BRATAPFEL ESPUMA

Thomas Essl
Nov 23, 2024
2 min read

Updated: Nov 23, 2024

From Traditional Baked Apple to a Refined Silky Texture: A Espuma Recipe to Combine, Delight and Surprise

Bratapfel (German baked apple) has its roots in European cuisine, particularly in the German-speaking Alpine region. Fillings made with marzipan, rum-soaked raisins, nuts, and cinnamon are typical. Culinary tradition closely ties this dessert to Advent and the Christmas season, as the aroma of baked apples is a classic symbol of winter coziness — Bratapfel (German baked apple): The baked apple has its roots in European cuisine, particularly in the German-speaking Alpine region. Fillings made with marzipan, rum-soaked raisins, nuts, and cinnamon are typical. Culinary tradition closely ties this dessert to Advent and the Christmas Market season, as the aroma of baked apples is a classic taste symbol of winter coziness.

FROM SALZBURG WITH LOVE

Picture this: Snowflakes gently falling on cobblestone streets, the sound of carolers echoing through the crisp winter air, and the unmistakable aroma of roasted chestnuts and spiced apples wafting from wooden market stalls. You’re in Salzburg, strolling through the magical Christkindlmarkt. This enchanting scene is where the idea for my Bratapfel Espuma was born — a modern twist on a classic winter treat, capturing the essence of the season in every spoonful.

Salzburg is a culinary treasure trove, offering over 2,000 dining establishments ranging from traditional taverns to world-class Michelin-starred restaurants. The city is home to celebrated chefs like Andreas Döllerer, known for his "Alpine Cuisine," and the Obauer brothers, whose gourmet innovations have earned global recognition. Salzburg also boasts standout dining spots such as Restaurant Ikarus at Hangar-7, with its rotating guest chefs, and The Glass Garden at Schloss Mönchstein, where Markus Mayr presents refined Austrian dishes with a breathtaking view. — In Mozart’s Salzburg, every bite tells a story - Salzburg is a culinary treasure trove, offering over 2,000 dining establishments ranging from traditional taverns to world-class Michelin-starred restaurants. The city is home to celebrated chefs like Andreas Döllerer, known for his "Alpine Cuisine," and the Obauer brothers, whose gourmet innovations have earned global recognition.

Salzburg boasts standout dining spots such as Restaurant Ikarus at Hangar-7, with its rotating guest chefs, and The Glass Garden at Schloss Mönchstein, where Simon Wagner presents refined Austrian dishes with a breathtaking view.

Beyond fine dining, Salzburg is renowned for its culinary traditions. The Mozartkugel, a chocolate praline inspired by Mozart, is one of its iconic creations. The region also excels in artisanal cheese-making and craft beer, with local institutions like the Stiegl brewery offering an immersive beer-tasting experience. These highlights make Salzburg a destination where history, culture, and gastronomy beautifully intertwine.

A TRADITION REIMAGINED

The Christkindlmarkt in Salzburg is a journey through Austria's rich cultural and culinary traditions. Among the glühwein stands and gingerbread stalls, the humble Bratapfel (baked apple) reigns supreme — a warm, spiced dessert that embodies the coziness of winter.

Warm lights and festive flavors: A stroll through Salzburg's enchanting Christmas market. — Warm lights and festive flavors: A magical stroll through Salzburg's enchanting "Christkindlmarkt", as the locals lovingly call their Christmas market.

The Bratapfel, with its classic filling of marzipan, rum-soaked raisins, nuts, and a touch of cardamom, piment, vanilla and cinnamon, is a hallmark of the season. Its tantalizing aroma fills the frosty air, drawing visitors closer to taste this nostalgic delight. Inspired by this, I set out to create a pre-dessert component that honors this tradition but with a lighter, more contemporary approach.

Simple & delicious espuma recipe:

Creating the Bratapfel Espuma at home is simpler than you might think. Here’s a sneak peek of what you’ll need:

INGREDIENTS	QUANTITIES
Bratapfel Espuma	Grams/g
Apple, Gravensteiner	600
Fine Marzipan	90
Cream	300
Amaretto Liquor	10
Gelatine	6
Cinnamon, Star-Anis, Cardamom, Piment, Tahiti Vanilla

Step 1: Peel and chop the apples. Oven-roast them, including the skins, with apple juice and spices until caramelized (≈ 25 minutes) at 180°C.

Step 2: Gently cook the caramelized apple peels with cream, spices, fine marzipan, and Amaretto liqueur at 80°C, stirring constantly. Blend the caramelized apple cubes into a smooth puree and incorporate it into the cream mixture. Continue cooking and stirring for 5 minutes.

Step 3: Strain the mixture through a sieve. Add cold-water-soaked gelatin and blend again.

Final Step: Pour the Bratapfel Espuma base into an iSi siphon. Charge with two iSi chargers and shake well. Serve chilled or warm—perfectly paired with your favorite winter dessert, enjoyed on its own, or as a playful pre-dessert, just as I do!