Apple Strudel : Pastry Chef Frauenhoffer
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APPLE STRUDEL by PASTRY CHEF PATRICK FRAUENHOFFER
Apple mousse Apple sauce 350 gr Gelatin 6 sheets Egg whites (pasteurize) 3 eggs sugar 100 gr Whipped cream(soft peaks) 350 gr Place gelatin in simmering water. When the gelatin is dissolved, then add the apple sauce. Whip the egg whites and sugar until soft peaks. Add the previously apple sauce. Fold with whip cream. The apple mousse is then placed in a mold for at least 4 hours refrigerated.
Zimt gelee Water ½ liter Sugar 50 gr Cinnamon powder 1 teaspoon Gelatin 6 sheets Boil the water and sugar, dissolve with gelatin and cinnamon. Then to cool in a flat shape with cling film and plate when cooled.
Nut cream Milk 1/4 liter Icing sugar 50 gr Grand Marnier 1 teaspoon Nuts, grated QS. Boil the milk, icing sugar and grand marnier. Stir until the mixture is creamy. SWIRL RING Phyllo strudel Egg 1 pcs. Put 2 sheets of Phyllo on each other, in strips. Wrap greased metal ring and brush with egg. Then place in oven at 180 ° C & bake for about 5-6 minutes, then leave to cool and gently stretch the phyllo.