Recipes

Tartlets With Caramelized Hazelnuts

Tartlets With Caramelized Hazelnuts

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Ingredients

Ingredients for 50 Pieces

  • ¾ cup 100 g Confectioner’s sugar for the dough
  • 1 stick plus 6 tbsp 200 g Butter
  • 2⅔ cups 300 g Flour
  • 1 Egg
  • Some vanilla pulp
  • 10.5 oz 300 g Hazelnuts, whole
  • ⅔ cup 150 g Granulated sugar to caramelize
  • ½ cup 50 ml Water
  • 5 oz 150 g Hazelnut nougat
  • 2 oz 50 g Pistachios, ground
  • 5 oz 150 g Semisweet couverture chocolate
  • Flour for the work surface
  • Butter for the molds

Instructions

  • Quickly knead confectioner’s sugar, butter, flour, egg, and vanilla pulp to asmooth dough and let rest for half an hour, covered, in the refrigerator.
  • Preheat the oven to 400 °F (200 °C).
  • Roast the hazelnuts briefly in a preheated oven, so that the skins will come off more easily when you grate them.
  • Grate off the skins.
  • Mix the hazelnuts, granulated sugar, and water, and caramelize over medium heat.
  • Remove from heat and stir until the nut cool.
  • Roll the pâte brisée out thin and line small tartlet pans with the dough.
  • Press the edges down well and bake until light brown, about 25 minutes.
  • Remove from the pans.
  • Warm the chocolate and brush the tartlets with it.
  • Press nougat into the tartlets and place three caramelized hazelnuts.
  • Sprinkle the ground pistachios over and pour more chocolate on top.
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Course; Dessert / Nuts / Tarts
Cuisine; Austria / European

Pâte Brisée Boats With Strawberries And White Mousse

Pâte Brisée Boats With Strawberries And White Mousse

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Ingredients

Ingredients for 50 Pieces

  • ¾ cup 100 g Confectioner’s sugar
  • 1 stick plus 6 tbsp 200 g Butter
  • 2⅔ cups 300 g Flour
  • 1 Egg
  • Some vanilla pulp
  • 5 oz 150 g Semisweet couverture chocolate for brushing
  • About 7 oz 200 g raspberries
  • Flour for the work surface
  • Butter for the pans

For the Mousse

  • 3 tbsp 45 g Butter
  • 4 tsp 10 g Confectioner’s sugar
  • 2 Egg yolks
  • 3.5 oz 100 g White couverture chocolate
  • 2 tbsp Kirsch cherry brandy
  • ¾ cup 200 ml Whipped cream

Instructions

  • Quickly knead the confectioner’s sugar, butter, flour, egg, and vanilla pulp, cover, and let rest in the refrigerator for half an hour.
  • For the mousse, cream the butter and confectioner’s sugar.
  • Add the egg yolks and beat for 5 more minutes.
  • Chop up the chocolate and melt in a bain-marie.
  • Mix the kirsch and melted chocolate into the egg yolk mixture and fold in the whipped cream.
  • Chill the mousse.
  • Preheat oven to 400 °F (200 °C).
  • Roll the pâte brisée out thinly on a floured work surface, fill small buttered pans with the dough, press the edges down well, and bake for about 25 minutes, until light brown.
  • Remove from the pans and brush with warmed chocolate.
  • Place 3–4 raspberries in each boat, fill with mousse, and smooth.
  • Pour some chocolate over the top.
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Course; Dessert / Fruit
Cuisine; Austria / European

Savarin With Grapes And Wine Foam

Savarin With Grapes And Wine Foam

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Ingredients

Ingredients for 15 Pieces

  • 1½ cup 180 g Flour
  • 4 tsp 10 g Yeast
  • 5 tbsp Milk lukewarm
  • 5½ 80 g Butter
  • 4 tsp 20 g Granulated suga Salt
  • ½ tsp Lemon zest
  • 2 Eggs
  • Butter and flour for the pan

For the Syrup

  • 1 cup 250 ml Water
  • ⅓ cup 80 g Sugar
  • 2 tbsp plus 1 tsp 50 g hone;
  • Zest of 1 orange
  • 1 tsp Lemon juice
  • 2 tbsp Cognac
  • For the Grapes
  • 7 oz 200 g Grapes, as small as possible
  • ½ cup 125 ml Water
  • ½ cup 60 g Granulated sugar
  • ½ Vanilla bean
  • 2 tbsp Cognac

