the taste of butter

November 18, 2015

There´s nothing like the taste of butter. This irreplaceable, rich and golden taste of happiness.

Together with rising star pâtissier Matthias Spurk I made some heavenly heavy recipes for Salon Magazine No. 5. 
My favorite for cold and cosy winter days is a brown butter icecream with roasted brioche crumbs. I might have never eaten anything more delicious before. 

brown butter icecream with roasted brioche

350 ml milk
1 tbls cornstarch
a pinch of seasalt
300g butter
250ml heavy cream 
130g sugar
2 tbls glucose

4 slices of brioche bread

Heat the butter in a saucepan over medium heat. Let cook until it gets really roasted and brown (but not black). Place aside to let the little brown crumbs set on the bottom of the pan. Carefully pour the liquid butter in another container (you can use it for the madeleine recipe which is also in the magazine) until just about one tablespoon with all the solid crumbs is left.

Mix the starch with 3 tablespoons of milk. In a big saucepan, heat the rest of the milk, sugar, glucose and brown butter crumbs and let it cook, then pour in the starch and whisk until it thickens.
Fill in an airtight plastic bag and let it cool very quickly (I use to put very cold water in the sink and then let the bag cool down in it). Pour the mixture in your icecream machine and let it run until it gets thick and creamy. The icecream can be stored in an airtight container in your freezer until you serve it.

Spread a thin layer of butter on the brioche slices and bake them in the oven at 180 °C until golden brown. Let cool and crumble over the scoops of brown butter icecream.

Fabelhaft Französisch

März 29, 2015

Spending a year in Paris has been one of my most luscious adventures so far. 
Since then, of course, I am seizing the chances to come back, to amble over markets, look through the colorful vitrines of Pâtisseries, nip at red wine glasses and discover more of this fabulous cuisine, that I like so much. 

Coming back this time was caused by a very special reason: the making of the beautiful cookbook of incredible Chef Cathleen Clarity

12 chapters, 12 menus and 12 stories, every single one so delicious and special in its own way: there were ladies giggling at a light spring lunch, friends dancing at a fireside appetizer evening, shoes polished for a "star restaurant dinner" and skateboards parked in the entrance, when the teens came for lunch. 

Here are some of my favorite shots from the book, I hope it will bring you as much pleasure as I had capturing its moments and recipes. 


Thank you Cathleen for this beautiful project and the wonderful time we spent, Amanda Jane Jones for giving it the perfect final touch with your design, and of course Callwey, for trusting us so blindly.

Grilled and raw salmon bites with citrus vinaigrette, Chicken breast rolls stuffed with fresh seasonal herbs and french green vegetables in pistachio pesto, cardamom custard and caramel covered green grapes from the chapter "ladies lunch"

Carpaccio of Maigre with fresh lime and Salicorn Emulsion, French vanilla ice cream macaron with fresh mango  from the chapter "fresh from the sea" 

Portobello mushroom tartelettes with sweet onion compote and pancetta, Lamb tenderloin with artichoke purée and baby artichokes “barigoule” style, two chocolate whipped ganache tart  from the chapter "my star restaurant dinner"

Allspice roasted Duck breast with bitter orange duck jus, fig and red grape galette with gingerbread spice whipped cream from the chapter "autumn harvest"


I am giving away 3 copies of this book. Winners will be chosen (out of all the comments) on Friday! And if you are not one of the lucky ones, it is now available in bookstores and also here (unfortunately only in german so far but I will keep you updated)

Simon (nr. 3), Elisabeth (nr. 26) and Pinguin im Pyjama (nr. 9) you are the lucky ones! Please send a mail to with your address and I´ll send you a little packet soon.

a Cake for Two

Februar 14, 2015

I never cared a lot about Valentines Day. I have to admit though, that making a little present to see two eyes become bigger and a smile become wider can be a real treat. 

As a pastry chef, I do like to bake cakes. In fact, I love everything about it: kneeding doughs, whipping cream, piping ganache, assemmbling layers... but most of all: the moment, when it is time to put it in a little paper box and carefully carry it to a special someone. 

I hope there is such a someone for you today, who gives you this warm feeling in your stomach (not caused by red wine), whom you like so much that you would even share the most delicious cake with.  

Red Wine + Chocolate Cake

for two

60g butter
50g dark chocolate
50g sugar
60g all purpose flour
1/2 tsp baking powder
1 egg
50 ml of a really nice red wine

plus some more red wine for soaking
(...and for drinking, too)

50g dark chocolate
30g butter
40g icing sugar
40 ml red wine
a pinch of salt

For the dough: Put the butter, dark chocolate and sugar in a small saucepan over very low heat (or over a water bath), just until melted.
Set aside and let cool a bit. Add the egg and mix well, then add the flour and mix. At last, stir in the red wine.
Bake in a buttered mold (12 cm  Ø ) at 175° for about 30 - 40 minutes.

For the glaze: Melt the butter and chocolate over a waterbath.  Remove from heat, whisk in the icing sugar and salt, then the warmed wine. Let cool in the fridge. The colder it gets, the thicker it will be.

If your cake is not even,  cut of the little mound, then cut it in two layers.
With a brush, soak both of them generously with red wine. The cake will be moist und juicy and the flavors of wine and chocolate have a perfect balance.

Spread some glaze on the first layer, place the second layer on top and also glaze it.