Recipes

Apricot Danish

Apricot Danish

Deel op Facebook Print Recipe

Ingredients

Ingredients for about 30 Pieces

  • Basic Danish pastry dough
  • About 23 apricots quartered
  • Butter for brushing
  • Flour for the work surface
  • Apricot marmalade for brushing
  • 3.5 oz 100 g fondant (see p. 44)
  • Almond slices

For the Vanilla Cream

  • 1â…” cup 400 ml Milk
  • ½ cup 120 g Granulated sugar
  • 1 Egg yolk
  • 2 tsp 10 g Vanilla sugar
  • 1¾ oz 50 g Vanilla pudding mix
  • 2 Egg whites
  • 2 tbsp 30 g Granulated sugar

Instructions

  • Prepare the basic Danish pastry dough.
  • Preheat oven to 400 °F (200 °C).
  • Roll out on a floured work surface and cut into 5x4in (12×10 cm) rectangles.
  • For the vanilla cream, boil â…“ of the milk with granulated sugar.
  • Mix the rest of the milk together with the egg yolk, vanilla sugar, and vanilla pudding mix and stir into the boiling milk.
  • Let boil briefly, then remove from heat and let cool.
  • Sieve the cooled vanilla cream.
  • Begin beating the egg whites, add the granulated sugar, and beat to stiff peaks.
  • Fold into the vanilla cream.
  • Pipe a line of vanilla cream with a piping bag on the long side of the rectangle, then fold the other side over and gently press together.
  • Notch the upper edge of the newly formed rectangle about 3in (8 cm) and pull open or push on it a bit.
  • Now place 3 apricot quarters in each pocket and fold the edges over.
  • Place on a buttered baking sheet, brush with melted butter and bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes.
  • After baking, brush each pastry with apricot marmalade and glaze thinly with slightly warmed fondant.
  • Finally, sprinkle the roasted almond slices on top.
————————————————————————————————–
Course; Fruit
Cuisine; Austria / Danish / European

Nut Schnecke

Nut Schnecke

Deel op Facebook Print Recipe

Ingredients

Ingredients for about 30 Pieces

  • Basic Danish pastry dough
  • 2 oz 50 g Raisins
  • Flour for the work surface
  • Butter for brushing
  • Apricot marmalade
  • About 3.5 oz 100 g fondant
  • Almond slices for sprinkling

For the Filling

  • â…” cup 150 ml Milk
  • â…” cup 150 g Granulated sugar
  • 2 tsp 10 g Vanilla sugar
  • 2 tbsp 1 kl Honey
  • Dash of cinnamon
  • Zest of one lemon
  • 14 oz 400 g Walnuts, ground
  • 1 Egg white
  • 4 tsp 2 cl Rum

Instructions

  • Prepare the basic Danish pastry dough.
  • Preheat oven to 400 °F (200 °C).
  • For the filling, boil milk with granulated sugar, vanilla sugar, honey, cinnamon, and lemon zest.
  • Stir in nuts and let the mixture cool somewhat.
  • Mix in egg whites and rum.
  • On a floured work surface, roll out the dough to an approximately 2.
  • 5mm thick, 16x35in (40×90 cm) rectangle.
  • Spread on the nut filling and sprinkle the raisins over it.
  • Roll it up the long way and cut it into about 1in (3 cm) pieces.
  • Place the pieces on a buttered baking sheet and let rise somewhat.
  • Brush with melted butter and bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes.
  • After baking, brush with apricot marmalade and glaze with warmed fondant.
  • Finally, sprinkle the roasted almond slices on top.
————————————————————————————————–
Course; Dessert
Cuisine; Austria / European

Karlsbad Kolach

Karlsbad Kolach

Deel op Facebook Print Recipe

Ingredients

Ingredients for about 30 Pieces

  • Basic Danish pastry dough
  • 2 Eggs
  • ¼ cup 50 g Granulated sugar
  • Flour for the work surface
  • 1 Egg for brushing
  • 5 oz 150 g Almonds, grated
  • Butter for the baking sheet
  • Confectioner’s sugar for dusting

For the 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

Instructions

  • Prepare the basic Danish pastry dough.
  • Preheat oven to 400 °F (200 °C).
  • For the filling, boil ¾ of the sour cherry juice with sugar.
  • Mix the rest of the juice with cornstarch and then blend in.
  • Add the sour cherries, stir briefly, then remove from heat.
  • Roll out the Danish pastry dough thin on a floured work surface and cut into 4x4in (11×11 cm) squares.
  • Brush the corners of the squares with egg and fold into the middle without closing them completely.
  • Spoon some of the cherry mixture with very little juice into the middle.
  • Beat the eggs with the granulated sugar until creamy and spoon a teaspoonful of the egg mixture over the cherries.
  • Sprinkle the grated almonds on top.
  • Place the kolaches on a slightly buttered baking sheet and bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes, depending on size.
  • Dust with confectioner’s sugar.
————————————————————————————————–
Course; Dessert
Cuisine; Austria / European

