#Me #Sofia #Mom
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Difficult
#Me for the hedonists I am a hedonist, to the point. I believe all pastry chefs are. Otherwise, we wouldn't be able to do this on the level that we do. We must want to go above and beyond, with taste, texture, and the chemistry behind it all. And if you ask a pastry chef what their favorite dessert is, it is usually mom's apple cobbler, grandma's blueberry pie, a simple crêpe, made to perfection, or something like this… #Sofia for the entertain me -youngsters I wanted to make something local, clean label and extremely good, something to be taken with you and still could be eaten by hand. No packaging, no trash. Light on your body, and the environment. And vegan. It had to be vegan. #Mom for the elderly A soft waffle, easier for consuming, cardamom, to calm the stomach and to add saliva production, blackcurrant for sharp taste, acidity, vitamins, and minerals as well as helping digestion and finally, coffee. Simply because it is the go-to –drink in Finland and my mom loved it. (Okay, it helps with digestion, boosts metabolism, and delivers caffeine, too)
#Me
Used products: #Me
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25 gsunflower oil
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100 gcake flour
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25 gOat protein (Okara)
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60 gMuscovado sugar
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10 goat xylitol
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2 gbaking powder
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150 gfull fat coconut cream
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100 gsoda water
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3 gsalt
Preparation: #Me
Hazelnut praline waffle
Weigh and combine all ingredients.
Let stand for 10 min.
Bake
Used products: #Me
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40 gbrown butter
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4 gMaldon salt
Preparation: #Me
Hazelnut & brown butter insert
Mix the tempered white chocolate into the previously mixed praline and brown butter.
Spread thinly between two plastic sheets, freeze, and cut to shape for use.
Used products: #Me
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567 gFinnish raw milk 3%
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172 gcream 35%
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42 gskimmed milk powder
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137 gdextrose
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26 ginvert sugar
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50 gsugar
Preparation: #Me
Fleur de lait ice cream
Heat all ingredients to 65C and blend, using an immersion blender.
Cover with cling film and let mature for 2 hours before churning.
Press into the molds, shock freeze before releasing and then transfer to the regular freezer.
Used products: #Me
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120 gbrown butter
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150 gdemerara sugar
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90 gcream 35%
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2 gMaldon salt
Preparation: #Me
Brown butter caramel
Caramelize the sugar, deglaze with the hot cream and butter.
Boil to 110C and cool down
Used products: #Me
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75 gsugar
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25 gfresh Finnish water
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75 gFinnish cocoa nibs
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1 gsalt
Preparation: #Me
Caramelized finnish cocoa nibs
Caramelize the sugar, add cocoa nibs and salt.
Spread on a sheet for cooling.
Break to pieces with a knife and set aside for use.
Assembly and finishing
Build the whole serving on top of the hazelnut waffle in order of the recipe.
Finish with cocoa nibs, Sablage Morella - Whole caramelized Hazelnuts and the chocolate décor.
#Sofia
Used products: #Sofia
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25 gsunflower oil
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100 gcake flour
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25 gOat protein (Okara)
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60 gMuscovado sugar
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10 goat xylitol
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2 gbaking powder
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150 gfull fat coconut cream
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100 gsoda water
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3 gground cinnamon
Preparation: #Sofia
Cinnamon waffle ‘taco’
Weigh and combine all ingredients.
Let stand for 10 min.
Bake
Used products: #Sofia
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100 gOat milk
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200 graspberry puree
Preparation: #Sofia
Raspberry and chocolate ganache
Heat up the oat milk and puree to approx 55°C.
Pour over the chocolate, let stand for a while and emulsify with an immersion blender.
Used products: #Sofia
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200 gRaspberry –Madirofolo 65% ganache
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200 gOat whipping cream
Preparation: #Sofia
Raspberry and chocolate siphon mousse
Combine the two ingredients, pour into a siphon, and add 2 cartridges of gas.
Shake vigorously and pipe into a metal bowl for use.
Used products: #Sofia
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1 piece(s)fresh lime zest
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2 piece(s)Fresh lime juice
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160 gsugar
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80 gfresh Finnish water
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150 gfresh raspberries
Preparation: #Sofia
Raspberry & lime salad
Zest the lime into the syrup and bring to a boil cut the raspberries in halves
When the syrup has cooled to approx 50-60C pour it over the raspberries, cover with cling film and set aside to infuse
Used products: #Sofia
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75 gsugar
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25 gfresh Finnish water
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75 gFinnish cocoa nibs
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1 gsalt
Preparation: #Sofia
Caramelized finnish cocoa nibs
Caramelize the sugar, add cocoa nibs and salt.
Spread on a sheet for cooling.
Break to pieces with a knife and set aside for use.
Assembly and finishing
Build the whole serving on top of the soft cardamom waffle in order of the recipe.
Finish with fresh flowers, freeze dried raspberry and the chocolate décor.
#Mom
Used products: #Mom
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25 gsunflower oil
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100 gcake flour
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25 gOat protein (Okara)
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60 gMuscovado sugar
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10 goat xylitol
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2 gbaking powder
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150 gfull fat coconut cream
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100 gsoda water
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3 gGround cardamom
Preparation: #Mom
Cardamom waffle
Weigh and combine all ingredients.
Let stand for 10 min.
Bake
Used products: #Mom
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300 gdemerara sugar
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200 ghot cream 35%
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50 gbutter
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50 gcold espresso
Preparation: #Mom
Espresso caramel sauce
Caramelize the sugar
Deglaze with the cream and add the butter.
When under 50C, add the cold espresso
Used products: #Mom
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200 gmilk
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70 gespresso beans
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350 gNorthern magic –chocolate
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5 ggelatin
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400 gcream 35%
Preparation: #Mom
Espresso northern magic namelaka
Heat the milk and chopped espresso beans, let infuse for half an hour add the rehydrated gelatin and pour (through a sieve) over the chocolate.
Emulsify with an immersion blender and finally add the cream.
Put aside to the fridge.
Used products: #Mom
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500 gfrozen blackcurrant
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3 gGround cardamom
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100 gfresh Finnish water
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100 goat xylitol
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6 gpectin X58
Preparation: #Mom
Blackcurrant cardamom compot
Heat the berries, cardamom and the water.
Add the sugar together with the pectin.
Boil to 105C and set aside to cool
Used products: #Mom
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24 ginstant coffee
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85 gsugar
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100 gfresh Finnish water (hot)
Preparation: #Mom
Dalgona
Mix all ingredients and whip.
Assembly and finishing
Build the whole serving on top of the soft cardamom waffle in order of the recipe.
Finish with fresh flowers and the chocolate décor.
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