Dies ist ein Mürbeteig, den man vielseitig verwenden kann: für Plätzchen, Tartes oder Tartlettes. Der Mürbeteig läßt sich auch ohne Probleme ungebacken auf Vorrat einfrieren. ZUTATENfür 2 Teigböden je 30 cm Durchmesser oder viele Kekse. 250 g Butter200 g Puderzucker1 Prise Salz 500g Mehl4 Eigelbe4 El eiskalte Milch oder eiskaltes Wasser (am besten eine Schale […]
Last week my brother came back home from a bicycle ride, he had a coffee in a cone during a break. He was so impressed and bagged me to make a plan somehow to cup his beloved espresso in a cone or else. I wasn’t happy with a cone as you cannot put it down.
The Bakery Project – Diary – 04 Cheesecake is another speciality of the Black Forest Bakery. Last week I had the oppurtunity to help with the cheesecakes and I learned something new I was impressed of. On a prebaked shortbread base I had to spread a thin layer of apricot jam. On top a
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The Bakery Project – Diary – 03 It is spring in South Africa and spring means strawberry time. For me it is the second strawberry season this year – a really fortunate coincidence. In the bakery we made little pastry tartlets. We filled them with custard cream and decorated them with strawberries as you can
This is one of the most baked recipes in our Jamie Oliver’s recipe book and my daughter‘s favourite tarte. No wonder: It’s made of chocolate and our whole family loves chocolate. A piece of this tarte after lunch is miles better than a piece of chocolate after lunch. It’s something very special. In summer the