Leftover egg whites after production? Don’t throw them out. Here’s a quick recipe for an upsell. Viennese sablés Unsalted butter (room temperature) — 190 g Icing sugar — 65 g Salt — 2 g Vanilla powder — 2 g (or your grounded spice of choice) Egg whites — 40 g All-purpose flour (T55) — 225 g Baking powder — 0,5 g Take the butter out of the refrigerator several hours in advance. If needed, soften it briefly in the microwave without melting. In a bowl or stand mixer fitted with the paddle (on low s
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NEW🤩 baking challenge from @karim.bourgi — Viennese sponge for roll cakes! Are you ready to accept it😃🔥?! On May 13th, I invite you to join a free live class on a flexible Viennese sponge for roll cakes using professional recipe and techniques by Chef Karim Bourgi! The sponge is light, thin and SUPER pliable and rolls beautifully without cracks! It’s just perfect for roll cakes👌. ⠀ You will get lots of satisfaction from the assembling and taste! Our brand chef Aleksandr Trofimenkov @aleksand
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Authentic Viennese Apple Strudel (Apfelstrudel) 🇦🇹 | Traditional Recipe with Homemade Dough YES! This is how to make the classic Austrian apple strudel, just like in Vienna! This Apfelstrudel recipe uses paper-thin homemade dough, tart apples, warm spices, raisins, and buttery breadcrumbs, all rolled up and baked to golden, flaky perfection. No shortcuts, no store-bought pastry... Just the real deal. In this video, I’ll guide you step-by-step through making authentic Viennese Apfelstrudel from
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🍏🥧 Baking the real Viennese apple strudel is a true art - the dough must be so thin that you can read a book through it! Pastry chef Rudolf Swonar reveals its secret: | DW Euromaxx
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