Blueberry Caramel Corn Flower Cookie by Jessica Entzel Nolan

Executive Pastry Chef/Founder, Doughpamine

After many years working in fine-dining pastry kitchens, I find myself craving comfort, but also seeking out beautiful, thoughtful food. This feels like the perfect mash-up. This crispy-edged, chewy corn cookie I created for Doughpamine has notes of blueberry and almond reminiscent of buttery, sweet, corn muffins. A few additions, and my cookies easily transform into a plated dessert full of color, texture and whimsy.

Yield: 16 cookies (4 in/10 cm)

Blueberry Corn Cookies

• 180 g yellow corn flour
• 50 g cornmeal
• 160 g all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp kosher salt
• 100 g almond paste
• 150 g brown sugar, packed
• 175 g granulated sugar
• 226 g salted butter, softened
• 2 large eggs, room temperature
• 20 g freeze-dried blueberries, lightly crushed

1. In a large bowl, whisk together the corn flour, cornmeal, all-purpose flour, baking soda, baking powder and salt. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the almond paste, brown sugar and granulated sugar on medium speed until the paste is smooth and creamy, about 30 seconds.
3. Add the butter and mix until fully emulsified and homogeneous.
4. Add the eggs one at a time, mixing well after each addition until fully incorporated.
5. Add the reserved dry ingredients and mix on low speed just until combined.
6. Fold in the freeze-dried blueberries by hand.
7. Using a 2.5 oz (70 g) scoop, portion the dough into 16 balls and arrange on a parchment- or silicone-lined rimmed baking sheet.
8. Freeze the dough for at least 1 hour, or until firm. For best results, freeze overnight. Dough not baked immediately may be stored in an airtight container in the freezer for up to 12 months.
9. To bake, preheat the oven to 375°F (190°C). Arrange frozen dough balls on a lined baking sheet, spacing them at least 3 inches (7.5 cm) apart. Bake in batches if necessary.
10. Bake for 9–11 minutes, until the edges are crisp, the tops are lightly golden and the centers remain slightly soft.
11. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Blistered Corn Ganache

• 2 cobs fresh corn
• 150 g heavy cream
• 250 g white chocolate, chopped
• 40 g trimoline
• 50 g salted butter, cubed

1. Char the corn cobs over an open flame until the exterior is blistered and aromatic.
2. Cut the kernels from the cobs. Do not discard the cobs; you will use them in the next step.
3. Combine 100 g of the kernels and the reserved cobs in a saucepan with the cream. Save any extra corn kernels for another use.
4. Bring the cream to a simmer, then remove from the heat and allow the cream to steep for 15 minutes.
5. Remove and discard the cobs.
6. Using an immersion blender, blend the corn-infused cream until smooth.
7. Strain into a clean saucepan and bring to a boil.
8. Place the white chocolate and trimoline in a heatproof bowl. Slowly pour the hot corn cream over the chocolate.
9. Emulsify using an immersion blender until smooth and glossy.
10. Add the butter and blend again until fully incorporated.
11. Cool completely before transferring to a piping bag.

Caramel Corn

• 200 g granulated sugar
• 60 g corn syrup or glucose
• 60 g salted butter
• 2 tsp baking soda
• 5 cups popped popcorn
• Fine sea salt, to taste

1. In a wide saucepan, combine the sugar with just enough water to resemble wet sand, then add the corn syrup.
2. Cook over medium heat without stirring until the sugar caramelizes to a light amber color, and remove from heat.
3. Carefully stir in the butter, followed by the baking soda.
4. Immediately add the popcorn and stir until evenly coated.
5. Spread the caramel corn onto a silicone-lined baking mat and sprinkle with salt.
6. Allow to cool completely.

Assembly

• Blueberry Corn Cookies
• Blistered Corn Ganache
• Caramel Corn
• Fresh blueberries, whole and sliced
• Freeze-dried blueberries, whole and crushed
• Edible cornflowers
• White chocolate discs

1. Pipe a generous amount of corn ganache onto each cookie using a wide round piping tip.
2. Garnish with caramel corn, fresh and freeze-dried blueberries, cornflowers and white chocolate discs as desired.

Photos by Monica Lo (all but plated dessert which is Jessica Entzel Nolan)

(This recipe appeared in the Spring 2026 issue of Pastry Arts Magazine)