The circle

Created by

Eero PaulamäkiChef

level 1

My tastes rely on special, extremely local ingredients, such as Ginger from the competition venue in Vantaa and Finnish wild strawberries picked and pureed at peak in the summer.

Then there are the chocolates. I chose St. Dominique 70% with the ginger due to its extremely light flavor and low bitterness. Wild strawberry is infused in the mousse with Ambre Java 36%, which compliments the ripeness of the wild strawberries. All in all, deep chocolate flavors and freshness from the key ingredients.

My inspiration came from hyper locality. I got my hands on some fresh Finnish ginger and wanted to use that, a tropical ingredient as my local one. It actually grows within 20 meters from the competition site. Then, in the summer I found a bunch of wild strawberries with my daughter from our apartments backyard and a taste cannot be much more intense.

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Recipe components

Financier

Preparation Heat until brown	Ingredients 250g salted butter
Preparation Add toguether	Ingredients 100g almond powder 100g wheat flour 300g sugar 25g CP
Preparation Fold in	Ingredients 160g egg whites
Make hazelnut butter and cool it to 50⁰C Mix the dry ingredients with the egg whites and fold in the warm butter Spread into a frame and bake at 180°C for approx. 12 minutes Set aside to cool

White chocolate crystal

Preparation Boil	Ingredients 150g sugar 70g water
Preparation Add	Ingredients 95g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag
Bring the water and sugar to a boil and boil until 150C Add the white chocolate and mix vigorously until crumbles and then pour onto a plate to cool

Light ginger & chocolate crémeux

Preparation Heat	Ingredients 400g Milk 1.5% fat 100g 35% cream 20g grated ginger
Preparation Incorporate	Ingredients 100g yolk 50g sugar
Preparation At 65ºC	Ingredients 300g crème anglaise
Preparation Soaked in cold water and pressed	Ingredients 6g gelatin
Preparation Emulsify	Ingredients 225g CHD-P7142BFSDO
Prepare the Créme Anglaise as per usual with the freshly grated ginger. Add the hydrated and pressed gelatin. Pour over the chocolate and emulsify with an immersion blender. Pour into a bowl, cover with cling film and place in the fridge for plating

Milk chocolate & wild strawberry mousseline

Preparation Heat	Ingredients 100g Milk 1.5% fat
Preparation Add	Ingredients 7g gelatin
Preparation Emulsify	Ingredients 300g Chocolate Milk Couverture - Ambre Java™ 36% - pistols - 5kg bag
Preparation Add	Ingredients 175g wild strawberry puree
Preparation Fold in	Ingredients 375g semi-whipped cream
Heat the milk and add the soaked and pressed gelatin. Emulsify with the chocolate, then add the strawberry puree. Finally, incorporate the semi -whipped cream.

Strawberry & ginger compot

Preparation Heat	Ingredients 245g wild strawberry puree 10g grated ginger 0.5piece(s) lime zest 10g lime juice 15g glucose 65g sugar
Preparation Add together	Ingredients 3g pectin X58
Place the puree in a saucepan, add the lime zest, juice, glucose and grated ginger. Start heating. When the ingredients start to simmer, add the sugar and pectin at once. Mix well Bring to a boil and set aside to cool.

Rose and strawberry gel

Preparation Bring to a simmer	Ingredients 200g water 30g sugar
Preparation Add together	Ingredients 2g agar agar
Preparation Then	Ingredients 20g rose water 15g strawberry juice 1g soaked gelatin
Heat the water and sugar Add the Agar Agar and bring to a simmer Remove from the heat and add the soaked and pressed gelatin, water and juice