Recipes

Blueberry Schmarren

Blueberry Schmarren

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Ingredients

Ingredients for 6 Servings

Instructions

  • 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.

Notes & Wine Advice

 

Garnish Recommendation:

vanilla ice cream and honey whipped cream
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Course; Dessert / Fruit
Cuisine; Austria / European

Nut Schmarren With Strawberries

Nut Schmarren With Strawberries

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Ingredients

  • 6 Egg yolks
  • 2 tsp 10 g Vanilla sugar
  • ⅓ cup 40 g Confectioner’s sugar
  • Zest of 1 orange
  • 2 oz 50 g Nougat
  • 6 Egg whites
  • 1 cup 120 g Granulated sugar
  • 4 oz 120 g Hazelnuts, ground
  • 2¾ tbsp 40 g Butter
  • Confectioner’s sugar for dusting

For the Strawberries

Instructions

  • 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.

Notes & Wine Advice

Garnish Recommendation:

honey ice cream
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Course; Dessert
Cuisine; Austria / European

Semolina Schmarren

Semolina Schmarren

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Ingredients

Ingredients for 6 Servings

Instructions

  • 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.

Notes & Wine Advice

Garnish Recommendation:

peppermint pear sorbet
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Course; Dessert
Cuisine; Austria / European

Cream Schmarre

Cream Schmarre

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Ingredients

  • 1 cup 250 ml Sour cream
  • 2 oz 50g Quark
  • 6 tbsp 50g Confectioner’s sugar
  • 3 Egg yolks
  • ⅓ cup 50g Cornstarch
  • 1 tbsp Rum
  • Dash of vanilla sugar
  • 3 Egg whites
  • ¼ cup 60g Granulated sugar
  • 1½ tbsp 20 g Butter for frying
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix the sour cream with quark, confectioner’s sugar, egg yolks, cornstarch, rum, and vanilla sugar.
  • Beat the egg whites, add granulated sugar, and beat to stiff peaks.
  • Fold into the egg yolk mixture.
  • Melt butter in a pan.
  • Put the schmarren batter in the pan and cook until it stiffens.
  • Bake in the oven for about 12 minutes.
  • Tear the schmarren into small pieces and dust with confectioner’s sugar.

Notes & Wine Advice

Garniture Recommendation:

lukewarm burgundy cherries  and vanilla foam
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Course; Dessert
Cuisine; Austria / European

Lemon Quark Soufflé

Lemon Quark Soufflé

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Ingredients

Ingredients for 10 Servings

  • 9 oz 250 g Quark
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 3 Egg yolks
  • 4 tsp 20 g Cornstarch
  • ½ cup 125 ml Sour cream
  • Dash of vanilla sugar
  • Dash of salt
  • 3 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • Butter and granulated sugar for the ramekins

Instructions

  • Strain the quark and mix in the egg yolks, cornstarch, salt, vanilla sugar, lemon zest, lemon juice, and sour cream.
  • Butter the ramekin(s) and sprinkle with granulated sugar.
  • Place a water bath in the oven from 350–430 °F (180–220 °C).
  • Beat the egg whites with sugar, fold into the batter, and fill the ramekin ¾ full.
  • Bake in the water bath for about 20 minutes.
  • Remove the soufflé from the ramekin, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:

fresh berries and any sorbet
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Course; Dessert / Fruit
Cuisine; Austria / European

Marble Soufflé

Marble Soufflé

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Ingredients

Ingredients for 10 Servings

  • 9 oz 250 g Quark
  • 3 Egg yolks
  • 4 tsp 20 g Cornstarch
  • 4.5 oz 125 g Sour cream
  • Dash of vanilla sugar
  • Zest of 1 lemon
  • Dash of salt
  • 3 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • 1 tbsp Cocoa powder
  • Butter and granulated sugar for the ramekins
  • Strawberry purée see p. 200 and fresh fruit to garnish

Instructions

  • Preheat the oven to 400 °F (200 °C).
  • Strain the quark.
  • Add the egg yolks, cornstarch, salt, vanilla sugar, lemon zest.
  • Beat the egg whites to stiff peaks with sugar and fold into the quark mixture.
  • Spilt the batter in half and carefully fold the cocoa powder into one half.
  • Butter the ramekins and sprinkle them with granulated sugar.
  • Fill the ramekins about ½ of the way full with the two batters and bake in a water bath for about 20 minutes.
  • Remove the soufflés from the ramekins and serve with strawberry purée and fresh fruit.
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Course; Dessert
Cuisine; Austria / European

