We have asked award-winning pastry chefs for their favorite recipes and the stories behind it. And to whom even famous pastry chefs have learned? Clear: from the grandma!
hussar krapferl
pastry chef
Franziska Schweiger, together with her husband Andreas Schweiger ten years, the Munich-based star restaurant Schweiger2. Today, the Couple runs his own cooking school. The pastry chef and pastry cook writes baking books, and sells through an Online Shop (the”Franzis Patisserie”) biscuits and sweets from family recipes.
The recipe
“The oven is my grandma was my TV. Even as a child I made every year with my grandma and my mother. And so we do it today. The colder it was outside, the warmer it was at my grandma’s, at least in my memory. It has fueled the fireplace, children’s punch for me, then we heard the first Christmas songs on the Radio, and up to 20 different varieties of baked cookies. The hussars krapferl I especially like: you are well and so nice and easy. The recipe comes from my grandmother Hedwig. As a child, I had the task to press the troughs for the jam splatters in the dough balls.”
hussars krapferl
(photo: Pixabay)
wheat The ingredients
170g flour or spelt flour, 70g sugar, 2 egg yolks, 140g soft Butter, 100g preheat red jam of your choice
preparation
circulating air of The oven to 160 degrees. Mix sift the flour with the sugar, soft Butter and the egg yolks rapidly in a short crust pastry. From the dough form small balls and place on the baking paper lined baking tray. In the middle of a small depression with a push and with a bit of jam to fill. In the oven for six to eight minutes, until Golden brown. After baking, the paper carefully from the sheet and remove the cookies to cool vanilla-Tonka-Crescents
pastry chef
Tamara silk gloss is the reigning Vice-world champion of pastry chefs and working in the pastry shop “Wittl” in Neumarkt in the upper Palatinate.
The recipe
“The Crescents were cookies always my Favorite and taste great for me, quite simply, to Childhood, to home. My mother had baked earlier with vanillin sugar. With the amount that they produced in the season of Advent, we could have all the moving boxes fill. I could then help with the Roll out of the dough. When the cookies were done, hid my mother the boxes, unfortunately, is always the same – otherwise we would have eaten before Christmas all. The recipe for the vanilla Kipferl comes from my great-grandmother, but I have allowed myself, there is minimal change. Instead of vanilla sugar, I’ll take Madagascar vanilla and also Tonka bean. I’m a huge Tonka Fan, it highlights the flavors of croissants. Otherwise, the recipe is unchanged for decades.”
vanilla-Tonka-Crescents
(photo: Pixabay)
ingredients (for about 50 pieces)
For the vanilla-Tonka-sugar: 500g granulated sugar, Mark of 2 Madagascar vanilla beans, zest from 1/2 Tonka bean.
For the croissant dough: 125g sugar, 250g sweet cream butter (cold) 3 egg yolks, 300g of wheat flour (type 405), 125g ground almonds, marrow of 1/2 Madagascar vanilla bean, zest from 1/4 Biozitrone.
preparation
For the vanilla-Tonka-sugar the sugar with the Vanilla and Tonka bean abrasion mix and infuse (the longer the better, Tamara silk gloss recommends a week). For the Spoon of cold Butter and sugar, knead it, preferably with the machine. First the Egg, then add the rest of ingredients until a dough is formed. An hour in the fridge to let it rest. Then shapes the roles, respectively, in 4-5 cm long pieces cut, and half moons shapes. Before baking the Crescents and once Favoribahis again, cooling. At 180 degrees (convection) for 5 to 10 minutes to bake. The still-hot cookies with the flavored sugar. After Cooling, the sugar, lard and continue to use it.
sand
pastry
Bernd Siefert was already at the age of six in the bakery of his parents. Six times he was German champion of the Confectioner’s craft, in 1997, he won the world champion title. Since 2004, Siefert’s “coach of the German confectioners-national team”. Together with his sister, Astrid, he
The recipe
“There are a Million cookies, but only one that has baked my mother used with us children. To this day, I use the original recipe. Need I say more? By the way: are the secret to the success of this Heath-sand-cookie-the aromatic nut butter.”
