Indianerkrapfen
Indianerkrapfen is a recipe with fresh ingredients from the nuts category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 egg yolks
- 1 tsp grated lemon zest
- 50 g flour
- 6 egg whites
- 50 g sugar
- 50 g wheat starch
- a pinch of salt
- 300 g chocolate glaze
- 200 g whipping cream
- 1 vanilla bean (pulp)
Instructions
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1.
Beat the egg yolks with 40 ml water, lemon zest and flour until the mixture no longer drips. Whisk the egg whites with sugar, wheat starch and salt into a firm, creamy meringue.
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2.
First fold in only a small portion of the meringue into the yolk mixture. Then gently but quickly fold in the remaining meringue using a wooden spatula.
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3.
Immediately pipe the finished batter (12 mm nozzle) onto parchment‑lined baking sheet in 3 cm wide dots. Bake at 170 °C with the oven door slightly ajar for 30 minutes, allowing only a light color to develop.
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4.
Two pieces of dough form one Indianerkrapfen. Trim the tips of the bottom pieces so they stand. Hollow out the assembled surfaces slightly. Coat the outer sides of the pieces with chocolate glaze. Before serving whip the cream with vanilla pulp and pipe a rosette of whipped cream between each matching piece.
