Recipes

Punch Cakes

Punch Cakes

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Ingredients

Ingredients for 20 Pieces

  • Basic sponge cake for schnitten doubled recipe
  • Granulated sugar
  • Apricot marmalade for brushing

For the Punch Filling

  • ½ cup 125 ml Rum
  • 3 tbsp 40 ml Simple syrup (see p. 40)
  • 2 oz 50 g Cooking chocolate
  • Zest of 1 orange and 1 lemon
  • Dash of cinnamon
  • 1⅔ cups 200 g Apricot marmalade

To Glaze

  • Apricot marmalade
  • 250 g fondant colored with pink food dye
  • 100 g dark couverture chocolate

Instructions

  • Prepare the basic sponge cake batter and bake two cake bases.
  • Remove from the oven, overturn onto a sugared baking sheet, pull off the parchment paper, and let cool.
  • Cut two 8x10in (20×25 cm) rectangles out of the cakes.
  • Cut up the leftover cake for the punch filling and mix in a mixing bowl with the apricot marmalade, rum, and simple syrup.
  • Add the grated chocolate, orange and lemon zest, and cinnamon.
  • Knead the dough until it holds together well.
  • Spread one cake base with apricot marmalade.
  • Place it a baking frame or deep cake pan and spread the punch filling on top.
  • Cover with the second cake layer and weight with a cutting board or similar item for several hours.
  • Remove from the form and cut into 20 squares (2x2in (5×5 cm)).
  • Brush the squares on the tops and sides with slightly warmed apricot marmalade and let cool.
  • Then glaze with warmed fondant.
  • Melt the couverture chocolate in a bain-marie, fill a piping bag, and decorate the tops of the punch cakes.

Notes & Wine Advice

Confectioners and Pharmacists
Vienna was not always the capital of sugary temptations. The profession of confectioner arose much more in the Netherlands. The first Viennese court confectioner was recruited from there: a certain Matthias de Voss, who was employed at the court as the “sugar baker” for a yearly salary of 93 gulden and 30 kreutzer. Before then, confections and the sale of sugared fruits, spice sticks, nuts, and spun sugar treats was reserved for Viennese pharmacists.
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Course; Cake
Cuisine; Austria / European

Indian Doughnuts

Indian Doughnuts

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Ingredients

  • 8 Egg yolks
  • 10 Egg whites
  • ⅔ cup 140 g Granulated sugar
  • 2 tsp 10 g Vanilla sugar
  • ¾ cup 100 g Flour
  • ⅔ cup 100 g Cornstarch
  • Apricot marmalade for brushing
  • 9 oz 250 g Sacher or ganache glaze (see p. 42 and 43)
  • 3 cups 750 ml Whipping cream
  • 3 tbsp 25 g Confectioner’s sugar

Instructions

  • Preheat oven to 375 °F (190 °C).
  • Mix the egg yolks with 1 tbsp (15 g) of granulated sugar and the vanilla sugar until slightly creamy.
  • Beat the egg whites, add the rest of the sugar, and beat to very stiff peaks.
  • Then fold sifted cornstarch, yolk mixture, and last the sifted flour into the egg whites.
  • Fill a piping bag with the batter, and use a round nozzle to pipe 40 domes of 1½in (4 cm) diameter onto a baking sheet lined with parchment paper.
  • Make half of them a little bit flatter, so that as the bases, they are more stable.
  • Bake for about 20 minutes, until light brown.
  • Keep the oven door open a crack while baking, so moisture can escape.
  • Remove from the oven, brush with apricot marmalade, and let cool.
  • Warm the glaze in a water bath.
  • Dip each half doughnut in the glaze with the help of a fork, set them on parchment paper, and let dry.
  • Whip the cream with the confectioner’s sugar and pipe onto the bases with a star-shaped nozzle.
  • Set the tops on the cream.

