The last weeks in Stockholm were eventful: preparation of the farmer’s dinner, the traditional end-of-internship cake and the restaurant outing with Henrik and Lotta Norström.
What is the “farmer’s dinner”?
For the past three years, Henrik has organised a gourmet dinner based on a product or a combination of different products made by local farmers.
He invites some of the farmers with whom he likes to work with and talk with the chef and customers.
This dinner brings together more than 90 people each year. The principle is to serve the guests with a timing worthy of a formal dinner where dishes are prepared in front of them.
The menu that Thursday 13 October consisted in:
The tradition, at the end of each student training at Lux Däg for Däg is to make a cake.
I’m a big fan of Christophe Michalak and I attended one of his masterclasses when I was younger to make a Saint Honoré and other pastries. Not having all the ingredients available to make a Saint Honoré but wanting to represent France with an iconic pastry, I decided to make a choux pastry filled with confectioner’s custard with genuine Madagascar vanilla, sprinkled with hazelnuts with a strawberry heart.
First stage: the craquelin
- 100g butter
- 120g brown sugar
- 120g flour
Craquelin is super easy: just mix all the ingredients and spread the mixture between two sheets of greaseproof paper and freeze for at least 1 hour.
Second stage: the choux pastry
- 160g water
- 160g milk
- 150g butter
- 6g sugar
- 180g flour
- 330 g eggs (i.e. 5 to 6 whole eggs)
Try to remember to take out all the ingredients (especially the milk, butter and eggs) and leave them at room temperature for 30 to 60 min before starting the recipe.
- Warm the milk, water, sugar, salt and butter cut into small cubes over high heat in a saucepan, until the butter is melted.
- Remove from the heat and pour the flour into the saucepan all at once. Mix until a cohesive mixture is obtained.
3. Return for 30 sec over high heat to dry out the mixture. The mixture must remain flexible and soft.
4. Pour the mixture into a food processor and mix at the lowest speed (to avoid adding any air) using a flat blade attachment. Mix until steam no longer escapes from the bowl.
5. Beat the eggs (check the total weight) and gradually add them to the mixture, constantly whisking, always at minimum speed. The mixture must be soft but not liquid.
6. Pour the mixture into a piping bag with 10 to 12 mm nozzle. Pipe the choux onto a sheet.
7. Preheat your oven at 230°. Put the choux in the oven, lower the heat to 180°C and bake for 25 to 30 min.
Third stage: the confectioner’s custard
- 1 l milk
- 2 vanilla pod
- 250 g egg yolks
- 200g caster sugar
- 80 g wheat flour
- Infuse the milk with the vanilla pods
- Beat the egg yolks and sugar until they become pale in colour and foamy.
- Pour the milk over the mixture.
- Bring it all to the boil.
- Let it cook while stirring.
For my last day, Lotta and Henrik invited me to discover the world of Adam and Albin “16 Rädgmansg Stockholm”. Named after experienced chefs, this “food studio” is also a cooking school serving superbly prepared noodle dishes at lunchtime and modern and creative gourmet dinners one weekend a month.
Adam/Albin serve modern Swedish cuisine. They take their inspiration from the greatest chefs in the world, while maintaining a Swedish base.
At the end of this delicious meal, Henrik introduced me to Adam who very kindly signed his menu for me and talked with me and we even had our photo taken!
Thus ended my four months in Sweden. Before I leave for Belgium, I will spend a week in France with my family.