Recipes

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

Pastry cream

Pastry cream

Crème Pâtissière
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Ingredients

  • 2 cups 500 ml Milk
  • ⅓ cup 80 g Granulated sugar
  • 1 Vanilla bean
  • 3 Egg yolks
  • 1 Egg
  • 4 tbsp 40 g Cornstarch

Instructions

  • Mix the egg yolks, egg, cornstarch, and a third of the milk.
  • Boil the rest of the milk with sugar and the halved vanilla bean.
  • Scrape the vanilla bean pulp into the milk.
  • While stirring constantly, pour the egg and milk mixture into the boiling milk and bring to a boil again.
  • Put the cream in a metal mixing bowl and mix until cold in a cold water bath.
  • Cover with plastic wrap so that it doesn’t develop a skin and use as desired.
  • Use: as a basic cream in pastries
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Course; Dessert
Cuisine; Austria / European

Strawberry Yogurt Tartlet

Strawberry Yogurt Tartlet

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Ingredients

Ingredients for 20 Tartlets (2½ in (6 cm) diameter)

  • Basic sponge cake for roulades
  • 2½ tbsp 50 g Strawberry marmalade
  • 3½ tbsp 5 cl Cointreau Granulated sugar

For the Yogurt Mousse

  • ⅔ cups 400 ml Yogurt
  • 2 tbsp 3 cl Cointreau
  • 6 tbsp 50 g Confectioner’s sugar
  • 4 Sheets gelatin
  • 1 1/5 cups 350 ml Whipped cream

For the Strawberry Mousse

  • ¾ cup 300 g Strawberry purée (see p. 200)
  • 5 Sheets Gelatin
  • 2 tsp 1 cl Lemon juice
  • 2 tbsp 3 cl Strawberry liquor
  • ⅔ cup 75 g Confectioner’s sugar
  • 1 cup 250 ml Whipped cream

For the Strawberry Gelatin

  • ½ cup 200 g Strawberry purée (see p. 200)
  • 2 Sheets gelatin

Garnish

Instructions

  • Bake the basic sponge cake.
  • Flip onto a sugared sheet pan and pull off the parchment paper.
  • Let the cake cool.
  • Then, with a round cookie cutter, cut out 20 sponge cake bases with a diameter of about 2 inches (5.
  • 5 cm).
  • Mix the strawberry marmalade and Cointreau, warm, and saturate the sponge cake bases with the mixture.
  • Set the sponge cake bases into small ring forms.
  • For the yogurt mousse, mix yogurt and confectioner’s sugar.
  • Add water to the gelatin, removed excess water, and dissolve it in warmed Cointreau.
  • Stir the Cointreau into the yogurt mixture.
  • Fold in whipped cream, fill each form with yogurt mousse, and chill for about 15 minutes.
  • For the strawberry mousse, take 2 tablespoons from the strawberry purée and warm over a double boiler.
  • Add water to the gelatin, remove excess water, and dissolve it in the warmed strawberry purée.
  • Mix into the rest of the strawberry purée.
  • Flavor with strawberry liquor and lemon juice.
  • Sweeten whipped cream with confectioner’s sugar and fold into the strawberry mixture.
  • Add the strawberry mousse on top of the yogurt mousse and chill for another 20 minutes.
  • For the strawberry gelatin, take 2 tablespoons from the strawberry purée and warm over a double boiler.
  • Add water to the gelatin, remove excess water, and dissolve it in the warmed strawberry purée.
  • Mix into the rest of the strawberry purée.
  • Cool briefly and then cover the top of each tartlet with gelatin.
  • Chill for 2 hours.
  • Release the sides of each tartlet from each form with a knife dipped in hot water.
  • Garnish with a rosette of whipped cream and half a strawberry each.

