Recipes

Buchteln With Vanilla Sauce

Buchteln With Vanilla Sauce

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Ingredients

Ingredients for 6 Servings

  • 1 cup 125 g Flour, fine
  • 1 cup 125 g Flour, coarse
  • 1 Egg
  • 3 tbsp 4 cl Oil
  • ½ cup 125 ml Milk, lukewarm
  • 2 tbsp 15 g Yeast
  • 3 tbsp 25 g Confectioner’s sugar
  • Dash of salt
  • 1¼ cup 150 g Apricot marmalade
  • 2 tsp 1 cl Rum
  • About 7 tbsp 100 g butter, melted, for brushing
  • 2 cups Vanilla sauce
  • Confectioner’s sugar for dusting

Instructions

  • For the dough, mix the flour together.
  • Mix the yeast with the lukewarm milk in a bowl.
  • Mix in half of the flour, sprinkle more flour on top, cover, and let rise in a warm spot for about 30 minutes.
  • Beat the rest of the flour, the salt, egg, sugar, and oil into the starter dough with a cooking spoon until the dough comes away from the side of the bowl.
  • Cover and let rise another 20 minutes.
  • Roll out to ½ in (1 cm) and cut out circles with a 2½ in (6 cm) cookie cutter.
  • Mix the apricot marmalade with rum and spoon onto each circle.
  • Bring the edges together, and dip them in butter.
  • Place the buchteln with the edges down in a buttered pan.
  • Preheat oven to 350 °F (180 °C).
  • Let the buchteln rise for another 20 minutes.
  • Brush with melted butter and bake for about 30 minutes.
  • In the meantime, prepare the vanilla sauce.
  • Dust the buchteln with confectioner’s sugar before serving with the warm vanilla sauce.
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Course; Dessert
Cuisine; Austria / European

Pancake Soufflé

Pancake Soufflé

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Ingredients

Ingredients for 2 Servings

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Cream the egg yolk, lemon zest, vanilla pulp, and about 1½ tablespoons of granulated sugar.
  • Beat the egg whites with the rest of the granulated sugar to stiff peaks.
  • Using the whisk, carefully fold the potato flour into the egg whites.
  • Carefully mix the egg whites into the egg yolks with a spatula.
  • Butter a metal sheet or appropriate casserole dish and dust with some sugar.
  • With a dough scraper, place ¾ of the batter on the sheet in an oval shape like a boat.
  • Make a 3in (8 cm) slit in the surface.
  • Put the rest of the batter in a piping bag fitted with a star-shaped nozzle and decorate the upper and lower edges with rosettes.
  • Bake for 10–12 minutes.
  • Dust with confectioner’s sugar before serving.

Notes & Wine Advice

Garnish Recommendation:

burgundy cherries
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Course; Pancake’s / Crepes
Cuisine; Austria / European

Cake Pancakes

Cake Pancakes

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Ingredients

Ingredients

  • 3 Egg yolks
  • Zest of ½ lemon
  • 2 tsp 10 g Vanilla sugar
  • 6 Egg whites
  • 7 tbsp 100 g Granulated sugar
  • â…“ cup 40 g Flour
  • 2¾ tbsp 40 g Butter, melted
  • Butter for cooking
  • 2 tbsp Apricot marmalade
  • Fruit according to taste to garnish such as strawberries, orange slices, or kiwi slices

Instructions

  • 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.

Notes & Wine Advice

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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Course; Pancake’s / Crepes
Cuisine; Austria / European

Orange Palatschinken

Orange Palatschinken

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Ingredients

Ingredients for 8 Pieces

For the filling

  • 4 tsp 20 g Sugar
  • 2 tsp 1 cl Water
  • 2 oz 60 g Pumpkin seeds
  • ½ tsp Vanilla sugar
  • 2 tsp 10 g Butter
  • 7 tbsp 100 ml Whipped cream
  • 4 tsp 2cl Rum
  • 3 tbsp 20g Confectioner’s sugar
  • 3 Oranges peeled and in slices

Instructions

  • 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.

