John Myers
Contents
show
Filled Wickets, Eggnog Cream and Rhubarb Compote
The perfect filled wickets, eggnog cream and rhubarb compote recipe with a picture and simple step-by-step instructions.
For the wickets:
- 250 g Flour
- Milk
- 5 Pc. Eggs
- 0,5 packet Baking powder
- 1 packet Vanilla sugar
- 100 g Sugar
- 1 Pc. Bio lemon zest
- 1 Pc. Apple
- Clarified butter
- Powdered sugar
For the egg liqueur cream:
- 4 Pc. Egg yolk
- 150 ml Milk
- 150 ml Advocaat
- 100 g Powdered sugar
For the rhubarb compote:
- 600 g Rhubarb
- 100 g Sugar
- 1 Pc. Vanilla pod
- 0,5 Pc. Freshly squeezed lemon juice
For the egg liqueur:
- 10 Pc. Egg yolk
- 250 g Powdered sugar
- 1 Pc. Vanilla pod
- 340 ml Condensed milk 10% fat
- 200 ml White rum
For the wickets:
- Make a creamy, liquid dough from all the ingredients and let it rest in the refrigerator for at least an hour. Adjust the viscosity of the dough shortly before use: either add flour or milk until the dough is creamy and liquid like a pancake batter.
- Cut the apple into 1 cm cubes. Smear a special wake pan (pan with hemispherical indentations) with clarified butter and heat to approx. 160 degrees. Pour the batter into the wells of the pan and bake briefly. With the help of wooden, thin sticks (knitting needles, chopsticks, etc.) turn the mold by approx. 30 degrees as soon as a baking skin has formed.
- After turning the dough for the second time, pour in some more batter and place an apple piece in the middle of the batter. Continue to bake the wickets, turning them and possibly adding more, until they are completely round and light brown. The wickets should keep a warm, but still slightly creamy core inside. Warming.
For the egg liqueur cream:
- Mix the egg yolks with the powdered sugar and milk. Whip the mixture over the water bath until creamy. Slowly add the egg liqueur (see below). Continue beating until a creamy consistency is achieved. Keep warm until serving.
For the rhubarb compote:
- Clean the rhubarb and cut into pieces approx. 1.5 cm long. Melt the sugar in a saucepan and let it caramelize slightly. Add half of the rhubarb and 3 tablespoons of water. Cook gently until the pieces of rhubarb boil and a thick rhubarb pulp is formed.
- Add the remaining rhubarb and lemon juice. Mix everything, bring to the boil again briefly and set aside. The freshly added rhubarb continues to cook, but its consistency remains firm to the bite. Serve lukewarm or cold.
For the egg liqueur:
- Finely puree half of the condensed milk with the finely chopped vanilla stick. Then mix all the ingredients well and whip over the water bath until the cream thickens. Fill into a hot rinsed bottle while still warm and leave to rest in the refrigerator for at least 24 hours.
Facebook Comments