Recipes

Linzer Sticks

Linzer Sticks

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Ingredients

  • 2 sticks plus 1½ tbsp 250 g Butter
  • 6 tbsp 90 g Confectioner’s sugar
  • 2⅓ cups 330 g Flour
  • 1 Egg
  • Dash of salt
  • Dash of vanilla sugar
  • Lemon zest
  • About 1¼ cup 150 g apricot marmalade for brushing
  • About 5.5 oz 150 g chocolate glaze for dipping (see p. 42)
  • Colorful decorating sugar

Instructions

  • Preheat oven to 320 °F (160 °C).
  • Cream the butter with sugar, salt, vanilla sugar, and lemon zest.
  • Mix in the egg and then fold in the flour.
  • Using a piping bag fitted with a star-shaped nozzle, pipe strips onto a baking sheet lined with parchment paper.
  • Bake for about 10 minutes.
  • Let cool and brush half of the sticks with marmalade.
  • Place another one on each.
  • Dip to the middle in melted chocolate glaze and sprinkle with decorative sugar.
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Course; Coockies / Biscuit

Linzer Eyes

Linzer Eyes

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Ingredients

  • 2 cups 240 g Flour
  • 2 sticks plus 1 tbsp 240 g Butter
  • ⅔ cup 140 g Confectioner’s sugar
  • 6 oz 170 g Hazelnuts, ground
  • 2 tbsp 1 kl Cinnamon, ground
  • 2 tbsp Milk
  • About 1¼ cup 150 g apricot marmalade for brushing
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Knead the flour, room temperature butter, confectioner’s sugar, ground hazelnuts, cinnamon, and milk to dough and let rest for half an hour.
  • Roll out the dough and split into two halves.
  • Cut circles out of one half, and rings of the same size out of the other half.
  • Place on a baking sheet lined with parchment paper and bake for about 10 minutes.
  • Let cool, brush the circles with apricot marmalade, and place the rings on top.
  • Dust with confectioner’s sugar.
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Course; Coockies / Biscuit

Coconut Kisses

Coconut Kisses

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Ingredients

  • 1 cup Less 2 tbsp 200 g Confectioner’s sugar
  • 3 Egg whites
  • 7 oz 200 g Coconut flakes
  • 2 tbsp 1 kl Honey
  • Wafers
  • ⅔ cup Chocolate glaze to dip

For the Crème”

  • 2 sticks plus 1½ tbsp 250 g Butter
  • 1¼ cup 150 g confectioner’s sugar
  • 3 oz 80 g Cooking chocolate, ground

Instructions

  • Preheat oven to 320 °F (160 °C).
  • Beat the egg whites to stiff peaks with the confectioner’s sugar.
  • Fold in the coconut flakes and honey.
  • Place little domes of batter on a baking sheet lined with parchment paper and bake for about 10 minutes.
  • Let cool.
  • For the cream, cream butter and sugar and mix in the grated chocolate bit by bit.
  • Cut 1in (3cm) circles out of the wafers.
  • Spread cream on them and set a coconut kiss on top of each one.
  • Chill until the cream is firm.
  • Melt the chocolate glaze and dip the bottom of each cookie.
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Course; Coockies / Biscuit

Vanilla Crescents

Vanilla Crescents

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Ingredients

  • 1 stick plus 6 tbsp 200 g Butter
  • 2¼ cups 280 g Flour
  • ⅓ cup 80 g Confectioner’s sugar
  • 3.5 oz 100 g Nuts, ground
  • Confectioner’s sugar and vanilla sugar to coat

Instructions

  • Preheat oven to 350 °F (180 °F).
  • Coat the butter in the flour on a pastry board.
  • Knead with confectioner’s sugar and ground nuts to a smooth dough.
  • Chill for about half an hour.
  • Form a log from the dough.
  • Cut off small pieces and shape them into crescents.
  • Set them on a baking sheet lined with parchment paper and bake for about 10 minutes.
  • Carefully (they break easily!
  • ) roll the still-hot crescents in a mixture of confectioner’s sugar and vanilla sugar.
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Course; Coockies / Biscuit

Grand Marnier Ice Cream Soufflé

Grand Marnier Ice Cream Soufflé

Deel op Facebook Print Recipe

Ingredients

Ingredients for 6 Servings

Instructions

  • First, wrap the ramekins in parchment paper so that the paper is ½in (1.
  • 5 cm) higher than the top.
  • Cream the eggs, egg yolks, and granulated sugar in a double boiler.
  • Add the Grand Marnier and beat over ice until cold.
  • Whip the cream halfway and fold in.
  • Fill the ramekins.
  • Freeze overnight.
  • Dust the tops with cocoa powder and then remove the paper.

Notes & Wine Advice

Beethoven and Ice Cream Season

In the nineteenth century, the increasing love of the Viennese for ice cream corresponded to the fear that it would soon run out, since they were limited to the store of naturally occurring ice. In the mild winter of 1793–94, ice cream freak Ludwig van Beethoven asked whether there would be enough ice cream in Vienna the next summer. Because if there wouldn’t, he would rather pass the summer in the mountains.

