conversations.from: human
conversations.value: What is a description for a book titled Norwegian Cakes and Cookies about Norway, strong>Sverre, Stre</strong with the genre: Cookbooks, Food & Wine, Regional & International?
conversations.from: assistant
conversations.value: <strong>Sverre Stre</strong> is a professional pastry chef. He is a member of the world champion Norwegian Olympic Culinary Team, and a popular TV chef in Norway, as well as running his own patisserie. He lives in Oslo, Norway.
conversations.from: human
conversations.value: What is the first five paragraphs for this book?
conversations.from: assistant
conversations.value: Norwegian Cakes and Cookies
  I have called what I work with "the new Norwegian bakery." That is because I am committed to making traditional Norwegian cakes and desserts, but with a new and original twist. This applies for example to desserts like veiled farm girls, compotes, and rice pudding, as well as classic baked goods like Kvæfjord (World's Best) cake, lefses (Norwegian griddle cakes), oatmeal macaroons, and sveler (Norwegian pancakes). These well-known and beloved recipes are favorites on many a Norwegian dinner table, but even though the original recipes are fantastic, I quite like the idea of bringing something new to them. For example, I do not avoid using both vanilla and saffron when I think these exotic flavors lift the classics yet another notch. At the same time, I am very committed to allowing the Norwegian flavor to come through. I also like to make use of modern techniques and often break a cake or dessert recipe down into its individual parts so as to put it together again in a new way. For example, waffles with blueberries and sour cream are transformed into sour cream and blueberry mousse sandwiches. This is how you get a delicious dessert with a completely new texture, but with the same beautiful, traditional flavors.
  As a pastry chef, and especially as a member of the Norwegian National Culinary Team, I have managed to be part of a movement in recent years to promote Norwegian and Nordic raw materials. In the international culinary world, Norwegian raw materials have a high status. This especially applies to lamb, wild game, crayfish, and king crab. These raw materials have developed fantastic flavor and quality because of our harsh climate and our peculiar geographical relationship. If we look at the sweet kitchen—the borderline between bakery and dessert—we also have a large selection of good Norwegian raw materials. For example, fruit and berries—again, you can look at the harsh climate of Norway as beneficial. We cannot cultivate large quantities of them, but we get fruit and berries with exceptionally good flavors and qualities. Long, light summers with relatively low temperatures make it so that Norwegian fruit and berries take a long time to ripen, something that gives the flavors the opportunity to develop favorably over a much longer time than in warmer regions. When I, together with the Norwegian National Culinary Team, won the Culinary Olympics in 2008, we had Norwegian raw materials as the theme, and we let the Norwegian raw materials shine through in the desserts and in the chocolates we made. We used cloudberries, wild raspberries, rosehips, apples, and even porcini mushrooms in the chocolates, and they were a really big hit with the judges.
  In my bakery, we use the raw materials of the seasons. We look forward to the rhubarb arriving in the spring, to the berry season of summer with strawberries and raspberries, and to the autumn when there is an abundance of locally produced fruit like apples and plums. We use all we can of fresh fruit and berries, as well as preserves and canned goods, so that we can serve canned plums, strawberry jelly, and jam throughout the winter. This gives us a great variety of goods to choose from in the course of a year, and the customers know what they can look forward to throughout the seasons.
  It is my wish to preserve the pure and simple in the Norwegian raw materials while I innovate and surprise with new flavors and methods at the same time. It is about knowledge and creativity and other ways to use our fantastic raw materials, and most of all it is about entirely new and delicious taste experiences. Enjoy !
