The Classic Art of Viennese Pastry for professional chefs and home bakers
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As I mentioned in an earlier post. I fell in love with Viennese pastry when I lived in Austria. Since it is not easy to come by where I live, I thought I would attempt to learn how to make it myself by baking my way through The Classic Art of Viennese Pastry by Christine Berl. So what better recipe to start out with than classics apple strudel! I used ground almonds instead of bread crumbs and it was delicious.
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The site had the following in the homepage, "The Classic Art of Viennese Pastry." I noticed that the web site stated " For professional chefs and home bakers." They also stated " I have modified the recipe in my book because i found for the holiday season, sending tin boxes out for delivery across the ocean, I needed slightly firmer Kipferln. They are still soft inside and here is the recipe for about 32 of them. Flour now is 150 grams, sugar and ground almonds remain at 70g, and butter is reduced to 100g. For this season, this is my favorite recipe for Vanillekipferln."ANALYZE MORE BUSINESSES
Travel and personal journeys around the world. So as some of you know I have decided to cut short my time in Africa by 2 weeks.
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