12 lections straight out of granny’s secret trove: That’s our “Viennese pearls” masterclass.
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Granny’s masterclass: Viennese pearls
Buy it for yourself or someone else!
with Mr. Johannes, Mr. Gerhard, Mrs. Lucia, Mrs. Maria, Mother Mayr and Mrs. Christine I.
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0
Watch Trailer
00:40
1
Introduction: Viennese pearls
2
Creamy pastries – Malakoff cream cake
29:50
3
Creamy pastries – Cream slices with white chocolate
23:22
4
Creamy pastries – Kardinalschnitte cream slices
17:40
5
Stretched & strudeled – Buchteln (yeast buns)
18:49
6
Stretched & strudeled – Kipferlkoch (sweet bread pudding)
10:08
7
Stretched & strudeled – Strudel dough
04:12
8
Stretched & strudeled – Apple strudel
14:45
9
Stretched & strudeled – Milk-cream strudel
16:02
10
Granny’s favourites – Sachertorte chocolate cake
31:31
11
Granny’s favourites – Linzer torte
13:34
12
Granny’s favourites – Guglhupf (Bundt cake)
17:40
13
Granny’s favourites – Punschschnitte (rum punch cake)
38:43
14
Granny’s favourites – Kaiserschmarrn (shredded pancake)
10:23
Granny’s masterclass: Viennese pearls
Your curriculum overview Granny’s masterclass: Viennese pearls
1
Introduction: Viennese pearls
In this video, Mr. Johannes and Mrs. Christine give a preview of the upcoming OMAsterclass "Pearls of Viennese Pastry Art".
2
Creamy pastries – Malakoff cream cake
In this first lesson, we dive into our OMAsterclass – Granny’s masterclass "Viennese pearls" and start with a dream of whipped cream and sponge fingers. Coffee afficionados will love this recipe, as will almond fans. How to whip heavy cream, how to make the cream and how to decorate are skills taught in this lesson.
29:50
3
Creamy pastries – Cream slices with white chocolate
Next up are our cream slices. Everyone loves them, young and old, and you can make as many variations on the basic recipe as you want. Our Mr Johannes makes this recipe with white chocolate and vanilla. The cream is topped off with crispy puff pastry. You will learn how to use gelatine and how to make a cream.
23:22
4
Creamy pastries – Kardinalschnitte cream slices
Kardinalschnitte cream slices are quite difficult to make. Our Mr Gerhard shows a couple of tricks in this lesson you can use to make the best Kardinalschnitte cream slices ever. You learn how to make sponge batter and how to whisk egg whites properly and how to make coffee cream with fruit preserves, just to mention a few keywords. To the egg whisks -- let’s go! And be prepared! ;)
17:40
5
Stretched & strudeled – Buchteln (yeast buns)
Who isn’t familiar with the unique smell of freshly baked yeast dough? We simply love it! And we love Ms Lucia’s Buchteln (yeast buns). If you take your time, then this recipe is the perfect introduction into the world of the yeast dough. Roll up your sleeves and get your hands into the dough!
18:49
6
Stretched & strudeled – Kipferlkoch (sweet bread pudding)
If you don’t have much time, but have some croissants leftover in the kitchen from Sunday breakfast, then this recipe of Kipferlkoch with apples made by Ms Lucia is perfect for you. It’s completely easy to make and you get the first lecture on granny’s leftover cuisine.
10:08
7
Stretched & strudeled – Strudel dough
Have you ever made and stretched a strudel dough yourself? It’s high time! Ms Maria will show you how to do it, and tells you her secret for a perfect strudel dough. Every apple strudel will be a success with this strudel dough!
04:12
8
Stretched & strudeled – Apple strudel
And we continue with apples, but this time they are at the centre of it all. The simpler the matter (apple strudel), the wider the range of recipes and variations. We introduce you to Ms Maria’s recipe using grated almonds.
14:45
9
Stretched & strudeled – Milk-cream strudel
Since there are as many strudel recipes as grains of sand on a beach, you can get easily confused. We go for Ms Maria’s milk-cream strudel. The Viennese also call it Milirahm and this is part 2 of our granny’s leftover cuisine, as it is made with bread rolls.
