Tuva

A "Tuva" is made from choux pastry, and filled with whipped cream and lingonberries, but it also has some "pate sucre" on top, to provide a bit of crispiness.

I saw these made on "Hela Sverige bakar", and decided to try it.

Tuvas

Ingredients

Choux pastry
200g Milk
200g Water
160g Butter
8g Salt
250g Flour
400g Eggs

Pate sucre
250g Flour
100g Powdered sugar
100g Butter
1 Egg yolk
A pinch of salt
(Water)

Filling
~5 dl Whipping cream
~200g Lingonberries
~4-5 tbsp sugar

Powdered sugar (for dusting)


Start with the pate sucre, since that needs to rest.
Mix all the ingredients (except the water) together. Mine was extremely dry at this point, I think it may have something to do with the humidity. If needed add just enough cold water to make a dough. Wrap in plastic wrap and rest in the fridge for an hour or so.

Next for the choux pastry, you get quite a workout from all the stirring.
Measure out the flour and eggs into bowls/beakers. Place milk, water, butter and salt in a pot, and bring to the boil while stirring. As soon as it starts to boil, add the flour and stir to mix. While still on the stove, continues stirring the dough, and cooking it, for 3-4 minutes.
Place the dough into a bowl, and add the eggs, one at a time, making sure each one is incorporated completely before adding the next, while stirring.
Allow the mixture to cool before piping.
Pipe onto an oven tray covered with parchment paper. Each one should be about 50g (see picture below for an idea of how much that is). They rise quite a bit, so leave some room.

Take the pate sucre out of the fridge (you won't need even close to all of it). Roll it out to a thickness of about 2 mm, and cut out circles about 5 cm in diameter.
Place a circle on top of each choux bun, and dust with a little powdered sugar.

Bake in the oven, at 200°C, for about 30 minutes.

Once they have cooled completely, it's time to fill them.
The exact amount of sugar and lingonberries depends an taste.
Whip the cream, with the sugar and stir in the lingonberries. Make a small cross cut in the bottom of each tuva, and pipe the whipped cream mixture into each of them (and don't be stingy with it).

Brown Breads

First off, brown breads are not actually anything to do with bread, they're cookies, and delicious ones at that.
My grandmother makes them, and the first time I tried 'em, using a recipe from a standard cookbook, they weren't nearly as tasty. I then got my grandmothers recipe, and it really is a completely different thing.
These cookies are really fragrant and delicious, and, a small tip, I think they're actually even better frozen. The taste is the same, but the texture is better.

Brown Breads

Ingredients
200g Butter
2 dl Sugar
2 tbsp Golden treacle
2 tsp Cinnamon
100g Hazelnuts
2 tsp Bicarbonate
4-5 dl Flour

Grind the hazelnuts, and dissolve the bicarbonate in a small amount of water.

Place all the ingredients, directly onto the table, and mix by hand until it forms a uniform dough. It should not be sticky, if it is, add a little more flour.

Form the dough into 1 or more (I think 3 makes it easy to handle) rectangular "rolls", about 4 cm in height and depth.

Cut the "rolls" into slices, about 1 cm thick, and place on a baking tray covered with grease proof paper. Make sure to leave plenty of room, as they will expand quite a lot.

Bake in the middle of the oven, at 175°C, for about 15 minutes.