Stollen Series
#cookie #madeleine #poundcake #Christmas
You need something special for Christmas. Stollen is classic but to take it a step further we have developed a recipe that works for pastry products like cookie, madeleines and pound cakes.
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You will be provided with a recipe in PDF format.
Ask any relevant baking questions and the instructor will gladly answer your question
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It’s a cookie – it’s easy. A cup of coffee with a stollen cookie is perfect for cafes.
It might look like a simple cookie – but it has all the components. Christmas spices, marzipan, rum soaked dried fruit etc.
It’s easier and faster than making original stollen – as you don’t need yeast which means no need to prove it. Some say that it tastes even better than the original stollen!
This madeleine contains marzipan, rum soaked dried fruit (raisins, cranberries, orange peel, lemon peel, rum) and Christmas spices (cinnamon, cardamom, allspice etc). You will finish off with powdered sugar.
It’s time you give a twist to the traditional stollen and make a delicious cake using the same theme. Here, you will learn how to make an amazing stollen pound cake.
As this is a pound cake, there’s no proving and therefore you can make an amazing cake in fraction of a time it would take to make a stollen.
Instead of a standard rectangular pound cake, this cake was baked in a Gugelhupf pan to give a European + cake vibe.
Rum soaked dried fruit, Christmas spices, marzipan, powdered sugar…everything you can expect from a stollen is all in there.
Hanbit comes from a non-pastry background. He worked in banking, consulting and IT. This meant that in order to become a pastry chef, he learnt everything from scratch. This journey helped him design his courses such that it’s accessible to home-bakers as well as professionals.
Hanbit’s genuinely interested in the science of baking. Thus, he tries to take the time to explain about the role of specific ingredients and how the methods work. In turn this helps his students to reduce the chances of failure.
Hanbit has been teaching students at his academy (Sugar Lane) for the past 4 yrs. Having taught more than 2000 students He has seen enough to know where students make mistakes and experience difficulties.
CEO & PASTRY chef
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It’s easier and faster than making original stollen – as you don’t need yeast which means no need to prove it. Some say that it tastes even better than the original stollen!
This madeleine contains marzipan, rum soaked dried fruit (raisins, cranberries, orange peel, lemon peel, rum) and Christmas spices (cinnamon, cardamom, allspice etc). You will finish off with powdered sugar.
sugarlane.korea@gmail.com
Made a lot of these and shared it with my big family. they loved it. thank you so much.