Notes & Wine Advice

Try making the doughnuts smaller for a change. The result: petits fours that are just as sweet looking as they are sweet tasting.
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Course; Pastry
Cuisine; Austria / European

Flora Doughnuts

Flora Doughnuts

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Ingredients

Ingredients for 10 Pieces

  • 4 oz 120 g Nuts, ground
  • ⅓ cup 40 g Confectioner’s sugar
  • Pulp of 1 vanilla bean
  • Dash of cinnamon
  • 4 Egg whites
  • ¾ cup 100 g Granulated sugar
  • About 4 tbsp Confectioner’s sugar for dusting

For the Strawberry Mousse

  • 7 oz 200 g Strawberries
  • 6 tbsp 50 g Confectioner’s sugar
  • 2 tsp 1 cl Cointreau
  • 2 Sheets gelatin
  • ½ cup 125 ml Whipping cream, sweetened with
  • 1 tbsp Confectioner’s sugar

Instructions

  • Mix the nuts with confectioner’s sugar, vanilla pulp, cinnamon, and 1(egg white.)
  • Beat the rest of the egg whites to stiff peaks with granulated sugar.
  • Fold the beaten egg whites bit by bit into the nut mixture.
  • Put the batter in a piping bag fitted with a round nozzle, and pipe 20 equally sized doughnuts onto a baking sheet lined with parchment paper (make half of them slightly flatter to be the bases).
  • Sift confectioner’s sugar over them.
  • Place in the oven at about 175–200 °F (80–100 °C), leave the oven door slightly open, and dry more than bake the doughnuts for 2½ to 3 hours.
  • Remove from oven and let cool.
  • Store in a dry place.
  • For the cream, purée strawberries with confectioner’s sugar, sieve, and flavor with Cointreau.
  • Add cold water to the gelatin, remove the excess water, and dissolve the gelatin in some of the strawberry purée, warmed.
  • Add to the rest of the strawberry purée.
  • Whip the cream with confectioner’s sugar, fold into the strawberry purée, and chill for 2 hours.
  • Pipe the strawberry mousse onto the bases and set the tops on the mousse.

Notes & Wine Advice

With the same recipe, you can make about 20 small petits fours.
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Course; Pastry
Cuisine; Austria / European

Drunken Capuchin

Drunken Capuchin

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Ingredients

Ingredients for 12 Pieces

  • 4 Eggs
  • ¾ cup 180 g Granulated sugar
  • 2 tsp 10 g Vanilla sugar
  • Zest of 1 lemon
  • Dash of cinnamon
  • 1¼ cups 160 g Flour
  • 2 oz 60 g Hazelnuts, ground
  • 1¼ cups 300 ml Whipping cream
  • 2½ cups 300 g Confectioner’s sugar
  • Butter and flour for the form

To Infuse

  • 7 tbsp 100 g Granulated sugar
  • 4 tsp 2 cl Orange juice
  • 3 tbsp 4 cl Water
  • 4 tsp 2 cl Rum
  • 4 tsp 2 cl White wine

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Beat the eggs with granulated sugar, vanilla sugar, lemon zest, and cinnamon.
  • Mix the hazelnuts with the flour and mix into the eggs carefully.
  • Butter the small pans and dust with flour.
  • Fill with batter and bake about 25 minutes.
  • For the infusion, boil orange juice with granulated sugar and water.
  • Let cool and mix with rum and white wine.
  • Soak the cooked cakes in the liquid until the entire amount has been absorbed.
  • Whip the cream with the confectioner’s sugar and garnish the Capuchins.

Notes & Wine Advice

Of Farmers, Liesl, and Capuchins
There are many names in Austria for a cake made of flour, sugar, chocolate, ground roasted hazelnuts, egg yolks, and beaten egg whites that is infused with hot spiced wine and served with whipped cream. In Vienna, it is known mostly as a “drunken Capuchin.” The blame probably lies with the once poor reputation of the Capuchin monks, who allegedly not only took their vow of celibacy with a grain of salt, but also enjoyed having one drink too many. In many southern German cookbooks, you will find this cake called a “drunken Liesl.” And when the dish is prepared—somewhat earthier— with fried crumbs and raisins, then saturated with sugared wine, then it is tellingly called a “drunken farmer.”
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Course; Hot drinks
Cuisine; Austria / European

