Bavarian Cream with Orange-Grape Ragout and Chestnuts

For the cream, soak the gelatine in cold water. Place the egg yolks with the powdered sugar and vanilla pulp in a suitable bowl and beat with an electric mixer until light and fluffy. Whip the whipped cream until semi stiff.

Heat the Grand Marnier and remove from the kitchen stove. Let the squeezed gelatine melt in it and stir it into the egg yolk mixture. Stir in 1/3 of the whipped cream with a whisk, then carefully fold in the rest. Fill the cream into portion molds and set in the refrigerator for 1 to 2 hours.

For the ragout, sift one-third of the confectioners’ sugar into a saucepan and caramelize over medium heat. Extinguish with some of the orange juice. Add the cinnamon bark, sugar, vanilla pulp and orange peel. Bring the liquid to a boil, thicken slightly with cornstarch, cool and add the remaining orange juice. Remove the cinnamon bark and orange peel again.

Marinate the orange fillets and the grapes with it.

Cut the chestnuts in half. Sift the remaining powdered sugar into a warm frying pan and caramelize the chestnuts in it over medium heat. Add a little bit of butter.

Dip the cream puffs briefly (*) in hot water and turn them out onto plates. Serve the Bayerisch Krem with the caramelized chestnuts and the orange-grape ragout.

Tips (*) Place the ramekins one after the other just below the rim in almost

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