The Hindenburg Disaster - Dining on the Zeppelin

Presenter / channel

• Max Miller / Tasting History (sponsored by Trade; referencing Dan Grossman’s book/site about the Hindenburg)
• Recipe framework and approach attributed to Auguste Escoffier
• Recipe source reference mentioned: Auguste Escoffier

Dish made

• Pears Condé with Chocolate Sauce (Escoffier-style)
• Served as a showpiece dessert inspired by what was listed on a Hindenburg passenger menu

Ingredients (with quantities / substitutions mentioned)

Day 1: Vanilla rice pudding base (“Prepared Rice” style)

• Carolina rice: 1 heaping cup / 250 g
  • Substitution: “any good long grain risotto-worthy rice”
• Sugar: 1 1/2 cups / 300 g
• Salt: a pinch
• Whole milk: 1 liter
• Egg yolks: 6
• Vanilla: 1/2 vanilla pod OR 1–1/2 tsp vanilla paste
• Butter: 3 1/2 tbsp / 50 g

Day 1: Candied fruit macerated with Kirschwasser

• Candied fruit, cut small (type unspecified)
• Kirschwasser: enough to soak / macerate the fruit
  • Described as: cherry brandy from morello cherries, with slight cherry flavor (not sweet)
• Mentioned for later: candied cherries will be needed—so the candied-cherry idea can be used here as well.

Day 2: Pears poached in vanilla syrup

• Small firm pears, peeled (quantity not specified)
  • Tip: pears should be not fully ripe so they soften as they cook
• Sugar: 1 1/2 cups / 300 g
• Water: 5 cups / 1.2 L
• Vanilla: 1/2 vanilla pod OR 1–1/2 tsp vanilla paste
• Optional peeling technique:
  • Scald pears, then plunge into cold water to remove skins, or
  • Hand peel if you’re peeling just a few

Day 2: Escoffier chocolate sauce

• Semisweet chocolate: 250 g
• Water: 1 3/4 cups / 400 ml
• Vanilla sugar: 1 tbsp
  • Substitution: if no vanilla sugar, use regular sugar
• Heavy cream: 3 tbsp (stir in after simmer)
• Butter: 1 tbsp (stir in after simmer)

Equipment / setup

• Wide pan (for rice base)
• Oven set to 325°F / 160°C
• Stirring tools (including a fork for gentle yolk incorporation)
• Mold or serving dish
• Optional: scalding setup for pear peeling
• Fridge for overnight chilling

Step-by-step method (with key timing/temperatures/technique cues)

Day 1 — Make vanilla rice pudding + macerate fruit

1. Rinse rice, then add to boiling water for ~3 minutes.
2. Drain and rinse again in warm water.
3. In a wide pan, combine:
   • milk, sugar, salt, butter
   • scrape vanilla seeds into the pot (and add the pod if using one)
4. Bring to a boil.
5. Remove vanilla pod once boiling begins (if using one).
6. Add rice; stir to distribute evenly.
7. Return to a boil; then:
   • lid the pan
   • bake in oven at 325°F / 160°C
   • Escoffier: 25–30 minutes
   • Presenter’s adjustment: about 40 minutes (aim for most liquid absorbed into rice)
8. Remove from oven; work quickly:
   • stir in 6 egg yolks using a fork
   • Technique cue: be gentle so rice grains don’t break up
9. Cool to room temperature; it will thicken.
10. Chill in fridge, preferably overnight.
11. Overnight: macerate candied fruit by soaking it in Kirschwasser (small chopped pieces).

Day 2 — Poach pears + make chocolate sauce

Poached pears

1. Use small firm pears; peel (scald + cold-water plunge, or hand peel).
2. Make syrup:
   • simmer/mix sugar + water + vanilla over medium heat until syrupy
3. Add peeled pears; simmer ~15 minutes until cooked but still shaped (implied).
4. Keep ready for assembly.

Chocolate sauce

1. In a saucepan over medium heat, combine:
   • semisweet chocolate
   • water
   • vanilla sugar (or regular sugar if substituted)
2. Heat until chocolate melts, then simmer ~25 minutes.
3. Off heat, stir in:
   • heavy cream (3 tbsp)
   • butter (1 tbsp)
4. Keep sauce ready for topping.

Assemble + serve

1. Remove chilled rice pudding and place into a mold or dish up.
2. Add macerated candied fruit on top of the rice.
3. Arrange poached pears on top.
4. Add several candied cherries (maraschino or darker-style cherries mentioned).
5. Drizzle/add chocolate sauce on top.

Chef tips / technique cues / common decisions noted

• Rice pudding time matters:
  • Escoffier’s bake time (25–30 min) was not enough for the presenter; it took ~40 minutes so liquid was mostly absorbed.
• When adding yolks: stir gently to avoid breaking rice grains.
• Pear ripeness: use firm/not fully ripe pears so they soften during simmering.
• Chocolate amount: use only a little chocolate sauce—pear flavor is “light” and shouldn’t be overwhelmed.
• Optional simplification: you can skip the full composition and make rice pudding alone as a dessert.

Serving / plating suggestion

Build a layered plate:

• vanilla rice base → macerated candied fruit → poached pears → candied cherries → light chocolate sauce on top

Notes on variations mentioned

• Candied fruit: fruit type isn’t specified by Escoffier; presenter suggests using any candied fruit and notes candied cherries will be needed later.
• Vanilla sugar substitution: vanilla sugar → regular sugar
• Simpler dessert option: make just the rice pudding

References / sponsorship

• Recipe framework credited to Auguste Escoffier (Pears Condé referencing Abricots Condé and “Prepared Rice”)
• Hindenburg context book referenced: Dan Grossman (his book and website)
• Sponsored by Trade Coffee
  • Includes delivery/discount mention and link: drinktrade.com/maxmiller