Summery Swiss Cross Profiteroles for the 1st of August

DSC03797bGrüezi, my dears!

Today is the 1st of August and in Switzerland, this is a special day. Today, we celebrate our national holiday! Correspondingly, I have created a wonderfully summery and fruity Dessert: Profiteroles in the shape of a Swiss Cross. (Or something like a double éclair, if you like. 😉 )DSC03820blogDSC02826bDSC03816blogThey’re filled with a wonderfully light lime mousse and fresh raspberries, strawberries, redcurrants and peach. A soft little summer dream…and absolutely delicious! They lightness and the wonderful colours match perfectly the lovely flowers that can currently be seen in my garden…DSC03807blogDSC02790bDSC03802blogDSC02770bDSC03805blogBy the way: If you’re not Swiss or this Comes to late to bake today you can also make “normal” profiteroles or éclairs with this recipe. I had a bit of dough left over and so I’ve also made a few small profiteroles. Aren’t they cute?DSC03827blogLiebi Grüess und en schöne 1. Auguscht,

Bettina.DSC03830blog

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Summery Swiss Cross Profiteroles for the 1st of August

yield: about 8 filled crosses

preparation time: 1h 15 min

total time: 1h 45 min

Ingredients:

tools:

  • ­       piping bag
  • ­       star-shaped nozzle

for the choux pastry:

  • ­       1dl milk
  • ­       0.8 dl water
  • ­       45g butter
  • ­       1 pinch of salt
  • ­       2-3 tbsp. sugar
  • ­       120g flour
  • ­       3 eggs (slightly beaten)
for the filling:

  • ­       3 dl cream
  • ­       1 sachet of Express Gelatine
  • ­       2-3 tbsp. sugar
  • ­       2 tbsp. elderflower syrup
  • ­       ½ lime, zest and juice
  • ­       fruits depending on your liking and the season (I used raspberries, strawberries, redcurrants and peaches)

for the decoration:

  • ­       powdered sugar

Preparation:

  1. Preheat the oven (or, if possible two ovens) to 190°C.
  2. Put milk, water, butter, salt and sugar in a medium pot and bring to the boil. Reduce the heat.
  3. Add all the (sieved) flour at a time and stir 1-2 minutes until a soft dumpling forms which doesn’t stick to the bottom of the pot anymore
  4. Take the pot away from the stove and let it rest shortly.
  5. Add the eggs one at a time and stir them into the dough. Make sure that the dough gets soft but doesn’t dissolve.
  6. Put the dough into the piping bag and pipe 8 crosses (about 10 cm long and wide).
  7. Bake the crosses for 20-25 minutes in the middle of the oven. Be careful: Don’t open the oven during these 30 minutes!
  8. While the profiteroles are in the oven, prepare the filling: Whip 1.5 dl cream (with Express Gelatine and sugar) until stiff. Add elderflower syrup, lime zest and juice. Fill the cream mixture into a piping bag and put into the fridge.
  9. Wash and dry the fruits. If necessary, cut them into small pieces.
  10. When the 20-25 minutes, are over, switch off the oven and let the profiteroles dry in the slightly opened oven for about 10-15 minutes. Then, take the profiteroles crosses out of the oven and let them cool down completely on a cooling rack.
  11. Cut the crosses horizontally and pipe the lime cream on both sides, then put fruits onto the cream.DSC03752blogDSC03762blogDSC03764blog
  12. Store cool until you serve the crosses, then dust with powdered sugar and enjoy

(recipe of the profiteroles adapted from „Luftig-leichter Brandteig“ by Luise Lilienthal)DSC03785blog_________________________________

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

Summery Swiss Cross Profiteroles for the 1st of August

Sommerliche Schweizerkreuz Profiteroles zum 1. August

Neville’s Vanilla-Meringues

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‘What about you, Neville?’ said Ron. ‘Well, my gran brought me up and she’s a witch,’ said Neville, ‘but the family thought I was all Muggle for ages. My great-uncle Algie kept trying to catch me off my guard and force some magic out of me – he pushed me off the end of Blackpool pier once, I nearly drowned – but nothing happened until I was eight. Great-uncle Algie came round for tea and he was banging me out of an upstairs window by the ankles when my great-auntie Enid offered him a meringue and he accidentally let go. But I bounced – all the way down the garden and into the road. They were all really pleased. Gran was crying, she was so happy. And you should have seen their faces when I got in here – they thought I might not be magic enough to come, you see. Great-uncle Algie was so pleased he bought me my toad.’ – Harry Potter and the Philosopher’s Stone, p. 93.

Even though the risk of being accidentally dropped out of the window by your great-uncle due to a meringue seems very limited in our world, many bakers are still afraid of them. Some people chuck their left-over egg-whites away because they think that they couldn’t bake the meringues anyway.

