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    Mini Cakes & Pastries: Our 100 top recipes presented in one cookbook
    Mini Cakes & Pastries: Our 100 top recipes presented in one cookbook
    Mini Cakes & Pastries: Our 100 top recipes presented in one cookbook
    Ebook329 pages2 hours

    Mini Cakes & Pastries: Our 100 top recipes presented in one cookbook

    By Naumann & Göbel Verlag

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    About this ebook

    The big stage for small cakes!

    Sometimes a whole cake is just too much, or indeed just one type of cake on the coffee table is too boring! This beautiful book on baking is just what you need. Our tempting little cakes, tartlets and pastries, gorgeous brownies, sweet rolls, slices and trendy cupcakes, macarons and whoopie pies mean you'll have the right amount as well as a range of sweet treats for your coffee table. Whether you're planning to bake for a birthday, a buffet, as accompaniment to coffee or to take something to a friend, our tasty little morsels will steal the show.
    Bake to your heart's content and discover new favourites with our mini raspberry cakes, cappucino eclairs, plum cupcakes with cinnamon icing, macarons with vanilla buttercream and chocolate-chip whoopie pies!

    - Variety for the coffee table: with everything from heavenly little cakes and tartlets, delicious brownies and muffins to trendy, modern cupcakes, macarons and whoopie pies
    - Every recipe has a great photo and detailed, step-by-step instructions
    - The little baking eBook with lots of charm
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateApr 21, 2015
    ISBN9783815587850
    Mini Cakes & Pastries: Our 100 top recipes presented in one cookbook

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      Book preview

      Mini Cakes & Pastries - Naumann & Göbel Verlag

      cakes.

      Favourite basic recipes

      Black and white cookies

      with coffee glaze icing

      Preparation time: approx. 20 minutes (plus baking time)

      Makes 10

      150 g butter

      125 g sugar

      1 sachet vanilla sugar

      2 eggs

      300 g flour

      2 tsp baking powder

      1 sachet vanilla blancmange powder

      grated zest of ½ unwaxed lemon

      5 tbsp milk

      150 g mocha chocolate

      4 tbsp coffee liqueur

      1Beat the butter with the sugar and vanilla sugar until the mixture becomes light and fluffy. Beat in the eggs well. Mix the flour and vanilla blancmange powder and beat into the mixture. Fold in the lemon zest and milk.

      2Pre-heat the oven to 200 °C (Gas Mark 6, fan oven 180 °C). Line a baking tray with parchment. For each cookie, put one heaped tablespoon of ­mixture on the baking tray. Leave plenty of space between the cookies because the dough doubles in diameter when baking. Bake on the middle shelf for approx. 15 minutes until light brown. Take care not to let the cookies become too brown otherwise they will go dry.

      3Melt the mocha chocolate over a bain-marie and stir in the coffee liqueur. Coat the flat side of the cookies with the chocolate.

      Tip:

      A marbled effect with white and dark chocolate also looks appetising: melt the different chocolates sep­arately. Coat the cookies half with white and half with dark chocolate, then use a fork to create the marbling effect.

      Cinnamon pretzels

      Preparation time: approx. 30 minutes (plus cooling and baking time)

      Makes 18

      50 g margarine

      1 egg

      20 g soured cream

      1 tbsp sugar

      10 ml rum

      140 g wholewheat flour

      1 tsp baking powder

      1 tsp cinnamon

      egg yolk for glazing

      1Beat the margarine with the egg, soured cream, sugar and rum. Mix the wholewheat flour with the baking powder and cinnamon and beat into the margarine and egg mixture. Beat everything to a smooth paste and chill for 30 minutes.

      2Shape the dough mixture to a roll and cut into 18 equal-size sections. Shape a thin roll from each section and form a pretzel. Place on a baking tray lined with parchment, glaze with whisked egg yolk and bake in a pre-heated oven at 200 °C (Gas Mark 6, fan oven 180 °C) for ­approx. 15 minutes.

      Brioche muffins

      Preparation time: approx. 40 minutes (plus resting and baking time)

      Makes 12

      50 ml milk

      25 g fresh yeast

      50 g sugar

      200 g butter

      250 g flour (type 550)

      pinch of salt

      2 eggs (at room temperature)

      flour for the work surface

      softened butter for the ­muffin tray

      1 egg yolk for glazing

      2 tbsp cream for glaze

      1Heat the milk in a saucepan. Pour into a bowl and crumble in the yeast. Blend with 1 teaspoon of sugar. Cover and leave the yeast mixture for ­approx. 15 minutes to rest.

      2Melt the butter and then leave to cool slightly. Sift the flour into a bowl, mix with salt and the remainder of the sugar and make a well in the middle. Pour the yeast mixture, eggs and warm runny butter into the well and knead the ingredients with your hands.

      3Sprinkle a little flour over the work surface. Put the dough on the work surface and knead again. Repeat this process until the dough is no longer sticky. Roll the dough to a ball and place in a bowl. Cover with a damp towel and leave in a warm place to rise for approx. 40 minutes. Knead the dough again thoroughly on a floured work surface and then shape to another ball. Place in a large bowl, cover and leave overnight in the refrigerator.

