Pâtissière in training

  “Autumn carries more gold in its pocket than all the other seasons.”   ―  Jim Bishop I love autumn. It just has something magical and very, very comforting about it. I made these cookies inspired by the warm colors of autumn and Halloween.  The recipe is a simple sugar cookie recipe from the internet and I won't recommend any special ones because I simply took a random one. Just switch the butter for margarine or vegan butter, and the eggs for a similar amount in apple sauce or what I used, a splash of oat milk. (You can use any egg substitute of choice!) The icing is powdered sugar with a tiny bit of oat milk again.  This is a very simple recipe and honestly this one is not about taste, but about presentation. I still hope you enjoyed ♥

Grüß Gott! After my last trip to Vienna in Austria I decided it would be a good idea to make a Austrian dish my next article. Lately I have gotten more interested in a plant based diet, so I thought this recipe could be a vegan one, just like my mille crêpes. I tested this recipe for the first time myself and while I don't hate it, I have some problems with it. Visually it reminds me strongly of the original Kaiserschmarrn, however it seems to be very dense and weak in flavour. Paired with my homemade plum compote it was okay to eat, but the dense and rather chewy texture didn't impress me to say the least. I would have loved a fluffy, shredded pancake- I guess I have some more experimenting to do! The ingredients After I soaked the raisins in fruit juice for 30 minutes, I prepared the pancake dough which was way too stiff! I used the right amount like said in the recipe tho. That and the already described outcome of the Kaiserschmarrn makes me think not to share the

Hallo and Helló! I spent the last week in Vienna, Austria and Budapest, Hungary. Since those places are a historical center point for the 18th and 19th century (which was also the time where patisserie began growing), I had lots of chances to visit old castles where Bakers would invent new recipes, visit cafes and patisseries and check out the local history of baking. And here is a summary of my trip! Vienna My first café visit was in Cafe Central in Vienna. Although we had to wait in line for a short time, it was more than worth waiting. The Cafe Central is one of the many Coffee-houses in Vienna, and serve a big variety of baked goods and coffee. The highlight, as in every viennese cafe, is the Sachertorte . Being invented by a young apprentice in 1832 it probably is the most famous cake of Austria. Now, the recipe is kept secret in the Sacher hotel, but what I can tell you is that the Sachertorte is a chocolate cake filled with apricot jam. Of course I tried a piece, although

Vegan Mille Crêpes I always thought that vegan baking was pretty much impossible aside from weird fruit balls- but oh, I was wrong. After informing myself more about the movement and its reasoning I decided to give it a try. (I won't go into details WHY, but I encourage everyone to look at available data and decide for themselves how they want to contribute to the world.) After finding a fantastic baking paper from PETA , I was more than excited to try some of these methods. I never thought things like whipped cream, meringue and other things were possible on a plant base. So let's see... Instead of looking for a vegan recipe I simply took a regular crepe recipe and used the vegan baking cheats. Apple sauce instead of eggs, plant milk instead of milk, margarine instead of butter.  In my recipe I used 250 g flour, 500 ml oat/soy milk, 50 g melted margarine, a pinch of salt and sugar. After a few failed first attempts I redid some of the batter but it should add up to a

  Making a macaron gift box Since I was invited to a birthday party, I started thinking about what a original present would be, that pretty much anyone could enjoy. Food is always a good solution for that! I was very inspired by the look of the Ladurée  macaron boxes which pictures I saw wandering all over social media. So I simply made it all myself, and here's how. The biggest part of all was the planning. At first it was time for planning the different flavors. I wanted to bring in lots of staples like chocolate, lemon and such. In the end I decided one the flavors: Chocolate, Strawberry Cheesecake, Lemon, Cookies 'n Cream, Birthday Funfetti Cake, Original (no special flavors added) After deciding on the flavors and designs, I planned the box + design. Since I used a silicone baking mat which I was waiting to use for some time now, I could measure the size of the macarons. With that I was able to calculate the size I would need for my box and then decorated it with

Hello! Today I went to a all around supply  store in my town and went ham on the baking goods. This is what i got! link to the stores online version:  https://www.tedi.com/en/company/  (if you're German you could even order online!) In total I payed a price of 28 , 25 € for all.  I got three stainless steel bowls , one 24 cm for 2 € and two 16 cm for each 1€. I really wanted to get my own to use only for baking and first invested in smaller sizes. My ideas were to prepare chocolate and creams in them. I also got two spring-form pans, in 20 cm for 3€ and 12 cm for 2 €. I wanted to get different sizes to try out, especially the smaller one since I never used that size in spring-form pans. This aluminum pan was 1,50 €. I'm not sure about the quality, since it doesn't look that well made. But I will give it a try. And for that price it's definitely not a big problem.  This is my most expensive purchase (7€): a crêpes pan with a wooden distributo