Cream Cornets

Cream Cornets

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Ingredients

  • 18 oz 500 g Basic puff pastry (see p. 11) or ready-made dough
  • 4 Egg whites
  • 2¼ cups 280 g Confectioner’s sugar
  • Flour for the work surface
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 320 °F (160 °C).
  • Prepare the basic puff pastry dough and roll out about 3mm thick on a floured work surface.
  • Cut ½in (1.
  • 5 cm) strips using a pastry wheel and roll the strips around cream hold molds.
  • Bake for 10–12 minutes.
  • Let cool.
  • For the cream, beat the egg whites with the confectioner’s sugar in a double boiler for about 5 minutes.
  • The mixture should be very solid and not at all runny.
  • Put the cream in a piping bag and pipe into the cornets.
  • Dust the cream cornets with confectioner’s sugar.

Notes & Wine Advice

Do not shy away from buying cream horn molds, as they cost relatively little. They are available in any good cooking supply store and ensure that your cream cornets will be of professional quality.
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Course; Dessert
Cuisine; Austria / European

Choux Swans With Strawberries

Choux Swans With Strawberries

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Ingredients

For the Strawberry Whipped Cream

  • 200 g Strawberry purée
  • 7 tbsp 100 g Granulated sugar
  • 6 Sheets gelatin
  • 2 tbsp 3 cl Cointreau
  • 4 tsp 2 cl Orange juice
  • 1½ cups 375 ml Whipped cream

Instructions

  • Preheat oven to 430 °F (220 °C).
  • Prepare the basic choux pastry.
  • Put in a piping bag fitted with a flat nozzle and pipe 20 “swan necks” into a baking sheet by writing letter S’s.
  • With the rest of the dough, pipe round puffs using a star-shaped nozzle.
  • Bake briefly at 430 °F (220 °C), then lower to 350 °F (180 °C) and bake for about 20 minutes.
  • For the strawberry whipped cream, add cold water to the gelatin and warm Cointreau with orange juice.
  • Remove excess water from gelatin and dissolve in the juice mixture.
  • Mix together the strawberry purée, granulated sugar, and gelatin liquid.
  • Carefully fold in the whipped cream and let the mixture firm for 1 hour in the refrigerator.
  • Halve the puffs horizontally.
  • Halve the upper part again to make two “wings.
  • ” Pipe the cream onto the lower half.
  • Quarter strawberries and place them on the cream.
  • Place the swan necks and wings on top.
  • Dust with confectioner’s sugar.
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Course; Fruit
Cuisine; Austria / European

Strawberry purée

Strawberry purée

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Ingredients

  • 35 oz 1 kg Strawberries without stems
  • 9 –12 oz 250–350 g Simple syrup (see p. 40), based on the sweetness of the berries
  • 3 tbsp 4 cl Grand Marnier
  • 3 tbsp 4 cl Strawberry liqueur

Instructions

  • Wash the strawberries and purée with the simple syrup using an immersion blender.
  • Pass through a fine sieve and flavor with Grand Marnier and strawberry liqueur.

Notes & Wine Advice

If strawberries are not in season, you can of course use frozen fruit. Just let thaw and then prepare as described above.
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Course; Fruit
Cuisine; Austria / European

Chestnut Sour Cherry Tartlet

Chestnut Sour Cherry Tartlet

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Ingredients

Ingredients for 20 Pieces (about 2in (6 cm) diameter)

  • Basic chocolate sponge cake ½ recipe
  • Sour marmalade or sweet cherry marmalade

For the Sour Cherry Filling

  • 10.5 oz 300 g Sour cherries, pitted
  • ½ cup 100 ml Sour cherry juice
  • 2 tbsp 30 g Sugar
  • 2 tbsp 20 g Cornstarch

For the Chocolate Mousse

  • 15 oz 420 g Whole milk couverture chocolate
  • 6 Egg yolks
  • 120 ml Simple syrup
  • ½ cup 120 ml Heavy cream
  • 6 Sheets gelatin
  • 2½ cups 600 ml Whipped Cream
  • ¼ cup 6 cl rum

To Garnish.

