Bugatti shared two recipes for gourmet holiday desserts

These are old “family” recipes of the French manufacturer of luxury cars – such delicacies were served to guests at the wedding of the founder of the brand, Ettore Bugatti.

A high-class French brand, even if it is a car brand, must understand haute cuisine, because it is one of the national treasures of France. And Bugatti brings you the recipe for Tarte Obernause, the dessert that Ettore Bugatti loved so much that he served it at his wedding.

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The recipe for cake (cookies) with raspberries is given below. It is one of the dishes served at La Fourchette des Ducs, a restaurant created by the founder of Bugatti to welcome customers and ensure that they are well taken care of when they visit the factory in Molsheim.

When the restaurant opened in 1921 it was called Clos Sainte Odile. Ettore Bugatti asked his friend Lucien Weissenburger, a winemaker from the Vosges, to run the restaurant. Another friend, Charles Spindler, was asked to add paintings to the brick building that housed the restaurant, while the interior design and wall lamps, which can still be seen in the restaurant today, were done by artist René Lalique, founder of the restaurant Lalique crystal brand.

Today, the restaurant is run by chef Nicolas Stamm with two Michelin stars. The menu features traditional Alsatian recipes that Bugatti and his clients may have enjoyed, although they have been reinvented for modern tastes.

“Although it is not always possible to accurately replicate dishes from earlier times, we still try to encapsulate the essence of the recipes – just like the Molsheim atelier does with the manufacture of Bugatti cars,” says Stamm.

During the holidays, guests can order a set of 15 gourmet desserts in the Christmas basket, such as Sapin de Noel (Christmas tree), pear tart, Tarte de Linz (Linzer cookies) and of course Tarte Aubernoise.

If you don’t get the chance to visit Molsheim to personally enjoy the desserts from the holiday basket, you can at least taste a few desserts thanks to this recipe from Bugatti.

Recipe Tarte Aubernoise

PIE INGREDIENTS

250 g sifted flour;
125 g of sugar;
125 g of butter;
3 eggs;
40 g of milk;
3 g baking powder for dough.

INGREDIENTS FOR FILLING AND DECORATION

125 g raspberry jam;
3 egg whites;
100 g powdered sugar;
100 g almond powder.

COOK

With a mixer mix all the ingredients until you get a smooth paste. Leave to rest in the refrigerator for 2 hours. Then roll out the dough in a cake tin and spread with raspberry jam. Set aside in the refrigerator. Beat the egg whites until stiff peaks form. Add sugar and almond powder. Spread the cake with jam. Bake in a preheated oven at 180 ° C for 20 minutes until the cakes are brown. After baking, let cool to room temperature.

Additional Hazelnut Chicken Ferle Recipe

INGREDIENTS

210 g of sugar;
720 g of butter;
840 g sifted flour;
360 g of hazelnut powder;
2 vanilla pods;
powdered sugar and cinnamon for decoration;

COOK

With a mixer mix all the ingredients until a homogeneous dough is obtained. Form into rolls of about 3 cm in diameter. Leave to rest in the refrigerator for 2 hours. Cut the chilled dough rolls into pieces approximately 4 cm long. Bake in a preheated oven at 180°C for 15 minutes. After baking, let cool to room temperature, roll cookies in sugar and cinnamon. Store in a sealed box. Enjoy your meal!

Photo: holiday desserts from Bugatti / Bugatti

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