{"id":5172,"date":"2025-06-18T08:36:59","date_gmt":"2025-06-18T06:36:59","guid":{"rendered":"https:\/\/richemontplus.com\/?post_type=rezepte&#038;p=5172"},"modified":"2026-01-26T12:25:17","modified_gmt":"2026-01-26T11:25:17","slug":"alpenbitter-pastry","status":"publish","type":"rezepte","link":"https:\/\/richemontdev.wp-experten.org\/en\/recipes\/alpenbitter-pastry\/","title":{"rendered":"Alpenbitter pastry"},"content":{"rendered":"\n<p>Mascarpone and blackberry cream with Alpenbitter on a coffee base<\/p>\n","protected":false},"featured_media":5863,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[184,217],"class_list":["post-5172","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-pastry-shop-confectionery","rezepte_cat-patisserie"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"12","ausbeute":"<p>pieces of 82 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"150 minutes","ruhezeit_label":"Rest period","ruhezeit":"","backzeit_label":"Baking time","backzeit":"12 minutes\/180\u00b0C","optional_label":"Freezing time","optional":"180 minutes"},"nahrwerte":{"energiewert":"1'257 kJ\/301 kcal;","fett":"19 g, of which saturated 12 g;","kohlenhydrate":"29 g, of which sugars 23 g;","eiweiss":"3.2 g; salt 0.1 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Coffee bases (drop shape 9\u00d76 cm)","rez_infos":[{"rez_weight":"300","rez_weight_unit":"g","rez_value":"<p>butter<\/p>\n"},{"rez_weight":"200","rez_weight_unit":"g","rez_value":"<p>sugar<\/p>\n"},{"rez_weight":"65","rez_weight_unit":"g","rez_value":"<p>eggs<\/p>\n"},{"rez_weight":"6","rez_weight_unit":"g","rez_value":"<p>table salt<\/p>\n"},{"rez_weight":"400","rez_weight_unit":"g","rez_value":"<p>wheat flour 400<\/p>\n"},{"rez_weight":"30","rez_weight_unit":"g","rez_value":"<p>coffee beans, roasted, ground<\/p>\n"}],"bottom_description":""},{"rez_heading":"Alpenbitter mascarpone cream","rez_infos":[{"rez_weight":"100","rez_weight_unit":"g","rez_value":"<p>mascarpone<\/p>\n"},{"rez_weight":"30","rez_weight_unit":"g","rez_value":"<p>Appenzeller Alpenbitter, 29% vol.<\/p>\n"},{"rez_weight":"3","rez_weight_unit":"g","rez_value":"<p>instant coffee<\/p>\n"},{"rez_weight":"75","rez_weight_unit":"g","rez_value":"<p>heavy cream UHT<\/p>\n"},{"rez_weight":"15","rez_weight_unit":"g","rez_value":"<p>icing sugar, without additives<\/p>\n"},{"rez_weight":"35","rez_weight_unit":"g","rez_value":"<p>whole milk<\/p>\n"},{"rez_weight":"15","rez_weight_unit":"g","rez_value":"<p>couverture Maracaibo 65%, grated<\/p>\n"}],"bottom_description":""},{"rez_heading":"Blackberry cream","rez_infos":[{"rez_weight":"95","rez_weight_unit":"g","rez_value":"<p>blackberry pur\u00e9e, frozen<\/p>\n"},{"rez_weight":"15","rez_weight_unit":"g","rez_value":"<p>lemon juice, fresh<\/p>\n"},{"rez_weight":"45","rez_weight_unit":"g","rez_value":"<p>sugar<\/p>\n"},{"rez_weight":"5","rez_weight_unit":"g","rez_value":"<p>gelatine powder<br \/>\n<em>soak in juice<\/em><\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"<p>orange juice, fresh<\/p>\n"},{"rez_weight":"205","rez_weight_unit":"g","rez_value":"<p>heavy cream UHT<\/p>\n"}],"bottom_description":""},{"rez_heading":"Violet glaze","rez_infos":[{"rez_weight":"155","rez_weight_unit":"g","rez_value":"<p>water<\/p>\n"},{"rez_weight":"285","rez_weight_unit":"g","rez_value":"<p>sugar<\/p>\n"},{"rez_weight":"285","rez_weight_unit":"g","rez_value":"<p>glucose syrup<\/p>\n"},{"rez_weight":"180","rez_weight_unit":"g","rez_value":"<p>condensed milk, sweetened<\/p>\n"},{"rez_weight":"15","rez_weight_unit":"g","rez_value":"<p>gelatine powder<br \/>\n<em>soak in water<\/em><\/p>\n"},{"rez_weight":"80","rez_weight_unit":"g","rez_value":"<p>water<\/p>\n"},{"rez_weight":"1","rez_weight_unit":"g","rez_value":"<p>food coloring powder red<\/p>\n"},{"rez_weight":"1","rez_weight_unit":"g","rez_value":"<p>food coloring powder indigo blue<\/p>\n"}],"bottom_description":""},{"rez_heading":"Orange kalamansi cream","rez_infos":[{"rez_weight":"100","rez_weight_unit":"g","rez_value":"<p>sugar<\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"<p>LM pectin, nappage<\/p>\n"},{"rez_weight":"485","rez_weight_unit":"g","rez_value":"<p>orange juice, fresh<\/p>\n"},{"rez_weight":"120","rez_weight_unit":"g","rez_value":"<p>calamansi pur\u00e9e, frozen<\/p>\n"},{"rez_weight":"120","rez_weight_unit":"g","rez_value":"<p>egg yolk, pasteurized<\/p>\n"},{"rez_weight":"120","rez_weight_unit":"g","rez_value":"<p>butter<\/p>\n"}],"bottom_description":""},{"rez_heading":"Decoration","rez_infos":[{"rez_weight":"2","rez_weight_unit":"g","rez_value":"<p>decorative flower mix<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Coffee bases (drop shape 9\u00d76 cm)","hers_description":"<p>Cream the butter, sugar and salt until smooth. Slowly incorporate the eggs. Mix the flour and ground coffee beans, add to the mixture, and knead into a smooth dough.