Chaudeau
The Chaudeau , or Chaudau , from chaude eau ( French for "warm water"), also known in the German-speaking area as wine foam sauce, wine foam cream or wine foam cream, is a sweet wine foam that originally consists only of egg yolk , sugar and white wine and is placed in a water bath or . a bain-marie is being prepared. The chaudeau is served in glasses as an independent dessert or as a sauce for other desserts, such as B. sweet puddings .
Even before the zabaglione from Italy had started its triumphant march as dessert foam , it is claimed that chaudeau was already a traditional wedding dish in France , which the bride should prepare for her groom for the wedding. This occasional claim is unsupported, as “Chaudeau” in France refers to a dish made from milk , sugar , eggs and vanilla with a hint of nutmeg (originally from Guadeloupe ).
Choosing the right wine is essential when preparing it; A chaudeau made from sparkling wine or champagne is particularly fine . To round off a shot can Cognac or Sherry added and the dessert at a separate Serving as a cream with a whipped cream topping are provided. Optionally, the chaudeau can also be prepared with red or rosé wine .
In less fine versions, either whole eggs, if necessary egg yolks and egg whites separately, are added or no water bath is used and the chaudeau is boiled once after adding a small amount of cornstarch . Depending on the taste, lemon juice may also be added. Also cider instead of white wine is used in regional variations.
Individual evidence
- ↑ a b Dißmann, Bertha : Counselor for house and stove. Generally understandable, easily comprehensible help book for vocational schools, housekeeping schools, traveling cooking courses and families . Alwin Huhle Verlagbuchhandlung Dresden, 17th edition, 1932, pp. 113–114.
Web links
Wikibooks: Weinchaudeau recipe