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Milchrahm Strudel with Crème Royale
A strudel in a class of its own – its delicate dough, moist, creamy filling and crème royale make Milchrahm Strudel an irresistible treat!
Cooking time: 1 hour 10 minutes
Ingredients for the strudel
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | White bread, crusts cut off |
| 125 | ml | Milk |
| 125 | g | Butter (plus a little more for greasing the mold) |
| 120 | g | Granulated sugar |
| 250 | g | Sour cream |
| 5 | piece(s) | Egg yolk |
| 35 | g | Raisins, soaked in rum |
| 5 | piece(s) | Egg whites |
| 1 | Pk. | Strudel dough |
| Rum | ||
| Salt | ||
| Vanilla sauce | ||
Ingredients for the crème royale (egg custard)
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | ml | Milk |
| 4 | piece(s) | Egg yolk |
| 50 | g | Granulated sugar |
| Butter, liquid | ||
| Vanilla | ||
| Salt | ||
Preparation
- Cut the bread into half-inch (1-centimeter) cubes. Warm the milk and stir in the melted butter, ½ cup (100 grams) of sugar and a pinch of salt. Stir in the sour cream, egg yolks, rum and raisins (be careful not to heat up further, otherwise the egg yolks will set). Beat the egg whites and the rest of the sugar (¾ oz. or 20 g) until stiff, fold in, and chill.
- Grease a casserole with butter. Place the strudel dough on a large clean cloth and brush with butter. Distribute the filling over the dough and roll up with the aid of the cloth. Then place in the greased casserole.
- Place in a preheated oven at 390 °F (200 °C).
- After baking for about 25 minutes, mix the ingredients for the crème royale and pour over the strudel in the casserole. Bake for another 25 minutes at 350 °F (180 °C).
- Allow the strudel to cool before cutting and serve with vanilla sauce, either warm or cold.
Wine tip
Medium yellow gold, brass reflections. Fine wood savouriness, delicate bourbon vanilla, yellow tropical fruit, some lanolin and marzipan, inviting bouquet. Complex, juicy, yellow...
Burgenland, Austria
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