[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ custom_padding=”0px||||false|false” dvmd_acat_aria_role_type=”landmark” dvmd_acat_aria_landmark_role=”main” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row use_custom_gutter=”on” _builder_version=”4.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
A touch of home in every bite!<\/p>\n
At the luxury hotel The Fontenay Hamburg, head pastry chef Marco D’Andrea conjures up delicious baked apples with apples from the Altes Land region. And best of all – he even gives us the recipe \u2764\ufe0f<\/p>\n
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Baked apple:
5-6 apples<\/p>\n
120g mixed roasted nuts
40g raisins
40g dried cranberries
60g cranberry compote
50g marzipan
30g butter
Some cinnamon
Some speculoos spice
A pinch of salt<\/p>\n
A little sugar
A little butter<\/p>\n
Knead together all the ingredients except the sugar and apples. Cut off the top and bottom of the apples, remove the cores, fill with the mixture and sprinkle with a little sugar and butter. Place the “apple lid” on top and bake in the oven at 180\u00b0C fan oven for approx. 25-30 minutes.<\/p>\n
Tonka bean sauce:<\/p>\n
375g cream
125 g milk
70 g sugar
1 pinch of salt
90 g egg yolks (c. 4-5 eggs)
1\/2 vanilla pod
2 tonka beans<\/p>\n
Bring the milk, cream, vanilla and salt to the boil. Scrape out the vanilla pods and add together with the grated tonka beans. Leave to infuse for approx. 5 minutes and strain. Mix the egg yolk with the sugar and add to the hot mixture. Then whisk into a rose and strain. Leave to cool.<\/p>\n
Bon app\u00e9tit<\/strong><\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/openmouth.hamburg.gtpccgalaxie.de\/wp-content\/uploads\/2025\/07\/web-3.jpg” alt=”Chef-P\u00e2tissier at The Fontenay Hamburg Marco D'Andrea” title_text=”Marco D'Andrea” force_fullwidth=”on” _builder_version=”4.27.4″ _module_preset=”default” border_radii=”on|25px|25px|25px|25px” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Marco D’Andrea shows how it’s done!<\/p>\n","protected":false},"author":1,"featured_media":670,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[35],"tags":[],"class_list":["post-961","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-products"],"acf":[],"_links":{"self":[{"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/posts\/961","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/comments?post=961"}],"version-history":[{"count":0,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/posts\/961\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/media\/670"}],"wp:attachment":[{"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/media?parent=961"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/categories?post=961"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/openmouth.hamburg\/en\/wp-json\/wp\/v2\/tags?post=961"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}