  • 2 cups 500 ml Sweetened whipped cream
  • 7 oz 200 g Chestnut purée
  • 20 Sour cherries pitted

Instructions

  • Prepare the basic chocolate sponge cake.
  • Overturn onto a sugared plate and pull off the parchment paper.
  • Cool the cake.
  • Then cut out 20 small sponge cake bases with a round cookie cutter.
  • Place the cake bases in appropriately sized small ring forms and brush with marmalade.
  • For the sour cherry filling, boil ¾ of the cherry juice with sugar.
  • Mix the rest of the juice with cornstarch and then stir into the boiling mixture.
  • Add cherries, stir briefly, and then remove from heat.
  • For the chocolate mousse, melt chocolate and mix with egg yolks, simple syrup, and heavy cream.
  • Add water to the gelatin and dissolve in slightly warmed rum.
  • Stir into the chocolate mixture.
  • Fold in the whipped cream.
  • Put the chocolate mousse into the forms and add the cherries (without juice) to the middle.
  • Chill for 2 hours.
  • Release the cooled tartlets from the rings with a knife dipped in hot water.
  • Cover the tartlets all around with sweetened whipped cream.
  • Pipe a ring on top.
  • Press the chestnut purée through a potato ricer or grater and place on top of each tartlet.
  • Finally, garnish each tartlet with a cherry.
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Course; Nuts / Tarts
Cuisine; Austria / European

Profiteroles With Vanilla Cream

Profiteroles With Vanilla Cream

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Ingredients

Ingredients for 30–35 Pieces

For the Vanilla Cream

  • 1 kg Pastry cream
  • 4 tsp 2 cl Cointreau
  • 8 Sheets gelatin
  • 1¼ cup 300 ml Whipped cream

Instructions

  • Preheat oven to 430 °F (220 °C).
  • Prepare the basic choux pastry.
  • Fill a piping bag fitted with a star-shaped nozzle and pipe a round puff onto a baking sheet.
  • Bake briefly at 430 °F (220 °C) then lower heat to 350 °F (180 °C) and bake for about 20 minutes.
  • For the vanilla cream, warm the pastry cream.
  • Add water to the gelatin, remove excess water, and dissolve it in the pastry cream.
  • Flavor with Cointreau.
  • Beat in an ice water bath until cool and then fold in the whipped cream.
  • Let firm for 30 minutes in the refrigerator.
  • Halve the profiteroles horizontally, so that there are two even halves.
  • Pipe the vanilla cream onto the lower half with a piping bag fitted with a star-shaped nozzle and place the upper half back on top.
  • Dust with powdered sugar before serving.

Notes & Wine Advice

These profiteroles look particularly enticing when they are made much smaller and served as the main attraction on a petit four plate.
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Course; Dessert
Cuisine; Austria / European

Éclair With Mocha Cream

Éclair With Mocha Cream

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Ingredients

Ingredients for 20 Pieces

  • Basic choux pastry
  • 150 g Apricot marmalade
  • 400 g Fondant

For the Mocha Cream

  • 1 kg Pastry cream
  • 2 tbsp 20 g Instant coffee powder
  • 8 Sheets gelatin
  • 1¼ cup 300 ml Whipped cream

Instructions

  • Preheat oven to 430 °F (220 °C).
  • Prepare the basic choux pastry.
  • Fill a piping bag fitted with a star-shaped nozzle and pipe approximately (8 cm) strips.
  • Bake briefly at 430 °F (220 °C) then lower heat to 350 °F (180 °C) and bake for about 20 minutes.
  • For the mocha cream, warm the pastry cream.
  • Add water to the gelatin, remove excess water, and dissolve it in the pastry cream.
  • Sift in the instant coffee powder.
  • Beat in an ice water bath until cool and then fold in the whipped cream.
  • Let firm for 30 minutes in the refrigerator.
  • Halve the éclairs horizontally.
  • Brush the top half with warmed apricot marmalade.
  • Warm the fondant and pour over the top.
  • Let dry.
  • Pipe the mocha cream onto the lower half with a piping bag fitted with star-shaped nozzle and set the glazed upper half on top.
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Course; Pastry
Cuisine; Austria / European