Aerated chocolate, nougat pastry and grain

A recipe of Jeunes Restaurateur Andreas Döllerer

Aerated chocolate, nougat pastry and grain

A recipe of Jeunes Restaurateur Andreas Döllerer

  • 50 gnougat
  • 400 gpotatoes (floury)
  • 100 gflour
  • 180 gegg yolks
  • 2 gsalt
  • 250 gwhite chocolate
  • 50 goats
  • 20 gBuckwheat (whole)
  • 270 gmilk
  • 250 gheavy cream
  • 100 gsugar
  • 2 ×apple
  • 300 mlapple juice
  • 0.5 ×cinnamon sticks
  • 1 ×vanilla bean(s)
  • 0.5 ×lemon(s), juice and zest
  • 100 gcurd cheese (quark)
  • 15 gpowdered sugar
  • 1 ×rum
  • 1 ×lemon juice
  • 20 gDurum wheat semolina
  • 25 gBrown butter
  • 150 gsüße Semmelbrösel
  • 50 gSunflower oil
  • 30 gbarley
  • 20 gAmaranth
  • 10 gSesam


Nougat pastry

Cut the nougat into cubes about 1 cm in size.

Bake about 400 g of potatoes in the oven at 170° C for 60 minutes. Cut the potatoes in half, scrape them out and pass them through a sieve. There should be 250 g of potatoes left. Prepare the 30 g of yolk, 100 g of flour, 20 g of durum wheat grains, 25 g of browned butter, 150 g of sweet breadcrumbs and 1 pinch of salt into a smooth dough. Roll out the dough to a 4 mm thickness and cut out with a cookie cutter (diameter 5.5 cm). Wrap the nougat in it and seal the edges well.

Freeze the pastry pockets and cook in boiling water for 5 minutes just before serving. Roll in sweet bread crumbs and serve.

Aerated chocolate

Melt 250 g of white chocolate and mix with the sunflower oil. Pour the mixture into a 0.5 L iSi Whip and screw on 1 iSi Professional Charger. Shake the bottle well and leave to stand at room temperature for 15 minutes. Then hold the bottle upright, remove the pressure from the bottle, and open it. Pour the chocolate into a pre-cooled container and freeze. Break the solidified chocolate into even pieces.

Grain ice cream

Lightly roast 50 g of oat flakes, 30 g of barley, 20 g of amaranth, 20 g of buckwheat and 10 g of white sesame in a small pot and add 250 g of milk and 250 g of cream. Put the pot aside and let it stand for 8 hours.

Pass the milk-cream mixture through a sieve and bring to the boil. Add 150 g of egg yolk and 90 g of sugar in a mixing pot and whisk over steam until warm. Add the milk-cream mixture and salt to the frothy whipped egg and heat to 81° C while stirring constantly. Fill a Pacojet cup with the ice cream and freeze. Stir in the Pacojet until creamy before serving.

Marinated apples

Peel the apples, core them and cut them into pieces. Caramelise 10 g of sugar in a sauté pan and deglaze with the apple juice. Add the cinnamon stick, the pulp of half a vanilla pod, juice and zest of half a lemon and cook the apple pieces in it until soft.

Cheese curd cream

Add 100 g of quark, 20 g of milk, 15 g of icing sugar, a dash of rum, the pulp of half a vanilla pod and a dash of lemon juice in a small bowl and stir until smooth.

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