Wasanbon Blondie, Rose & Yuzu Macaroon, Hazelnut Gianduja, Sugared Sakura, Wasanbon Syrup

Wasanbon Wasanbon2 Wasanbon sugar is not widely known in western cuisine, used mainly for Japanese Wagashi. When I worked in Tokyo I came across this mild tasting sugar by acident, experimenting the use in western pastry. One such dessert is Wasanbon Blondie with roasted pine nut and pistachio nut, Valrhona white chocolate and Rose & Yuzu Macaroons, a rather unusual combination. Wasanbon sugar is far more expansive than conventional sugar and many Pastry Chefs, in Japan and abroad do not use this rare sugar because of its cost. I however strongly believe such a wonderful tasting sugar can only enhance a simple dessert like a Blondie with so little ingredients. Ingredients: 400 gram Valrhona white Chocolate 310 gram Butter, soft, unsalted 200 gram Eggs, fresh 320 gram Wasanbon Sugar 065 gram Flour, sifted 022 gram Baking powder 080 gram Pine Nuts, roasted 045 gram Pistachio Nuts Method: Melt the chocolate and butter in a large mixing bowl. Combine the eggs with Wasanbon sugar and whisk creamy. Fold into chocolate-butter mixture and sift in the flour with baking powder. Fold in gently the nuts and pour into prepared baking dish lined with baking paper. Bake at 190 Celsius for 28 minutes. Unmold to cool and slice into bars, arrange on plate with some Wasanbon syrup, Sakura, Rose and Yuzu Macaroons. Wasanbon1 Wasanbon sugar is widely used in the world of Japanese sweets. Wasanbon is a domestically produced light yellow sugar that is made through a traditional Japanese manufacturing process and a particular specialty in the Shikokuregion. As wasanbon sugar is made entirely by hand and the process is quite detailed, mass production is impossible. Due to this and other reasons, the price is higher than for ordinary sugar. The raw material is chikuto, a kind of sugarcane with a thin stem, and the manufacturing process is as follows :
Squeeze the liquid out of the chikuto using a squeezer and make shiroshita by boiling the liquid down. Put the shiroshita into a big “boat” the size of a tatami (rushmat), and knead it while adding water. Put the kneaded shiroshita into a bag made of hemp on the outside and cotton on the inside and wring. Place the entire bag into a “pressing boat” made of wood, hang weights down from the tops of the cabers and apply pressure via the principle of leverage. When pressure is applied, molasses is generated from the shiroshita. Place the shiroshita remaining in the bag, not the squeezed molasses, into the “boat” again and repeat the same process three to five times. The shiroshita remains in the bag, and is sifted through a sieve after being dried.
Wasanbon sugar crystals are fine, smooth and soft and melt in the mouth while generating an elegant sweetness. In the world of Japanese sweets, the taste of sugar is the life of the sweet and is a treasured part of all Japanese sweets.
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5 Responses to Wasanbon Blondie, Rose & Yuzu Macaroon, Hazelnut Gianduja, Sugared Sakura, Wasanbon Syrup

  1. sweetbird says:

    You take such beautiful photos. Also, a yuzu macaron sounds like it would be wonderful!

  2. SippitySup says:

    This is spectacularly beautiful. I could barely bring myself to eat such beauty (I said “barely). Yum! GREG

  3. Damien says:

    Hi, may I know which camera you used to take those amazing photographs? Thank you!

  4. shaz says:

    I just found your site, this is such a beautiful dessert. I would probably just sit and stare at it for a long time, but it does sound too delicious to resist.

  5. Lisa says:

    WOW, I just discovered your blog via Tastespotting, and your desserts and photos are spectacular. Being a diehard white chocolate, pistachio and macaron fan, this dessert is right up my alley. I’m just awful at converting metrics to US measurements, though 🙁 Also, would love to get my hands on some of that Wasanbon sugar!

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