Garnish Recommendation:

marinated oranges or orange ragout and kumquats with star anise
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Course; Dessert

Grappa Parfait

Grappa Parfait

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Ingredients

Ingredients for 8–10 Servings

  • 2 Eggs
  • 2 Egg yolks
  • ⅓ cup 80 g Granulated sugar Dash of salt
  • 1 cup 100 g Apricot marmalade
  • 5 tbs 100 g Honey
  • 1⅔ cups 400 ml Heavy cream
  • ½ cup 120 ml Grappa

Instructions

  • Beat the eggs, egg yolks, granulated sugar, and salt in a double boiler until creamy, then place bowl in ice water and beat until cold.
  • Warm the apricot marmalade and honey in a double boiler, stir until smooth, and mix with the egg.
  • Stir in the grappa.
  • Whip the cream halfway and fold in.
  • Fill a terrine pan and freeze overnight.
  • Let thaw slightly before serving, so that the parfait is not too hard.

Notes & Wine Advice

This classic ice cream dish, also called a soufflé glace, looks particularly attractive if you line the terrine with baumkuchen slices before filling it with the parfait.
 

Garnish Recommendation:

marinated warm blackberries
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Course; Dessert

Elderflower Parfait

Elderflower Parfait

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Ingredients

Ingredients for 12 Servings

  • 4 Eggs
  • 2 Egg yolks
  • 6 tbsp 90 g Granulated sugar
  • 1½ cups Elderflower juice
  • 2 Sheets gelatin
  • 4 tsp 2 cl Elderberry brandy
  • 2 cups 500 ml Heavy cream

Instructions

  • Beat the eggs, egg yolks, and granulated sugar in a double boiler until creamy.
  • Boil the elderflower juice.
  • In the meantime, add cold water to the gelatin.
  • Remove excess water, remove the elderflower juice from heat, and dissolve the gelatin in it.
  • Beat the egg with the elderflower juice over ice until cold.
  • Whip the cream halfway and fold it in along with the elderberry brandy.
  • Fill a terrine pan and freeze overnight.
  • Let thaw slightly before serving, so that the parfait is not too hard.

Notes & Wine Advice

Garnish Recommendation:

berry ragout or preserved peaches
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Course; Dessert

Quark Rum Parfait

Quark Rum Parfait

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Ingredients

Ingredients for 10–12 Servings

  • 1 cup 220 g Granulated sugar
  • ¾ cup 180 ml Water
  • 17.5 500 g Quark
  • Juice of 1 lemon
  • 4 tsp 20 g Vanilla sugar
  • 1¼ cups 300 ml Heavy cream
  • 2 oz Preserved raisins
  • ¼ cup 6 cl Rum

Instructions

  • Bring the water and granulated sugar to a boil and then simmer for about 1 minute.
  • Remove from heat.
  • Mix the quark with rum, lemon juice, and vanilla sugar until smooth, then mix in the sugar syrup you made.
  • Whip the cream halfway and fold it in along with the preserved raisins.
  • Fill a terrine pan and freeze overnight.
  • Let thaw slightly before serving, so that the parfait is not too hard.

Notes & Wine Advice

Garnish Recommendation:
fresh strawberries and sesame waffles
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Course; Dessert

Nougat Orange Parfait

Nougat Orange Parfait

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Ingredients

Ingredients for 10–12 Servings

  • 5 Eggs
  • 3 Egg yolks
  • ⅓ cup 80 g Granulated sugar
  • 14 oz 400 g Nougat
  • ⅓ cup 80 ml Cointreau
  • 4 cups 900 ml Whipped cream
  • Dash of salt

Instructions

  • Beat the eggs, egg yolks, granulated sugar, and salt in a double boiler until creamy, then place bowl in ice water and beat until cold.
  • Warm nougat in a bain-marie and stir until smooth.
  • Mix the egg with the nougat, stir in Cointreau, and fold in whipped cream.
  • Fill a terrine pan or individual containers and freeze overnight.
  • Let thaw slightly before serving, so that the parfait is not too hard.

Notes & Wine Advice

Very clever amateur chefs can try this refined presentation for this parfait: roll a 4–5 in (10–12 cm) cone out of parchment paper and secure with a rubber band. Cut the wide end so that it can stand securely. Fill halfway with melted dark couverture chocolate and roll it around to coat the entire inside of the cone. Place on a lightly oiled glazing rack and freeze for 30 minutes. Fill with the cooled parfait mixture and freeze the cones with the points downward (you can place them in glasses). Before serving, remove the paper and simply place the cone on a dish.

Garnish Recommendation:

orange ragout or burgundy cherries 
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Course; Dessert

Poppy Cinnamon Parfait

Poppy Cinnamon Parfait

Deel op Facebook Print Recipe

Ingredients

Ingredients for 10 Servings

Instructions

  • Simmer the poppy for about 2 minutes in ½ of the milk, then set aside.
  • Boil the rest of the milk, add the cinnamon, and let steep for 5 minutes.
  • Set aside.
  • Beat the eggs, egg yolks, granulated sugar, and salt in a double boiler until creamy, then place the bowl in ice water and beat until cold.
  • Fold in the whipped cream.
  • Halve the mixture.
  • Mix one half with the poppy and the other with the cinnamon.
  • Alternate layers of the mixtures in the container of your choosing and freeze for at least 3 hours (preferably overnight).
  • Let thaw slightly before serving, so that it’s not too hard.

Notes & Wine Advice

Garnish Recommendation:
Burgundy cherries or berry ragout
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Course; Dessert