Choux, or Brandteig in German, is a light and airy dough. It is used to make Eclairs, Windbeutel, Cream Puffs among others. What makes it unique is its method and its magic: it holds no leavening agents like baking powder or yeast. Instead, it relies on steam created during baking to puff up and form hollow centers, perfect for filling. Choux pastry is incredibly versatile … Continue reading Master the Pastry for Windbeutel & Eclairs
There’s something magical about waking up to a dough that’s been quietly transforming overnight—especially when it promises a crusty, golden loaf packed with wholesome grains and seeds. This week, I dove into the world of no-knead artisan bread, and let me tell you: it was a delicious triumph. 🌙 The Night Before: Mixing Magic I started with a simple ritual—no stand mixer, no kneading, just … Continue reading My No-Knead Rustic Artisan Bread with Grains & Seeds
A dear friend of mine invited me for coffee the other day, and she pleasantly surprised me with these incredibly delicious Pudding Swirls buns or swirls filled with Raisins and a delightful mix of nuts like almonds, cashews, and more. Preparing the Vanilla Pudding Swirls: 1:Cook a Pudding from the vanilla pudding powder with the addition of 750 ml milk (add 4 tablespoons of sugar … Continue reading Easy Vanilla Pudding Swirls with Raisins and Nuts
The Palmiers pastry, commonly referred to as “Elephant Ears” or “Schweineohren,” are typically sweet appetizer; yet, this recipe offers a savory twist. These delightful pastries originated in France and are sure to please any palate. I recently attended a party where I prepared this savory version of Palmiers pastry, and it was incredibly well received by everyone! Traditionally, the Palmier’s are crafted by rolling or … Continue reading Savory Puff Pastry Palmiers
There’s nothing quite like the scent of fresh Brötchen wafting through a German bakery in the early morning—crisp crusts, golden tops, and that unmistakable aroma of warmth and tradition. I’ve always loved those crusty rolls, especially the ones with a crackly exterior and soft, airy crumb. But when I’m far from my favorite German bakery, I turn to my own kitchen. These no-knead rolls are … Continue reading German Brötchen: Easy No-Knead Homemade Rolls
There are numerous excellent breads you can create using yeast. However, if you’re looking for bread that remains fresh for an extended period and has a rich flavor, consider making the dough with Sourdough. It is also easier to digest. What you’ll need: Creating a quality Sourdough at home is quite simple. All you need are water and flour, along with a few days for … Continue reading Making Sourdough: Preparation-Care-Tips
The Reindling cake, reminiscent of the Guglhupf, is a classic Bundt cake from Kärnten, Austria. This delightful treat is enjoyed during special celebrations such as Easter, Christmas, and birthdays. Traditionally baked in a “Rein” (a round cast-iron pot), it can also be prepared using a Bundt pan. The exact origins of the Carinthian Reindling are unclear, but there is evidence of its existence for centuries. … Continue reading Carinthian Reindling, an Austrian Bundt Cake
Today’s breakfast featured delicious homemade croissants filled with prosciutto and aged Parmesan cheese. The simple dough, made with flour, butter, and Greek yogurt, can be easily prepared. Optional variations include store-bought puff pastry and alternative fillings such as ham or salami, Emmentaler or Gouda cheese, and additional ingredients like peppers and onions. Continue reading How to Make Flaky Prosciutto Cheese Croissants
