Ingredients with Measurements:
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Special equipment needed:
- 6 dariole molds or ramekins
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the dariole molds or ramekins with butter and dust with flour.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
7. Fold in the blueberries and white chocolate chips with a rubber spatula.
8. Divide the batter evenly among the prepared molds or ramekins.
9. Place the molds on a baking sheet and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and let cool for 5 minutes before removing the darioles from the molds.
11. Dust with powdered sugar before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
6
Nutritional information:
Calories: 365
Fat: 19g
Saturated Fat: 11g
Cholesterol: 97mg
Sodium: 135mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 29g
Protein: 4g
Substitutions for ingredients:
- Blueberries: raspberries, blackberries, strawberries
- White chocolate chips: milk chocolate chips, dark chocolate chips
- All-purpose flour: cake flour, gluten-free flour
- Granulated sugar: brown sugar, coconut sugar
Variations:
- Lemon Blueberry Dariole: add 1 tablespoon of lemon zest to the batter and substitute the white chocolate chips with lemon zest.
- Mixed Berry Dariole: use a combination of fresh berries such as raspberries, blackberries, and strawberries instead of blueberries.
- Chocolate Chip Dariole: substitute the blueberries with chocolate chips.
Tips and tricks:
- Be careful not to overmix the batter as it can result in tough darioles.
- Use room temperature butter and eggs for best results.
- Dust the molds with flour to prevent the darioles from sticking.
Storage instructions:
Store the darioles in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the darioles in the microwave for 10-15 seconds or in the oven at 350°F for 5-7 minutes.
Presentation ideas:
Serve the darioles on a plate with a dusting of powdered sugar and a few fresh blueberries on top.
Garnishes:
Fresh mint leaves, whipped cream, or a drizzle of melted white chocolate.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the darioles are sticking to the molds, run a knife around the edges to loosen them.
- If the darioles are too dry, try reducing the baking time by a few minutes.
- If the darioles are too moist, try increasing the baking time by a few minutes.
Food safety advice:
Make sure to wash the blueberries thoroughly before using them in the recipe.
Food history:
Darioles are a type of small, cylindrical cake that originated in France in the 18th century. They were traditionally made with almonds and served as a dessert for the wealthy.
Flavor profiles:
The blueberries add a sweet and slightly tart flavor to the darioles, while the white chocolate chips provide a creamy and rich taste.
Serving suggestions:
Serve the darioles warm or at room temperature with a dusting of powdered sugar and a few fresh blueberries on top.
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