Plum Kolach

Plum Kolach

Deel op Facebook Print Recipe

Ingredients

Ingredients for about 30 Pieces

  • Basic Danish pastry dough
  • 1 Egg for brushing
  • Flour for the work surface
  • Confectioner’s sugar for dusting

For the Filling

  • 7/8 cup 200 ml Red wine
  • â…“ cup 80 g Granulated sugar
  • Dash of cinnamon
  • 5 oz 150 g Dried plums, pitted
  • 14 oz 400 g Plums, pitted
  • ¼ cup 30 g Cornstarch

Instructions

  • Prepare the basic Danish pastry dough.
  • Preheat oven to 400 °F (200 °C).
  • Slice the plums and dried plums.
  • Boil the red wine with granulated sugar and cinnamon.
  • Add the fruit and let boil for a few minutes.
  • Mix the cornstarch into a little bit of water and add to the fruit.
  • Let boil again and then remove from heat.
  • Roll out the Danish pastry dough thin on a floured work surface and cut into 4x4in (11×11 cm) squares.
  • Brush the corners of the squares with egg and fold into the middle without closing them completely.
  • Spoon some of the plum mixture with very little juice into the middle and brush with melted butter.
  • Place the kolaches on a slightly buttered baking sheet and bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes, depending on size.
  • Dust with confectioner’s sugar.
————————————————————————————————–
Course; Dessert
Cuisine; Austria / European

Quark Kolach

Quark Kolach

Deel op Facebook Print Recipe

Ingredients

Ingredients for about 30 pieces

  • Basic puff pastry dough or about 42 oz (1.2 kg) of ready-made dough
  • Flour for the work surface
  • 1 Egg for brushing
  • Confectioner’s sugar for dusting

For the Filling

  • 3½ tbsp 50 g Butter
  • ¾ cup 100 g Confectioner sugar
  • ¾ oz 20 g Vanilla pudding mix
  • 10.5 oz 300 g Quark or other fresh white cheese strained
  • 2 Eggs
  • Zest of one lemon
  • 1 tbsp 15 g Vanilla sugar
  • Dash of salt
  • 2 oz 60 g Raisins
  • 4 tsp 2 cl Rum

Instructions

  • Prepare the puff pastry as directed.
  • Preheat oven to 400 °F (200 °C).
  • For the filling, cream the butter with the confectioner’s sugar.
  • Stir in all the other ingredients except for the raisins and rum.
  • Finally, mix in the raisins and rum.
  • Roll out the dough on a floured work surface.
  • Keep some of the dough on the side for decoration and cut it into small, 1x1in (2×2 cm) squares.
  • Cut the rest into 4in (11×11 cm) squares.
  • Place some quark filling in the middle, brush the four corners of the square with egg, fold into the center, and brush with egg again.
  • Place the little dough squares in the middle, press down gently, and also brush with egg.
  • 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 15 minutes.
  • Dust with confectioner’s sugar.
————————————————————————————————–
Course; Dessert
Cuisine; Austria / European

Tea Truffles

Tea Truffles

Deel op Facebook Print Recipe

Ingredients

  • 2.5 70g Dark couverture chocolate
  • 3.5 100g Milk couverture chocolate
  • 5 tbsp 70 ml Milk
  • 2 tbsp 30 ml Heavy cream
  • 1 ½ tsp 10 g Glucose syrup or simple syrup
  • 1 oz 20 g BLack tea Leaves (such as Earl Grey)
  • 2 tsp 10g Butter
  • About 150g milk couverture chocolate for dipping
  • Cocoa powder for dusting

Instructions

  • Chop up the chocolate and melt in a bain-marie.
  • Boil the milk with the cream and glucose syrup.
  • Add the tea and let steep for 4 minutes.
  • Sieve through cheese cloth and press all the liquid out of the cloth.
  • Mix the liquid and the butter into the melted chocolate.
  • Homogenize the mixture with an immersion blender, i.
  • e.
  • mix for 5 minutes without letting air in.
  • (Don’t lift the blender out of the liquid!
  • ) Let cool, then cream with a hand mixer.
  • Fill a piping bag fitted with a round nozzle and pipe many lines onto parchment paper.
  • Chill until firm in the refrigerator.
  • Cut into 1¼ in (3.
  • 5 cm) pieces.
  • Melt the milk chocolate, let cool, and cover the truffles with it.
  • Dust with cocoa powder.
————————————————————————————————–
Course; Dessert
Cuisine; Austria / European

Mocha Truffles

Mocha Truffles

Deel op Facebook Print Recipe

Ingredients

Ingredients for about 120 Pieces

  • ¾ cup 200 ml Heavy cream
  • 3½ tbsp 50 g Butter
  • 1½ tbsp 30 g Honey
  • 3 tbsp Instant coffee powder
  • 14 oz 400 g Milk couverture chocolate
  • 3.5 oz 100 g Dark couverture chocolate
  • â…“ cup 8 cl Coffee Liqueur
  • 120 White chocolate truffle shells small, hollow chocolate balls
  • About 17.5 oz 500 g Dark couverture chocolate to coat

