Hi Everyone,

The City of Cockburn libraries has a great selection of cooking books. There are recipe books for every occasion, as well as for different taste buds. I have discovered a wonderful Austrian recipe book, titled Austrian desserts and pastries: 108 classic recipes.  You will love it! There are some lovely dessert ideas and delicious pastries to select from. (Very hard to select only one though…) What I do like about this book is the fact that all the recipes are accompanied by beautifully illustrated photographs. You can see what you are making, and what the end result will look like. Why not try something different today for your morning tea?

Happy baking,
Lizelle 🙂

Photograph by Lizelle

See the recipe>>

Just under 2/3 cup (150 g) whipping cream
3/4 cup (150 g) granulated sugar
1 tsp vanilla sugar
Not quite 1/3 cup (100 g) honey
Peel of 1/4 orange (untreated) zested
1 cup (180 g) almonds
1 1/2 cups (150 g) chocolate couverture [found on page 265 of the recipe book]
  1. Bring whipping cream to a boil with crystal and vanilla sugars, honey, and orange zest and boil at low heat for 1 minute (to about 110 degrees).
  2. Stir in almonds, bring to boil again, and remove from heat.
  3. Pour mixture onto a baking sheet lined with parchment [baking] paper and spread with a spatula.
  4. Place another sheet of parchment paper on the Florentiner batter and roll out to about 1/10 of an inch (3 mm) thick with a rolling pin.
  5. Remove top parchment paper and bake the almond mixture in a preheated oven at 140 degrees until golden brown. Let cool about 5 minutes and cut into squares (1 1/8 inch [3 cm] x 1 1/8 inch [3 cm]) with a knife.
  6. Turn over using the parchment paper and then carefully peel it off; let Florentiner cool completely.
  7. Prepare couverture according to the recipe on page 265. Spread Florentiner with the dipping mixture and let the chocolate harden. Then, if desired, cut bake the corners of the Florentiner and separate from one another.
Couverture [melted chocolate chips]:

There are various methods of getting couverture ready for use that require a certain amount of experience and sensitivity.

  1. Chop couverture (it is also available as chocolate chips). Slowly and evenly heat to a temperature of 33 degrees.
  2. Melt the couverture in a water bath or the microware, pour about 3/4 of the couverture onto a stone slab, and table it with a spatula until the couverture begins to thicken (at about 25-26 degrees. Immediately stir in with the remaining couverture and heat carefully to 32-33 degrees.
  3. Melt couverture, gradually add grated or chopped couverture, and stir until it begins to thicken at about 25-26 degrees. Then carefully heat to 32-33 degrees.
Note: There are some great tips on page 265 to achieve beautifully melted chocolate coucerture.
This recipe can be found on page 168 in the Austrian desserts and pastries: 108 classic recipes book written by Dietma Fercher and Andrea Karrer.
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