Kaiserschmarrn with chopped hazelnuts and apple compote

Name: Kaiserschmarrn with chopped hazelnuts and apple compote
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7-10 Tbsp Juice of 1 lemon; 75 g Sugar; 2 packages Vanillin sugar; 500 g Apples; 100 g Hazelnut kernels; 6 ( Size M ) Eggs; 1 package Vanillin sugar; 1 pinch Salt; 250 ml Milk; 125 g Flour; 125 g Hazelnut kernels; 4 TABLESPOONS clarified butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7-10 Tbsp Juice of 1 lemon
75 g Sugar
2 packages Vanillin sugar
500 g Apples
100 g Hazelnut kernels
6 ( Size M ) Eggs
1 package Vanillin sugar
1 pinch Salt
250 ml Milk
125 g Flour
125 g Hazelnut kernels
4 TABLESPOONS clarified butter

Directions

1
Mix lemon juice, 25 g sugar, 1 packet of vanillin sugar and 125-150 ml water. Peel, quarter, core and dice apples. Add to the lemon water, bring to the boil, cover and cook for 10-15 minutes.
2
Possibly mash with a potato masher. Allow to cool. Chop the hazelnuts. Separate eggs. Whisk egg yolks, 1 packet of vanilla sugar, salt and 175 ml milk. Add flour little by little. Stir in 75 ml milk.
3
Add 100 g hazelnuts. Beat the egg whites until stiff, then add 50 g of sugar. Carefully fold the beaten egg whites into the dough. Heat 1 tbsp. clarified butter in two large frying pans. Pour in 1/4 of the dough each.
4
Bake at low heat for 4-5 minutes until golden brown. Quarter the sardines with a pallet, turn them over and bake from the other side until golden. Then tear into pieces with 2 forks. Remove the finished Kaiserschmarrn from the pan and keep warm.
5
Bake the rest of the dough in the same way. Arrange the sardines on plates with apple compote and sprinkle with 25 g hazelnuts.