Recipe : Apfel Strudel - Austria
Ingredients:
Almond Dacquoise
English cream
Filling
Working Method:
Almond Dacquoise
- Mixing - Whip the egg white, egg white power & sugar together. Add the other powders and spread on a silicon mat.
- Baking - Bake in a convection oven at 180°c for +/- 20 min.
- Mixing - Gently mix the Topfil Apple with the Softgrain sprouted rye.
English cream
- Mixing - Mix all ingredients together.
- Heating - Heat this preparation until 85°C while continuously mixing. Pour the English Cream through a sieve.
Assembly
- 1st layer - Put a layer of dacquoise in the bottom of the verrine.
- 2nd layer - Add Topfil apple + Softgrain sprouted rye (5%).
- 3rd layer - Add layer of dacquoise.
- 4th layer - Finish with a squeezer of English cream.
The Story
Austria and especially Vienna is the cradle of a delicious apple pie that you can eat both hot and cold: Apfel Strudel. It was originally food for poor people, but later became a culinary high-quality dish. Serve the apple strudel for dessert with a scoop of ice cream, or as a tasty fruity snack for the coffee chat.
Place of Origin
To experience the real Apfelstrudel you should visit this specific coffee house in Vienna: Café Mozart. It has developed a strong reputation for delivering high-quality desserts.
Topfil Apple slices 86% NAFNAC
- RTU fruit filling with 86% of Jonagold apples
- Great convenience thanks to its bake & freeze/thaw stability
- Versatile for any fresh & frozen patisserie and laminated pastry as well as chilled desserts
Mimetic
Mimetic is a new generation of specialty fat for incorporation providing real butter sensation
- Plant-based premium quality end-product
- Excellent melting behavior and intense taste
- Ease of use like margarine, incl. ambiant storage
- Cost reduction vs butter
Market insights & consumer trends
Consumers like simple tastes and traditional pastries.
This classic Apfelstrudel from Austria is sure to delight them.
Shelf life: based on logistic channel
RSP & Margin %: TBD locally
Freezable: Yes