And indeed, they can be tricky if you’re baking them on a very humid day or using a recipe which doesn’t work well. I was always very lucky with my meringues, though. This is, of course, thanks to this recipe I’m sharing with you today. To proove how easy it is, here a picture of my very first meringues (over a year ago):SONY DSCNot bad for a first try, don’t you think? The recipe I’m suggesting uses a bain-marie to heat up the egg-whites-sugar-mixture before baking. I’ve tried another recipe once, but that recipe didn’t work for me at that time.

With this one, however, I didn’t have a single batch of meringues that was damp or lumpy, they were always wonderfully light and crisp, though still nicely soft inside. A last important advice concerns the storing: I suggest an air-tight box, in which you can keep them without problems for a week or more – if they aren’t eaten beforehand… 😉

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Neville‘s Vanilla-Meringues

Preparation time: 20 min
Baking time: 50-60 min
Yield: 30-50 meringues (depending on how big you pipe them)

Ingredients:

  • 3 egg whites
  • 215 g sugar
  • ½-1 tsp. vanilla extract
  • ½ TL fresh lemon juice
  • if you like: sugar pearls to decorate

Preparation:

  1. Preheat the oven to 130°C.
  2. Put egg whites, sugar, vanilla extract and lemon juice into a heat-resistant bowl. Prepare a bain-marie: put the bowl onto the pot with boiling water.SONY DSC
  3. Whisk with the electric whisk until the mixture has reached a temperature of about 55-60°C (use a candy thermometer).
  4. Take the bowl out of the bain-marie and continue to whisk until the mixture has cooled down to room temperature again. (It should now be very thick and easy to form.)SONY DSC
  5. Put the mixture into a piping bag and, using a nozzle of your choice, pit meringues onto a baking sheet (covered with baking parchment). If you like, decorate the meringues with sugar pearls. Bake in the oven at 130°C for 50-60 minutes.SONY DSC (If you wish to pipe very small or big meringues, you’ll have to adapt the baking time accordingly.)
  6. Take them out of the oven and wait until the meringues have cooled down completely. Then, store them in an airtight container.

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

Neville’s Vanilla-Meringues

Nevilles Vanille-Meringues

Birthday Cake No. 1

SONY DSCOooh, I’ve been baking for hours and hours this weekend! It was my birthday and I wanted to offer my guests a selection of sweet treats. SONY DSCI’ll show you the other recipes during the next couple of weeks – but I have to show you the pictures of my Himbeerquarktorte right away!SONY DSCIsn’t this cake beautiful? And absolutely D-E-L-I-C-I-O-U-S!! SONY DSCI decorated it inspired by two of my favourite hobbies – ballet and music. To create the lovely chocolate decoration I used chocolate moulds similar to those I used for Harry Potter’s Chocolate Frogs.SONY DSCSONY DSCYou can find the recipe of the Himbeerquarktorte here – go for it! SONY DSC

Christmas Cookies “Mailänderli”

In the front you can see the traditional Mailänderli and behind them the vegan ones.

In the front you can see the traditional Mailänderli and behind them the vegan ones.

Today I’ll show you the most loved (and baked) Christmas cookies of the Swiss: Mailänderli (that’s Swiss German). No Christmas without Mailänderli, that’s for sure!

They are made out of some very basic ingredients: butter, sugar, eggs, flour and lemon zest.  So simple – and soooo good!

As they are such an incredible classic (where I live) I was rather sceptical when my friend Lucia told me that she wanted to bake a vegan version. So, we met up, both with our doughs prepared and started baking!

As you can see on the picture, the vegan Mailänderli don’t have that yellow colour (that the traditional ones get from the egg yolk with which I covered them). Also, they do not taste exactly the same. Lucia also tried some other vegan Christmas Cookies and it seems that those which only use egg whites (and no yolks) are much easier to copy. Still, the vegan Cookies are definitely worth a try – if you’d like to know what traditional Mailänderli taste like I would, however, recommend the non-vegan version.

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Finally, I’d like to thank you for stopping by my page – I really appreciate this and wish you a MERRY CHRISTMAS and a happy New Year!

Dobby wishes a MERRY CHRISTMAS, too, of course!

Dobby wishes a MERRY CHRISTMAS, too, of course!

