The Gerbeaud confectionery was established 150 years ago, in 1858 by Henrik Kugler and by the turn of the century, Kugler’s successor, Emil Gerbeaud, had made it world-famous.
Henrik Kugler was the first in Hungary
As part of an ongoing anniversary celebration, Gerbeaud will be recreating the world of this wonderful confection. From the middle of February to the middle of March the “Nostalgia Salon” in the Gold Salon of the Gerbeaud Café will be offering pastries, cakes and beverages of the period.
The classic confections served on Herend china, the retro sandwiches, the music, and Gerbeaud ladies dressed in period costume will accompany guests on a true trip back in time. Travel with Gerbeaud into the last century and discover forgotten flavors such as the original Kugler mignion or the classic Gerbeaud cakes and pastries, or the goose-liver and caviar sandwiches.
To prepare the famous mignions at home, try their own recipe:
Red Cross Mignion
Makes 20
Ingredients:
Marzipan .06 kg .
Egg white .04 kg . (2)
Sugar .015 kg.
Flour .015 kg .
Powdered sugar .005 kg .
Cookie:
Mix the marzipan with a little water until smooth. Beat the egg whites and sugar until stiff. Add the stiffly-beaten egg whites to the marzipan a little at a time, then add the flour. Place the dough into a pastry cone, and using a plain tube, squeeze out into semi-spherical shapes onto a baking sheet lined with paper. Dust with powdered sugar and bake in a dry oven at 180 – 200°C.
Marzipan butter cream:
Butter .07kg.
Fondant .06kg.
Marzipan .015kg.
Cherry pálinka .02 l
Cream together the butter and fondant. Mix the marzipan and cherry pálinka and add. Beat until light and fluffy.
Place the baked cookies flat side down. Using a pastry tube squeeze the marzipan butter cream on top, maintaining the semi-spherical shape. Top each with a cross made from candied cherries cut into quarters. Allow to cool completely in the refrigerator, then criss-cross the mignions with .20 kg of white fondant.
Gerbeaud Café
1051
+36.1.429.9000
