Austrian Food (#5): Sweets
Austrian Food (#5): Sweets
#austria #learngerman #sweets
Welcome to the Austrian German Tutorial, thanks a lot for watching! In this Tutorial we are going to take a look at some popular Austrian sweets. We cover some famous brands as well as some real classics.
The learning goal of this Austrian German Tutorial is to get to know some types of sweets that are common in Austria.
Let's start with Mozartkugeln, which are one of the most famous sweets in Austria. Mozartkugeln are chocolate balls filled with nougat and marzipane. They are named after the Austrian composer Wolfgang Amadeus Mozart. You will come across Mozartkugeln in almost every shop in Austria.
Another famous Austrian type of sweets is called Schwedenbomben. Schwedenbomben consist of a marshmellowfoam which is placed on a waffer and is covered with chocolate. Every second Schwedenbome gets coconut flakes on top. In general, it can be compared with the Tunnock's chocolate teacakes in the UK. The one to one translation of Schwedenbomben is Sweden Bombs. Walter Niemetz invented the Schwedenbomben in 1926 and because a friend from Sweden helped him with to develop the foam, he named it after Sweden.
Furthermore, Dragee Keksi are very popular in Austria.
Pfeffernüsse - German Spice Christmas Cookies | Food Wishes
The name translates to “pepper nut,” which sounds odd when you consider the original recipe didn’t call for pepper or nuts, but that aside, these are ridiculously good, surprisingly easy, and I think they are the best Christmas cookie ever. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pfeffernüsse, follow this link:
You can also find more of Chef John’s content on Allrecipes:
AUSTRIAN CHOCOLATE BALLS ????????
Rum Balls | Rumkugeln | Original Austrian Recipe
Learn how to make rum balls, delicious little rum filled chocolate cookies, with this easy step by step video.
All you need is… rum balls! These cookies are always welcome with any Christmas biscuit selection, they’re easy to make and an absolute must in Austria. Chocolate, nuts, rum and a few more ingredients are enough for our round-bottomed Christmas balls. As the name suggests, it is a dash of rum which makes these little chocolate balls so special. One thing is sure: they won’t be rolling around in your biscuit tin for long!
???? Full recipe:
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#rumballs #austrianrecipes #baking
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Famous Austrian dishes from Apfelstrudel to Wiener Schnitzel: Get more than 150 recipes, videos, photos and stories from Austria. Easy to understand step-by-step instructions, tips from our editors, and much more.
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Why These Chocolate Balls Are Named After Famous Composer Mozart | Tasty Legacies Ep. 3
Wolfgang Amadeus Mozart is considered to be one of the most important classical music composers to have ever lived. But Mozart isn’t only a treat for the ears, but also for our taste buds. A delicious sweet was named after the famous Austrian musical genius: the so-called Mozartkugeln or Mozart balls. Our reporter Felicitas set off for the series ‘Tasty Legacies’ to find how the treats came to have this name. Not only did she get to enjoy a small, private concert in Austria, but she also learned about a fascinating culinary tale.
#Mozart
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Rum Chocolate Truffles ◆ 1950s Recipe
⚠️???? READ ME FIRST: Eating and cooking with raw eggs ????⚠️
Dear Viewers, our understanding of food hygiene, science and medicine has come a very long way in quite a short time, really when you think about how long humans have been cooking (according to the National Geographic, this was ‘sometime between 1.8 million and 400,000 years ago’). We learn more and more each year, so it’s not surprising that now and then we do stumble upon a recipe that looks great but has us scratching our heads a bit about whether one part of the method or ingredient is a good idea. This was the case with these truffles as one of the ingredients is a RAW EGG YOLK.
Eating raw eggs has been known to be potentially dangerous for a few decades now. Raw and partially cooked eggs and their shells can contain a bacteria called Salmonella which can cause food poisoning and more serious complications for vulnerable people and pregnant women. For this reason you must be careful and do your reading (as we did) before attempting this recipe and omit the egg yolk altogether if the truffles will be eaten by someone who is more vulnerable, pregnant, or just to be safe overall. You can always add in a little more chocolate or cocoa powder to the mixture to act as a binding agent instead!
Every country has different guidance when it comes to eating/cooking with raw or semi-raw egg yolk, so be sure to refer to the right information. As we live in the UK we went straight to the NHS guidance page ( which says that it is considered safe to eat raw or lightly cooked eggs here UNLESS they are:
???? not British Lion stamped;
???? not hen eggs (e.g. duck or quail eggs);
???? from outside the UK.
We followed the ‘rules’ carefully choosing our eggs, and luckily, all went well, although we decided to make sure they didn’t hang around for long, kept them refrigerated and ate them all within 12 hours and would advise that anyone making these in the same way would do so too.
Stay safe, everyone! Particularly in these Pandemic times ????.
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★ About this recipe: This easy recipe for ‘Chocolate Rum Truffles’ was published in Good Housekeeping’s Cookery Compendium of 1958 (reprinted in 1959).
Wrapped up prettily, they’d make the perfect anniversary or Valentine's Day present. They’re equally good for scoffing by yourself in front of the television. If that’s the plan, why not go one step further and enjoy them in front of a classic film released in the same year that this recipe was printed: perhaps Some Like it Hot or North By Northwest?
Whatever the plan is, these classic truffles are sure to go down a treat!
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★ Ingredients:
85g chocolate (we used plain)
1 egg yolk
14g unsalted butter
1 tsp. whipping cream
1 tsp. rum
3 tbsp. cocoa powder
★ Full instructions:
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Good Housekeeping’s Cookery Compendium (1958, reprinted 1959)
By: The Good Housekeeping Institute
Publisher: The National Magazine Co. Ltd. And printed by Letterpress by Sun Printers Ltd. (Watford, England, U.K.)
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♪ Music: Frozen In Love by Aakash Gandhi