Recipes

Armagnac Plum Mousse With Tea Sauce

Armagnac Plum Mousse With Tea Sauce

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Instructions

  • Warm Armagnac to about 140 °F (60 °C) (but don’t boil! ) and pour over the plums.
  • Cover well and let steep for 3 hours.
  • Pour through a sieve, warm the liquid, pour over the plums again, and let steep again.
  • Repeat this process two more times over the course of two weeks.
  • Always close the container well, so that the alcohol doesn’t evaporate.
  • Sieve the plum juice and have 5 tbsp (70 ml) ready.
  • For the mousse, beat eggs, egg yolks, sugar, Armagnac, and plum juice in a bain-marie.
  • Fold in the whipped cream.
  • Chop the plums up finely and mix in.
  • Fill molds and chill.
  • Prepare a strong tea with Ceylon tea and water.
  • Bring to a boil, add sugar, and bind with cornstarch.
  • Let cool and fold in the whipped cream and rum.
  • Dip the molds briefly in hot water.
  • Put some tea sauce on plates and place a plum mousse on each.
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Course; Dessert / Sauce
Cuisine; Austria / European

Banana Terrine With Pineapple Punch

Banana Terrine With Pineapple Punch

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Ingredients

Ingredients for the Terrine

For the Cake Base

  • 1 Egg
  • 5 tsp 25 g Granulated sugar
  • 3 tbsp 25 g Flour
  • 2 tsp 10 g Cornstarch
  • 2 tsp 1 cl Heavy cream
  • Oil for the baking sheet

For the Pineapple Punch

  • ⅔ cup 150 ml Champagne (or dry sparkling wine)
  • ⅔ cup 150 ml Dry white wine
  • 3.5 oz 100 g Fresh pineapple, cut into small cubes
  • Juice of 2 lemons
  • 3 tbsp 50 g Granulated sugar
  • A few leaves of sweet woodruff

Instructions

  • For the punch, mix all the ingredients well and let sit, covered, in the refrigerator.
  • For the terrine, beat egg yolk, egg white, and sugar in a warm water bath.
  • Add the moistened and wrung out gelatin and beat in a cold water bath until cold.
  • Stir in the liqueur, puréed banana, and lemon juice, then fold in the whipped cream.
  • Fill a terrine pan and place in the refrigerator for about 3 hours.
  • Preheat oven to 350 °F (180 °C).
  • For the cake base, beat the egg and sugar in a warm water bath, set aside, and continue beating until it has a thick consistency and is cold.
  • Carefully fold in the remaining ingredients.
  • Brush the baking sheet with oil and line with parchment paper (so that the paper stays in place).
  • Spread the batter on it and bake for 8–10 minutes, until golden.
  • Overturn onto a kitchen towel, pull off the paper, and let cool.
  • Cut out 2in (5 cm) round cake bases.
  • For the chocolate cover, chop up chocolate and melt in a warm water bath.
  • Let cool slightly and quickly spread out about 1mm thick on a 20in (50 cm) parchment paper square.
  • Let set, but before it gets too hard, cut 2in (5 cm) circles out with a cookie cutter.
  • Place briefly in the refrigerator, then remove the chocolate from the paper.
  • Dip the terrine briefly in hot water, remove from the pan, and cut into 1 in (3 cm) slices.
  • With the cookie cutter, cut out 2 in (5 cm) circles.
  • Cut these circles again with a 1½ in (4 cm) cookie cutter to create rings.
  • Chill.
  • Place a cake base on each plate.
  • Place a banana terrine ring on each, fill with the punch, and cover each with a chocolate top.
  • Pour some punch over and garnish with strawberries.
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Course; Dessert / Fruit
Cuisine; Austria / European

Chocolate Leaves With Mandarin Flowers

Chocolate Leaves With Mandarin Flowers

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Ingredients

  • 10.5 300 g Dark couverture chocolate
  • Mandarin flowers and mandarin leaves to garnish or fresh mint leaves

For the Filling

  • 5.5 150 g Dark couverture chocolate
  • 1 oz 30 g Milk couverture chocolate
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • 9 oz 250 g Double cream

For the Mandarin Sauce

  • 2 cups 500 ml Mandarin juice
  • 2 tsp 10 g Cornstarch
  • Some Armagnac or cognac or other brandy

Instructions

  • Chop up the chocolate and melt in a bain-marie.
  • Let cool while stirring, warm again, and spread about 1mm thick on parchment paper.
  • After it hardens, cut into 2×2½ in (5×6 cm) diamonds (or squares) and place briefly in the refrigerator.
  • For the filling, melt the milk and dark chocolate in a bain-marie.
  • Beat the egg white and sugar.
  • Lightly beat the double cream and mix with the egg whites and warm chocolate.
  • For the sauce, put the mandarin juice in a pot, reduce to half, and bind with cornstarch.
  • Flavor with Armagnac and let cool.
  • Fill a piping bag with cream.
  • Remove the chocolate leaves from the parchment paper and layer 4 leaves per person with the cream.
  • Pour circles of sauce onto chilled placed, place the filled chocolate leaves on the sauce, and garnish with mandarin flowers and leaves.
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Course; Chocolate / Dessert
Cuisine; Austria / European

