Anyone who hears Franziska, known as Franzi, Schweiger rave about food understands why she decided on her career choice so early on. Immediately after leaving school, she began her training in a pastry shop and wanted to continue learning even after that. She says herself that she was the “magician’s apprentice” of her husband Andreas, called Andi, silent, gourmet and star chef. The two have been a team for 18 years, writing books, appearing on TV cooking shows and giving courses. Anyone who walks through the door of her cooking school in the Hofbräukeller on Wiener Platz is greeted with a cheerful you. “We want to create closeness and bring people together,” says Franzi Schweiger. For them, everyone is the same at the cutting board and stove: the CEO as well as the team leader or the trainee.
Franzi Schweiger, 41, grew up in Rosenheim, where she brings her warm-sounding Upper Bavarian with her. She likes to share what she can and knows with others. And so she tells the SZ podcast that the Schweigers start the day with a healthy delicacy and what they have on their table at Christmas. When asked, the pastry chef explains in detail how a mousse is made and also willingly shares two of her recipes. She adds that it is important to her to use organic eggs and cane sugar.
Mousse au Chocolat (according to Franzi Schweiger):
Ingredients: 6 egg yolks, 6 egg whites, 50 grams of sugar twice, a pinch of salt, 225 grams of dark, very good couverture, 450 grams of whipped cream.
Preparation: Beat egg yolks with sugar and egg whites with sugar, add a pinch of salt, melt the chocolate coating, fold in the cooled cream.
Vanilla mousse (according to Franzi Schweiger):
Ingredients: 3 egg yolks, 3 eggs, 90 grams of sugar, a pinch of salt, 325 grams of white chocolate, 3 sheets of gelatine, 625 grams of whipped cream, the pulp of a vanilla pod, a dash of cognac if desired.
Preparation: Beat the eggs, egg yolks and sugar with a pinch of salt until foamy, stir in the melted chocolate coating and the dissolved gelatine. Flavor with vanilla, then fold in the cream. It’s best to refrigerate overnight.
For the Munich editorial podcast, Ulrike Heidenreich and René Hofmann, the heads of the Munich, region and Bavaria department, as well as people editor Sabine Buchwald and social media editor Jana Jöbstl meet alternately with different guests. They pick you up at your place of residence or work and accompany you on your personal route. Sometimes by tram, subway, sometimes in a taxi or even on foot. Or they arrange to meet at special places in the city for a conversation.
It’s about current projects and very personal plans, about topics that move the city. The SZ podcast team invites people who have a connection to Munich. You live in the city or are visiting. They come from the areas of politics, gastronomy, culture, sport or media.
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