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  1. I am not sure about the others but I myself like the Honduran Cream (Although I am biased ... the wife is from Honduras) I have actually made creme fraiche at home before and added salt just before eating and my wife swears it tastes just like Honduran cream.
  2. I can't for the life of me seem to find an errata sheet on this book (the link posted earlier in this thread comes up being not found) I have this book and so far have really enjoyed it but if there are mistakes in the book I would like to find the corrections for them.
  3. I actually own Kaffeehaus and so far the only recipe I have made was the SacherTorte and other than my own mistake of over cooking the chocolate glaze it was delicious .... lots of chocolate but not overly sweet and to be honest the sweet cream is to me what really takes it over the top. About the only bad thing that I can say so far about the book is the fact that the font is way to small but I knew there was a problem with that before I bought it
  4. I have been doing a lot of searching online and to be honest I haven't been able to come up with very much, I love baking breads and pastries and I would like to learn more about Austrian baking/pastry given the fact that to me that areas techniques is what most pastries are based on. Any and all help is greatly appreciated.
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