Blueberry and rye are the heart of the blueberry cock.
Blueberry cockles are eaten with sour cream this time. Roni Lehti
A tight hat might say that the title is wrong, but chef nevertheless Risto Mikkola calls these pastries blueberry chicken. But as open flowers.
Mikkola’s chicken doesn’t have a lid, but it does have a wonderful rye dough. Just the kind that should be in flowers. Mustikkakukko, i.e. as a rag, is a traditional dish eaten in Savo. In Savo, it is eaten with whipped cream at the coffee table.
Could there be an easier pastry than a blueberry rooster? Blueberries, sugar and potato flour are mixed at the bottom of the pan. A dough mixed with rye flour, water, sugar and baking powder is patted on top as a cover. The dish is topped with whipped cream, custard or ice cream.
Blueberry cock is like our own tarte tatin, where apples are caramelized in a pan and a crust of butter dough is pressed on top.
Mikkola sometimes recommends partially replacing wheat flour with rye flour. Rye flour gives the dough color and a different taste.
– Rye doesn’t have the same strength as wheat flour, so you shouldn’t bake a bun with only rye flour. However, it goes well with shortbread dough, Mikkola reminds.
Honey mint
200 g sour cream
50 g of honey
1 tablespoon of chopped fresh rosemary
1. Put all the ingredients in a bowl and whisk until foamy.
Blueberry Rooster
Dough:
125 g butter, at room temperature
0.5 dl of sugar
½ tsp baking powder
2.5 dl rye flour
1. Mix all the ingredients into a smooth dough. Press into greased pans.
Filling:
300 g blueberries (frozen blueberries also work)
1 tablespoon of potato flour
2 tablespoons of sugar
1. Mix all the ingredients together in a bowl and put it on top of the dough. Cook at 160 degrees for 25 minutes.