_gmt":"2014-07-07T12:12:53","guid":{"rendered":"https:\/\/bakeschool.com\/?p=3709"},"modified":"2024-04-05T14:45:39","modified_gmt":"2024-04-05T18:45:39","slug":"blueberry-almond-mini-pies","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/blueberry-almond-mini-pies\/","title":{"rendered":"Blueberry Almond Mini Pies"},"content":{"rendered":"\n

Learn how to make blueberry mini pies with frangipane with this recipe. <\/p>\n\n\n

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Pairing blueberries with almonds<\/h2>\n\n\n\n

If you asked Fran\u00e7ois Chartier<\/a> why two flavours work well together or why certain foods will play well with each other, he'll tell you that it's because they share a common thread, and that thread is a compound that both foods possess. He's written a book on the subject: \"Taste Buds and Molecules,\" which is a really awesome read and one that I'd highly recommend, especially if you are curious about flavours and molecules and food-wine pairings (it's even been translated into English and is available on Amazon<\/a>).<\/p>\n\n\n

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Following that train, we could probably explain why almonds and blueberries work well together. We know benzaldehyde<\/a> is responsible for that deep almond flavour, and I'm quite sure it's also present in blueberries, at least to a small extent. Is that why blueberries and almonds work so well together? I guess the short answer is maybe! Almonds go well with apricots, cherries, and many types of berries, all of which contain benzaldehyde.<\/p>\n\n\n

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In my mind, blueberries and marzipan are a delightful match. The British call pies filled with almond cream or frangipane and fruit (or jam) \"Bakewells,\" so I guess that's actually what these are. I'm still calling them pie. If you aren't a fan of frangipane, you can always make these blueberry hand pies<\/a>. Or you can always make blueberry white chocolate cookies<\/a>.<\/p>\n\n\n

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Almond cream ratio<\/h2>\n\n\n\n

Almond cream is made from equal parts by weight of ground almond, butter, and icing sugar. The French baking term<\/a> for equal parts is tant-pour-tant<\/em>. There's an egg mixed into this mixture that adds richness, and flavour, and also binds the ingredients together, making it more creamy than a straight nut + butter + icing sugar mixture would be on its own.<\/p>\n\n\n\n

Though many bakers use the terms almond cream and frangipane interchangeably this isn't quite true. Almond cream is an ingredient in frangipane. Once you've made the almond cream, you can mix it with pastry cream<\/a> (cr\u00e8me p\u00e2tissi\u00e8re) to make the frangipane. In this recipe, we are using almond cream, which is also the filling for a classic galette des rois<\/a>.<\/p>\n\n\n\n

What to do with pie dough scraps<\/h2>\n\n\n\n

Inevitably, when you make a pie, you will be left with a pile of pie dough scraps. Gather them up and press them together to shape them into a disk and use them to make pie crust cookies<\/a>!<\/p>\n\n\n

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\ud83d\udcd6 Recipe<\/h2>
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Blueberry Almond Mini Pies<\/h2>\n
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Author<\/span>Author : <\/span>Janice Lawandi<\/a><\/span><\/div>\n
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These mini blueberry almond pies are very similar to the British bakewells: little pies filled with almond cream and fruit (or jam)<\/span><\/div>\n
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