Cobbler of sea buckthorn with dark chocolate, yogurt curd

Pastry recipe
Magnus JOHANSSON

Magnus JOHANSSON

Pastry chef
He run a bakery and pastry together with his wife Linda (Magnus Johansson Bageri & Konditori - Stockholm - Sweden). His passion is chocolate, desserts and bread. He's a passionate baker. Through h...
  1. Cobbler

    Ingredients

    • Frozen fruit purée 100% : Seabuckthorn - 500g
    • Orange Juice - 250g
    • Lemon (juice) - 50g
    • Icing sugar - 100g
    • Buckthorn mixed and passed - 700g
    • Sauternes wine - 250g

    Mix buckthorn berries and gently passed through a chinois. Add the remaining ingredients and pour into the tin and freeze.

    In this step

  2. Dark chocolate and plain yogurt curd

    Ingredients

    • Frozen fruit purée 100% : Seabuckthorn - 150g
    • Orange Juice - 185g
    • Sugar - 185g
    • Butter - 200g
    • Egg - 300g
    • Dark Chocolate 65% - 100g
    • Natural yogurt - 100g

    Boil puree, orange juice, sugar and whole eggs during observing the first bubble. Strain over the chopped chocolate and mix. Allow to cool to 35°C, add the butter and mix. Stand in the fridge over night.

    In this step

  3. Grissini

    Ingredients

    • Frozen fruit purée 100% : Seabuckthorn - 100g
    • Water - 50g
    • Yeast - 7g
    • Salt - 5g
    • Olive oil - 22g
    • Icing sugar - 25g
    • Wheat flour - 280g
    • Unsalted butter (room temp) - 25g

    Make a predough by mixing water, puree and 25 g of flour, let rest 30 min. Add the yeast, wheat flour, salt, olive oil, powdered sugar, run into tough and elastic dough. Add the butter in the dough. Let rest in oiled tin for 60 min. Cut up the pieces, rolled in lengths, let ferment on the plate about 1 h and bake at 200 °C for about 5-6 min. Sprinkle with icing sugar.

    In this step

  4. Sea buckthorn Syrup

    Ingredients

    • Frozen fruit purée 100% : Seabuckthorn - 115g
    • Sugar - 200g
    • Water - 50g
    • Honey - 15g
    • Lemon (juice) - 25g

    Boil sugar, water and honey to get a golden brown caramel. Add the warm remaining ingredients, mix and cook for consistency.

    In this step

  5. Sea buckthorn Caramel

    Ingredients

    • Frozen fruit purée 100% : Seabuckthorn - 100g
    • Frozen fruit purée, sugar added : Apricot - 60g
    • crystal sugar - 240g
    • Fresh cream - 100g
    • Glucose - 90g
    • Milk chocolate 36% - 220g

    Melt sugar in a saucepan to get a golden brown caramel. Apart, boil cream, glucose then mount the cream little by little. Add purees, pour over the milk chocolate and mix. Cool to 30°C, temper the chocolate in any form and let the chocolate sit. Fill to 90% full, cover with plastic wrap, wait a few hours filling sits. Cover the bowl with dark chocolate. Serve in a deep plate and decorate with grissini.

    In this step

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