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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.
- Level:
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Difficult
Rye base
Ingredients: Rye base
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200 gbutter
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100 gsugar
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35 gwhole eggs
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75 gOat protein
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250 gCoarse rye flour
Preparation: Rye base
- Mix all ingredients together and laminate to 2 mm for the base.
Gooseberry compote
Ingredients: Gooseberry compote
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470 gFresh gooseberries
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2 piece(s)Vanilla
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125 gsugar
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4 gNH pectin
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50 gFresh gooseberries
Preparation: Gooseberry compote
- Boil the puree (470g gooseberries) ,vanilla, sugar and pectin to 102 c.
- Cool down and add the fresh, cut gooseberries.
- Dose and freeze.
Infused gooseberries
Ingredients: Infused gooseberries
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280 gFresh gooseberries
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2 piece(s)Vanilla Beans
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10 glemon peel
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250 gsugar
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250 gwater fresh Finnish
Preparation: Infused gooseberries
- 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.
Light northern magic chocolate cremeux
Ingredients: Light northern magic chocolate cremeux
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400 gskimmed milk
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8 gstar anise
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40 goat xylitol
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60 gEgg yolk
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510 gNorthern magic milk chocolate
Preparation: Light northern magic chocolate cremeux
- Make the crème anglaise as per usual.
- Mix with the chocolate.
- Set aside in the fridge for use.
Nama soy caramel glaze
Ingredients: Nama soy caramel glaze
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300 gcream
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150 gdemerara sugar
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50 gdemerara sugar
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5 gNH pectin
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6 ggelatin
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40 gsoy sauce
Preparation: Nama soy caramel glaze
- 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.
Smoked cask rye tuile
Ingredients: Smoked cask rye tuile
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50 gsugar
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50 gbutter
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50 gCoarse rye flour
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50 gFresh eggs
Preparation: Smoked cask rye tuile
- 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.
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.
