For the dough, mix the yeast with some sugar and a little bit of lukewarm milk, cover, and let rise from about 20 minutes.
Put the flour in a bowl and knead together with liquid butter, the rest of the sugar, eggs, the rest of the lukewarm milk, raisins, and the starter dough.
Beat the dough until it is soft and smooth.
Cover and let rise in a warm place.
Punch down and let rise again.
Now divide the dough into three ropes and make a braid.
Place on a buttered baking sheet and let rise again.
Preheat oven to 350 °F (180 °C).
Brush the braid with beaten egg and bake for 60 minutes.
Remove and let cool.
For the mousse, boil poppy with milk and then let cool.
Cream the butter and confectioner’s sugar, add the egg yolks, and beat more.
Chop up the chocolate, melt in a bain-marie, and fold into the butter with kirsch.
Finally, fold in the cooled poppy and whipped cream.
Fill a bowl with with mousse and chill for about 2 hours.
Cut the braided loaf into slices and serve with the poppy mousse.
5oz150 g Semisweet couverture chocolate for brushing
About 7 oz200 g raspberries
Flour for the work surface
Butter for the pans
For the Mousse
3tbsp45 g Butter
4tsp10 g Confectioner’s sugar
2Egg yolks
3.5oz100 g White couverture chocolate
2tbspKirschcherry brandy
¾cup200 ml Whipped cream
Instructies
Quickly knead the confectioner’s sugar, butter, flour, egg, and vanilla pulp, cover, and let rest in the refrigerator for half an hour.
For the mousse, cream the butter and confectioner’s sugar.
Add the egg yolks and beat for 5 more minutes.
Chop up the chocolate and melt in a bain-marie.
Mix the kirsch and melted chocolate into the egg yolk mixture and fold in the whipped cream.
Chill the mousse.
Preheat oven to 400 °F (200 °C).
Roll the pâte brisée out thinly on a floured work surface, fill small buttered pans with the dough, press the edges down well, and bake for about 25 minutes, until light brown.
Remove from the pans and brush with warmed chocolate.
Place 3–4 raspberries in each boat, fill with mousse, and smooth.
Beat the eggs and sugar in a bain-marie until creamy, remove from heat, and beat until the mixture has a thick consistency and is cold.
Carefully fold in the flour, cornstarch, and melted butter.
Butter a 10in (26 cm) diameter round pan, dust it with flour, and fill with batter.
Bake for about 60 minutes.
For the meringue base, beat egg whites until they are almost stiff, slowly sprinkle in the sugar, and continue beating until they are stiff.
Fold in the rest of the ingredients and spread in two 10in (26 cm) diameter circles (preferably with a spatula) on a buttered and floured baking sheet.
Bake for about 15 minutes.
Remove from the sheet while still hot.
For the vanilla cream, whip the cream with the confectioner’s sugar.
Mix together the granulated sugar, egg yolk, milk, and vanilla pulp and slowly heat while stirring, but do not boil.
Dissolve moistened gelatin in the milk mixture.
Stir until cold in an ice bath.
Before it sets, fold in the whipped cream.
Spread vanilla cream about 5mm thick on the first meringue base, place the cake base on it, soak with kirsch, spread another 5mm of vanilla cream on the cake, and cover with the second meringue base.
Spread the rest of the vanilla cream over the torte and sprinkle the sides with almonds.
Dust the top with confectioner’s sugar and make a lattice design with a spatula or knife.
1.5oz40 g Chocolate, ground Pinch of cinnamon powder
½cup70 g Flour 1 tbsp Rum
3Egg whites
Butter and breadcrumbs for the pans
Instructies
For the red wine pears, bring all the ingredients to a boil in a pot and boil the peeled, cored, pear halves briefly.
Let it all marinate at room temperature for about 6 hours.
Preheat oven to 350 °F (180 °C).
Cream the butter with half of the sugar.
Add the egg yolks, hazelnuts, chocolate, cinnamon, rum, and flour little by little and mix everything together well.
Beat the egg whites to stiff peaks with the rest of the sugar and fold into the mixture.
Butter individual serving sized bundt pans and sprinkle with breadcrumbs.
Fill with the batter.
Bake for about 18 minutes.
Cut the pears into slices.
Place in deep dishes, place the gugelhupfs on each, and serve warm.
Notes / Tips / Wine Advice:
Toni’s Cake Fight
Not every master fell from heaven. Even Toni M. “served” in many great houses during his apprentice and journeyman years. At one of the greatest, he assisted in cooking courses, and learned there that even the greats are not infallible. After the master chef had explained a complicated torte recipe to the students, he went about baking the torte for the coffee get together after the course. When the torte was finished, it turned out to be an unattractive piece of dough that could under no circumstances be served. Then the master had an idea: He instructed Toni to trip and drop the torte as he brought the torte to the waiting women. Toni M. agreed hesitantly, received a big laugh, and spared the great master a serious disgrace. “In my own cooking courses, nothing like this has happened yet,” Toni asserts.
