Today, I welcome back Roxana sharing her recipe for Andrut, a traditional Polish dessert made with layers of crispy wafer and delicoius fillings topped with chocolate. Hello, YUM! Make sure to check out Roxana on Facebook at The Red Eye Baker or here on JavaCupcake for more of her fabulousness!
Happy spring everyone! So I’ve decided as I navigate and learn the blogging world that one of my goals is to recreate and learn as many of my mom’s recipes as possible. One of the challenges will be to get the proper proportions because EVERY recipe my mom has is tucked away in her head and when we ask her “Mom, how do I make…”, her response is “Oh, you know, a little of this, a pinch of that” or “Oh, it depends on what I have on hand…” LOL Needless to say it will be fun, but more importantly I will now have some yummy family recipes recorded for myself, my family, and all of you too! 🙂
I know what you’re thinking… “Roxana, what the heck is andrut?” Andrut (pronounced ahn-droot) is a traditional Polish dessert that’s made using a crispy wafer and a filling. The fillings vary, but typically are made using an egg yolk base. My version is the way my mom has been making it my whole life, chocolate and almond. YUM!
This is my mom’s recipe, but with a little of my own spin. I used my experience in making different buttercreams to create the recipe. I basically made a french buttercream (using the Swiss method) and I used dark chocolate cocoa powder. Surprisingly my mom usually has regular cocoa on hand even though she is a lover of dark chocolate. Oh, and how can I forget… I drizzled the finished andrut with chocolate! That’s a little nugget my mom dropped on me when I was discussing the recipe with her. She told me she didn’t make it that way because there were enough calories in the dessert already. WHAT?!!? Calories, schmalories I say. This is not a calorie counting kind of deal. It’s more a get-out-the-stretchy-Thanksgiving-pants pronto and ENDULGE! 😉
Rich, dark chocolate and almond buttercream, complimented beautifully by the light crispy wafer. It’s hard to eat just one!
xox Roxana- The Red Eye Baker
*The wafers can be found at your local Euroupean/International Market. Don’t have one in your area? You can do a Google search for them or I did find a listing here for round ones like I used.
- 6 egg yolks
- 1/2 c sugar
- 1/4 tsp salt
- 3 sticks (1 1/2 c) butter, room temperature
- 1/4 c dark chocolate cocoa powder
- 2 tsp vanilla
- 1 - 12.5 oz can almond cake & pastry filling
- package of wafers (wafle tortowe)
- 1 c semi sweet chocolate chips, melted (optional)
- In a double boiler combine the egg yolks, sugar, and salt using a whisk.
- Place the double boiler over a pot of simmering water and continue whisking the egg yolks until all the sugar is dissolved and the mixture is warm to the touch, about 3 minutes.
- Transfer the egg yolk mixture to a stand mixer with the whisk attachment, beat on high until the egg yolk mixtures cools and is a very pale yellow color.
- Switch to the paddle attachment and cut in the butter one stick at a time, scraping down the sides of the bowl as needed.
- Add the cocoa powder, then add the vanilla and mix on high until light and fluffy.
- Scrape down the sides of the bowl and add the almond filling and beat on medium/medium high speed until all the filling is incorporated.
- Place one wafer on a sheet of foil or plastic wrap.
- Spread an even layer of filling on the first wafer being sure to go all the way to the edges then cover with another wafer and repeat until all your filling is gone. (I used a 10" round wafer and ended up with 6 wafers and 5 layers of filling.)
- Once the andrut is completely assembled gently push down on the top layer and then using an offset spatula smooth out the buttercream that comes out around the edges.
- Cover with plastic wrap or foil and refrigerate for 2 hours.
- Once the andrut is set, place the chocolate chips in a microwave safe bowl.
- Heat on high for 45 seconds, remove from microwave and stir with a spatula. Microwave for an additional 15 - 30 seconds and stir until all the chocolate is melted.
- Unwrap the cold andrut and place it on a cutting board, cut into servings and place them on a tray or cookie sheet.
- Transfer the melted chocolate to a ziplock bag and snip one corner. Drizzle the chocolate all over the andrut servings using swirl motions or zig-zag, whatever strikes your fancy.
- Place the andrut back in the fridge to set the drizzled chocolate.
- Keep in the fridge until ready to serve.