recipes

• Beat the egg yolks with sugar in a double boiler until creamy.
• Add cold water to the gelatin, remove excess, and dissolve the gelatin in warmed lemon juice.
• Stir into the egg mixture and pour in the wine.
• Beat everything in the double boiler until it is nice and foamy.
• Then beat in an ice bath until it begins to gel.
• Beat the egg whites to stiff peaks with the granulated sugar and fold in.
• Fill glasses or deep dishes with cream and chill for 3 hours.

• Preheat oven to 250 °F (120 °C).
• Heat the granulated sugar in a pan, caramelize, and then pour into small molds.
• Boil the milk, granulated sugar, and vanilla sugar.
• Mix together the eggs and egg yolk, beat into the hot milk, sieve, and then fill the molds.
• Fill an appropriately sized pan with 1in (2 cm) of water, bring to a boil, then remove from heat.
• Place the molds in the pan, cover with aluminum foil, and bake for about 50–60 minutes.
• Remove from the water bath, let cool, and then chill for several hours in the refrigerator.
• Cut around the crème with a small knife and overturn onto dishes.

• Bring the heavy cream, vanilla bean, vanilla sugar, and granulated sugar to a boil and then simmer on low heat for about 10 minutes.
• Remove the vanilla bean.
• Add cold water to the gelatin, remove excess water, and dissolve in the warm cream.
• Flavor with amaretto.
• Fill individual serving sized molds and chill overnight.

• Preheat oven to 185 °F (85 °C).
• Mix the egg yolk and sugar.
• Boil the halved vanilla bean in milk and heavy cream.
• Remove from heat, remove the vanilla bean, and scrape the pulp into the milk.
• Mix with the egg yolks.
• Stir in a bain-marie until the mixture thickens.
• Sieve, portion into dishes, and cook for 40 minutes.
• Chill for 2 hours.
• Dust with brown sugar and caramelize in the oven on the highest temperature (or use a kitchen torch).

• Halve the vanilla bean and scrape out the pulp.
• Cream the egg yolk with sugar and vanilla pulp in a double boiler, then beat in an ice water bath until cold.
• Add water to the gelatin, remove excess, and dissolve in warmed kirsch.
• Stir into the egg mixture.
• Whip the cream almost completely, then fold in.
• Fill serving sized dishes and chill for 2 hours.

• Cream egg yolks with sugar in a mixing bowl.
• Place the bowl in a hot water bath, pour in the wine, and beat until it has doubled in volume.
• Fill individual serving sized glasses or use as otherwise desired.

• Mix the mascarpone with honey, orange zest, and confectioner’s sugar until smooth.
• Whip the heavy cream.
• Fold mascarpone mix in the whipped cream and chill.

• Slowly mix the egg yolk and sugar until the sugar has dissolved.
• Boil the milk with the vanilla bean, remove the vanilla bean, and scrape the pulp into the milk.
• Slowly pour the hot milk into the yolk mixture, stirring constantly.
• Now pour the cream into a pot and mix constantly while heating it (not boiling! ) until the mixture begins to thicken.
• You can tell when it is ready because when you blow on the cream while it is coating the cooking spoon, rings will appear that are reminiscent of a rose.
• Then sieve the cream and use as desired.

• Boil the heavy cream, dissolve the chocolate in it, and let cool.
• Before it hardens completely, beat in a stand mixer until creamy, then use as desired.

For the basic cream,

• cream butter with confectioner’s sugar until white.

For the German cream,

• boil ¾ cup (200 ml) of milk (! ) with granulated sugar.
• Mix the rest of the milk with vanilla pudding mix and egg yolks and stir into the boiling milk.
• Cook briefly, let cool, and sieve.
• Then mix the vanilla cream into the buttercream one spoonful at a time and use as you wish.
• Use: This recipe can be used as a classic torte cream, where the basic buttercream can be mixed with various additions.
• Aside from the given vanilla cream, you can make hazelnut buttercream (mix in hazelnuts) or chocolate buttercream (mix in chocolate).