Best Fleur De Sel Chocolate Chip Blondies Recipes

CHOCOLATE CHIP BLONDIES

Steps:

• In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.

BOBBY FLAY'S FLEUR DE SEL BLONDIES

Steps:

• Beat your butter, brown sugar, and vanilla in the bowl of a stand mixer until it is light and fluffy 2 minutes.
• Add the sugars a little bit at a time. Cream the butter and sugar for 8 minutes. Add your flour and baking soda.
• Add your eggs one at a time, adding the second fully incorporated. Add your vanilla. Add chips
• 375 degrees F. Preheat Grease 8 x 11 or 9 x 13 pyrex glass pan bake 30 to 35 minutes.
• Allow the blondies to cool. Cut into 48 bars.
• Evenly sprinkle the top of the dough with fleur de sel.

FLEUR DE SEL CARAMELS

Steps:

• Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.
• In a deep saucepan (6 inches diameter * 4 1/2 inches deep), stir together 1/4 cup water with the sugar, and corn syrup, and bring to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!
• In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat, and set aside.
• When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours until firm.
• When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long end, roll the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator and serve the caramels chilled.

DEEP-FRIED COOKIE DOUGH WITH FLEUR DE SEL

Steps:

• For the cookie dough: Add the flour, baking soda and salt to a large bowl. Using a whisk, stir the mixture to incorporate all the ingredients.
• Cream the butter in a stand mixer until it lightens up. Slowly add in the sugars and continue to cream until the mixture is light and fluffy. Add the eggs 1 at a time, beating well after each egg. Stir in the vanilla. On low speed, add the flour mixture. Once incorporated, fold in the chocolate chips by hand.
• Take 2 teaspoons dough, or if using a spoon, take a good scoop and roll it into balls. I use my hands, it's faster and a whole lot easier. Put the cookie dough balls onto a baking sheet and pop them into the freezer until firm, about 30 minutes. Chilling the dough will help the batter stick to the cookie balls.
• For the batter: Combine the flour, sugar and baking powder in a large bowl. Take a whisk and give the mixture a few swirls to incorporate the ingredients and break up any lumps. Whisk in the egg and the seltzer, making sure to combine well. You want the batter to have the consistency of heavy cream, so add more seltzer, if needed, to achieve this.
• In a large, heavy-bottomed stockpot, heat the oil to 350 degrees F.
• Working in batches, add 3 chilled dough balls to the batter and turn to coat completely. Using a fork or slotted spoon, remove each cookie dough ball from the batter, letting the excess batter drip back into the bowl, then very carefully slip it into the hot oil and repeat.
• Fry no more than 3 at a time, since you do not want the temperature of the oil to drop. Using a slotted spoon, turn them over a few times until they are golden brown, about 3 minutes total. Remove the crispy cookie dough balls from the oil to a paper towel-lined plate to drain. Sprinkle with a generous pinch of fleur de sel and serve warm. Enjoy!

FLEUR DE SEL CARAMELS

Steps:

• Prep the pan.
• Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.
• Boil the sugar.
• In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
• Heat the cream.
• In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
• Finish the caramel.
• When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
• Fill the pan.
• Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
• Cut the caramel.
• When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.
• Roll it up.
• Starting with a long side, roll the caramel up tightly into an 8-inch-long log.
• Cut into pieces.
• Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.
• Wrap the candies.
• Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.