in Colroy-La-Roche |
| Warm Streusel with a Confit of Cherry Plums |
| Ingredients to serve 6 people: 800 g of cherry plums (pits removed) 300 g of puff pastry 150 g of sugar 1 pod of vanilla 20 g of butter 1 tablespoon of honey 4 egg yolks 2 cl of cherry plum schnapps 30 g of sugar 50 g of flour 100 g of sugar 50 g of butter 5 g of powdered cinnamon 5 dl of milk 3 dl of cream 8 egg yolks 250 g of sugar 2 pods of vanilla
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Bring 1/2 liter of water to a boil with 150 g of sugar. Add the cherry
plums, cook for 5 minutes and let return to room temperature. Drain the
cherry plums.
Roll the puff pastry out to a thickness of 3 mm and cut into 6 circles,
each with a diameter of 10 cm. Chill for 2 hours in the refrigerator, then
bake at 220°C for 10 minutes.
To prepare the ice cream, beat the 8 egg yolks with 250 g of sugar. Bring
the milk, cream and 2 pods of vanilla to a boil. Add the egg yolk and
sugar mixture. Stirring continually, let cook over low heat until the
mixture thickens slightly. Remove the vanilla and put the mixture
immediately into the ice cream maker.
To prepare the sabayon, combine the 4 egg yolks, 2 cl of cherry plum
schnapps and 30 g of sugar over a simmering bain-marie. Beat until the
sabayon is foamy and voluminous.
To prepare the streusel, mix the 50 g of butter, 100 g of sugar, and the 5
g of cinnamon. Add the 50 g of flour and combine until the mixture
resembles large crumbs.
To assemble, cut the sheets of puff pastry horizentally and generously
cover the tops with the streusel mixture. Bake these in the oven until
they are golden.
Lightly panfry the cherry plums in the honey with the 20 g of butter.
Place them in the bottom parts of the puff pastry. Top with the streusel
puff pastry covers.
Place these pastry boxes on a plate with the ice cream and the sabayon sauce.
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| from the restaurant "AUBERGE DE L'ILL" in illhauesern |
| Ingredients for 4 individual strudels: 800 g of fresh rhubarb 400 g of sugar 250 g of flour 2 egg yolks 1 soup spoon of peanut oil pinch of salt 2 soup spoons of lukewarm water 100 g of genoise crumbs confectionery sugar butter
Ingerdients for sorbet: |
The night before peel, clean and cube the branches of rhubarb and let them
soak in 100 g of sugar. The following day, drain them and cook 2 minutes
in the 300 g of sugar. While the rhubarb cools prepare the pastry by
combining the following ingredients: 250 g of flour, 2 egg yolks, 1 soup
spoon of peanut oil, a pinch of salt and 2 soup spoons of lukewarm water.
Let the pastry rest, covered by a cloth for 3/4 of an hour at room
temperature.
Spread out the pastry very delicately by hand. Stretch the pastry until it
is the width of cigarette paper.
Mix the genoise crumbs with the cooked rhubarb and spread this mixture on
the pastry. Brush the strudel with the melted butter and cook for 20
minutes in an oven at 220°C. 15 minutes into the cooking, sprinkle the
strudel with the confectionery sugar.
To prepare the sorbet put all the ingredients into a mixer and let mix for
2 to 3 minutes. Finely strain the obtained juice. Place the mixture into
a sorbet maker.
Serve the strudel with a custard sauce and the rhubarb sorbet.
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| from the restaurant "AUBERGE DE SCHOENENBERG" in Riquewihr |
| Ingredients to serve 4 people: 150 g of dark chocolate 2 egg yolks 50 g of sugar 20 g of water 325 g of ready-whipped sweet cream 20 g of kirsch 100 g of morello cherry puree |
Melt the chocolate and stretch out on plastic strips. To give the impression of a teardrop pinch the top. Count on 3 drops per person. Prepare a syrup with the water and the sugar. Pour this hot liquid over the egg yolks to blanch them. Add the kirsch to the ready-whipped sweet cream. Mix the sugared egg yolks in with the whipped cream. Pour this mixture into the chocolate teardrop and place in the freezor for three hours. Remove the plastic strips before serving. Pour the morello cherry puree on the plate and place 3 teardrops on top with perhaps a scoop of morello cherry sorbet. |