“Brezel” Soft pretzel, caramel chocolate, plum and Honny Cress

NB: this concerns the German "Brezel". This is made from flour, yeast and water and has a semi-soft bite.

For the Brezel cream:

• 150 g of Brezel
• 800 g of milk
• 100 g Honny Cress
• 100 g Dulcey chocolate
• 100 g caramel chocolate
• 50 g peanut butter
• brown dye
• 100 g of white chocolate
• 30 g cocoa butter

For the plum jelly:

• 250 g plum pulp
• 100 g of Shiso juice
• 100 g of cherry juice
• 50 g of vanilla vinegar
• 500 g plum juice
• fruit acid
• 18 g of agar

For the plum chutney:

• 6 plums

For the chocolate pieces:

• 200 g of white chocolate
• 100 g of agalita
• milk powder

For the Brezel croutons:

• 2 fresh Brezels from the bakery

For the Brezel chips:

• 2 fresh Brezels from the bakery

For the plum ice cream:

• 500 g of yellow plums
• 50 g Honny Cress
• 20 g of ascorbic acid
• 50 g of sugar
• 100 g of mirabelle puree
• 20 g plum water
• 20 g Chardonnay vinegar
• 10 g vanilla vinegar
• 1 vanilla pod

For the plum juice:

• 1kg of yellow plums
• 1 l of water
• 100 g of sugar
• 15 g of ascorbic acid
• xantana
• vanilla vinegar
• fruit acid

For the chocolate sprigs:

• 250 g of water
• 5 g gellan
• 75 g of sugar
• 50 g of cocoa
• 75 g of glucose powder
• 2 g of salt

For the white chocolate biscuit:

• 50 g of sugar
• 215 g marzipan
• 100 g of whole egg
• 75 g egg yolks
• 12 g of protein
• 75 g of sugar
• 50 g of butter
• 65 g of white chocolate
• 70 g of flour
• type 550

• Mix the Brezel. Boil the milk and add to the Brezel mixture. Then mix for about 10 minutes at 90°C until it's a fine paste. Add the peanut butter, Honny Cress and the chocolate and keep mixing. Add the brown food colouring and rub through a fine sieve. Put the still warm mixture in a vacuum bag and vacuum. Spread the cold mixture in a Brezel form and freeze.
• Melt the cocoa butter and white chocolate. Dip the frozen pretzel half into the chocolate mixture. Bring all the plum jelly ingredients to a boil and cool in a mixing bowl. Blend the mixture and season with the fruit acid. Rub through a fine sieve.
• Peel the red plums and cut them into dice. Then add them to the plum gel. Melt the chocolate and mix with the agalita. Mix until crumbly, similar to sprinkles. Add a little more agalita if necessary. If they are the right size, put the crumbs in a pan and reheat them. Keep the pan moving.
• Finally, strain the milk powder over it and let it cool on a baking tray lined with parchment paper. Cut the Brezel into fine croutons and fry them in butter. Drain the croutons on a piece of kitchen paper. Freeze the chips for the chips and slice them thinly with the slicer. Then bake between two silpat mats in the oven at 200°C for 5 minutes.
• Peel and seed the plums and cut them into cubes. Sauté the prunes along with the ascorbic acid and sugar in a skillet. Add the remaining ingredients and mix. Freeze in frix or paco cups. Bring the water to a boil with sugar and ascorbic acid. Add the plums and place them in a vacuum bag. Vacuum the bag when it has cooled and store in the refrigerator for 2 to 3 weeks.
• Pass the mixture through a fine sieve and season with the fruit acid and vanilla vinegar. Then bind with the xanthan gum. Mix the gellan and the water with the hand blender. Place the mixture with the remaining ingredients in the blender and mix at 100°C for 10 minutes. Allow to cool on a baking sheet, then pour into a pastry bag. Using a piping bag, pipe thin lines on a silpat and let it dry for 30 minutes. Then bake at 180°C for 4 minutes. Remove them from the baking tray while they are still hot and shape them.
• Briefly heat the marzipan in the microwave and mix with the sugar, the whole egg and the egg yolk. Then put the mixture in a food processor. Beat the egg whites with sugar until stiff. Melt the butter and chocolate and add to the marzipan mixture. Fold in the egg whites. Sieve the flour and fold into the chocolate-marzipan mixture. Spread this thinly on a silpat and bake it in the oven at 220°C for about 8 minutes until the biscuit gets colour on top. Dress all components on a plate and spoon the ice cream with it.

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Restaurant Atelier

Promenadeplatz 2-6 - München
Tel. 0049 /892 120 743
www.bayerischerhof.de

Recipe: Jan Hartwig & Thomas Barosch​
Source: Pâtisserie & Desserts 57