Das Süsse kommt zum Schluss: Ein feines Dessert mit Schweizer Rahm oder Quark ist die Krönung eines jeden Menüs im Herbst bis Winter.


Swiss Vermicelle

VERMICELLES

Chestnut Puree with Cherry Brandy

Für 4 Personen
Vermicelles-Presse oder Passe-vite

4,5 dl Milch
600 g geschälte Kastanien (ca. 1 kg Kastanien mit Schale)
3 dl Wasser
6 EL Zucker
½ Vanillestängel, ausgeschabtes Mark
2 EL Kirsch, nach Belieben
4-8 Meringues
Rahm, steif geschlagen
Zubereitung
1. Milch aufkochen. Geschälte Kastanien beifügen und auf kleiner Stufe kochen. Kochzeiten: Frische Kastanien: 40-50 Minuten. Tiefgekühlte Kastanien: 10-20 Minuten.
2. Masse fein pürieren und auskühlen lassen.
3. Wasser, Zucker, Vanillemark ca. 15 Minuten einkochen, bis die Masse sirupartig ist.
4. Heissen Sirup zum Kastanienpüree geben und gut mischen. Nach Belieben Kirsch darunterrühren. Die Masse soll weich und streichfähig sein.
5. Je 1 oder 2 Meringues auf vier Tellern anrichten. Kastanienpüree durch die Vermicelles-Presse oder durch das Passevite direkt auf die Meringues dressieren.
6. Mit Rahm garnieren und sofort servieren.
Die Kastanienmasse kann am Vortag zubereitet werden. Bis zur Verwendung kühl stellen.
Die Kastanienmasse kann ca. 12 Monate tiefgekühlt werden.
Jetzt noch weitere 8’000 Rezepte entdecken.
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For 4 people

Vermicelles press or passport-vite

4.5 dl milk
600 g of peeled chestnuts (about 1 kg of chestnuts including peel)
3 dl of water
6 tbsp of sugar
½ vanilla stalk, scraped out marrow
2 tbsp cherry brandy, or as desired
4-8 Meringues
Cream whipped stiff
Preparation
1. Boil the milk. Add the peeled chestnuts and cook on low heat. Cooking time: Fresh chestnuts: 40-50 minutes. Frozen chestnuts: 10-20 minutes.
2. Finely mash the mixture and allow it to cool.
3. Boil water, sugar, and vanilla for about 15 minutes until the mixture is syrupy.
4. Add the syrup to the chestnut puree and mix well. Stir the cherry as desired. The mass should be soft and spreadable.
5. Place one or two meringues on four plates. Puree the chestnuts through the Vermicelles press or through the Passevite directly on the Meringues.
6. Garnish with cream and serve immediately.
The chestnut mass can be prepared the day before. Cool until refrigerated.
The chestnut mass can be frozen for about 12 months.
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Waiting over pain au chocolat in a walkway bistro, chilling after a romantic day of roaming around the Seine and wondering about symbols like the Eiffel Tower and the Arc de Triomphe… the ultimate Paris experience needs both leisure and liveliness and enough time to feel some of the world’s most exquisite and artistic cuisine. Paris is like a capital of the art of cookery some of the best food and haute cuisine can be enjoyed in everyone’s budget from a humble boulangerie or café.

So, here are some foods that you must try before leaving the World’s most romantic city.

Baguette

Paris is the home of the best quality artisanal baguettes, even a prestigious competition is held every to select ‘Meilleure Baguette de Paris’ (Best Baguette of Paris). So, Don’t miss the warmed crusty tip and nibble in your romantic walk.

Steak-Frites

The heart of the bistro dish, this basic matching of grilled steak with various sauces and chips is one of the most delicious and classic cuisines. With carefully matured meat and potatoes, this classic French dish can make you happy anytime.

Jambon-Beurre

Like all others, sometimes Parisians also need to eat on the go. Jambon-Beurre is a delicious Parisian sandwich which you can buy from corner bakeries or any café counter. It comes with a fresh half-baguette coated with creamy delicious butter and seasoned with ‘jambon de Paris’, a juicy grilled ham.

Croissant

In Paris, every bakery can make your morning divine with an amazing Croissant. You will be spellbound by its magical creamy buttery smell. There is a little debate in Paris to figure out who makes the best croissant.  Pierre Hermé, Triomphe, L. Duchêne, Mulot, Lenôtre, Boulangerie de Monge, and Delmonte. Pierre Hermé and Mulot are some bakeries making the best croissants for a long time.

Paris-Brest

We all know Paris is known for its lovely pastry shops, Paris-Brest is the best seller in those pastry shops. Named after an old bicycle race in Paris, this wheel-shaped pastry crust is garnished with praline buttercream and sprinkled with caramelized almonds is like a dream come true to every sweet lover.

Macarons

Today we all love Macarons but Paris is the birthplace of this delicate pastry. In Paris, the delight pastry comes with two almond meringue shells sandwiched with warm buttercream. Available in all flavors and colors this delicious pastry will satisfy your taste.

Street-Stand Crêpes

Paris as a food capital it has some of its own street foods like crêpes. While walking around Paris crêpes can be the best afternoon snack for you. This true native Parisian street food is loved by all for its yummy taste but makes sure that your crêpes are well cocked spotlessly clean. You can also enjoy this Street-stand crêpes with various stuffings but the traditional beurre-sucre (butter and sugar) is the most popular stuffing.

The Eiffel Tower