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Mailänderli (traditional and vegan)

Preparation time: about 1h (+ 2h to cool the dough)

Baking time: 9-11 min

Yield: about 60 cookies (depending on how big your cookie cutters are)

Ingredients (traditional version):­

250g butter­

225g sugar

1 pinch of salt

­3 eggs

­1 lemon (zest and 1 tbsp. juice)

­500g flour

1 egg yolk, diluted (e.g. with a bit of cream)

­maybe coarse sugar (to decorate before baking)

 

Ingredients (vegan version):

250g margarine­

200g sugar

­1 pinch of salt

4-6 tbsp. soy cream

­1 lemon (zest)

­500g flour

­maybe as a frosting (apply before baking)

4 EL soy cream

­1 tbsp. water

­1 pinch of sugar

­1 pinch of curcuma

Preparation:

  1. Let the butter get soft at a warm place. Then, whisk until very soft.SONY DSC
  2. Add sugar, salt and eggs and whisk until the mixture is light.
  3. Add the zest of a (well washed!) lemon. Add a tablespoon of lemon juice of the same lemon and whisk again.
  4. Sieve and add the flour. Combine to form a dough and let it cool down for about 2 hours at a cool place.SONY DSC
  5. Preheat the oven to 200°C. Prepare baking tins covered with baking parchment.
  6. Spread the dough (8mm thick). Cut the dough with several cookie cutters. When a baking tin is full, let it rest in a cool place for 10 minutes, then brush the cookies with the diluted egg yolk. If you like you can decorate the cookies with a bit of coarse sugar.SONY DSC
  7. Bake in the middle of the preheated oven for 8-11 minutes until they are golden brown.
  8. Store in an air-tight box.

(traditional recipe after „Betty Bossi: Das neue Guetzlibuch“)

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

Mailänderli

Mailänderli (English version)

Himbeerquarktorte (Swiss Version of a Raspberry Cheesecake)

SONY DSCAs promised I’ll present you one of the cakes (or “Torten”) I baked for my Mum’s 50th birthday. A what a “Torte” it is…with raspberries (my absolutely favourite berries), light low-fat quark (I used this one) and still so sweet and creamy – a fruity dream! The sponge is fluffy and soft and not at all dry owing to the frozen raspberries.

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To create this recipe I combined several recipes and my own ideas to find my perfect Himbeerquarktorte. And I came as close to perfection as I could, believe me!

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Even though it will take you a bit of time, the recipe is not at all complicated and the result is definitely worth it! Why not bake this for one of your relatives’ of friends’ birthday? Or maybe because you’ve had a good day? Or because…well, actually I don’t think you even need to come up with a reason. Just do it! 😉

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Himbeerquarktorte (Swiss Version of a Raspberry Cheesecake)

Preparation time: 45 minutes

Baking time: 20-25 minutes

Yield:  one cake (“Torte”)

Ingredients for 1 cake (“Torte”) (8-inch round cake pan):

Sponge:­       4 eggs

­       120g sugar

­       1 pinch of salt

­       2 tbsp. warm water

­       zest of ½ lemon

­       60g flour

­       20g ground almonds (sieved)

Filling:­       150g fresh raspberries

­       about 300g frozen raspberries

­       ½ sachet vanilla sugar

­       350g low-fat quark

­       90g sugar

­       juice and zest of ½ lemon (washed)

­       6 gelatine sheets

­       2 dl cream

­       if you like: flaked almonds, dark couverture and/or fresh raspberries (for the decoration)

Preparation Instructions:

  1. Preheat the oven to 220°C. Line the base of an 8-inch round cake pan with baking parchment. Put the frozen raspberries into a medium size bowl. Add vanilla sugar to the frozen raspberries. Set aside.
  2. Separate the egg whites from the egg yolks. Put the egg yolks into a large bowl and put the egg whites into a medium sized bowl.
  3. Add sugar, one pinch of salt and warm water to the egg yolks. Whisk until light and fluffy. Add zest of 1/2 lemon. Set aside.
  4. Add a pinch of salt to the egg whites and whisk with an electric whisk until stiff. Put the whipped egg whites on top of the egg yolk-mixture.
  5. Sift the flour and ground almonds on top. Gently fold in and combine, trying to keep the volume.
  6. Pour the mixture into the cake pan and level into all the corners, smoothing the top with a palette knife if necessary.
  7. Bake for 20-25 minutes in the middle rack of the oven until golden brown on top. It might be advisable to cover the sponge with aluminium foil after about 15 minutes. Test whether the sponge is done using a knitting needle (or something similar).SONY DSC
  8. Take the sponge out of the oven and let it cool down covered by a kitchen towel. Remove the baking parchment and cut the cake horizontally into two layers using a knife and a thread (“Omas Fadentrick”).
  9. Put the bottom layer on a serving plate and cover it with the frozen raspberries. If they’ve already lost a bit of juice you can pour it over the sponge, too. Put the round ring (of the cake pan) around the sponge.SONY DSC
  10. Wash and dry the fresh raspberries. Blend and sieve.
  11. Mix the raspberry purrée with low-fat quark, sugar, 1 tbsp. of lemon juice and lemon zest.
  12. Prepare the gelatine sheets according to the manufacturer’s instructor. Combine with 2-3 tbsp. of the quark mixture first and afterwards with the entire quark mixture.SONY DSC
  13. Whip cream until stiff and fold in very carefully (don’t whisk!).
  14. Pour half of the raspberry quark mixture onto the first sponge layer. Cover with the second sponge layer and on top of that with the rest of the raspberry quark mixture.
  15. Put the „Torte“ for 2-3 hours into the fridge to let it cool and set.
  16. Decorate as you wish – for example with flaked almonds on the side, chocolate or fresh raspberries.
And that's what my two "Torten" looked like in combination. I'll present you the Sachertorte on the right soon..!

