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Topic: #Renewable

Flavors: Finnish gooseberry, Finnish rye, star aniseed and pickled strawberry

My inspiration comes from two very Finnish and extremely undervalued ingredients; Rye and gooseberries, both are very common, and both are totally overlooked in pastry. Those combined with fresh Finnish water, are the initial inspiration for my fresh pastry.

  1. Rye base
  2. Gooseberry compote
  3. Infused gooseberries
  4. Light northern magic chocolate cremeux
  5. Nama soy caramel glaze
  6. Smoked cask rye tuile
  7. Assembly and finishing

Recipe components

Rye base

PreparationIngredients
Preparation

- Mix all ingredients together and laminate to 2 mm for the base.

Ingredients
  • 200g
    butter
  • 100g
    sugar
  • 35g
    whole eggs
  • 75g
    Oat protein
  • 250g
    Coarse rye flour

Gooseberry compote

PreparationIngredients
Preparation

- Boil the puree (470g gooseberries) ,vanilla, sugar and pectin to 102 c. 

- Cool down and add the fresh, cut gooseberries. 

- Dose and freeze.

 

Ingredients
  • 470g
    Fresh gooseberries
  • 2piece(s)
    vanilla
  • 125g
    sugar
  • 4g
    NH pectin
  • 50g
    Fresh gooseberries

Infused gooseberries

PreparationIngredients
Preparation

- Bring the water, sugar and vanilla to the boil. 

- Cut the gooseberries in half and place in the syrup

- Vacuum the berries 3 times at 2 bars to infuse and set aside for use.

 

Ingredients
  • 280g
    Fresh gooseberries
  • 2piece(s)
    Vanilla pod
  • 10g
    lemon peel
  • 250g
    sugar
  • 250g
    water fresh Finnish

Light northern magic chocolate cremeux

PreparationIngredients
Preparation

- Make the crème anglaise as per usual.

- Mix with the chocolate. 

- Set aside in the fridge for use.

 

Ingredients
  • 400g
    skimmed milk
  • 8g
    star anise
  • 40g
    oat xylitol
  • 60g
    Egg yolk
  • 510g
    Northern magic milk chocolate

Nama soy caramel glaze

PreparationIngredients
Preparation

- Caramelize the 150g sugar.

- Deglaze with the hot cream.

- Add the rest of the sugar with the pectin and boil to 108C.

- Add the rehydrated gelatin, cool down and add the raw soy at 50C.

 

Ingredients
  • 300g
    cream
  • 150g
    demerara sugar
  • 50g
    demerara sugar
  • 5g
    NH pectin
  • 6g
    gelatin
  • 40g
    soy sauce

Smoked cask rye tuile

PreparationIngredients
Preparation

- Mix all ingredients together as a paste. 

- Spread into the silicone sheets and bake at 200c for 1-3 min.

- Infuse the tuiles with smoke.

 

Ingredients
  • 50g
    sugar
  • 50g
    butter
  • 50g
    Coarse rye flour
  • 50g
    Fresh eggs

Assembly and finishing

- Pipe the cremeux into the mold, demould through the freezer and glaze them.

- Pipe the gooseberry compote onto the base.

- Assemble the infused gooseberries around the cremeux and compote.

- Decorate with the smoked tuile, fresh flower petals and oxalis.