“Hearts on Fire” or: Flames and Rosettes

The last weeks have been so incredibly busy! Besides university and work we celebrated my Mum’s 50th birthday two weeks ago and today Dobby’s birthday with a lot of fabulous cake…ohh it was so good!

But before I share these recipes with you (I’ll just need a wee bit more time to prepare these for you…) I’ll show you something much smaller but equally delicious and cute: “Hearts on Fire” (originally: “flammende Herzen”).

I’m not quite sure why we call them “flammende Herzen” because at least mine don’t resemble hearts at all…but hey, they resemble flames, so let’s leave it at that.

You can make them in different shapes and sizes – just as you like it. They’ll taste great anyway. 😉


“Hearts on Fire” or: Flames and Rosettes

Preparation time: about 40 min

Baking time: 10-12 min (for each baking tin)

Yield: about 25 flames/rosettes

Ingredients (for the batter): 

­       300g softened butter

­       100g confectioners’ sugar

­       1 sachet of vanilla sugar

­       1 pinch of salt

­       zest of 1 lemon

­       2 eggs

­       4 tbsp. milk

­       400g flour

­       1 tsp. baking powder

Furthermore, you need:

 ­       piping bag with a star-shaped nozzle

­       200g apricot jam

­       100g dark chocolate couverture

Preparation Instructions:

  1. Preheat the oven to 200°C (390° Fahrenheit).
  2. Whisk the softened butter. Add confectioners‘ sugar, vanilla sugar, salt and lemon zest while continuing to whisk.
  3. Add one egg after the other and finally 4 tablespoons of milk. Continue to whisk.
  4. Mix flour and baking powder, sieve and add carefully.
  5. The batter shouldn’t be too runny but well malleable. Put it into the piping bag and pipe little flames or rosettes on the baking parchment (lying on a baking tin). Tip: Pipe always two flames mirror-invented such as to make them fit perfectly. When making rosettes pipe the upper part nice and high and the lower part quite flat.
  6. Bake in the middle of the pre-heated oven for 10-12 minutes until the edges of the flames and rosettes are slightly golden Brown.
  7. Take them out of the oven and let them cool down.
  8. Whisk the apricot jam. Spread the jam onto the upper and lower part of the flames/rosettes. Then, assemble the two parts.
  9. Melt the couverture on a bain-marie and dip the flames/rosettes into the molten chocolate. Let them cool down and dry completely before serving.

(recipe after “Wiederentdeckt: Die Schätze aus Omas Backbuch”)

Tip: If you want to make the Hearts of  Fire in a vegan variation, check out Lucia’s version here.


To get a printed version: Download the pdf.
(Both English and German versions available!)

Hearts on Fire

Flammende Herzen


3 thoughts on ““Hearts on Fire” or: Flames and Rosettes

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