Kipferlauf

1. preheat oven to 180 °C. Grease the gratin dish with butter.

2. cut the croissants into small slices. Stir milk with eggs, sugar and a pinch of salt. Pour over croissant slices and allow to stand for a short time.

For the filling, peel the apples, cut out the core and cut the apples into thick slices.

Fill half of the crescent mixture into the mold, cover with apple slices and sprinkle with sugar. Spread remaining crescent mixture evenly on top.

5. separate eggs into yolks and clear. For the glaze, whisk milk with yolks and pour over the casserole. Bake the casserole for 30 minutes in the oven (middle shelf / wire rack). 6.

Remove the casserole from the oven and switch the oven to the grill position (see tip “Flaming”).

7. for the snow topping, whip egg whites with sugar until firm and place in a piping bag with a nozzle. Pipe the beaten egg whites onto the casserole (see photo). Bake the casserole in the oven (middle shelf) until golden brown ¿ be careful, it goes very fast. Serve the casserole with wine-apples and vanilla foam.

Preparation 50 min Wine-apples preparation 35 min Remove peel from apples, cut into quarters and remove core. Cut apples into wedges and sprinkle with juice of one lemon. Reserve about 2 tbsp of the wine. Bring remaining wine to a boil with sugar, cinnamon and cloves. Mix pudding powder with reserved wine until smooth, add to stock and bring to a boil while stirring. Sauce through

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