Klaus Erfort’s new book
. The requirements for the technical equipment are not particularly high – and the result looks immensely tempting…
200 g wheat flour
80 g egg yolk
approx. 20 ml water
5 ml olive oil
½ bunch parsley
Knead a smooth pasta dough with flour, egg yolk, water, olive oil and a little salt, vacuum seal it in a suitable bag and let it rest in the refrigerator for about 4 hours.
Then roll out the pasta dough using a pasta machine on the lowest setting.
Wash the parsley, shake dry, pluck the leaves and place evenly between
roll in two sheets of pasta. Cut out circles with a round cookie cutter (ø 10 cm).
Before serving, blanch the pasta circles in boiling water until al dente.
250 g sweetbreads
1 sprig thyme
1 sprig rosemary
50 g nut butter
100 ml veal jus
Wash and dry the sweetbreads, remove the thin tendons and skin.
Wash the herbs and shake dry. Sweetbreads with nut butter and the herbs in
Vacuum seal in a suitable bag and place in a water bath at 68 °C for about 40 minutes.
cook. Then remove the sweetbreads from the bag and pluck them into medallions.
Cream the butter in a frying pan.
Sauté sweetbreads and the herb sprigs from the bag in it until tender. The veal jus
and glaze the sweetbreads.
50 ml cream
200 ml chicken stock
100 g butter
Whip the cream until stiff. Mix with the chicken stock, bring to the boil in a saucepan and reduce by
reduce by about one third. Mound up with the butter. Season to taste with salt and pepper.
200 g small porcini mushrooms
30 g butter
1 tablespoon chive rolls
Clean the porcini mushrooms and clean them with a mushroom brush. Chop the mushrooms and cook them in the
fry in hot butter. Fold in the chive rolls.
Szechuan Citrus Gel
100 g lemon puree
100 g yuzu puree
100 g lime puree
100 g calamansi puree
(purees each from Boiron)
50 ml red ginger stock (→ see p. 24 )
500 g lauter sugar
14 g agar agar
5 g citras
1 tablespoon Szechuan peppercorns
Bring all ingredients to a boil except for the Szechuan peppercorns, let cool and place in a
Blend in a high-powered blender (e.g. Thermomix) until smooth. Add the Szechuan peppercorns and blend on high speed for 5 seconds. Pass the mixture through a sieve and pour into a decorating bottle.
yellow flower tips
Divide the glazed sweetbreads into four portions and arrange one loosely on the center of each plate. Cover each with a circle of noodles. Arrange the porcini mushrooms in a circle. In between
Spoon on dabs of the Szechuan citrus gel and pour over the whipped foam. Garnish with tahoon cress and flower tops.
Klaus Erfort: Three Stars – At Home
This is Klaus Erfort’s first cookbook – and it consists of two parts. “Three Stars” takes the reader into the GästeHaus, reveals the view behind the scenes, into the “engine room of perfection”. At the heart of it all is a passion for light, French cuisine. A cuisine for which Klaus Erfort has been consistently and highly awarded for twelve years now.