And that’s what my two “Torten” looked like in combination. I’ll present you the Sachertorte on the right soon..!

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

Himbeerquarktorte (English)

Himbeerquarktorte (Deutsch)

Betty’s Swiss Roll with Fluffy Raspberry-Blueberry-Cream-Filling

Betty’s Swiss Roll with Fluffy Raspberry-Blueberry-Cream-Filling

Hello everyone!

I’d like to start with a typically Swiss dessert: a Swiss Roll! My grandma used to bake this whenever she was invited to a birthday party – and everyone would simply love it!

The recipe I’m presenting here is my own creation based on her old recipe. Instead of a traditional jam filling I decided to go for a more fruity and fluffy version. (That filling is so mouth-watering you have to be careful no to eat it all before filling the sponge!)

The rolling of the sponge is a little tricky if you try it for the first time but apart from that the recipe is very easy and fast to make – I suggest you give it a try right know!

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Betty’s Swiss Roll with Fluffy Raspberry-Blueberry-Cream-Filling

Makes: 12 servings
Preparation Time: 20 minutes
Baking Time: 10 minutes

A typical Swiss dessert, famously baked by my grandma and now reinvented in a more fruity version by myself!

Ingredients for one roll:

sponge:­       4 eggs

­       120g of sugar

­       1 pinch of salt

­       2 tbsp. of warm water

­       zest of ½ lemon

­       zest of 1 lime

­       80g of flour

 

filling:­       2 dl of cream

­       poss. whipping cream stiffener

­       100g of frozen raspberries

­       100g of fresh raspberries

­       100g of fresh blueberries

­       1 tbsp. of lemon juice

­       1 tbsp. of lime juice

­       1 tbsp. of vanilla sugar

­       2 tbsp. of (brown) cane sugar

Preparation Instructions:

  1. Preheat the oven to 220°C. Line the base of the tin (about 15 x 12in) with baking parchment. Put the frozen raspberries into a medium size bowl. Add vanilla sugar, one tablespoon of lemon juice and one tablespoon of lime juice to the frozen raspberries. Set aside.
  2. Separate the egg whites from the egg yolks. Put the egg yolks into a large bowl and put the egg whites into a medium sized bowl.
  3. Add sugar, one pinch of salt and warm water to the egg yolks. Whisk until light and fluffy. Add zest of 1/2 lemon and 1 lime. Set aside.
  4. Add a pinch of salt to the egg whites and whisk with an electric whisk until stiff. Put the whipped egg whites on top of the egg yolk-mixture.
  5. Sift the flour on top. Gently fold in and combine, trying to keep the volume.
  6. Pour the mixture into the tin and level into all the corners, smoothing the top with a palette knife.
  7. Bake for 8-10 minutes in the middle rack of the oven until golden brown on top.
  8. In the meantime, put the cream into a medium sized bowl and whip it until stiff (possibly combined with whipping cream stiffener). Add the now defrosted raspberries and gently continue to whisk. Add the cane sugar and mix to combine. Put into the fridge until needed.
  9. Generously sprinkle a kitchen towel with additional white sugar (take as much as you need to get the entire towel covered with a thin layer of sugar). Carefully turn the sponge out of its tin onto the towel. Immediately remove the baking parchment. Cover cake with the baking tin and let it cool down (for about 5 minutes).
  10. Cut away the edges of the sponge to form a perfect rectangle. Spread the cream onto the sponge. Put fresh berries on top. Now gently, but firmly roll it up using both your hands. Cut away both ends if you want it to look extra-nice. Put the Swiss roll onto a platter and put it into the fridge until you want to serve it. Enjoy! (Or as we Swiss people would say “en Guete”).
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Betty’s Swiss Roll with Fluffy Raspberry-Blueberry-Cream-Filling

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

Betty’s Swiss Roll with Fluffy Raspberry-Blueberry-Cream-Filling

Bettinas Biskuitroulade mit luftiger Himbeer-Blaubeer-Sahnefüllung