Filippa

Created by

  • Tor StubbeDanish finalist at World Chocolate Masters 2015, works at Bojesen and Oialla
level 3

Recipe components

Used products

Puff pastry

PreparationIngredients
Preparation

Mix flour, sunflower oil, salt and water.
Fold in the butter.
Roll 1 x 3, roll 1 x 4, roll 1 x 3, roll 1 x 4 and roll 1 x 2.
Roll out to a thickness of 2 mm.
Bake at 180°C between two baking trays with silicone mats for approx. 30 minutes.

Ingredients
  • 810g
    flour
  • 80g
    sunflower oil
  • 5g
    salt
  • 485g
    water
  • 810g
    butter

Sorrel extract

PreparationIngredients
Preparation

Blend all ingredients well.
Sieve.

Ingredients
  • 240g
    sorrel
  • 50g
    Fruit'Purée Lemon Capfruit
  • 1g
    citras

Sorrel chantilly cream

PreparationIngredients
Preparation

Mix all ingredients and whip until proper consistency.
Pipe with 9-mm piping nozzle.

Ingredients
  • 300g
    fresh cream 38%
  • 105g
    sorrel
  • 45g
    icing sugar

Alunga™ chocolate cream

PreparationIngredients
Preparation

Bring cream, water, invert sugar, agar, salt and instant gel to a boil.
Strain over chocolate and blend.
Pour in two trays, fit foil tightly over edges and leave to set in refrigerator.

Ingredients
  • 250g
    cream
  • 17g
    water
  • 50g
    invert sugar
  • 1g
    agar
  • 0.5g
    salt
  • 5g
    instant gel
  • 250g
    Alunga™

Caramelised Filippa apples

PreparationIngredients
Preparation

Make a caramel with sugar and deglaze with butter.
Pour caramel over peeled apples and sprinkle with pepper.
Bake in lid-covered gastro pan at 180°C for approx. 20-25 minutes.

Ingredients
  • 400g
    sugar
  • 100g
    butter
  • Q.S.
    black pepper
  • Q.S.
    apple(s)

Mentha suaveolens gel

PreparationIngredients
Preparation

Blend together Fruit'Purée Green apple Granny Smith Capfruit, Fruit'Purée Lemon Capfruit and mint.
Thicken with food thickener.

Ingredients
  • 125g
    Fruit'Purée Green apple Granny Smith Capfruit
  • 25g
    Fruit'Purée Lemon Capfruit
  • Q.S.
    thickening agent
  • 5g
    apple mint

Finishing and assembly:

PreparationIngredients
Preparation

Order of execution:

Bake puff pastry and cut into ovals.
Caramelise apples and make Alunga™ cream.
Make mint gel and dark chocolate decorations.
Whip sorrel cream and assemble all elements.

Order of assembly:

Puff pastry
Caramelised apples
Mint gel
Puff pastry
Milk chocolate couverture Alunga™ cream
Cocoa nibs
Madirofolo plantation dark chocolate couverture oval
Whipped cream with sorrel extract
Madirofolo plantation dark chocolate couverture oval
Chocolate decoration

Ingredients
  • Q.S.
    Alunga™
  • Q.S.
    Madirofolo