16:02
10
Granny’s favourites – Sachertorte chocolate cake
Hardly any recipe is so closely linked to Vienna as Sachertorte chocolate cake. But we totally understand why: a fluffy chocolate base with fine apricot preserves, covered with even more chocolate. Mr Johannes actually is our expert on Sachertorte chocolate cake. He shows you how to beat the batter properly, cut the base perfectly and how to fill and glaze this famous cake.
31:31
11
Granny’s favourites – Linzer torte
Linz is not Vienna, of course, but if you want to believe the rumours, then the oldest cake recipe in the world was created in Vienna. But forget about the old stories. In this recipe, cloves, cinnamon and red current jam come together and taste so unbelievably good. Yet another reason to add it to our OMAsterclass series. Mother Mayr shows you how to make the pattern work out well, and how best to make shortcrust.
13:34
12
Granny’s favourites – Guglhupf (Bundt cake)
A secret star among the pastries is the Bundt cake. It doesn’t need much in order to come together, and rarely makes itself the centre of attention. So it’s even more interesting that the Bundt cake was already being baked in Roman times, and still is a favourite today. As plain as it may seem, Ms Christine proves the opposite. She is our Gugelhupf queen and shows you how you can bake many, many variations with just a few easy steps.
17:40
13
Granny’s favourites – Punschschnitte (rum punch cake)
After Sachertorte, Punschkrapferl (rum punch square) is indeed the most famous face of Viennese pastries. No wonder, because the pink icing catches your eye everywhere in the city. However, not many people have ever made a Punschkrapferl themselves. Why? It is definitely a lot of work. If you don’t have anything special to do on a rainy weekend, dive into the epic Punschkrapferl episodes with our Ms Christine. Grab one extra glass of rum for yourself, just to be on the safe side ;)
38:43
14
Granny’s favourites – Kaiserschmarrn (shredded pancake)
Kaiserschmarrn! What an imperial name and yet so simple. In this lesson, Mother Mayr leads you through her secret Kaiserschmarrn recipe, and believe us, although the method is simple, it is imperial in taste indeed. Our secret favourite in this master class.
10:23
0
Watch Trailer
00:40
1
Introduction: Viennese pearls
2
Creamy pastries – Malakoff cream cake
29:50
3
Creamy pastries – Cream slices with white chocolate
23:22
4
Creamy pastries – Kardinalschnitte cream slices
17:40
5
Stretched & strudeled – Buchteln (yeast buns)
18:49
6
Stretched & strudeled – Kipferlkoch (sweet bread pudding)
10:08
7
Stretched & strudeled – Strudel dough
04:12
8
Stretched & strudeled – Apple strudel
14:45
9
Stretched & strudeled – Milk-cream strudel
16:02
10
Granny’s favourites – Sachertorte chocolate cake
31:31
11
Granny’s favourites – Linzer torte
13:34
12
Granny’s favourites – Guglhupf (Bundt cake)
17:40
13
Granny’s favourites – Punschschnitte (rum punch cake)
38:43
14
Granny’s favourites – Kaiserschmarrn (shredded pancake)
10:23
This is what people say about BackAdemy
This online course is great!
A dream! Created with love, great music and then the charming grandmas and grandpas. Binge baking, how cool is this 🙂
Excellent overview of many relevant Viennese pastries. Recommended!
I am totally thrilled!!!!!!
Great idea…wonderful baking video and easy to understand…super easy to make yourself!
More of this and thank you from the bottom of my heart to the entire baking team!!!
Great idea…wonderful baking video and easy to understand…super easy to make yourself!
More of this and thank you from the bottom of my heart to the entire baking team!!!
Great! The tips and tricks are simply unique!
The measures of the spring form in square cm is a bit mathematical, though – it would have been easier if it read: Mr Johannes uses a 28cm spring form
The measures of the spring form in square cm is a bit mathematical, though – it would have been easier if it read: Mr Johannes uses a 28cm spring form
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