For the Wine Foam

Instructions

  • Sift the flour into a bowl, press a depression into the middle.
  • Place the yeast in the depression and mix with lukewarm milk.
  • Cover and let rise in a warm place.
  • Melt the butter and knead into the dough along with eggs, sugar, salt, and lemon zest.
  • Punch it down strongly.
  • (But the dough should not become too hard.
  • ) Let rise in a warm place again.
  • Butter small savarin pans or ring pans, dust with flour, and fill halfway with the dough.
  • Cover and let rise again.
  • Preheat oven to 350 °F (180 °C) and bake for 12–15 minutes.
  • Remove and let cool.
  • For the syrup, boil with sugar, honey, and orange zest, let cool, and sieve.
  • Flavor with lemon juice and cognac and soak the savarins with it.
  • Peel the grapes.
  • Bring water with sugar and the vanilla bean to a boil and set aside.
  • Remove the vanilla bean and add the grapes and cognac.
  • Let everything cool.
  • For the wine foam, mix all the ingredients together well and beat in a warm water bath until creamy.
  • Place the savarins on plates, put the grapes in the middle, and serve with wine foam.
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Course; Dessert / Fruit
Cuisine; Austria / European

Toni’s Cherry Torte

Toni’s Cherry Torte

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Ingredients

  • 6 Eggs
  • ⅔ cup 150g Granulated sugar
  • 1 cup plus 3 tbsp 150g Flour
  • ⅓ cup 50g Cornstarch
  • 5½ tbsp 80 g Butter, melted
  • Butterand flour for the pan
  • ⅔ cup 15cl Kirsch (cherry brandy) for soaking
  • Almonds grated and roasted
  • Confectioner’s sugarfor dusting

For the Meringue Base

  • 6 oz 180g Egg whites
  • ⅓ cup 80g Granulated sugar
  • 6 oz 180g Hazelnuts, finely ground
  • ⅓ cup 40g Flour
  • Butterand flourforthe baking sheet

For the Vanilla Cream

  • ⅓ cup 80g Granulated sugar
  • 3 Egg yolks ½ cup 200 ml Milk
  • Pulp of 1 vanilla bean
  • 3 Sheets gelatin
  • ¾ cup 200 ml Heavy cream
  • 4 tsp 10 g Confectioner’s sugar for the cream

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Beat the eggs and sugar in a bain-marie until creamy, remove from heat, and beat until the mixture has a thick consistency and is cold.
  • Carefully fold in the flour, cornstarch, and melted butter.
  • Butter a 10in (26 cm) diameter round pan, dust it with flour, and fill with batter.
  • Bake for about 60 minutes.
  • For the meringue base, beat egg whites until they are almost stiff, slowly sprinkle in the sugar, and continue beating until they are stiff.
  • Fold in the rest of the ingredients and spread in two 10in (26 cm) diameter circles (preferably with a spatula) on a buttered and floured baking sheet.
  • Bake for about 15 minutes.
  • Remove from the sheet while still hot.
  • For the vanilla cream, whip the cream with the confectioner’s sugar.
  • Mix together the granulated sugar, egg yolk, milk, and vanilla pulp and slowly heat while stirring, but do not boil.
  • Dissolve moistened gelatin in the milk mixture.
  • Stir until cold in an ice bath.
  • Before it sets, fold in the whipped cream.
  • Spread vanilla cream about 5mm thick on the first meringue base, place the cake base on it, soak with kirsch, spread another 5mm of vanilla cream on the cake, and cover with the second meringue base.
  • Spread the rest of the vanilla cream over the torte and sprinkle the sides with almonds.
  • Dust the top with confectioner’s sugar and make a lattice design with a spatula or knife.
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Course; Dessert / Fruit / Pastry
Cuisine; Austria / European

Lemon Cream Roulade

Lemon Cream Roulade

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Ingredients

  • 6 Eggs
  • ⅔ cup 140 g Granulated sugar
  • 1 cup plus 3 tbsp 150 g Flour
  • ⅓ cup 50 g Cornstarch
  • 5 tbsp 70 g Butter, melted
  • Butter for the baking sheet
  • Granulated sugar to overturn
  • Confectioner’s sugar for dusting

For the Lemon Cream

  • ⅓ cup 80 g Granulated sugar
  • 60 ml White wine
  • 3 Egg yolks
  • Juice and zest of 2 lemons
  • 4 Sheets gelatin
  • 1⅔ cups 400 ml Whipped cream