<\/p>\n<p>Cool the dough slightly, roll out to approx. 2 mm and cut out drop shapes (9\u00d76 cm).<\/p>\n<p>Bake on a Silpat mat at 180\u00b0C for about 12 minutes.<\/p>\n","hers_images":false},{"hers_heading":"Alpenbitter mascarpone cream","hers_description":"<p>Slowly and evenly mix the mascarpone with the liquids until smooth. Then stir in the sugar and couverture rap\u00e9e until a homogeneous cream is formed.<\/p>\n<p>Fill a silicone mold (57\u00d734\u00d724 mm) with approx. 22 g of the finished cream and freeze immediately until the mixture is completely frozen.<\/p>\n<p>First loosen the silicone mold slightly so that the product separates from the edges of the mold by itself. Then carefully press it out of the mold. Make sure that the cream stones are frozen to the optimum temperature to ensure that they can be removed cleanly and without breaking.<\/p>\n","hers_images":[{"hers_image":5864}]},{"hers_heading":"Blackberry cream","hers_description":"<p>Mix the blackberry pur\u00e9e with lemon juice and sugar. Dissolve the soaked gelatin and stir into the fruit mixture. Then carefully fold in the whipped cream until the mixture is smooth.<\/p>\n<p>Pour 32 g of the finished blackberry cream into the silicone mold (76\u00d752\u00d737 mm). Then carefully press in the frozen Alpenbitter mascarpone cream stone until it is flush with the surface of the cream.<\/p>\n<p>Immediately freeze the filled mold until both components are completely frozen.<\/p>\n","hers_images":false},{"hers_heading":"Violet glaze","hers_description":"<p>Boil the water, sugar and glucose syrup to 106\u00b0C. Add the soaked gelatin, condensed milk and food coloring and mix.<\/p>\n<p>Storage: Keep in the refrigerator.<\/p>\n<p>Heat to 30\u201335\u00b0C before use.<\/p>\n","hers_images":[{"hers_image":5865}]},{"hers_heading":"Glazing","hers_description":"<p>Remove the frozen pastries from the silicone mold, coat with glaze, allow to drip off briefly and place directly on the prepared coffee bases.<\/p>\n","hers_images":[{"hers_image":5866}]},{"hers_heading":"Orange kalamansi cream","hers_description":"<p>First mix the sugar with the pectin, then add the juice, pulp and egg yolks and heat to 82\u00b0C. When the mixture has cooled to around 35\u00b0C, add the butter and mix, then chill.<\/p>\n","hers_images":false},{"hers_heading":"Finishing","hers_description":"<p>Pipe 3 g of orange calamansi cream into one corner of the coffee bases. Then decorate the pastry with dried flowers.<\/p>\n","hers_images":[{"hers_image":5867}]}],"hers_fertigstellen":"","rel_select_products":"","rel_select_fachblatt":"","is_sticky":true},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Alpenbitter pastry - Richemontplus.com International<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/richemontplus.com\/en\/recipes\/alpenbitter-pastry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alpenbitter pastry\" \/>\n<meta property=\"og:description\" content=\"Mascarpone and blackberry cream with Alpenbitter on a coffee base\" \/>\n<meta property=\"og:url\" content=\"https:\/\/richemontplus.com\/en\/recipes\/alpenbitter-pastry\/\" \/>\n<meta property=\"og:site_name\" content=\"Richemontplus.com International\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-26T11:25:17+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/richemontplus.com\/en\/wp-content\/uploads\/sites\/2\/2025\/06\/Richemontplus_Rezept_KO_Alpenbitter-Patisserie_R.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1436\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/richemontplus.com\/en\/recipes\/alpenbitter-pastry\/\",\"url\":\"https:\/\/richemontplus.com\/en\/recipes\/alpenbitter-pastry\/\",\"name\":\"Alpenbitter pastry - 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