Recipe Plan Type: Free

  • Gluten-Free Easter Lamb from Sandmasse – The Classic

    Gluten-Free Easter Lamb from Sandmasse – The Classic

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    by

    Super Chef

    A delicious Easter lamb made from Sandmasse, juicy, tender, and simply the classic for Easter.

  • Gluten-Free Easter Lamb Made from Marble Cake Batter

    Gluten-Free Easter Lamb Made from Marble Cake Batter

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    by

    Super Chef

    An Easter lamb with a twist… half-light, half chocolate batter… simply delicious

  • Caracs Tartlets

    Caracs Tartlets

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    by

    Super Chef

    Carac is a pâtisserie pastry from Switzerland. It is a small tartlet with a characteristic green color and a chocolate dot. It is traditionally based on a tart base made from baked shortcrust pastry. A ganache consisting of two parts chocolate and one part cream is poured into it.

  • Baileys-Espuma

    Baileys-Espuma

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    by

    Super Chef

    Espuma (Spanish) = foam. This refers to a foamy dish made with the help of a cream siphon. This technique originates from so-called applied molecular cuisine and was developed by Spanish celebrity chef Ferran Adrià. Espuma liquefies relatively quickly and is not suitable for long standing times.

  • Sugar Glaze for Gingerbread

    Sugar Glaze for Gingerbread

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    by

    Hussein Tarawneh

    This sugar glaze recipe is perfect for coating gingerbread or other baked goods, adding a glossy finish and a touch of sweetness to your creations.

  • St. Martin’s Yeast Men (Sweet Yeast Dough Figures)

    St. Martin’s Yeast Men (Sweet Yeast Dough Figures)

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    by

    Hussein Tarawneh

    Weckmänner are traditional German pastries, typically enjoyed during the Advent season.

  • St. Gallen Biberle

    St. Gallen Biberle

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    by

    Hussein Tarawneh

    St. Gallener Biberle are traditional Swiss honey gingerbread treats filled with marzipan. The dough is rolled thin, and the marzipan is placed in the center before rolling the dough around it. The pastry is then sliced into small triangles, brushed with an egg wash, and baked until golden. After baking, the Biberle are coated with…

  • Springerle – Anise Cookies

    Springerle – Anise Cookies

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    by

    Hussein Tarawneh

    Anise-flavored cookies, These cookies are cherished for their intricate, embossed designs and their association with holiday traditions, especially during Christmas.

  • Liegnitz Bombsmakes

    Liegnitz Bombsmakes

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    by

    Hussein Tarawneh

    made with a combination of ground nuts, sugar, and often chocolate or cocoa, giving them a dense, fudgy consistency. shaped into small, round or oval “bomb”-like forms. Makes approx. 18 pieces. To bake the bombs, you will need 10 cm diameter baking rings, alternatively you can use a muffin tray.

  • Dextrin glaze

    Dextrin glaze

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    by

    Hussein Tarawneh

    Dextrin glaze is a type of coating or finish made using dextrin, a carbohydrate derived from starch. Dextrin is often created by heating starches, such as corn or potato starch, to break them down into simpler sugars, resulting in a substance that can be used to create a glossy, smooth glaze.