Steffen Villadsen

In 2006, Steffen graduated as a chef and has since been on an enviable culinary journey. He has worked at the Michelin-starred restaurant Den Røde Cottage and later became head chef at Molskroen near Ebeltoft, replacing the legendary Michel Michaud. Today, Steffen is continuing his gastronomic journey as the Culinary Director at Sjette Frederiks Kro.

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Opskrift

Choux au Craquelin with Mango Compote and Vanilla Ice Cream

Choux au Craquelin is a small pastry filled with a soft and delicious cream, covered by a sweet, crunchy crust. On top, there is a crisp layer of sugar crystals, adding a delightful crunch to the dessert. What makes this dessert so enticing? Not only is it texture-rich, but its popularity extends beyond France as an international favorite. One of the key features of Craquelin is its ability to provide a satisfying crunch that complements the soft, creamy filling. The juicy, tropical flavors of the mango compote elevate the Choux au Craquelin to the next level, while the vanilla ice cream adds a balance of flavor that is irresistible.

Ingredienser

Choux au Craquelin
Mango Compote
Toasted Sesame
Vanilla Ice Cream
Served with Warm Chocolate Sauce