Despite the world glory of the Vienna pastries, many recipes are available and acceptable for use in house conditions. Are popular with housewives the Vienna sweet dough and sand from which it is possible to make easily and quickly grated Vienna cookies with any jam.
Vienna by right is considered the confectionery capital of Europe, but, in fact, it won this title and at world level long ago. Many fans of sweeties try to go to a travel to Austria only to try original Vienna pastries. If carries, then it is possible to participate in a master class in preparation of the Vienna strudel which is held traditionally in the summer imperial residence Shyonbrun.
Secrets of the Vienna pastries
Actually Austrian cuisine incorporated the best traditions of culinary art of several people, and each region of the state, small on the area, gravitates to that delicacy which is inherent in the country adjoining on it. So, Salzburg povzaimstvovat a lot of things from Italian cuisine, Zeefeld is under the German influence, Forarlberg – a baking plate Swiss.
History demonstrates that to Vienna the most skillful cooks from all territory of the Austro-Hungarian empire which Austria at that time was were flown down. Already then such concept as the Vienna kitchen arose. But it is possible to find many lines characterizing cookery of Hungary, Bohemia, Bavaria, Slovenia, the Czech Republic in it - lands which entered the empire. I didn't ignore the and Turkey, the military conflicts with which made the Austrians inveterate coffee-achievers. Coffee is served to sweeties and desserts in numerous Vienna cafes which became a capital symbol. There is an opinion, as the glorified apple strudel is from Turkey too. But opinions of specialists in this occasion differ. Some carry these pastries to Czech, others - to Hungarian, the third consider it primordially German as Strudel is translated "a whirlwind, a funnel, a tornado". The thinnest and most delicate dough for a strudel really twists in an image of a funnel — roll in which various fruit filling is put. In one of old cookbooks it is told that exhaust dough has to be such thin that through it, holding on a gleam, it was possible to read the love letter.
Original achievement of the Vienna confectioners
It is possible to argue much concerning that, who invented recipe of any given pastries, but the Vienna confectioners kept and improved a compounding of many types of fancy bread, cakes, cakes which dispersed worldwide. So, the croissant which is considered as a symbol of French cuisine is a copy from the Vienna yeast dough. The Vienna croissant is cooked from the flour sifted several times for enrichment with oxygen, oil of the most high fat content. Experts consider that they are important humidity of air indoors, temperature at dough lifting and baking and also mood of the baker. Concerns nobody who "author" бойгеля (a sand cake with nuts), a golachn (puff envelopes with cottage cheese), Lani's backs (chocolate pie), cinnamon snails because is more tasty, than in the Vienna cafe, this sweet anywhere not to try. Only having felt aroma of the Vienna pastries, it is possible to understand the truth of words of Stefan Zweig who called Vienna the city of pleasures. In any cafe first of all the Vienna chocolate Zakher cake which appeared in 1832 as a result of the confused actions of the inexperienced pupil of the confectioner will be offered tourists. In nervousness Franz Sacher mixed too large amount of ingredients, but pastries were appreciated by the choosy prince Metternich. Further the recipe of this cake opened for Sacher the road to kitchens of many aristocrats. The compounding of cake modest by sight was sold by Franz Sacher's grandson to one of the largest confectioners of Vienna that caused lawsuits. Today the recipe of Zakher cake is fixed by the Austrian law as a nation symbol.