Notes & Wine Advice

Coffee and Chocolate
We know that chocolate was particularly loved by the Habsburgs thanks to a gold chocolate service belonging to Empress Maria Theresa. It can be found today in the Viennese Kunsthistorisches Museum, with its pot, chocolate cups, spoons, and sugar sprinkler. There you can also see an enlightening watercolor of a “chocolate lever,” showing the Empress and Emperor with their children, taking their morning chocolate. The artist can certainly not deny having a particularly intimate view of the daily life of the court. After all, she is the Archduchess Maria Christine. In reality, the imperial breakfast was not quite as saccharine as the picture: The gaggle of imperial children was fed barley soup, and only Prince Consort Franz Stephan von Lothringen could never begin the day without his pot of chocolate. The Empress herself drank coffee.
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Course; Fruit / Tarts
Cuisine; Austria / European

Fasching Doughnuts

Fasching Doughnuts

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Ingredients

Ingredients for 20 Pieces

  • 6 Egg yolks
  • 7 tbsp 100 g Butter, melted
  • 5 tbsp 42 g Yeast
  • ¼ cup 50 g Sugar
  • 1 cup 250 ml Milk, lukewarm
  • 4 cups 500 g Flour
  • Dash of salt
  • Flour for the work surface
  • Apricot marmalade for brushing
  • Vegetable oil for frying
  • Confectioner’s sugar for dusting

Instructions

  • Beat the egg yolks until creamy.
  • Mix in the melted, but not hot, butter bit by bit.
  • Dissolve the yeast with a bit of sugar in 3 tbsp of the lukewarm milk, mix in about ½ of the flour, and mix well into the yolks.
  • Cover with a towel and let rise in a warm place for 30 minutes.
  • Add the rest of the ingredients and beat powerfully until the dough comes away from the edge of the bowl.
  • Cover again and let rise in a warm place until the dough has doubled in size.
  • Knead the dough again, roll out about 5mm thick on a floured work surface, and cut into 2 in (5 cm) strips.
  • Brush each strip with marmalade, cover with another strip, and press lightly on the edges.
  • With a floured, round cookie cutter, cut out doughnuts and overturn them on a floured work surface.
  • Brush with lukewarm oil, cover with a towel, and let rise another 30 minutes.
  • In a deep pan, preheat enough vegetable oil to completely cover a doughnut about 350 °F (180 °C).
  • Place the doughnuts one at a time into the oil and fry.
  • Turn once in the middle.
  • Remove with a straining spoon and let drain well on paper towel.
  • Dust with confectioner’s sugar.
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Course; Pastry
Cuisine; Austria / European

Fruit Bread

Fruit Bread

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Ingredients

  • 4 cups 500 g Flour
  • 3½ tbsp 30 g Yeast
  • 125 ml Milk
  • 6 tbsp 50 g Confectioner’s sugar
  • 1 stick plus 6 tbsp 200 g Butter
  • 2 Egg yolks
  • Vanilla sugar
  • Dash of salt
  • Zest of 1 lemon
  • 1 Egg and 2 egg yolks beaten
  • Halved almonds pistachios, maraschino cherries as decoration
  • Flour for the work surface

For the Fruit Mixture

  • 10.5 oz 300 g Dried plums
  • 7 oz 200 g Dried figs
  • 7 oz 200 g Raisins
  • 3½ oz 100 g Dried apricots
  • 3½ oz 100 g Dated, pitted
  • 3½ oz 100 g Candied lemon peel
  • 3½ oz 100 g Candied orange peel
  • 3½ oz 100 g Nuts, coarsely chopped
  • 3½ oz 100 g Almonds, coarsely chopped slivovitz and rum to taste
  • Ground cinnamon
  • ¾ cup 100 g Flour
  • 2 tbsp 20 g Yeast
  • 4 tsp 20 ml Milk

Instructions

  • Prepare the fruit mixture on the previous day.
  • Cube the dried fruit and mix with nuts, almonds, and cinnamon.
  • Marinate with slivovitz and rum to taste.
  • Let soak overnight.
  • On the next day, mix flour, confectioner’s sugar, and yeast mixed with lukewarm milk into the fruit.
  • Form two long bricks.
  • Preheat oven to 320 °F (160 °C).
  • For the dough, warm a bit of milk and dissolve the yeast in it.
  • Mix and then warm the egg yolk, milk, confectioner’s sugar, vanilla sugar, salt, and lemon zest.
  • Knead the two mixtures together with flour and half melted butter to form dough.
  • Chill.
  • Roll out the dough on a floured work surface, divide in half, and work in the fruit mixture.
  • Brush with beaten egg and yolk, let dry, and brush again.
  • Top with almonds, pistachios, and maraschino cherry halves and bake for about 50 minutes, depending on the size

