How To make Viennese Jam Pockets
1 1/4 c Unsalted butter' softened
2/3 c Sugar
2 Hard-cooked egg yolks
1 Egg yolk; lightly beaten
1 ts Grated orange peel
2 ts Vanilla extract
3 1/4 c Sifted all-purpose flour
1 1/2 c Thick jam; or preserves
1 tb Water
2 Egg whites
Cream the butter and sugar together by beating them against the side of a bowl with a wooden spoon or by using an electric mixer at medium speed until the mixture is light and fluffy. Rub the hard-cooked egg yolks through a sieve with a wooden spoon, then stir them, the egg yolk, orange peel, vanilla and salt into the butter-sugar mixture. Add the flour 1/2 cup at a time; stir until the mixture becomes a slightly stiff dough. Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about an hour. On a lightly floured surface, roll the dough out into a 15- inch square about 1/8-inch thick. With a pastry wheel or sharp knife, cut the large square into 3-inch squares. Drop a teaspoon of jam onto the center of each square. Then lift a corner of each square and fold it over the opposite corner, forming a triangle. Seal the edges by pressing them firmly with the tines of a fork, then refrigerate them for 30 minutes. Preheat the oven to 350. With a pastry brush or paper towel lightly butter two 14-by-17-inch baking sheets, sprinkle a handful of flour over the butter, and knock out the excess flour by striking the inverted sheet against the edge of a table. Arrange the chilled triangles on the baking sheets, leaving at least 1/2-inch of space between them. Gently prick the center of each triangle with a fork. Mix the water and the egg whites together by beating them lightly with a fork. Then, with a pastry brush, coat each triangle lightly with egg white mixture. Bake the triangles on the middle shelf of the oven for 10 or 15 minutes, or until they are lightly browned. Remove them from the baking sheets with a metal spatula and cool them on a cake rack before serving. Source:The Cooking of Vienna's Empire -----
How To make Viennese Jam Pockets's Videos
Easy Viennoiserie Recipe
Use this dough to make croissant, pan au raisins, pan au chocolat etc
Sable a la Poche (Viennese Whirl) - baking for beginners
Sable a la Poche (similar to a Viennese Whirl) - baking for beginners -
Today we will learn to make Sable a la Poche biscuits that can be used as petit fours, served with afternoon tea, filled biscuits or just as simple biscuits for a platter.
These biscuits are buttery and crumbly like shortbread but can be piped and finished any way you like. If you want to make these without nuts then just substitute the weight of the ground almonds for flour.
________________________________________________
Support me to make more videos by joining my Patreon -
________________________________________________
equipment:
Free Amazon prime 30 day trial
Free Amazon prime student 6 month trial
electric whisk -
spatula/spoonula -
Metal bowl -
piping nozzles -
piping bags -
Recipe: (makes about 24)
150g (2/3 cups) Butter
75g (2/3 cups) icing sugar
1 large egg
5ml (1 tsp) Vanilla extract
35g (1/3 cup) ground almonds
200g (7/8 cup) plain flour
other ingredients: whole nuts, 200g melted chocolate, coconut
The Best Peanut Butter Cookies with Claire Saffitz | Dessert Person
The Best Peanut Butter Cookies with Claire Saffitz | Dessert Person
In this episode of Dessert Person, we show you three ways to make Peanut Butter Cookies
Peanut Butter & Concord Grape Sandwich Cookies
2 1/2 cups all-purpose flour (11.4 oz / 325g)
1/2 teaspoon baking soda
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g), plus more for sprinkling tops
2 sticks unsalted butter (8 oz / 227g). room temperature
1/2 cup packed light brown sugar (3.5 oz / 100g)
1/2 cup granulated sugar (3.5 oz / 100g), plus more for for sprinkling tops
1 cup natural crunchy peanute butter (9 oz / 260g)
2 large eggs (3.5 oz / 100g)
1 teaspoon vanilla extract
Concord Grape Jam (pg 165)
Video Breakdown
0:00 Start
0:01 How To Make Peanut Butter Cookies
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director/Camera: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
How to make chocolate walnut pancakes (Palatschinken)
VIENNA FOODTRIP - chocolate walnut pancakes (Palatschinken).
