During my weekend with Tor, knowing me fancied at this little pastry that is the vastlakukle, he was kind enough to give me this little recipe.
Nice Nilsa, another thing with an unpronounceable name!
What is Vastlakukkel?
Vastlakukkel, also called Semla in Sweden, is a small brioche filled with almond paste and topped with whipped cream. A symphony of flavors and textures that blend harmoniously to satisfy the palate, a soft whipped cream combined with the charm of almonds. Yes yes, I worship this little wonder!
Traditionally they are served at Fastelavn, the Monday before Lent, just before Shrove Tuesday.
For the dough
950 g all-purpose flour (more or less)
2.5 tablespoons of dried baker’s yeast
40 cl of milk
80 g butter, soft
1 teaspoon of salt
60g granulated sugar
2 tablespoons cardamom (freshly ground)
2 egg yolks (to glaze)
For the whipped cream
800 ml whipping cream
100 g icing sugar
For the marzipan
1 egg white
190 g ground almonds
100 g icing sugar
70 g caster sugar
1 teaspoon of bitter almond extract
½ teaspoon cardamom (freshly ground)
To conclude this article I had a video of a floor fight but we will say Tor is a shy person ( well in fact he’s too ashamed of the beating I gave him!!! 😛 )
Take care of yourself and your loved one and see you soon!
This weekend I visited my friend Tor who is a little depressed. He is a pastry chef and is preparing for a major pastry competition. When there are potentially good things to eat, we can count on my sister and me.
He lives a little far away now but, as a child for a long time, we were very close. It did me a lot of good to see him again even if sleeping at 2 on a sofa that had lived too much for 2 days with a snoring sister was not very restful!!!
So let’s get back to the main subject of this article: the food!!! Tor gave me the recipe for his kringlers and believe me, they are to die for.
Ok, Nilsa, but what are your “Kring things”?
Kringler or kringle in the singular are the Scandinavian version of the pretzel. Kringle comes from an Old Norse word meaning “ring” or “circle”. There are several varieties. They can be flaky or made from a yeast dough depending on the region and like pretzels, they can be sweet or savory.
How to make a sweet kringle:
1 kg of fluid flour
200 ml milk (warm)
8 tablespoons of powdered sugar
100 g unsalted butter (well softened)
20 g dehydrated baker’s yeast
1 teaspoon of salt
60g butter, melted
130 g almond powder
A handful of slivered almonds
5 tablespoons brown sugar
A few drops of vanilla extract
Chocolate chips (optional)
2 egg yolks
Beat eggs and brown sugar until tripled in volume and stiff.
Add butter, vanilla extract and ground almonds.
Blend until smooth.
Mix yeast and sugar with lukewarm milk (heated to around 36 degrees) and set aside for 15 minutes.
In the bowl of the robot, and using the beater utensil, mix the flour and the butter until you obtain a sandy mixture.
Change utensil and insert dough hook.
Make a well in the center of the flour, and place the beaten eggs in it.
Start the robot at low speed and gradually pour in the milk, yeast, sugar mixture, then add the salt, gradually increase the intensity of the robot to medium/high, and knead until you obtain a non-sticky dough. and flexible.
From the moment the dough wraps around the hook, the kneading should last at least 5-7 minutes.
At the end of kneading, the dough must be homogeneous, wrap around the hook, and detach from the sides of the bowl.
Put the dough in a large container, cover it with a cloth and let it rest for 45 minutes in a warm place away from drafts. It should at least double in size.
On a floured work surface, degas the dough and divide it into 6 equal parts.
Roll out each part into a rectangle using a rolling pin.
Spread the stuffing and sprinkle with slivered almonds and chocolate chips.
Roll the dough on itself and form a sausage by tightening it well.
Cut the resulting roll in half lengthwise.
Braid the two pieces obtained together and give the braid a crown shape. Form this braid by tightening well.
Cover with a cloth and let rise for 30 minutes in a warm place.
Preheat the oven to 180˚C convection heat.
Brush with egg yolk, chocolate chips and slivered almonds then bake in a hot oven for 20 to 30 minutes.
I’m super happy with my comforting little weekend, both for Tor, for my snoring sister and for me.
I hope you like this recipe and that you will enjoy it as much as we do!
Take care of yourself and your loved ones and see you Saturday for a new story!
Saturday afternoon at the Deaf Club, there was a meal organized by the association. Personally, with the help of my little brother, we made the desserts. Since there were so many things to eat, I wanted to make something light, so our choice fell on verrines.
Ingrédient for 10 verrines :
For the praline :
• 140g of powdered sugar • 1 tablespoon of water • 300g of shelled hazelnuts • 150g hulled almonds
For the hazelnut cream :
• 1 egg yolk • 20g of cornstarch • 50cl of skimmed milk • 200g of butter • 100g of organic hazelnut paste • 300g of praline
For the choux pastry :
• 75g of milk • 75g of water • 1 teaspoon caster sugar • 1 pinch of salt • 50g of butter • 75g of flour • 2 whole eggs + 1 yolk
Prepare the praline : Heat the sugar with the water in a saucepan over medium heat until a very brown caramel is obtained (be careful not to burn). Stir in the hazelnuts and almonds. Pour the praline over a sheet of silicone or parchment paper, then allow to cool. Then mix in a robot with a cutter blade. When the praline is in powder, take 1 tablespoon for decoration, then continue to mix until the mixture is creamy.
Prepare the hazelnut cream : Mix the egg yolk and starch in a bowl. Bring the milk to a boil, then pour it over the beaten egg. Mix and return to the pan. Cook for 5 minutes over very low heat, until the cream thickens. Stir in butter, hazelnut paste and praline. Mix and let stand overnight in the fridge.
Prepare the choux pastry : Combine the milk, water, sugar, salt and diced butter in a saucepan. Heat over high heat. Remove the pan from the heat at the first boil. Add the flour all at once and mix with a spatula until you have a ball of dough. Return the pan to low heat and stir vigorously for 1 minute to dry the excess water. Remove from the heat and incorporate the eggs one by one. The dough should be elastic. Preheat the oven at 220 ° C. Transfer the dough to a pastry bag. Place the cabbage on a baking sheet lined with parchment paper. Mix the egg yolk with 1/2 teaspoon of water. Brush the egg yolks with a brush and sprinkle them with sugar. Bake for 10 minutes of cooking, then lower the oven to 180 ° C and continue cooking for 5 minutes.
For the dressing :
Place creamy praline in the bottom of each jar 1cm high. Emulsify the hazelnut cream with a whisk, then put it in a fluted piping bag and garnish the jars up to 2/3 of their height. Add cabbage and sprinkle with praline powder before serving.