Chocolate Strudel with Vanilla Cream and Rhubarb-Apple …

Chocolate strudel:

Cream butter and sugar until thick, add yolks and melted cooking chocolate. Fold in nuts and crumbs, beat snow with sugar and fold in. Brush strudel dough with egg, brush with chocolate mixture and roll up. Bake in the oven at 175 °C for about 25 minutes.

Rhubarb-apple compote:

Bring white wine and apple juice to a boil with cloves, cinnamon, sugar and juice of one lemon. Put in peeled rhubarb and make it pithy. Now add apples cut into wedges, bring to a boil and remove from the kitchen stove.

Vanilla cream:

Cut vanilla bean in half lengthwise, scrape out pith. Whip the cream with the vanilla pulp and vanilla sugar until semi-solid.

Portion the strudel, serve with vanilla cream and rhubarb-apple compote.

Drink: Wine tip from Friederike Staudinger: Beerenauslese from Fx Pichler : O-title : Chocolate strudel with vanilla cream and rhubarb- : > apple compote

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.

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