Palatschinken (pancakes) have always been an important part of Viennese cuisine. If you are looking for a delicious alternative to jam or curd cheese fillings, try these irresistible chocolate-walnut-pancakes!
#Palatschinken #VienneseRecipe #VienneseKitchen #Vienna #ViennaFoodtrip #PancakeRecipe #ViennesePancakes
Ingredients
Pancakes:
250 ml Milk
2 pcs Eggs
25 g Butter, melted, brown
8 g Vanilla sugar
1 Pinch Salt
200 g Flour, smooth
Oil for the pan
Walnut filling:
125 ml Milk
50 g Granulated sugar
1 tbsp Vanilla sugar
200 g Ground walnuts
2 tbsp Rum
Chocolate sauce
250 ml Whipping cream
150 g Cooking chocolate
100 g Milk chocolate
Pancakes:
Mix the Milk, eggs, butter, vanilla sugar and salt. Add the flour while stirring constantly. Heat the pan with a little oil and make pancakes.
Walnut filling:
Bring the milk, granulated sugar and vanilla sugar to a boil. Stir in the ground walnuts and rum and swiftly remove from the stove top.
Chocolate sauce:
Combine the whipping cream, cooking chocolate and milk chocolate and, stirring constantly, heat until the chocolate has melted.
Spread walnut filling on the pancake, fold and drizzle with chocolate.
More Viennese recipes:
////
Credits:
Idea & Concept: Vienna Touristboard
Director: Christian Gstöttner
Camera: Chérie Hansson/David Moser
Editing: Julia Naber / Lucas Cantera
Set Styling: Miriam Eberhard
Recipes: Sabine Hasenauer, Florian Prandstätter, Christian Thielen
Produced by OBSCURA / Die Kreativwerkstatt
////
To be sure not to miss anything subscribe to our channel
Find all info about Vienna at
Vienna's Facebook Account:
Vienna twitters at:
Vienna's Instagram Account:
???? Satisfying & Creative Dough Pastry Recipes # 760????Bread Rolls, Bun Shapes, Pasta, 1ice Cake #shorts
????Wellcome to my channel ♥1ice Cake♥
????Satisfying & Creative Dough Pastry Recipes # 760????Bread Rolls, Bun Shapes, Pizza And Pasta, 1ice Cake
▽How to make beautiful buns or pies. Forms of buns or pastries may be different. This video shows how to form buns. Methods for shaping buns, & More like dough pastry recipes, creative cake ideas, decorating cake, how to make pizza dough, pasta recipes, bread rolls recipe, tricks for shaping pastries. dough forming methods. forming buns from yeast dough. Puff pastry methods. Baking tricks. Satisfying and creative. food hacks. tricks for shaping baked goods. There are also burger molds or original bun and pastry shaping. Ideas to surprise loved ones or guests. DIY homemade buns or pastries original. Chinese steamed mantou buns. These buns are steamed. The names of the recipes for such dishes are different in different countries, but the essence is the same.
We hope that you can find at least one option for yourself that you like and use it.
Here are shown ideas on how to do this, and how to do it is up to you.
????Thank you for watching the videos please subscribe to our channel And share this video with your friends if you like it. ! ????????????
▽1ice Cake | Easy And Yummy Dough Pastry Recipes | Satisfying Cake Decoration | Food Ideas To Improve Your Cooking
#Satisfying #Cake #Decorating #SoTasty #CakeIdeas #PerfectCake #SoTastyCake #EasyCake #Yummy #SoYummy #YumupCake #Tasty #dough #Recipes #howto #BunShapes #buns #BreadRolls #Rolls #Bread #Baking #Cooking #DoughPastry #Puff #Pastry #Pasta #Pizza #Pie #CreamyPasta #Food #Creative #Cakeart #TastyCake #MoonCake #Homemade #1ice #1iceCake
how to make viennese whirls
Hello everyone.
For today's video I am going to be showing you how to make viennese whirls. I have loved making viennese whirls in the last few months and I thought it would be fun to teach you how to make them.
Hope you enjoy and I will see you all very soon.