Saturday, I woke up at 7:30. Not because I could not sleep. No, the reason was a different one: on my agenda was the Baking Atelier. Dani and Nina from the Coolinary Society have invited some time ago to this event and I was one of the lucky participants.
So I dressed myself up and a bit after 9 clock I arrived at Le Palais Sans Souci Vienna. After the bio brunch sponsored by Ja!Natürlich, some socializing and some organizational info and interviews the first session started: baking with fresh dough
Chef Michael Schwarzmann has shown us how we can create with the different doughs from Tante Fanny. 5 groups were formed and we cooked and then baked. My group was in charge of the dessert. And let me tell you something…but you do not tell it to anyone else. OK? We were very creative and didn’t follow the recipe, but in the end all loved it, because everything was eaten.
After all the hard work we have earned the lunch break. We ate everything that was cooked and baked in the morning. Everything tasted wonderful, so you'll also see the recipe in the future.
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Salad bowl from phyllo pastry & figs Gorgonzola tart with prosciutto
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Cabbage cake with pears and chestnuts & duck breast
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In the afternoon I participated at 2 other sessions: Apple strudel - an Austrian classic new interpreted and Happy Cake Decorating - decorating tips and tricks for the "special” cake. After the 2 sessions, I know how to bake an apple strudel and how to properly cover a cake with fondant. A big thank you also to pastry chef Erhard Klug Hudritsch from Dr.Oetker and Andreea from Motivtorten- motivierte Torten.
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| Konditormeister Erhard Klug-Hudritsch |
The evening ended with a glass (or more) of champagne, lots of tasty treats (everything that was baked at the other sessions I had also to try) and 4 goody bags. Thank you O, Sonja's Souschef for helping me carry the bags! Thanks again to the two ladies for organizing the Baking Atelier, and I look forward to the next event. A big thank you also to all the sponsors.
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