Poppy Mousse With Braided Bread

Poppy Mousse With Braided Bread

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Ingredients

Ingredients for 8 Servings

  • 8 cups 1kg Wheat flour
  • 5 tbsp 40 g Yeast
  • 3 tbsp 40 g Granulated sugar
  • 1 stick 120 g Butter
  • 4 Eggs
  • About 1 cup 250 ml Milk
  • 3.5 oz 100 g Raisins
  • 1 Egg for brushing Butter for the baking sheet

For the Poppy Mousse

  • 2 oz 50 g Poppy, ground
  • ½ cup 125 ml Milk
  • 2¾ tbsp 40 g Butter
  • 4 tsp 10 g Confectioner’s sugar
  • 2 Egg yolks
  • 3 oz 90 g White couverture chocolate
  • 2 tbsp Kirsch cherry brandy
  • ¾ cups 200 ml Whipped cream

Instructions

  • 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.
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Course; Dessert / Tarts
Cuisine; Austria / European

Tartlets With Caramelized Hazelnuts

Tartlets With Caramelized Hazelnuts

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Ingredients

Ingredients for 50 Pieces

  • ¾ cup 100 g Confectioner’s sugar for the dough
  • 1 stick plus 6 tbsp 200 g Butter
  • 2⅔ cups 300 g Flour
  • 1 Egg
  • Some vanilla pulp
  • 10.5 oz 300 g Hazelnuts, whole
  • ⅔ cup 150 g Granulated sugar to caramelize
  • ½ cup 50 ml Water
  • 5 oz 150 g Hazelnut nougat
  • 2 oz 50 g Pistachios, ground
  • 5 oz 150 g Semisweet couverture chocolate
  • Flour for the work surface
  • Butter for the molds

Instructions

  • Quickly knead confectioner’s sugar, butter, flour, egg, and vanilla pulp to asmooth dough and let rest for half an hour, covered, in the refrigerator.
  • Preheat the oven to 400 °F (200 °C).
  • Roast the hazelnuts briefly in a preheated oven, so that the skins will come off more easily when you grate them.
  • Grate off the skins.
  • Mix the hazelnuts, granulated sugar, and water, and caramelize over medium heat.
  • Remove from heat and stir until the nut cool.
  • Roll the pâte brisée out thin and line small tartlet pans with the dough.
  • Press the edges down well and bake until light brown, about 25 minutes.
  • Remove from the pans.
  • Warm the chocolate and brush the tartlets with it.
  • Press nougat into the tartlets and place three caramelized hazelnuts.
  • Sprinkle the ground pistachios over and pour more chocolate on top.
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Course; Dessert / Nuts / Tarts
Cuisine; Austria / European

Pâte Brisée Boats With Strawberries And White Mousse

Pâte Brisée Boats With Strawberries And White Mousse

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Ingredients

Ingredients for 50 Pieces

  • ¾ cup 100 g Confectioner’s sugar
  • 1 stick plus 6 tbsp 200 g Butter
  • 2⅔ cups 300 g Flour
  • 1 Egg
  • Some vanilla pulp
  • 5 oz 150 g Semisweet couverture chocolate for brushing
  • About 7 oz 200 g raspberries
  • Flour for the work surface
  • Butter for the pans

For the Mousse

  • 3 tbsp 45 g Butter
  • 4 tsp 10 g Confectioner’s sugar
  • 2 Egg yolks
  • 3.5 oz 100 g White couverture chocolate
  • 2 tbsp Kirsch cherry brandy
  • ¾ cup 200 ml Whipped cream

Instructions

  • 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.
  • Pour some chocolate over the top.
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Course; Dessert / Fruit
Cuisine; Austria / European

Savarin With Grapes And Wine Foam

Savarin With Grapes And Wine Foam

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Ingredients

Ingredients for 15 Pieces

  • 1½ cup 180 g Flour
  • 4 tsp 10 g Yeast
  • 5 tbsp Milk lukewarm
  • 5½ 80 g Butter
  • 4 tsp 20 g Granulated suga Salt
  • ½ tsp Lemon zest
  • 2 Eggs
  • Butter and flour for the pan

For the Syrup

  • 1 cup 250 ml Water
  • ⅓ cup 80 g Sugar
  • 2 tbsp plus 1 tsp 50 g hone;
  • Zest of 1 orange
  • 1 tsp Lemon juice
  • 2 tbsp Cognac
  • For the Grapes
  • 7 oz 200 g Grapes, as small as possible
  • ½ cup 125 ml Water
  • ½ cup 60 g Granulated sugar
  • ½ Vanilla bean
  • 2 tbsp Cognac