Notes & Wine Advice

 

Pretty as a Doughnut

By the time of Maria Theresa, specialty doughnuts and crullers were already the dernier cri of well-to-do bourgeois and aristocrats. In the inn “Zur Goldenen Anten” on Schulerstrafe, a Viennese Fasching doughnut sweetened with “real cane sugar” cost five kreutzer. At the time, a Viennese carpenter earned twenty-four kreutzer in a day. The focal points of sweets in Vienna were the “Kunigund” on Braunerstrafe and the “Doughnut Girl” on the Kohlmarkt, who was allegedly “as pretty as a doughnut.” The reputation of the doughnut bakers was really not the best in the time of Maria Theresa’s Chastity Commission, because many of the “sweethole-in-the-walls” or “mandoletti,” as the bakeries were called, also rented back rooms for gallant adventures. The legend of the invention of the Fasching doughnut in its modern form goes back to the Viennese mandoletti baker named Cacilie Krapf, called Frau Cilly. However, a similar fried pastry has been known since Carolingian times.
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Course; Bread / Fruit
Cuisine; Austria / European

Dried Pear Fruit Bread

Dried Pear Fruit Bread

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Ingredients

Ingredients for 3 Loaves

  • 1 kg Bread dough
  • Flour for dusting
  • 1 Egg for brushing

For the Fruit Mixture

  • 500 g Dried pears
  • 400 gDried figs
  • 300 g Dried plums
  • 200 g Raisins
  • 150 g Dates pitted
  • 200 g Dried apricots
  • 150 g Hazelnuts
  • 50 g Candied orange peel
  • 20 g Candied lemon peel
  • 8 cl Rum
  • ⅓ cup 8 cl Slivovitz (plum brandy)
  • ½ oz 10 g Anise
  • 4 tsp 10 g Cinnamon
  • ¼ oz 5 g Clove powder

Instructions

  • Soak the dried pears, cook until soft, then cut into cubes.
  • Also cut the other fruit into squares and marinate, preferably overnight, in the rum and slivovitz (plum brandy) along with the pears.
  • Mix with the spices and bread dough.
  • Form three loaves and dust well with flour.
  • Place the loaves on a baking sheet lined with parchment paper.
  • Brush with beaten egg, cover, and let rise for about an hour.
  • Bake for about 70 minutes in an oven preheated to 320 °F (160 °C).
  • For a really successful crust, brush the loaves with water after 15 minutes of baking and after baking.

Notes & Wine Advice

It is best to get the necessary bread dough for this recipe from a friendly baker.
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Course; Bread / Fruit
Cuisine; Austria / European

Nut Crescents

Nut Crescents

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Ingredients

Ingredients for about 30 Pieces

  • Basic Danish pastry or brioche dough
  • Flour for the work surface Butter for brushing
  • 1 Egg for brushing
  • Decorating sugar for sprinkling

For the Filling

Instructions

  • Prepare the basic Danish dough.
  • Preheat oven to 400 °F (200 °C).
  • For the filling, mix nuts with the breadcrumbs.
  • Boil the milk with honey, granulated sugar, vanilla sugar, rum, lemon zest, and cinnamon, then remove from heat and mix in the breadcrumbs and nuts.
  • Melt the nougat, mix into the batter, and chill.
  • Roll out the dough on a flour work surface and cut into tall triangles.
  • Spread on the nut filling, roll up the triangle, and form crescents.
  • Brush with melted butter and place on a buttered baking sheet.
  • Bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes.
  • Halfway through the baking time, brush the crescents with beaten egg and sprinkle with decorating sugar.

Notes & Wine Advice

If you have no decorating sugar, the nut crescents can also be brushed with apricot marmalade and glazed with slightly warmed fondant.
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Course; Nuts
Cuisine; Austria / European