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Beat the eggs and sugar in a bain-marie, set aside, and continue beating until it has a thick consistency.
  • Fold in the flour, cornstarch, and melted butter.
  • Butter a baking sheet and line it with parchment paper.
  • Spread the batter on it and bake for about 15 minutes.
  • For the lemon cream, bring sugar, white wine, egg yolk, lemon juice, and lemon zest to a boil while stirring.
  • Remove from heat and stir until it thickens.
  • Add the moistened and wrung out gelatin.
  • Sieve, stir until cool, and fold in the whipped cream.
  • Overturn the baked cake onto parchment paper sprinkled with granulated sugar.
  • Spread lemon cream on top, roll up, and chill.
  • Dust with confectioner’s sugar.
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Course; Dessert / Fruit / Pastry
Cuisine; Austria / European

Rum Gugelhupf With Red Wine Pears

Rum Gugelhupf With Red Wine Pears

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Ingredients

Ingredients for 4 Servings

For the Red Wine Pears

For the Rum Gugelhupf

  • ½ cup 120 g Granulated sugar
  • 5½ 80 g Butter
  • 2 Egg yolks
  • 2 oz 50 g Hazelnuts, roasted and ground
  • 1.5 oz 40 g Chocolate, ground Pinch of cinnamon powder
  • ½ cup 70 g Flour 1 tbsp Rum
  • 3 Egg whites
  • Butter and breadcrumbs for the pans

Instructions

  • For the red wine pears, bring all the ingredients to a boil in a pot and boil the peeled, cored, pear halves briefly.
  • Let it all marinate at room temperature for about 6 hours.
  • Preheat oven to 350 °F (180 °C).
  • Cream the butter with half of the sugar.
  • Add the egg yolks, hazelnuts, chocolate, cinnamon, rum, and flour little by little and mix everything together well.
  • Beat the egg whites to stiff peaks with the rest of the sugar and fold into the mixture.
  • Butter individual serving sized bundt pans and sprinkle with breadcrumbs.
  • Fill with the batter.
  • Bake for about 18 minutes.
  • Cut the pears into slices.
  • Place in deep dishes, place the gugelhupfs on each, and serve warm.

Notes & Wine Advice

 

Toni’s Cake Fight

Not every master fell from heaven. Even Toni M. “served” in many great houses during his apprentice and journeyman years. At one of the greatest, he assisted in cooking courses, and learned there that even the greats are not infallible. After the master chef had explained a complicated torte recipe to the students, he went about baking the torte for the coffee get together after the course. When the torte was finished, it turned out to be an unattractive piece of dough that could under no circumstances be served. Then the master had an idea: He instructed Toni to trip and drop the torte as he brought the torte to the waiting women. Toni M. agreed hesitantly, received a big laugh, and spared the great master a serious disgrace.
“In my own cooking courses, nothing like this has happened yet,” Toni asserts.
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Course; Cake / Dessert / Fruit / Nuts
Cuisine; Austria / European

Marble Soufflé With Nougat Sauce

Marble Soufflé With Nougat Sauce

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Ingredients

For the Nougat Sauce

  • 3.5 oz 100 g Nougat
  • 7 tbsp 100 ml Heavy cream ½ tsp (3 g) Cornstarch
  • 3 tbsp Simple syrup see p. 40
  • 3 tbsp Rum
  • 7 tbsp 100 ml Whipped cream

For the Marble Soufflé

  • 7 oz 200 g Quark
  • 3 Egg yolks
  • 3 Egg whites
  • ¼ cup 60 g Sugar
  • 1 tsp Sugar
  • Butter and sugar for the ramekins

Instructions

  • For the nougat sauce, warm the heavy cream and dissolve the nougat in it.
  • Mix the cornstarch and simple syrup in some water and then add to the cream.
  • Mix together well and let cool.
  • Finally, fold in rum and whipped cream.
  • Preheat oven to 480 °F (250 °C) lower heat and 320 °F (160 °C) or 375 °F (190 °C) upper heat.
  • Heat a pan of water in the oven.
  • For the soufflé, sieve the quark and carefully mix with the egg yolks.
  • Beat the egg whites to soft peaks with the sugar and fold into the quark.
  • Fold cocoa powder into a quarter of the mixture.
  • Butter small (about 3 in (8 cm)) ramekins, sprinkle with sugar, fill with both mixtures alternately, and smooth.
  • Bake in a boiling water bath for about 20–25 minutes.
  • Immediately place the soufflés on plates and pour the nougat sauce over them.
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Course; Dessert / Sauce
Cuisine; Austria / European

