STRAWBERRY CRUMB BARS

Ingredients
+for the base and the streusel:
°230 g + 5 tablespoons unsalted butter cut into pieces
°150 g powdered sugar
°40g icing sugar
°1/2 teaspoon of salt
°2 lightly beaten egg yolks
°1/2 teaspoon almond extract
°350g + 3 tbsp all-purpose flour
+for the strawberry filling:
°525 g of strawberries
°135g caster sugar or more if needed
°60ml fresh lemon juice
°3 teaspoons cornstarch
°2 tablespoons water Optional

*Instructions
Butter a 22×33 cm mold (I used a slightly larger mold) or line with parchment paper, leaving a slight surplus along the edges.
Prepare the filling:
In a large saucepan, combine the strawberry pieces, sugar, lemon juice, cornstarch and water (if using).
Mix well.
Boil the water.
Once it begins to boil, reduce the heat to medium-low and cook, stirring occasionally, until the liquid turns into a thick syrup (about 8-10 minutes).
Remove the pan from the heat and let cool to room temperature. {Note:. It will continue to thicken as it cools}
Let set and cool for about 40 minutes.
Prepare the dough:
In a large saucepan, melt the butter over low heat. Increase heat to medium and, stirring occasionally, cook butter until golden brown and develops a nutty aroma. Depending on the heat of the fire, it may take 5-8 minutes. During this process, the butter will first become frothy before changing color, making it difficult to see what is going on. Just be sure to give it a peek once in a while so the butter doesn’t burn.
Once it’s gorgeous and fragrant, remove the pan from the heat and pour the butter into a heatproof bowl. Let cool to room temperature.
In a large bowl, combine the cooled hazelnut butter, 150 powdered sugar and the salt.
Stir until smooth.
Add egg yolks and almond extract, whisk until smooth.
Using a large spatula or wooden spoon, add flour until you have a stiff dough.
Transfer about 2/3 of the batter to the baking pan lined with parchment paper and press down evenly on the bottom.
Refrigerate the dough for about 40 minutes.
Enjoy !

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