sand
(photo: Harald Biebel – stock.adobe.com)
ingredients (for 60 PCs)
200g of Butter, 150g of the finest sugar, Mark of vanilla pod, the Zest of ½ Biozitrone, 3g sea salt, 30ml cream, 300g flour (type 405).
preparation
heat The Butter in a pot until the whey is flocculated and browned, add the Butter through a sieve and leave to cool. Sugar and spices and lightly until frothy. Cream and sifted flour and dough kneading. Go to a roller with a diameter of 5 cm and in the fridge for 2 hours to cool. From the dough roll with a sharp knife, a 5-mm thin slices and place on baking paper finished sheets. At 160°C. bake for 20 minutes.
railroad
pastry chef
Eveline Wild is a pastry cook and pastry chef at the Hotel Eder in St. Kathrein am Offenegg in Austria. She was also world champion of pastry chefs and cooks and bakes in the program of the ORF.
The recipe
“railwaymen sounds a bit misleading. The cookies are so called because they look like sections of a rail route. I bake them with my mother. But as I worked for two years in Vienna, I have not managed to make it home for Christmas to the Tyrol. So, I baked the railroad alone, and my mother wanted to send a package. The package I had, unfortunately, on the way to the Post office to the doctor in the waiting room. When I came back to pick it up, it was gone. On the Mariahilfer Straße, I discovered later, actually at a passer-by, the orange bag, in the I the package had to be transported. The had taken the naughty! I have it brought to me, of course. My mother later told me that a cookie was bite. That must have been the thief.”
the railroad
(photo: unpict – stock.adobe.com)
ingredients (for two small sheets)
For the cookies: 250g Butter, 125g icing sugar (sieved), 1 Egg, 1 packet of vanilla sugar, wear a Biozitrone, 1 pinch of salt 370g flour (type 550). For the macaroons mass: 250g marzipan paste (the best quality), 75g icing sugar, 1 Egg, 1 egg yolk. To do this: happened red currant jam,
preparation
the dough to a smooth ingredients quickly Pastry, knead, it is best for several hours in foil in the fridge and let rest. Place the dough between two sheets of baking paper to 3 to 4 mm thick, the roll-out uniform strips down to cut. The strip a small distance from each other on two sheets of baking paper lay out and bake at 165°C for about 15 minutes bright. The ingredients for the macaroons mass to a smooth mass, add flour – beat until fluffy! In a piping bag with a Star tip and fill along the edges of a snake on the baked pastry strips, skin pass rolling, so that a cavity remains in the center. In the case of a large surface heat (190-200°C) and bake until they are Golden brown (the color to be checked regularly!). The jam, stir until smooth, bring to a boil, and in the hollow of the strip of rooms to fill. The best it cool overnight bergamot-squirrel
pastry
The Frenchman Julien Duvernay has already learned as a child baking under the expert supervision of his mother. Today, he works as a pastry chef in Basel, since 2008, in the famous Restaurant “Stucki” in the German Two-star chef Tanja Grandits. The restaurant guide Gault & Millau has awarded him precisely as a Swiss “pastry chef of the year”.
charged for The prescription
“a Lot of favorite recipes for cookies come from the family, and with memories. This is not, I’ve only met fairly late in Switzerland. The ends have a few special ingredients, but in a simple kind of precious and easy to work with. Especially the bergamot, which brings a Freshness to the pastry.
bergamot-ends
(photo: Pixabay)
ingredients (for approx 60 PCs)
210g flour 40g chestnut flour 2g baking powder, 50g ground almonds, 80g of sugar, an abrasion of 1.5 bergamot and lime, 2g salt, 225g Butter, 1 egg yolk. Powdered sugar for Sprinkling
preparation
to knead All the ingredients into a firm dough, and for an hour in a cool place and leave to rest. Preheat the oven to 175°C preheating and the dough into little croissant shapes. 12 to 14 minutes to bake. After Cooling, sprinkle with powdered sugar.