      4Grease a muffin tray. Knead the dough again thoroughly on a floured work surface and set aside one fifth of the dough. Divide the remainder of the dough into 12 pieces, roll each piece to a ball and place in the muffin moulds. Roll the remaining dough into 12 miniature dough balls. Using your ­fingers, press a large hole in each of the larger dough balls and fill the hole with a smaller dough ball. Cover everything with a kitchen towel and leave to rise for one hour.

      5Pre-heat the oven to 180 °C (Gas Mark 4, fan oven 160 °C). Blend the egg yolk and cream in a cup and brush over the brioches. Bake on the ­middle shelf for approx. 20 minutes.

      Tip:

      Drench 100 g of raisins with boiling ­water and gradually knead into the ­brioches after they have cooled.

      Apricot

      crumble cake pastries

      Preparation time: approx. 20 minutes (plus cooling and baking time)

      Makes 12

      150 g butter

      250 g flour

      50 g ground almonds

      1 egg

      ½ tsp grated zest of 1 unwaxed lemon

      150 g sugar

      1 pack frozen puff pastry

      120 g apricot jam

      3 tbsp apricot liqueur

      150 g icing sugar

      flour for the work surface

      1Chop the butter. Knead with the flour, almonds, egg, lemon zest and sugar until smooth and chill for at least 30 minutes. Defrost the puff pastry.

      2Pre-heat the oven to 190 °C (Gas Mark 5, fan oven 170 °C). Line a baking tray with parchment. Gently roll out the puff pastry lengthways and cut each section in half (lengthways) to make very long and thin rectangle shapes.

      3Blend the apricot jam with 2 tablespoons of apricot liqueur until smooth. Coat the puff ­pastry slices with the glaze. Now spread the crumble mixture on top and press down lightly. Bake on the middle shelf for approx. 20 minutes.

      4Remove the pastries and leave to cool. Blend the icing sugar and remainder of the apricot ­liqueur until smooth and drizzle over the pastry slices.

      Tip:

      Instead of a sugar glaze, you can also use melted chocolate couverture to drizzle over the pastries (with your choice of white or dark couverture).

      Cinnamon swirls

      Preparation time: approx. 20 minutes (plus resting, cooling and baking time)

      Makes 75

      500 g flour

      325 g chilled butter

      125 g yoghurt

      salt

      4 tbsp sugar

      1 tbsp cinnamon

      50 g nib sugar

      flour for the work surface

      1Sift the flour into a bowl. Add the chilled butter in flakes and combine with your hands. Add the yoghurt and salt and knead everything to a smooth paste. Wrap in cling film and leave to rest for 30 minutes.

      2Halve the dough and roll out one half about 3 mm thick (40 x 30 cm). Mix the sugar and cinnamon and scatter half of the sugar crystals over the dough. Roll up the dough from the longer side and chill for one hour. Repeat the process with the other half of the dough.

      3Pre-heat the oven to 200 °C (Gas Mark 6, fan oven 180 °C). Cut the dough rolls into pieces ½ cm thick and place on baking trays lined with parchment. Sprinkle with nib sugar and bake in the oven for approx. 15 minutes.

      Brioches with dried fruits

      Preparation time: approx. 1 hour 10 minutes (plus marinating, rising and baking time)

      Makes 8

      80 g mixed dried fruits

      50 ml strong espresso

      2 cl Cognac

      30 g sugar

      25 g fresh yeast

      150 ml milk

      500 g flour

      1 egg

      5 egg yolks

      160 g softened butter

      10 g salt

      1 tsp rum

      1Dice the dried fruits into small pieces and mix with the espresso, Cognac and 20 g sugar. Cover and leave to marinate for 2 hours. Mix the yeast with 50 ml lukewarm milk, 10 g sugar and 50 g flour. Cover and leave to rise in a warm place for about 45 minutes until the dough has doubled in size.

      2Combine the remainder of the milk, egg and 4 egg yolks and mix into the pre-prepared dough. Sift in the remaining flour and mix everything to a firm dough. Gradually knead the butter, salt and rum into the dough and knead firmly for ­another 20 minutes. Cover the dough and leave to rise in a warm place for one hour.

      3Drain the dried fruits, squeeze out a little of the liquid and knead into the brioche dough. Pre-heat the oven to 220 °C (Gas Mark 7, fan oven 200 °C) and grease the brioche moulds. Knead the dough again and set aside about 200 g to make the brioche lids. Shape the rest of the dough to 8 equal size balls, place in the moulds and brush with a little egg yolk.

      4Shape 8 mini balls from the rest of the dough and put these on top of the larger dough balls. Also brush with egg yolk glaze. Reduce the oven temperature by 40 °C and bake the brioches on the middle shelf for approx. 10 minutes.

      Almond-filled

      pastries

      Preparation time: approx. 40 minutes (plus rising and baking time)

      Makes 16

      250 g wheat flour

      pinch of salt

      25 g fresh yeast

      125 ml milk

      1 tbsp

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