Gratin Of Raspberry And Mango With Almond Cream

Gratin Of Raspberry And Mango With Almond Cream

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Ingredients

  • 1 Mango fully ripe
  • About 14 oz 400 g Raspberries
  • 1 tsp Confectioner’s sugar
  • Some lemon juice
  • For the Almond Cream
  • 4 Egg yolks ⅓ cup 80 g Sugar
  • 3 oz 80 g Quark
  • 3 tbsp Almond milk reduced milk with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil
  • Several drops of bitter almond oil
  • 4 Egg whites
  • ⅓ cup 80 g Granulated sugar for the egg whites
  • 1¼ cups 300 ml Whipped cream

Instructions

  • Peel the mango, pit, and cut the meat into cubes.
  • Press ⅛ of the raspberries through a sieve.
  • Carefully mix the rest of the raspberries with the mango pieces, confectioner’s sugar, the raspberry purée, and lemon juice, and let marinate.
  • For the cream, beat egg yolks with sugar until creamy, and mix well with strained quark.
  • Add the almond milk and bitter almond oil.
  • Beat the egg whites and granulated sugar to soft peaks and carefully mix with the quark.
  • Finally, fold in the whipped cream.
  • Warm the marinated fruit in the oven, place on deep dishes, and cover with almond cream.
  • Gratinate in the oven at 575 °F (300 °C) or maximum upper heat.
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Course; Dessert / Fruit / Sauce
Cuisine; Austria / European

Pear Tartlet With Butter Crumbs

Pear Tartlet With Butter Crumbs

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Ingredients

  • 12 oz 350 g Puff pastry
  • 1 oz 30 g Marzipan paste
  • 1 tbsp Hazelnuts ground
  • 4 Pears very ripe
  • 2 tbsp Apricot marmalade
  • 1 cup 250 ml Heavy cream
  • 1 tbsp Confectioner’s sugar
  • 3 tbsp Rum
  • Flour for the work surface
  • For the Butter Crumbs
  • 4½ tbsp 60 g Butter
  • 2 oz 50 g Breadcrumbs
  • 3 tbsp 40 g Sugar
  • ½ tsp Cinnamon

Instructions

  • Roll the puff pastry out on a floured work surface to about 1.
  • 5mm thick, cut out 4 round, 6in (15 cm) diameter sheets and let them rest in the refrigerator for several hours.
  • Preheat oven to 430 °F (220 °C).
  • For the topping, mix the marzipan with hazelnuts and 1 tablespoon of water.
  • Spread the marzipan thinly on the dough circles.
  • Peel, halve, and core the pears.
  • Cut into thin slices and lay on the bases in a fan pattern.
  • Bake for about 20 minutes.
  • Warm the apricot marmalade with 1 tablespoon of water, stir smooth, and pour over the tartlets.
  • Whip the cream halfway and season with sugar and rum.
  • For the crumbs, melt butter and brown the breadcrumbs.
  • Stir in sugar and cinnamon.
  • Place the pear tartlets on large plates, sprinkle with butter crumbs, and serve with rum whipped cream.
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Course; Dessert / Fruit
Cuisine; Austria / European

Mocha Spritz Cookies

Mocha Spritz Cookies

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Ingredients

Ingredients for 35 Pieces

  • 1 stick plus 3½ tbsp 160 g Butter
  • ⅔ cup 80 g Confectioner’s sugar
  • 1 Egg
  • 2 tbsp Rum
  • 2 tbsp Instant coffee powder
  • 2 oz 60 g Almonds, finely ground
  • 1 tbsp Cocoa powder
  • 1 cup plus 3 tbsp 150 g Flour
  • 4 oz 120 g Nougat
  • 4 oz 120 g Dark couverture chocolate
  • Butter and flour for the baking sheet

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Cream the butter, sugar, and egg.
  • Dissolve the coffee powder in the rum and add along with the almond, cocoa powder, and flour.
  • Mix together well.
  • Fill a piping bag fitted with a medium sized round nozzle.
  • Pipe small crescents onto a buttered and floured baking sheet, bake for about 5 minutes, and remove from the sheet.
  • Warm the nougat, stir smooth and brush on the flat sides half of the crescents.
  • Place the other half on top.
  • Melt the chocolate in a bain-marie and dip each filled cookie in it.
  • Place on a cooling rack while the chocolate cools.
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Course; Coockies / Biscuit / Dessert
Cuisine; Austria / European