Preheat oven to 400 °F (200 °C).
Beat the egg yolks with lemon zest and vanilla sugar.
Beat the egg whites to stiff peaks with granulated sugar.
Carefully fold the egg whites into the egg yolks.
Sift the flour in and slowly fold it in.
Finally, fold in the hot, browned butter.
In a pan, melt some butter and place batter in the pan according to your desired size of pancake.
Smooth the top with a spatula.
Let cool on the stovetop for about 1 minute and then finish baking in the oven for about 10 minutes.
While still in the pan, brush with apricot marmalade and fold closed.
Place on plates and garnish with fruit.
Variation 1:
Schönbrunner pancakes are prepared the same way, but filled with fruit compote.
Variation 2:
The classic filling for Stephanie pancakes (Omelette Stéphanie) is made of wild strawberries, pineapple, and pears.
Variation 3:
Apricot pancakes are not only filled with apricot marmalade, but also preserved apricots (see p. 188) and raisins. Vanilla sauce (see p. 202) fits them very well.
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Make 8 palatschinken according to the basic recipe.
For the filling, cook sugar and water in a pan to make a light caramel.
Remove from heat, mix in the pumpkin seeds, and mix well with vanilla sugar and butter.
Spread out the batter on oiled parchment paper, let cool, then break with a rolling pin.
Mix the whipped cream with rum and confectioner’s sugar and spread on the prepared palatschinken.
Place the pumpkin seed brittle and orange slices on top and roll up the palatschinken.
Dust with confectioner’s sugar before serving.
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Make 8 palatschinken according to the basic recipe.
Warm the apricot marmalade with some rum and brush the palatschinken with it.
Roll up and dust with confectioner’s sugar before serving.
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Make 8 palatschinken according to the basic recipe.
Preheat oven to 350 °F (180 °C).
Boil heavy cream, granulated sugar, vanilla sugar, and the halved vanilla bean.
Beat the egg yolks, remove the hot cream from the stove, and stir into the yolks.
While stirring constantly, bring to a boil again.
Sieve, stir, and let cool.
For the egg whites, beat the whites to stiff peaks with sugar and fold into the vanilla mixture.
Fill the palatschinken with the vanilla, roll up, fold in the ends, dust with confectioner’s sugar, and place in a buttered casserole dish.
Brown in the oven for a few minutes.
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Ingredients for 8 Servings Bring the milk to a boil with vanilla pulp and vanilla sugar.
Spoon gnocchi from the egg whites and simmer for 2 minutes in the milk.
Turn them over and let sit them sit in the milk for another 2 minutes at reduced heat.
Remove from the milk and let drain.
These gnocchi look particularly good when drizzled with melted caramel.
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For the Rhubarb Strawberry Ragout Take the crusts off the rolls, cut them into small cubes, and saturate with milk.
Cream the butter.
Squeeze the excess milk from the bread and sieve.
Add to the butter along with the egg and egg yolk and mix everything well.
Mix in the lemon zest, salt, cinnamon, and semolina well and let rest for 30 minutes.
Wash and peel the rhubarbs and cut them into bite-sized pieces.
Boil the peels with wine and granulated sugar and sieve.
Boil the liquid again with the vanilla pulp.
Mix the cornstarch with a little bit of water and then use it to thicken the mixture.
Add the rhubarb and simmer for 1 minute.
Remove from heat and let cool.
Wash and quarter the strawberries and mix into the cooled rhubarbs along with the mint.
Boil lightly salted water.
Form gnocchi from the semolina dough using a spoon and simmer on low heat for 12–15 minutes.
For the cinnamon crumbs, heat butter and brown the breadcrumbs and cinnamon.
Remove the gnocchi, let drain, then roll in the crumbs.
Portion the rhubarb strawberry ragout into dishes and place gnocchi in each.
Dust with confectioner’s sugar.
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Ingredients for 4–6 Servings Mix the quark well with butter and eggs in a bowl.
Add granulated sugar, breadcrumbs, and lemon zest and let rest for 30 minutes.
For the apple soup, first cut the peeled, cored apples into cubes.
Boil them with water and wine, blend, and sieve (you will need about 4 cups (just under 1l) of apple juice).
Heat the preserving sugar, stirring constantly, until it begins to caramelize.
Deglaze with the prepared apple juice and dissolve the caramel completely.
Add the lemon juice, boil the apple soup, and then mix in a bowl over ice until it is cold.
Flavor with Calvados.
Use a spoon to form gnocchi from the dough, and simmer in salt water for 8 minutes.
For the poppy crumbs, melt butter and quickly brown breadcrumbs, poppy, sugar, and a pinch of cinnamon.
Remove the gnocchi, let drain, and roll in the poppy crumbs.
Pour the apple soup into dishes and place the gnocchi in them.
Garnish Recommendation:
apple slices or apple balls with apple ginger sorbet
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Using a clean cloth, squeeze out the quark well and then sieve.
Cream the butter and confectioner’s sugar, then mix in the quark and egg.
Flavor with lemon juice and rum.
Finally, fold in the white bread crumbs and let the dough rest for 2 hours.
Bring lightly salted water to a boil, use a tablespoon to form gnocchi out of the dough, and simmer them for about 8 minutes.
For the butter crumbs, melt butter.
Brown the crumbs and sugar in it and flavor with cinnamon.
Remove the gnocchi from the water, let drain, and roll in the crumbs.
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Ingredients for 6–8 Servings Knead the flour with eggs and salt.
Add lukewarm water little by little and knead until the dough is nice and smooth.
Add flour as needed.
Wrap in foil and let rest for 30 minutes.
Roll out to about 2 mm on a floured work surface.
Cut into 2in (5 cm) wide strips, lay on top of each other, and cut again into approximately ½ to ¾in strips.
Then cut small squares out of the strips.
Boil salt water and cook the flecks for 1–2 minutes.
Pour out the water, shock in cold water, and let drip.
Roll them briefly in hot lard, so that they don’t stick together.
Preheat oven to 350 °F (180 °C).
For the cream batter, mix the egg yolks with confectioner’s sugar and vanilla sugar.
Beat the egg whites to stiff peaks with the granulated sugar and fold into the egg yolk mixture.
Add raisins and lemon zest.
Mix the flecks with the cream batter.
For the nut batter, boil milk with sugar and cinnamon.
Sprinkle in the nuts.
Place half of the flecks in a buttered casserole dish.
Spread the nut batter on top and cover with the rest of the flecks.
Bake for about 20 minutes.
Cut into equally sized pieces and serve.
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Ingredients for about 40 Ravioli For the dough, mix the flour and semolina.
Knead with the eggs, egg yolks, cinnamon, and salt to a smooth dough.
Wrap in foil and let rest for 50 minutes.
For the filling, boil the milk, butter, granulated sugar, vanilla sugar, vanilla pulp, and salt.
Stir in the semolina and simmer for 3–5 minutes, until it is soaked.
Remove from heat.
Let cool, then stir in the egg and lemon zest.
Roll out the dough (preferably with a pasta maker).
Cut out squares or circles on a floured work surface and place a little bit of filling on each.
Brush the edges with beaten egg white, close, and press the edges together well.
Bring salt water to boil with a little vanilla sugar.
Place the ravioli in the water and let simmer for 4–5 minutes.
For the butter crumbs, heat butter and brown the breadcrumbs with cinnamon.
Remove the ravioli, let drip, and roll in the crumbs.
Pour strawberry purée onto dishes, place the ravioli on it, and garnish with the washed, quartered strawberries.
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Home recipes Pagina 870
