Spelt Gingerbread Muffins
ADVENT CALENDAR For a long time I have been plagued by the idea of baking an Advent calendar for the blog, but this project repeatedly failed due to lack of time. In order to finally make this dream come… weiterlesen
Pastries
Mohnzelten
Mohnzelten (poppy seeds tents) are a sweet specialty from the Waldviertel, where poppy seeds are quite abundant. They are made from a potato dough that is rolled thin, filled with a poppy seed filling and then baked on both sides. weiterlesen
Choux Pastry- Eclair
Choux pastry is known for its almost neutral taste that, in addition to the large cavities on the inside, lends itself to being filled with both sweet and savory fillings. The choux pastry is unique in its production: from the… weiterlesen
Chocolate Butter Cake
After a short summer break I am finally going to kick things off again with a coffee cake that has a lot to offer in taste and looks. The recipe is made with honey instead of sugar, which gives the… weiterlesen
Caribbean Dream
The Caribbean dream is one of many recipes that will be shared in the upcoming Viennoiserie courses in Berlin. A real dream mix of shortcrust pastry, fine brioche dough and a flower made from croissant dough at the end. These… weiterlesen
New Year’s Cake with Punch or Glühwein
For all readers there is still a quick and delicious cake recipe before New Year’s Eve. The dough is prepared from a sponge, a creamy butter mixture and some spelt flour. To refine the cake, some orange peel and chocolate… weiterlesen
Panettone
As promised, the missing panettone recipe arrives punctually for Christmas time. Made from Lievito Madre, the panettone is a classic holiday pastry that lives up to the hype. Recipe For 2 Panetonne/ each 630g of dough Before starting to… weiterlesen
Chocolate Croissant
So what does the butter in the dough do that make croissants and Danish pastries so flaky? Butter is made up of fat and water. If you heat the butter, the water evaporates. The resulting steam lifts the dough and… weiterlesen
Fried Mice
Fried mice are hand-sized and deep-fried pastries. They are very easy to make since the dough does not have to be shaped after kneading. The sweet yeast dough is folded once after kneading and then it matures in an oiled… weiterlesen
Chocolate Cakes
The simplest chocolate cake batter consists of the following ingredients: butter, eggs, sugar, flour and couverture. In order to better incorporate these ingredients into the recipe, I have put some points together for you: Flour: Ideally, unbleached wheat flour type… weiterlesen
Streusel Cake
A very easy and quick option in the pastry kitchen is a cake with fruit. For the production, a sweet yeasted dough is prepared. After a short rise, this is rolled out and placed in a baking form. This is… weiterlesen
Carrot Cake
“Bake me a cake as fast as you can…” Whoever wants to bake well has to have some know-how when it comes to measurements, creams and glazes. Baking offers double the fun, because it rewards the baker with sweet and… weiterlesen