Preparation time
0min
Total time
25min
Portion
10
portion(s)
Level
medium
Ingredients
White Chocolate Berry Friands
- 250 grams raw almonds
- 80 grams plain flour
- 160 grams icing sugar
- 5 egg whites
- 180 grams melted butter
- 80 grams berries, raspberries and/or Blueberries (fresh or frozen)
- 80 grams white chocolate, chopped (or choc chips)
- Extra berries to decorate
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Preheat oven to 200 degrees Celsius and grease and line bases of friand/muffin tin/s (see Tip 1 below). This recipe makes 10 large friands.
2. Add raw almonds to TM bowl, MC on. Mill 10 secs Sp 7.
3. Add plain flour and icing sugar (see Tip 2 below). Mix 10
secs Sp 5. Remove to a bowl and set aside.
4. Wipe out TM bowl with a dry cloth.
5. Insert butterfly and add egg whites. Beat 15 secs Sp 3 until frothy (no peaks need to form). Remove butterfly.
6. Return dry ingredients to TM bowl and add melted butter. Gently mix on Dough/Interval mode 30 secs. Scrape down sides of bowl.
7. Add berries (I use a mix of raspberries & blueberries) and
white chocolate and fold gently by hand with spatula, just until ingredients come together.
8. Spoon into friand tins until 3/4 full (makes 10 large friands) and decorate with extra berries, pushing berries gently into the batter.
9. Bake for 20-25 mins.
10.Stand for 5 mins before turning onto wire rack to cool (see Tip 3 below).
11.Dust with icing sugar
TIPS
1. I always found it really difficult to get the friands out of the tin once baked (due to the caramelising of the berries on the sides & base of the tin) so I now line the friand tins with baking paper. This is fiddly but worth the effort.
I turn the tin upside down, trace one oval from the tin and cut out multiple ovals in one go (see photo No 2 above).
2. I use ready made icing sugar but if you need to mill the icing sugar, do it BEFORE you start the recipe.
3. These can easily be made gluten free by substituting GF
plain flour. The last time I made these friands, I used Aldi's GF plain flour and they were great.
Please read tips below before starting
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Please Note: This recipe is not my own but a favourite which I cut out of a Wine Selectors magazine (that we subscribe to) years ago. I have just adapted it here for use in the TM5.