g Rating: 4.00 / 5.00 (3 Votes)Total time: 45 minServings: 1.0 (g)g: 150 g Flourteaspoon(s): 0.5 teaspoon(s) Saltg: 30 g Butterml: 100 ml Veal jus (or veal stock)g: 5 g Germteaspoon(s): 0.5 teaspoon(s) SugarFilling: 400 g Kletzen 400 ml Water 1 tablespoon(s) Anise 0.5 teaspoon(s) Cinnamon 1 tablespoon(s) Pear bread spice 4 tablespoon(s) Sugar 4 tablespoon(s) Fruit brandytablespoon(s): 2 tablespoon(s) Flourpinch: 1 pinch Salt2: 2 Eggsml: 200 ml CreamInstructions: g Related Recipes: Pâté – Basic RecipeFor the pie dough, sift the flour onto a work surface, divide the butter into small pieces, crumble with the... Jerusalem Artichoke Reports> I bought Jerusalem artichokes at the market and – following the > recommendation of the farmer’s... Belgian Garlic Meat with Endive VegetablesDivide the garlic bulb into cloves, peel them and cut them in half. Select the endives, rinse and cut into 3-4... Cajun Strata, Cajun Breakfast(*) for an ovenproof dish of 23 x 33 cm, enough for 6 to 8 people. For Cajun Strata, traditional breakfast... Marinated Char and Pike Perch with Sour Cream Mousse And*Cut the lemons and oranges, the lemongrass and the star anise. Mix all ingredients, spread the marinade evenly... Catfish Medallions with Potato and Wild Garlic Salad – Wagner-Bach…Peel the cooked potatoes, cut them into slices and put them into the marinade while they are still... Tortelli Di San GiuseppeMake choux pastry: to do this, boil sugar, water, butter and salt. Add the sifted flour in a fall (all at... Quince Bread – Cotignac, Ou Pate De CoingsThis is one of the first French recipes for quince bread or “cotignac”, which the city of Orleans... Yeast DoughYou should always use fresh yeast (it has a pleasant, fruit-like smell and a moist crumbliness). As a rule... Basic Ravioli DoughMix the dough ingredients well, this takes about 10 minutes and requires a resting time of at least half an...