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parfait

Edler Eierlikör Parfait

Edler Eierlikör Parfait ... Open recipe PDF ...
730
90
160
-117
80
0
730
90
60
-103
60
0

Parfait

  Ingredients
100 g of dark chocolate coating
200 ml of whipped cream
3 eggs (class M)
50 g of sugar
50 ml of ECKES Edler Eierlikör
1 table spoons of oil

Preparation:
Melt 100 g of dark chocolate coating above a hot bain-marie and thinly spread it on baking paper on a baking tin. Put in the fridge for at least 10 minutes. Whisk 200 ml of cream until stiff. Whisk 3 yolks, 50 g of sugar and 50 ml of ECKES Edler Eierlik√∂r in a bowl over the hot bain-marie for at least 5 minutes until creamy. Let the egg cream cool down in a cold bain-marie while stirring. Fold in the whipped cream. Grease a round tin (√ł 18 cm) with 1 table spoon of oil and line it with transparent film. Break the chocolate to get large chunks and form layers, alternately with the egg liqueur cream. Put in the freezer for at least 2 hours. Remove the parfait from the tin and cut in 4 pieces. Pour a bit of ECKES Edler Eierlik√∂r over it and serve.

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21
74
4.5
66
6
tartelettes

Shortbread Biscuits with Custard

Shortbread Biscuits with Custard ... Open recipe PDF ...
650
440
295
-372
130
0
200
650
440
90
-350
90
0
720
200
140
-170
80
0
720
200
65
-20
30
0
580
280
185
-265
100
0
580
280
135
-55
80
0

Dough

  Ingredients
300 g of flour
120 g of butter
150 g of sugar
1 pinch of salt
1 egg

Preparation:
Knead flour, butter, sugar, salt and egg and put it all in the fridge for about 1 hour, wrapped in foil. Pre-heat the oven to 180¬įC. Put short pastry (golf-ball size) in small baking forms. Put baking paper on top of the shortbread biscuits and weigh down with legumes. Bake golden-brown for about 10 minutes and let cool down. Reduce the oven‚Äôs temperature to 140¬įC.

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79
17
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20

Egg liqueur custard

  Ingredients
2 eggs
175 g of whipped cream
100 ml of milk
1 tea spoon of cornflour
100 ml of ECKES Edler Eierlikör
80 g of sugar

Preparation:
Mix eggs, sugar, cream, milk, cornflour and ECKES Edler Eierlikör. Fill the shortbread biscuits with the egg liqueur custard mixture and thicken them in the oven for about 40 minutes. Then let them cool down completely.

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32
72
12
66
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Decoration

  Ingredients
200 g of whipped cream
300 g of berries

Preparation:
Whisk the cream until stiff and fill it into an icing bag to garnish the shortbread biscuits. Also use berries.

50
34
64
10
60
38
pralinen

Edler Eierlikör Chocolates

Edler Eierlikör Chocolates ... Open recipe PDF ...
780
200
107
-115
50
0
780
200
32
-70
20
0
790
240
165
-120
90
0
790
240
25
-90
50
0

Icing

  Ingredients :
200 g of white chocolate with crisps
30 g of an oil neutral in taste


Preparation:
Slowly melt the chocolate together with the oil and stir. Dip the ECKES Edler Eierlikör chocolates into it, using a fork. Let them set.

66
35
74
19
68
25

Dough

  Ingredients:
40 g of wheat flour
40 g of cornflour
1 tea spoon of baking powder
84 g of powdered sugar
¬Ĺ pack of vanilla sugar
80 ml of an oil neutral in taste
65 ml of ECKES Edler Eierlikör
2 eggs
200 g of cream cheese

Preparation:
Whisk all ingredients for the dough, with the exception of the cream cheese. After a few minutes, spread the mix onto a small greased baking tin and bake for about 30 minutes at 180¬įC. Take the cake out of the oven and let it cool down. Then crumble it and knead with the cream cheese. Form small balls and put them in the fridge for a few hours.

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42
80
24
68
28
schichtdessert

Edler Eierlikör Layer Dessert

Edler Eierlikör Layer Dessert ... Open recipe PDF ...
700
170
113
-153
70
0
700
170
77
-223
70
0

Preparation

  Zutaten:
16 OREO biscuits
250 g of mascarpone
200 g of natural yogurt
1 pack of vanilla sugar
peel of half a lemon
250 ml of whipped cream
12-18 table spoons of ECKES Edler Eierlikör

Preparation:
Crumble 9 OREO biscuits. Then cover the bottom of the dessert jars with it. Put the mascarpone into a bowl. Add natural yogurt, vanilla sugar and the grated lemon peel and mix to form a smooth cream. Whisk the whipped cream until stiff and remove 10 table spoons to fold into the mascarpone mixture. Crumble another 6 biscuits and mix the crumbs with 12 table spoons of the mascarpone-cream mixture. Place the biscuit-mascarpone mixture onto the crumbs in the dessert jars and smoothen. Stir 6 table spoons of ECKES Edler Eierlikör into the rest of the mascarpone-cream mixture and put the result into the dessert jars. Smoothen. Cover this last layer with 1-2 table spoons of ECKES Edler Eierlikör. The remaining cream you put into an icing bag to add a little cup of cream. Crumble the last biscuit and sprinkle it on top.

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29
68
10
65
1
waffeln

Egg Liqueur Waffles with Ice

Egg Liqueur Waffles with Ice ... Open recipe PDF ...
520
320
-150
-167
-90
0
520
320
-140
-140
-80
0
540
180
-97
-72
-50
0
540
180
-95
-52
-50
0

Dough

  Ingredients:
150 ml of ECKES Edler Eierlikör
200 g of soft butter
100 g of cornflour
150 g of sugar
2 pack of vanilla sugar
100 ml of cream
3 eggs
150 g of flour
oil

Preparation:
Whisk butter, cornflour, sugar and vanilla sugar until frothy. Stir in eggs and ECKES Edler Eierlikör in that order. Fold in the flour. Pre-heat the waffle maker, grease it and bake the waffles.

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40
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Topping

  Zutaten:
150 ml of ECKES Edler Eierlikör
ice-cream

Serve with a scoop of ice-cream and ECKES Edler Eierlikör as you see fit.

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eis

Raspberry Ice-Cream with Edler Eierlikör

Raspberry Ice-Cream with Edler Eierlikör ... Open recipe PDF ...
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-65
40
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-80
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Preparation

  Ingredients:
150 ml of ECKES Edler Eierlikör
1-2 scoops of vanilla ice-cream
50 g of raspberries


Preparation:
Pour ECKES Edler Eierlikör into a glass. Add raspberries at your discretion and place 1 or 2 scoops of ice-cream on top.

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