Tag Archives: Dessert

How to make nougat

Found on HungryNation


Weltmeisterliche Patisserie

Seit seiner Lehre als Bäcker-Konditor-Confiseur prägen die Süssspeisen die Welt von Rolf Mürner. Nach ver­schiedenen interessanten leitenden Stellungen hat er die SwissPastryDesign gegründet und berät die Gastroszene in Sachen Süssspeisen. Wir verfolgten seinen Werdegang, den er mit dem Titel des Patisserie-Weltmeisters krönte.

Interview im Pauli Cuisine, Webseite von Swiss Pastry Design

Birthday cakes: Rhubarb tarte & Chocolate Orange cake

I had developed the idea to improve my baking skills and challenge my mind with getting out creative ideas. Instead of baking it only for myself I have decided to approach my working colleague with the idea. Having a concrete target motivates to get creative and getting more hands on.

Contact me if you would like me to bake you something: Cakes, cupcakes, tarts, breads, and and and. Describe me the purpose, which occasion and if you wish to have special ingredients.

The target was to bake two cakes: Chocolate cake with orange bits and a fruity cake, no alcohol nor gelatine. Since there are not many local fresh fruits available in this season, I suggested to go with rhubarb. Further I bought samples of chocolates with orange bit or aroma in it. I made this for me to get a taste sampling and to offer the samples to my working colleagues to find out their likes.

After marveling over my baking books during the weekend, collecting and trying to incorporate own ideas I eventually merged everything together. I also tend to mingle recipes or parts of them together and create a completely new style.  This is my first realised project:

Rhubarb tart, coated with rose flower jelly and covered with saffron meringue AND
chocolate cake aromatised with home-made candied orange zest and a melted candy mirror

In total I’ve spent about 5h, excluding my baking oven baking a night shift for the meringues.

I started first with pealing the oranges, boiling it for a long time in sugar-water, continued with crushing the candies with my ice crusher and grinding/beating the smaller peaces to candy-dust. I applied the dust to a silicone baking sheet (temperature) and melted it for a short time in the oven under the grill. Meanwhile the candy mirror was cooling down, I prepared the dough for the tart. The first dough recipe I either must have read wrong or it was wrongly written – in the midst of kneading it I changed my mind and transferred everything to a previous recipe I successful had made. While the dough was back in the fridge I pushed the orange zest into the oven for drying and carried on with melting the chocolate. Because the dough for the tart only needed 6 egg yolks I decided to use the egg whites to whisk them into a very stiff meringue.

I am very pleased with the result of both cakes. Next time I will try to dry/bake the meringue for a shorter time. The turned out a bit hard and dusty when eating and maybe reduce the amount of saffron for next time. I will also think a bit about how to pick up the shrinking effect of the rhubarb. When filling them in the baking pan was densely packed with the rhubarb cuts, but after the baking I had too much space in between for my taste.

Crème de la crème – Kings of Pastry

I stayed up late yesterday, just to watch this television broadcast:

Kings of Pastry or the German title on arte.tv ‘Crème de la crème’.

Arte TV – Kings of Pastry

It’s a documentary where 16 chefs, during 3 days fight for the one chance to become a life time M.O.F. (Meilleurs Ouvriers de France) and the chance to shake the French Prime Ministers hand once in their life. The documentary has also it’s own page.

I love everything that has to do with food and in particular with pastry. I wasn’t aware that this M.O.F. existed and I like this concept! It values and supports continuously the quality and advancement of traditional craftsmen ship. During my stay in Paris this March I noticed with excitement that there are sooo many pastry shops and there is a big culture and tradition of enjoying sweets. There is a statement at the beginning of the documentary by Jacquy Pfeiffer which I think describes the French culinary culture really well

the idea in France is to eat the best possible on a daily basis but just in small quantities, so that your brain is happy every day‘ ‘…you don’t starve yourself and then eat like a pig…‘.

I sooo confirm this idea! A daily dose of happiness… I just have to work my way down to the smaller quantities 🙂

Anyway, watching this it woke up again my idea for a professional pastry education and I decided to compile my collected links of pastry school in a post.

Here they are in the order I have found them:

I had another link to a pastry school in the UK, but I can’t find it anymore and my google searches haven’t been successful – anyone else here to help?

Lime Cake for New Year’s Eve

We were invited to some friends of my sister to join them in Davos for New Year’s Eve. We knew we are going to have Raclette for dinner, so I thought the least thing I could bring is a dessert. Since Raclette is a rather heavy meal, I imagined that the sour component of a lime cake would help us with our diggestion.

I used a recipie from a lemon cake and replaced the lemons with limes. I still haven’t figured out how to intensivy the lime savour, althought I increased the amounts.

The recipie uses aswell almonds and candied lemon peel. Does anyone know how to make candied lemon peel? I would like to try it aswell with limes and tangerines.

While preparing the cake I mused about how to decorate the cake and I remembered that I  had some egg whites left-overs from the Chocolate Mousse. So I decided to make lemon meringues as I did earlier this year.


and here some winter pictures from Davos (more on my flickr set):

I am still trying to figure out how to improve the settings on my camera when taking pictures in snow and/or against the sun light. It just feels too much like try and error and I would like to know more ‘rationally’ how to change the settings. I’ll keep you posted on my progres 🙂

Chocolate Cardamon Mousse for Christmas

a bit late, but I’d like share this yummy chocolate cardamon mousse I’ve made for Christmas. I combined fresh pomegranate (at the bottom of the wine glass) with fresh figs soaked and cooked in rum.

Especially the rum figs gave the composition a refreshing side. Enjoy the pictures:

Meringue – first trial

Had some spare egg whites spare, so I looked for a suitable way to reuse them somewhere else. I searched for recipies and took the challenge to create 3 different colours and tastes: rosewater, lemon and orange.

I was quiet overwhelmed with the result! Don’t they look really cute?