  Crisp and juicy. This is what we associate with all of our varieties of apples, and in Norway we have some of the best apples in the world. Because the apple tree depends on cold resting periods in order to blossom, the growing conditions along the fjords of western Norway, and certain places in eastern Norway and as far north as North Trøndelag, are excellent for apple growing. Apples are used for almost everything, and they are ideal for further processing—for baking, frying, boiling, dehydrating, canning, pressing, wine making, and searing. In my bakery, we use apples in a lot of good things, like tarts and cakes; we cook them with vanilla; we make jellies, jam, and juice, veiled farm girls, chocolates, and apple chips, among others. Plus, we always make sure to use apples that are in season. Apples are perfect for gentle canning. After putting the apples in the jar, I usually add other good flavors, like lingonberries, cinnamon, and star anise, for example, in addition to a little sugar. When the apples are canned, completely new possibilities and applications emerge. Canned apples are very suitable as a filling for cream cakes, and also as a starting point for apple sorbet. Moreover, canned apples are the world's easiest—and quickest—dessert. If you have a jar of canned apples alone, the only thing you need to do is whip a little cream or make a vanilla sauce. A little sprinkle of crunchy, crisp rusks puts the finishing touch on it.
conversations.from: human
conversations.value: What is five more paragraphs? Start with the sentence 'Another way to make the cookies is to put 1 tablespoon of batter in a krumkake iron'.
conversations.from: assistant
conversations.value: Another way to make the cookies is to put 1 tablespoon of batter in a krumkake iron. Bake until golden and shape them as desired. They can also be cut while they're warm.
  Bring water, salt, and butter to a boil in a saucepan. When it boils, take the pan off the burner. Let the pan stand with the lid on until the butter has melted. Set the pan back on the burner and bring the liquid to a boil.
  Add the flour and stir with a wooden spoon until all of the flour is stirred into the liquid. Continue to stir until the dough gathers and pulls away from the sides. It takes about 30 seconds.
  Stir in the eggs one at a time with a strong hand whisk or an electric mixer with a grind setting. It is important to mix well between each egg. When the dough is ready to use, it should be smooth and tough.
  Fill a piping bag with the cream puff dough, using a star tip that has an opening of approximately ½ in (1 cm). Pipe the dough out into a shape approximately 9 in (22 cm) in diameter. Sprinkle the top with chopped almonds and pearl sugar.
conversations.from: human
conversations.value: What is the last five paragraphs?
conversations.from: assistant
conversations.value: Mix all the ingredients well in a bowl. Crumble the dough over a baking sheet lined with parchment paper. Bake until golden.
  Melt the butter in a frying pan. Sprinkle the bread with powdered sugar and fry it in butter until the powdered sugar is lightly caramelized.
  Finely chop the chocolate and melt it in a water bath (see page 137 for correct melting of chocolate).
  Bring the sugar, corn syrup, and 2/3 cup (1 ½ dl) whipping cream to a boil. Pour the cream in a thin stream down into the chocolate while you stir in small circles with a spatula, so that it forms an emulsion between chocolate and cream. It is important not to use a whisk, because that makes air bubbles in the glaze. If you use a spatula or ladle, you get a smooth and glossy glaze. Stir in ¼ cup (½ dl) cold cream toward the end. It makes the glaze glossier.
  This glaze can be kept in the freezer for up to 1 month. When it's used again, it should be carefully thawed and warmed in a water bath on the burner or in the microwave in short intervals.
conversations.from: human
conversations.value: Swap the first and the last sentence.
conversations.from: assistant
conversations.value: When it's used again, it should be carefully thawed and warmed in a water bath on the burner or in the microwave in short intervals. Crumble the dough over a baking sheet lined with parchment paper. Bake until golden.
  Melt the butter in a frying pan. Sprinkle the bread with powdered sugar and fry it in butter until the powdered sugar is lightly caramelized.
  Finely chop the chocolate and melt it in a water bath (see page 137 for correct melting of chocolate).
  Bring the sugar, corn syrup, and 2/3 cup (1 ½ dl) whipping cream to a boil. Pour the cream in a thin stream down into the chocolate while you stir in small circles with a spatula, so that it forms an emulsion between chocolate and cream. It is important not to use a whisk, because that makes air bubbles in the glaze. If you use a spatula or ladle, you get a smooth and glossy glaze. Stir in ¼ cup (½ dl) cold cream toward the end. It makes the glaze glossier.
  This glaze can be kept in the freezer for up to 1 month.Mix all the ingredients well in a bowl.