Instructions

  • Briefly boil the heavy cream, butter, honey, and instant coffee powder and then remove from the heat.
  • Melt both chocolates and dissolve them in the cream.
  • Flavor with coffee liqueur.
  • Let cool.
  • (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!
  • ) Fill a piping bag fitted with a round nozzle and fill the truffle shells.
  • Chill the truffles overnight.
  • Melt the dark chocolate and let cool.
  • Cover the hole in the truffle shell using a parchment paper cone to pipe the dark chocolate.
  • Chill for another hour.
  • Dip the truffles in the rest of the chocolate with the help of a fork.
  • Place on a glazing rack and roll around to create a pattern.
  • Place truffles on parchment paper and let harden.
————————————————————————————————–
Course; Air fryer / Chocolate / Dessert
Cuisine; Austria / European

Apricot Pralines

Apricot Pralines

Deel op Facebook Print Recipe

Ingredients

Ingredients for about 120 Pieces

  • ¾ cup 200 ml Heavy cream
  • 5 tbsp 70 g Butter
  • 1 tbsp 20 g Glucose syrup, (or simple syrup,)
  • 500 g White couverture chocolate
  • ½ cup 120 ml Apricot brandy
  • 3 tbsp 40 ml Apricot liqueur
  • 120 Milk chocolate truffle shells small, hollow chocolate balls dipping
  • About 10.5 oz 300 g Milk couverture chocolate for
  • 3 oz 80 g White couverture chocolate for decorating
  • Brittle finely ground

Instructions

  • Briefly boil the heavy cream, butter, and glucose syrup and then remove from the heat.
  • Chop up the white chocolate and melt in the cream.
  • Flavor with apricot brandy and liqueur.
  • Let cool.
  • (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!
  • ) Put the mixture in a piping bag fittd with a round nozzle and use it to fill the truffle shells.
  • Chill, preferably overnight.
  • Melt the milk chocolate and let cool.
  • Fill a cone made with parchment paper and pipe the chocolate in to cover the hole in the truffle shell.
  • Chill for another hour.
  • Dip the pralines in the rest of the chocolate with the help of a fork and let them drip completely.
  • Place on a baking sheet lined with parchment paper.
  • Temper the white chocolate, fill a parchment paper cone, and use it to pipe thin lines over the pralines.
  • Sprinkle with finely ground brittle and let dry.
————————————————————————————————–
Course; Chocolate / Dessert / Fruit
Cuisine; Austria / European

Bartlett Pear Pralines

Bartlett Pear Pralines

Deel op Facebook Print Recipe

Ingredients

Ingredients for about 120 Pieces

  • ¾ cup 200 ml Heavy cream
  • 4¼ tbsp 60 g Butter
  • 2½ tbsp 50 g Glucose syrup (or simple syrup, see p. 40)
  • 16 oz 450 g Milk couverture chocolate
  • ½ cup 120 ml Poire Williams
  • 120 Milk chocolate truffle shells small, hollow chocolate balls
  • About 10.5 oz 300 g milk couverture chocolate for dipping
  • Confectioner’s sugar

Instructions

  • Briefly boil the heavy cream, butter, and glucose syrup and then remove from the heat.
  • Chop up the milk chocolate and melt in the cream.
  • Flavor with Poire Williams.
  • Let cool.
  • (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!)
  • Put the mixture in a piping bag fitted with a round nozzle and use it to fill the truffle shells.
  • Chill, preferably overnight.
  • Melt the milk chocolate and let cool.
  • Fill a cone made with parchment paper and pipe the chocolate in to cover the hole in the truffle shell.
  • Chill for another hour.
  • Dip the pralines in the rest of the milk chocolate with the help of a fork and let them drip completely.
  • Roll in confectioner’s sugar and shake off the excess.
————————————————————————————————–
Course; Chocolate / Dessert / Fruit
Cuisine; Austria / European

Riesling Brandy Pralines

Riesling Brandy Pralines

Deel op Facebook Print Recipe

Ingredients

  • Ingredients for about 120 Pieces
  • ¾ cup 200 ml Heavy cream
  • 4¼ tbsp 60 g Butter
  • 2½ tbsp 50 g Glucose syrup (or simple syrup,)
  • 14 oz 400 g Milk couverture chocolate
  • 3.5 oz 300 g Dark couverture chocolate
  • ½ cup 120 ml Riesling brandy
  • 120 Dark chocolate truffle shells small, hollow chocolate balls
  • About 10.5 oz 300 g Dark couverture chocolate for dipping
  • Cocoa powder to coat

Instructions

  • Briefly boil the heavy cream, butter, and glucose syrup and then remove from the heat.
  • Chop up the milk and dark chocolate and melt in the cream.
  • Flavor with Riesling brandy.
  • Let cool.
  • (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!
  • ) Put the mixture in a piping bag fitted with a round nozzle and use it to fill the truffle shells.
  • Chill, preferably overnight.
  • Melt the dark chocolate and let cool.
  • Fill a cone made with parchment paper and pipe the chocolate in to cover the hole in the truffle shell.
  • Chill for another hour.
  • Dip the pralines in the rest of the dark chocolate and let them drip completely.
  • Roll in cocoa powder and shake off the excess.
————————————————————————————————–
Course; Chocolate / Dessert
Cuisine; Austria / European