Ingredients for 6 Servings Preheat oven to 400 °F (200 °C).
Cut the rolls or brioche into cubes.
Peel and core the apples and cut into slices.
Mix the bread, apples, and almonds.
Beat the cream, eggs, and sugar and fold into the bread mixture.
Flavor with cinnamon and Calvados.
Fill a buttered dish and bake for about 30 minutes.
For the elderberry sauce, boil the red wine, elderberries, sugar, and cinnamon and simmer for 15 minutes.
Sieve.
Mix a bit of cornstarch with a little bit of water and then stir into the simmering sauce.
Remove the apple casserole from the dish and serve with the elderberry sauce and powdered sugar.
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Ingredients for 6 Servings Preheat oven to 340 °F (170 °C).
Mix the milk with the egg.
Cut the brioche or rolls into ½ in (1cm) slices and soak in the egg milk.
Cut the apple or quince into slices, sauté briefly in butter, and flavor with lemon juice and cinnamon.
Butter a ceramic loaf pan.
Arrange the apples and brioche like roof tiles and spread the raisins, rum, and almonds on top.
Beat the egg white to stiff peaks with the granulated sugar.
Fold in the egg yolk, vanilla sugar, and flour.
Spread on top of the Scheiterhaufen.
Bake for 25 minutes.
Remove from oven and serve dusted with confectioner’s sugar.
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Ingredients for 6 Servings Mix the quark with cornstarch, confectioner’s sugar, egg yolks, rum, vanilla sugar, and lemon zest.
Begin beating the egg whites, add granulated sugar, and beat to stiff peaks.
Fold into the quark mixture.
Pit the apricots and cut into slices.
Butter deep oven-safe dishes, portion the quark mixture into each, and lay the apricot slices on top.
On maximum upper heat, brown for several minutes in the oven.
Dust with confectioner’s sugar and serve right away.
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Ingredients for 6–8 Servings Preheat oven to 400 °F (200 °C).
Cut the cake into cubes, saturate with heavy cream, and let soak.
Cream the butter until it is white.
Add the egg yolk, then the cake, vanilla sugar, and lemon zest.
Begin beating the egg whites, add granulated sugar, and beat to stiff peaks.
Fold into the cake mixture.
Butter individual servings sized molds and sprinkle with granulated sugar.
Bake in a water bath for 30 minutes.
Remove from molds and dust with confectioner’s sugar.
Garnish Recommendation:
strawberries, strawberry purée , and vanilla foam
Confectioner’s sugar for dusting
Preheat oven to 400 °F (200 °C). Cut the rolls into cubes and soak in the milk. Cream the butter with confectioner’s sugar until white. Add the egg yolk and lemon zest. Squeeze out some of the excess milk from the rolls and mix into the butter. Beat the egg whites to stiff peaks with granulated sugar and fold into the batter. Butter individual servings sized molds and sprinkle with granulated sugar. Fill and bake in a water bath for 30 minutes. Remove from molds and dust with confectioner’s sugar.
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Ingredients for 6 Servings Preheat oven to 350 °F (180 °C).
Mix the ground chocolate with orange zest and 1(!
) egg white until the mixture becomes viscous.
Add the second egg and granulated sugar and mix for another half hour.
For the beaten egg whites, begin beating, add the granulated sugar, and beat to stiff peaks.
Carefully fold into the chocolate mixture.
Butter and fill individual serving sized molds or deep dishes.
Dust with confectioner’s sugar and sprinkle almonds on top.
Bake for 10 minutes.
Marinate the orange slices in Grand Marnier and serve with the pudding.
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Ingredients for 6 Servings Preheat oven to 350 °F (180 °C).
Mix the peach marmalade, egg white, granulated sugar, and grenadine for 15 minutes in a stand mixer on low, until it becomes viscous.
Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
Carefully fold the egg whites into the peach mixture.
Dice the preserved peaches and fold into the mixture.
Butter and fill individual serving sized molds or deep dishes and bake for
10 minutes.
Dust with confectioner’s sugar and serve.
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Ingredients for 6 Servings Preheat oven to 350 °F (180 °C).
Purée and sieve the strawberries.
Mix in a stand mixer for 15 minutes with lemon juice, egg white, and granulated sugar.
Begin beating the egg whites, add granulated sugar, and beat to stiff peaks.
Carefully fold into the strawberry mixture.
Butter and fill individual serving sized molds or deep dishes and bake for 10 minutes.
Dust with confectioner’s sugar and serve.
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Ingredients for 6 Servings Preheat oven to 350 °F (180 °C).
Mix the egg yolks with flour and milk to make dough.
Begin beating the egg whites, sprinkle in the granulated sugar, beat to stiff peaks, and carefully fold into the dough.
Melt butter in a pan and put the dough in the pan.
Sprinkle the washed, sorted blueberries into the dough and then bake for about 15 minutes, depending on the height of the dough.
Tear up the finished schmarren, dust with confectioner’s sugar, and briefly caramelize in the oven again.
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Preheat oven to 400 °F (200 °C).
Melt the nougat in a double boiler.
Beat the egg yolks in a double boiler with vanilla sugar, confectioner’s sugar, and orange zest until thick and creamy.
Stir into the nougat.
Begin to beat the egg whites, add granulated sugar, beat to stiff peaks, and fold in along with the hazelnuts.
Heat butter in a pan, put the batter in the pan, and fry for about 1 minute on medium heat.
Then place in the oven and bake for about 15 minutes.
Remove, dust with confectioner’s sugar, and cut with two forks.
Wash and quarter the strawberries.
Marinate in Grand Marnier and some confectioner’s sugar, warm in a pan, and serve with the schmarren.
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Ingredients for 6 Servings Preheat oven to 375 °F (190 °C).
Boil the milk, butter, and vanilla pulp.
Sprinkle in the semolina and cook through, until it no longer sticks.
Pour in a bowl, stir in egg yolks little by little, and add lemon zest and rum.
Cream the egg whites with a dash of salt and a third of the sugar, add the rest of the sugar, then beat to very stiff peaks.
Fold into the semolina mixture.
Melt butter in a pan, put the batter in the pan, then bake for about 15 minutes.
Remove from oven, sprinkle with sugar, and briefly caramelize in the oven again.
Cut into small pieces with a fork and serve garnished with strawberry purée and fresh strawberries.
Garnish Recommendation:
peppermint pear sorbet
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Home recipes Pagina 873
