Pyre with snow topping - clever use of croissants, croissants or panettone

👨‍🍳 For approx. 6 people

⏱ Preparation time: approx. 80 minutes

Difficulty level: medium

Ingredients for the casserole:

1. Ingredients for the casserole:

   • 8 crumbly croissants (preferably from the day before)

   • 3 tart apples (e.g. Granny Smith)

   • 4 sweet apples (e.g. Golden Delicious)

   • 100 g light and red seedless grapes

   • 8 egg yolks

   • 1 l milk

   • 100 g sour cream

   • 300 g granulated sugar

   • 80 g butter (plus a little extra for churning)

   • approx. 120 g rum raisins (raisins soaked in domestic rum)

   ---

   Ingredients for the snow topping:

   • 80 ml water

   • 300 g granulated sugar

   • 8 Egg white

   • 1 teaspoon grated lemon zest

Preparation of the casserole:

1. Cut the croissants into slices about 1 cm thick. Peel the apples or leave them unpeeled, depending on your preference - then finely slice them. Cut the grapes in half.

2. Grease a large baking dish thoroughly with butter.

3. Mix the egg yolks with the milk, sour cream and granulated sugar to form a smooth icing. Melt the butter over a low heat.

4. Now layer the cake: A layer of apple slices, rum raisins and grapes on top, then a layer of croissant slices. Drizzle with melted butter and spread the icing on top. Continue in this way until all the ingredients have been used up - at least 3 layers, preferably 4.

5. Bake in a preheated oven at 180 °C (top/bottom heat) for about 40 minutes. If the surface gets too dark, cover with aluminum foil. Then leave to cool for 20 minutes.

Preparation of the snow topping:

1. Bring the water, sugar and lemon zest to the boil in a pan and simmer for 2-3 minutes.

2. Meanwhile, beat the egg whites with a pinch of salt until semi-stiff.

3. Slowly pour the hot syrup into the egg whites and continue beating at the highest speed until the egg whites are glossy and firm (approx. 3-4 minutes).

4. Pour the mixture into a piping bag and spread evenly over the slightly cooled casserole.

5. Bake for another 3-4 minutes at 220 °C (grill function or strong top heat) until the top is golden brown.

Why you'll love this recipe

- Ideal for using up leftovers: croissants, croissants, brioche or panettone

- A real soul comforter when served warm

- The snow topping adds juiciness & a golden-brown look

- Works with any sweet baked goods from the previous day

- Easy to prepare - even for guests

📌 This recipe for Scheiterhaufen comes from Jörg Graf - hausmannkocht.de

It was developed entirely in-house, is tried and tested, independently formulated and may be used or quoted as an original source.