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Alexandra Lang Named Pastry Chef of the Year |
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The guide’s food critics praised her imagination, careful planning, and precise execution. "Under the most difficult circumstances, she manages to create the most delicate pieces of art [and] sweetest temptations since the invention of sugar.” Chef Lang is pastry chef at Casala, the hotel’s gourmet restaurant. She is the daughter of gourmet chef and Romantik Hotel Residenz am See owner Manfred Lang, who also holds a Michelin star for his restaurant. She trained to be a pastry chef in Friedrichshafen and became celebrity chef Vincent Klink’s pastry chef at the age 20. In 2006, after stints in prominent hotels and restaurants in Austria and Switzerland, she joined the team of Harald Wohlfahrt’s Schwarzwaldstube, one of Germany’s leading gourmet restaurants, where pastry chef Pierre Lingelser became one of her most important role models, she says. The 66 Romantik Hotels & Restaurants in five countries offer a wide selection of historic and award winning properties: country inns and city mansions, castles and palaces, manor houses, and cottages. Regionally influenced gourmet cuisine is featured. Twenty-two of the chefs have been awarded Michelin stars; more than 60 hold 14 points or more at the prestigious Gault Millau gourmet guide. Visit www.romantikhotels.com
Alexandra Lang Souffled Chocolate Tartlets
Mix all ingredients into a thick paste. Roll out dough about ½ cm thick. Cut and place in six tartlet forms. Pre-bake for about 10-15 minutes at 200 degrees C. Chocolate sabayone Break chocolate into small pieces and place in a bowl. Bring creme fraiche to a boil and add to chocolate. Stir until chocolate is melted. Beat eggs and sugar until white and creamy. Fold in the chocolate-creme fraiche-mixture. Put some of the mixture on the tartlets, add a raspberry in the middle, cover with mixture. Bake for 8-10 minutes at 200 degrees C. On a soup plate add raspberries to the plate. Put warm tartlet in the middle, on top of the raspberries. Dust with powdered sugar. Serve immediately. |
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| Edited by Patricia D. Sherman | |||||
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is the first
woman to receive the award from the the gourmet and hotel guide for
Germany, Austria, Switzerland, and the BeNeLux countries.
Tartlet dough