Sacher baumkuchen
How to make an authentic local German pastry? If you want to celebrate Christmas the German way, then this chocolate baumkuchen is a feast for the taste buds and a joy to the eye. If you want to obtain the typical shape, you'll require a traditional gas-lit spit to bake the baumkuchen. But you can make them in a high straight baking tin as well.
- Level:
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Difficult
Cocoa baumkuchen dough
Ingredients: Cocoa baumkuchen dough
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625 gbutter
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75 gstarch
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10 glemon zest
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2 gcinnamon stick
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1/2 gclove
Preparation: Cocoa baumkuchen dough
Stir until light and fluffy.
Ingredients: Cocoa baumkuchen dough
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320 gegg yolks
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35 grum
Preparation: Cocoa baumkuchen dough
Stir until light and fluffy. Add.
Ingredients: Cocoa baumkuchen dough
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560 gegg white
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350 gsugar
Preparation: Cocoa baumkuchen dough
Whip until stiff and add.
Ingredients: Cocoa baumkuchen dough
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152 galmond powder
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75 gstarch
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75 gflour
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65 gCP
Preparation: Cocoa baumkuchen dough
Fold in.
Champagne baumkuchen dough
Ingredients: Champagne baumkuchen dough
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670 gbutter
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160 gstarch
Preparation: Champagne baumkuchen dough
Stir until light and fluffy.
Ingredients: Champagne baumkuchen dough
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300 gegg yolks
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200 gmarzipan
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160 gsugar
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40 glemon zest
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2vanilla bean
Preparation: Champagne baumkuchen dough
Stir until light and fluffy. Add.
Ingredients: Champagne baumkuchen dough
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560 gegg white
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350 gsugar
Preparation: Champagne baumkuchen dough
Whip until stiff and add.
Ingredients: Champagne baumkuchen dough
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240 gstarch
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180 gflour
Preparation: Champagne baumkuchen dough
Fold in.
Finishing and presentation
Ingredients: Finishing and presentation
Preparation: Finishing and presentation
Heat, lubricate and flour the spit with starch. Brush a thin layer of dough evenly onto the spit and bake until golden. Repeat this process: bake different layers of the Cocoa and Champagne Baumkuchen. After cooling glaze with dark chocolate Callebaut 60-40-38, milk chocolate Callebaut 823 or white chocolate Callebaut W2. Marble technique: Glaze with milk chocolate. Pour over dark chocolate stripes until the milk chocolate has hardened. By turning the stick, both sorts of chocolate will run together to create a marble-like effect.
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