For the Wine Foam

Instructions

  • Sift the flour into a bowl, press a depression into the middle.
  • Place the yeast in the depression and mix with lukewarm milk.
  • Cover and let rise in a warm place.
  • Melt the butter and knead into the dough along with eggs, sugar, salt, and lemon zest.
  • Punch it down strongly.
  • (But the dough should not become too hard.
  • ) Let rise in a warm place again.
  • Butter small savarin pans or ring pans, dust with flour, and fill halfway with the dough.
  • Cover and let rise again.
  • Preheat oven to 350 °F (180 °C) and bake for 12–15 minutes.
  • Remove and let cool.
  • For the syrup, boil with sugar, honey, and orange zest, let cool, and sieve.
  • Flavor with lemon juice and cognac and soak the savarins with it.
  • Peel the grapes.
  • Bring water with sugar and the vanilla bean to a boil and set aside.
  • Remove the vanilla bean and add the grapes and cognac.
  • Let everything cool.
  • For the wine foam, mix all the ingredients together well and beat in a warm water bath until creamy.
  • Place the savarins on plates, put the grapes in the middle, and serve with wine foam.
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Course; Dessert / Fruit
Cuisine; Austria / European

Toni’s Cherry Torte

Toni’s Cherry Torte

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Ingredients

  • 6 Eggs
  • ⅔ cup 150g Granulated sugar
  • 1 cup plus 3 tbsp 150g Flour
  • ⅓ cup 50g Cornstarch
  • 5½ tbsp 80 g Butter, melted
  • Butterand flour for the pan
  • ⅔ cup 15cl Kirsch (cherry brandy) for soaking
  • Almonds grated and roasted
  • Confectioner’s sugarfor dusting

For the Meringue Base

  • 6 oz 180g Egg whites
  • ⅓ cup 80g Granulated sugar
  • 6 oz 180g Hazelnuts, finely ground
  • ⅓ cup 40g Flour
  • Butterand flourforthe baking sheet

For the Vanilla Cream

  • ⅓ cup 80g Granulated sugar
  • 3 Egg yolks ½ cup 200 ml Milk
  • Pulp of 1 vanilla bean
  • 3 Sheets gelatin
  • ¾ cup 200 ml Heavy cream
  • 4 tsp 10 g Confectioner’s sugar for the cream

Instructions

  • Preheat oven to 350 °F (180 °C).
  • 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.
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Course; Dessert / Fruit / Pastry
Cuisine; Austria / European

Lemon Cream Roulade

Lemon Cream Roulade

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Ingredients

  • 6 Eggs
  • ⅔ cup 140 g Granulated sugar
  • 1 cup plus 3 tbsp 150 g Flour
  • ⅓ cup 50 g Cornstarch
  • 5 tbsp 70 g Butter, melted
  • Butter for the baking sheet
  • Granulated sugar to overturn
  • Confectioner’s sugar for dusting

For the Lemon Cream

  • ⅓ cup 80 g Granulated sugar
  • 60 ml White wine
  • 3 Egg yolks
  • Juice and zest of 2 lemons
  • 4 Sheets gelatin
  • 1⅔ cups 400 ml Whipped cream

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Beat the eggs and sugar in a bain-marie, set aside, and continue beating until it has a thick consistency.
  • Fold in the flour, cornstarch, and melted butter.
  • Butter a baking sheet and line it with parchment paper.
  • Spread the batter on it and bake for about 15 minutes.
  • For the lemon cream, bring sugar, white wine, egg yolk, lemon juice, and lemon zest to a boil while stirring.
  • Remove from heat and stir until it thickens.
  • Add the moistened and wrung out gelatin.
  • Sieve, stir until cool, and fold in the whipped cream.
  • Overturn the baked cake onto parchment paper sprinkled with granulated sugar.
  • Spread lemon cream on top, roll up, and chill.
  • Dust with confectioner’s sugar.
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Course; Dessert / Fruit / Pastry
Cuisine; Austria / European

Rum Gugelhupf With Red Wine Pears

Rum Gugelhupf With Red Wine Pears

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Ingredients

Ingredients for 4 Servings

For the Red Wine Pears

For the Rum Gugelhupf

  • ½ cup 120 g Granulated sugar
  • 5½ 80 g Butter
  • 2 Egg yolks
  • 2 oz 50 g Hazelnuts, roasted and ground
  • 1.5 oz 40 g Chocolate, ground Pinch of cinnamon powder
  • ½ cup 70 g Flour 1 tbsp Rum
  • 3 Egg whites
  • Butter and breadcrumbs for the pans

Instructions

  • 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 & 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.
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Course; Cake / Dessert / Fruit / Nuts
Cuisine; Austria / European