Notes & Wine Advice

Garnish Recommendation:

orange ragout
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Course; Pancake’s / Crepes
Cuisine; Austria / European

Apricot Palatschinken

Apricot Palatschinken

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Ingredients

Ingredients for 8 Pieces

Instructions

  • 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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Course; Pancake’s / Crepes
Cuisine; Austria / European

Vanilla Palatschinken

Vanilla Palatschinken

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Ingredients

Ingredients for 8 Pieces

For the Filling

  • ¼ cup 50 ml Heavy cream
  • 4 Egg yolks
  • â…“ cup 60 g Granulated sugar
  • 1 Vanilla bean
  • 2 tsp 10 g Vanilla sugar

For the Egg Whites

Instructions

  • 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.

Notes & Wine Advice

Garnish Recommendation:

elderberry purée or vanilla sauce
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Course; Pancake’s / Crepes
Cuisine; Austria / European

Egg White Gnocchi

Egg White Gnocchi

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Ingredients

Ingredients for 8 Servings

  • 8 Egg whites
  • ¾ cup 160 g Granulated sugar
  • 3 cups 750 ml Milk
  • Pulp of ½ vanilla bean
  • 2 tsp 10 g Vanilla sugar

Instructions

  • 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.

Notes & Wine Advice

These gnocchi look particularly good when drizzled with melted caramel.
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Course; Dessert
Cuisine; Austria / European

Semolina Gnocchi With Rhubarb Strawberry Ragout

Semolina Gnocchi With Rhubarb Strawberry Ragout

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Ingredients

  • 2 Dinner rolls stale
  • ½ cup 125 ml Milk
  • 2¾ tbsp 40 g Butter
  • 1 Egg
  • 1 Egg yolk
  • Zest of ½ lemon
  • Dash of salt
  • Dash of cinnamon
  • 3 oz 80 g Durum wheat semolina (or wheat semolina)
  • Confectioner’s sugar for dusting

For the Rhubarb Strawberry Ragout

  • 10.5 oz 300 g Rhubarb
  • 2 cups 500 ml Riesling (or other white wine)
  • ½ cup 120 g Granulated sugar
  • Pulp of ½ vanilla bean
  • 2 tbsp Cornstarch
  • 7 oz 200 g Strawberries Mint, cut into fine strips

For the Cinnamon Crumbs

  • About 5 tbsp 70 g Butter
  • 3.5 oz 100 g Breadcrumbs
  • Dash of cinnamon

Instructions

  • 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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Course; Dessert / Fruit
Cuisine; Austria / European

Poppy Quark Gnocchi In Iced Apple Soup

Poppy Quark Gnocchi In Iced Apple Soup

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Ingredients

Ingredients for 4–6 Servings

  • 10.5 oz 300 g Quark
  • 1¾ tbsp 25 g Butter
  • 2 Eggs
  • Zest of 1 lemon
  • 2 tsp 10 g Granulated sugar
  • 2 oz 60 g Breadcrumbs
  • Salt for the water

For the Apple Soup

  • 3â…“ lbs 1.5k g Apples (Boskoop, Golden Delicious, or Elstar)
  • 1 cup 250 ml White wine (preferably Riesling)
  • 1 cup 250 ml Water
  • 9 oz 250 g Preserving sugar Juice of 2 lemons
  • 5 tbsp 75 ml Calvados
  • For the Poppy Crumbs
  • 5½ tbsp 80 g Butter
  • 1 oz 30 g Breadcrumbs
  • 1 oz 30 g Poppy seeds, ground
  • 4 tsp 20 g Granulated sugar Cinnamon

Instructions

  • 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.

Notes & Wine Advice

Garnish Recommendation:

apple slices or apple balls with apple ginger sorbet
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Course; Dessert
Cuisine; Austria / European

Quark Gnocchi

Quark Gnocchi

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Ingredients

  • 21 oz 600 g Quark
  • 3½ tbsp 50 g Butter
  • 3 Eggs
  • Zest and juice of 1 lemon
  • 2 tsp 1 cl Rum
  • â…“ cup 40 g Confectioner’s sugar
  • 4.5 oz 130 g White bread crumbs
  • Dash of salt

For the Butter Crumbs

  • 7 tbsp 100 g Butter
  • 3.5 oz 100 g Breadcrumbs
  • â…“ cup 70 g Granulated sugar
  • 1 tsp Cinnamon

Instructions

  • 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.

Notes & Wine Advice

Garnish Recommendation:
stewed plums or elderberry purée
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Course; Dessert
Cuisine; Austria / European