Austrian Desserts 400 Cakes, Pastries, Strudels, Tortes, and Candies
For Austrians, dessert is the culmination of any meal—the crowning achievement that can make or break a culinary experience
For Austrians, dessert is the culmination of any meal—the crowning achievement that can make or break a culinary experience. In this beautifully photographed cookbook, Austrian pastry master Toni Mörwald, and award-winning restaurant critic Christoph Wagner share the secrets to crafting over 500 perfect Austrian desserts. From Old World traditional dishes such as Linzertorte and Apfelstrudel, to contemporary and diet-conscious recipes, Austrian Desserts has it all. With easy-to-understand instructions, Mörwald and Wagner allow chefs of any skill level to create and serve:
Iced temptations for sultry summer days
Fresh berry roasts and pies
Crème brulées with an Austrian twist
A variety of flaked baumkuchen (layer cake)
Chocolates and candied confections
And so much more!
Sprinkled between these delicious recipes are tips and tricks from a kitchen connoisseur, suggestions for health-conscious substitutions, and notes on the traditional origins of numerous Austrian dishes.
Toni Mörwald is an award-winning chef and successful author, who apprenticed with some of the most illustrious pastry chefs from around the world. In his native Austria, Mörwald is popularly known for his frequent appearances and classes, during which he offers tips, tricks, and recipes for traditional pastry baking.
Christoph Wagner is a famous critic, writer, and scholar in his native Austria. Along with Edlald Plachutte, Wagner coauthored the bestselling title The Good Kitchen. A weekly columnist for Gourmet News, he was awarded one of Austria’s highest Gold Medal prizes for his culinary writing in 2001.
Strawberry Yogurt Tartlet
It’s not all about sweet pastries and cake. Classic Viennese confectionary specialties also have a permanent place as an integral part of the “Viennese coffee break.”
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.
Ingredients for 20 Tartlets (21/2 in (6 cm) diameter)
Basic sponge cake for roulades (see p. 22)
21/2 tbsp (50 g) Strawberry marmalade
31/2 tbsp (5 cl) Cointreau
Granulated sugar
For the Yogurt Mousse
2⁄3 cups (400 ml) Yogurt
2 tbsp (3 cl) Cointreau
6 tbsp (50 g) Confectioner’s sugar
4 Sheets gelatin
11⁄5 cups (350 ml) Whipped cream
For the Strawberry Mousse
3/4 cup (300 g) Strawberry purée (see p. 200)
5 Sheets Gelatin
2 tsp (1 cl) Lemon juice
2 tbsp (3 cl) Strawberry liquor
2⁄3 cup (75 g) Confectioner’s sugar
1 cup (250 ml) Whipped cream
For the Strawberry Gelatin
1/2 cup (200 g) Strawberry purée (see p. 200)
2 Sheets gelatin
Garnish
Sweetened whipped cream
10 Strawberries with stems, halved
~ Related Books ~
Leave a Reply