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Filippa - Tor Stubbe

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Puff pastry

810 g wheat flour
80 g sunflower oil
5 g salt
485 g water
810 g butter

  1. Mix flour, sunflower oil, salt and water.
  2. Fold in the butter.
  3. Roll 1 x 3, roll 1 x 4, roll 1 x 3, roll 1 x 4 and roll 1 x 2.
  4. Roll out to a thickness of 2 mm.
  5. Bake at 180°C between two baking trays with silicone mats for approx. 30 minutes.

Sorrel extract

240 g sorrel
50 g Fruit'Purée Lemon Capfruit
1 g citras

  1. Blend all ingredients well.
  2. Sieve.

Sorrel chantilly cream

300 g Arla Unika cream (50%)
105 g sorrel extract
45 g icing sugar

  1. Mix all ingredients and whip until proper consistency.
  2. Pipe with 9-mm piping nozzle.

Alunga™ chocolate cream

250 g cream
17 g water
50 g invert sugar
1.5 g agar
0.5 g salt
5 g instant gel
250 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa

  1. Bring cream, water, invert sugar, agar, salt and instant gel to a boil.
  2. Strain over chocolate and blend.
  3. Pour in two trays, fit foil tightly over edges and leave to set in refrigerator.

Caramelised Filippa apples

400 g sugar
100 g butter
Black pepper
Filippa apples

  1. Make a caramel with sugar and deglaze with butter.
  2. Pour caramel over peeled apples and sprinkle with pepper.
  3. Bake in lid-covered gastro pan at 180°C for approx. 20-25 minutes.

Mentha suaveolens gel

125 g strained Fruit'Purée Green apple Granny Smith Capfruit
25 g Fruit'Purée Lemon Capfruit
5 g apple mint (Mentha suaveolens)
Thick & Easy food thickener

  1. Blend together Fruit'Purée Green apple Granny Smith Capfruit, Fruit'Purée Lemon Capfruit and mint.
  2. Thicken with food thickener.


Order of execution:

  1. Bake puff pastry and cut into ovals.
  2. Caramelise apples and make Alunga™ cream.
  3. Make mint gel and dark chocolate decorations.
  4. Whip sorrel cream and assemble all elements.

Order of assembly:

  1. Puff pastry
  2. Caramelised apples
  3. Mint gel
  4. Puff pastry
  5. Milk chocolate couverture Alunga™ cream
  6. Cocoa nibs
  7. Madirofolo plantation dark chocolate couverture oval
  8. Whipped cream with sorrel extract
  9. Madirofolo plantation dark chocolate couverture oval
  10. Chocolate decoration