Read e-book online Austrian Desserts and Pastries: 108 Classic Recipes PDF

By Dietmar Fercher, Andrea Karrer

ISBN-10: 1616083999

ISBN-13: 9781616083991

No matter if it’s scrumptious Esterhazyschnitten (meringue slices with buttercream filling), fluffy Schaumrollen (puff pastry rolls full of smooth vanilla meringue), or vintage Bundt cake, those truffles symbolize the best of Austrian delicacies. Viennese pastry chef Dietmar Fercher bargains one hundred eighty of his impossible to resist recipes, photographed via Konrad Limbeck with mouth-watering effects. refined and numerous, those truffles will fulfill any palate. get pleasure from own anecdotes at the delicious conventional pastries whereas additionally studying the fundamentals of candy baking.

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Add 1 c of the water and the maple syrup. Blend again for 2 minutes. With blender running on high, add remaining water slowly. Blend for 2 more minutes or until creamy. Pour through a very fine strainer or layer of cheesecloth. Keep in the refrigerator in a glass jar or airtight pitcher. Banana Milk Shake 3 frozen bananas 1 c almond or rice milk 1/2 t vanilla 1 T honey 1 c ice Place all ingredients in Vita-Mix or blender and blend on high until thick. If using room temperature bananas, just add more ice.

Chill one hour before serving. Store in freezer or refrigerator. Ants on a Log Celery sticks Almond or cashew butter Raisins Break celery sticks in half. Spread nut butter on celery and decorate with raisins. This is a fun treat for children to make. 62 Susan's Strawberry Pie Pie shell: 1 cup chopped almonds 1 c dates, pitted and sliced 1/2 t vanilla Cover almonds with water and let soak at room temperature for 4 to 12 hours. Drain well. Grind in food processor until finely chopped. Add dates and vanilla.

Prick with fork and decorate if desired. Bake at 350 degrees for about 10 minutes, or until lightly browned. Cool on racks, store in airtight container. 54 Ezekiel Bread 2 packages of yeast in 1/2 c warm water 8 c whole wheat flour 4 c barley flour 2 c soy flour 1/2 c millet flour 1/4 c rye flour 1 c cooked and mashed lentils 4 T honey 4-5 T olive oil 1 1/2 c warm water Dissolve yeast in the water and let sit for 10 minutes. In separate bowl, mix together flours and set aside. Blend lentils, honey, oil and a small amount of water in blender, then transfer to large mixing bowl.

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Austrian Desserts and Pastries: 108 Classic Recipes by Dietmar Fercher, Andrea Karrer


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