Lebkuchen Soufflé

Lebkuchen Soufflé

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Ingredients

Ingredients for 6 Servings

  • 5½ tbsp 80 g Butter
  • 3 tbsp 40 g Confectioner’s sugar
  • 3 oz 80 g Dark couverture chocolate
  • 4 Egg yolks
  • 5 oz 140 g Lebkuchen
  • 3 tbsp 4 cl Milk, lukewarm
  • Zest of 1 lemon
  • Zest of 1 orange Dash of vanilla sugar
  • Dash of salt
  • Pinch of cardamom
  • 2 oz 60 g Walnuts, ground
  • 4 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • Butter and granulated sugar for the ramekins

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Melt the chocolate in a bain-marie.
  • Cream the egg yolks and sugar and add the chocolate little by little.
  • Grind the lebkuchen, saturate with milk, and stir into the egg yolk mixture together with the lemon zest, orange zest, vanilla sugar, salt, cardamom, and ground nuts.
  • Begin beating the eggs, then beat to stiff peaks with granulated sugar.
  • Slowly fold into the batter.
  • Butter the ramekins and sprinkle them with granulated sugar.
  • Fill the ramekins about ¾ of the way full and bake in a water bath for about 25–30 minutes.
  • Remove the soufflés from the ramekins and serve right away.

Notes & Wine Advice

Garnish Recommendation:

Cardamom berries  and sabayon (wine foam)
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Course; Dessert
Cuisine; Austria / European

Chestnut Soufflé

Chestnut Soufflé

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Ingredients

Ingredients for 6 Servings

  • 3½ tbsp 50 g Butter
  • 3 Egg yolks
  • Dash of salt
  • Dash of vanilla sugar
  • ¾ oz 20 g Cooking chocolate
  • 2 oz 60 g Chestnuts, sieved (or ready-made chestnut purée)
  • 3 Egg whites
  • 3 tbsp 40 g Sugar
  • 1 oz 30 g Almonds, ground
  • ⅓ oz 10 g Breadcrumbs
  • Butter and granulated sugar for the ramekins
  • Confectioner’s sugar for dusting

Instructions

  • Cream the butter with a dash of salt and the vanilla sugar.
  • Add the egg yolks little by little.
  • Melt the chocolate in a bain-marie and stir into the batter.
  • Beat the eggs to stiff peaks with the sugar.
  • Fold in the egg yolks, chestnuts, ground almonds, and breadcrumbs in turns.
  • Butter the ramekins and sprinkle them with sugar.
  • Fill the ramekins about ⅔ of the way full and bake in a water bath for about 15–20 minutes.
  • Remove the soufflés from the ramekins, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:

sauvignon sabayon , grapes, or grape compote 

Chestnuts instead of Grain

The filling “nuc castanea,” which became the Spanish chestnut or Italian “marrone,” was known to the ancient Romans and traveled north with them from the Mediterranean to Hadrian’s Wall in England. As opposed to the equally filling field crops, the chestnut was not a result of agriculture, but rather came from the woods and pastures. The custom of planting edible chestnuts cultured from wild chestnuts instead of old, dead oak trees spread, especially in southern and central Europe. Not, however, to load up the markets of the Middle Ages with roasted chestnuts, but because they hoped to created an emergency replacement for grain with flour made from the chestnuts. In Italy, European chestnuts are still often called Albero del pane”—tree of bread.
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Course; Dessert / Nuts
Cuisine; Austria / European

Semolina Soufflé

Semolina Soufflé

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Ingredients

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Boil the milk with butter, half of the sugar, some lemon juice, ginger, and a dash of salt.
  • Add the semolina and “roast” like choux pastry.
  • That means stir on medium heat until the dough comes away from the edge of the pot.
  • Stir the egg yolk and cornstarch into the batter.
  • Beat the egg whites to stiff peaks with the rest of the sugar and fold in.
  • Butter the ramekins and sprinkle them with sugar.
  • Fill the ramekins about ¾ of the way full and bake in a water bath for about 25 minutes.
  • Remove the soufflés from the ramekins, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:

berries or orange ragout and sesame waffles 
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Course; Dessert
Cuisine; Austria / European

Hazelnut Soufflé

Hazelnut Soufflé

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Ingredients

Ingredients for 8–10 Servings

  • 3 oz 90 g Nougat
  • 2¾ tbsp 40 g Butter
  • 6 Egg yolks
  • 6 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • 3 oz 80 g Hazelnuts, ground
  • 2 tsp 10 g Cornstarch
  • Butter and granulated sugar for the ramekins

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Put the nougat in a metal mixing bowl and melt over steam.
  • Stir in the butter, remove from heat, and mix in the egg yolks.
  • Beat the egg whites to stiff peaks with the granulated sugar and fold into the nougat along with the ground hazelnuts and cornstarch.
  • Butter the ramekins and sprinkle them with sugar.
  • Fill the ramekins about ⅔ of the way full and bake in a water bath for about 25 minutes.
  • Remove the soufflés from the ramekin, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:
honey whipped cream and orange ragout
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Course; Dessert / Nuts
Cuisine; Austria / European