As the festive season approaches, the most beautiful memories are often made not at a desk, but in the kitchen - where dough is kneaded, chocolate is melted, and spices are weighed. Where the scent of cinnamon, caramel, and freshly baked pastries evokes memories and creates new momories.
Many of these little winter stories start with something sweet for our team: with family recipes, creative interpretations of our own, or spontaneous experiments that surprisingly become new favorites. Our team has compiled these special recipes for this book: sweet classics, new ideas, and little moments that bring us together.
This collection is more than just a glimpse into our bakeries: It is a lively little book full of memories that we are happy to share. We hope you enjoy browsing, baking, and refining - perhaps the next winter story will emerge in the process.
For the upcoming Christmas season, we wish you relaxing moments, inspiring encounters, and many memories that are just as sweet as the recipes in this book. Have a wonderful start to the new year - full of energy, joy, and new ideas.
Christmas greetings Your Scheurich-Group team
Sabine Sales
Sweet snowballs
Ingredients for approx. 90 pieces
Sponge cake batter: 7 eggs - 1 pinch of salt - 2 packets of vanilla sugar
200 g sugar - 200 g flour - 5 tablespoons cold water - 1/2 packet of baking powder
Quark cream: 250 g low-fat quark - 400 ml cream - 150 g crème fraîche
2 packets cream stiffener - 150 g shredded coconut
Preparation
1. Line a baking sheet with parchment paper and preheat the oven to 150°C (fan).
2. Separate the eggs; beat the egg whites, salt, and cold water until stiff, and gradually add the sugar while continuing to beat. Then fold in the egg yolks. Mix the flour with the baking powder, sift onto the egg mixture, and carefully fold in. Then spread the dough on the baking sheet and bake for approx. 25-30 minutes.
4. Remove the sponge cake, turn it out onto a cloth, and immediately remove the baking paper to allow the dough to cool. Mix the quark, crème fraîche, and vanilla sugar until smooth. Whip the cream with cream stiffener until stiff, then fold into the quark mixture.
5. Break the sponge cake into small pieces, add to the quark cream, and mix everything together. Put the coconut flakes in a bowl, shape the quark mixture into small balls, roll them in the coconut flakes, and place them in small muffin liners.
7. Place the snowballs in the refrigerator. Enjoy!
Cordula Design
Gingerbread cookies
Ingredients
Dry ingredients: 450 g flour - 75 g sugar - 30 g cocoa powder
2 tsp each of cinnamon and aniseed - 1.5 tsp ground coriander - 1 pinch each of ground cloves, cardamom, and nutmeg - 1 pinch of baking soda
In addition: 375 g sugarcane molasses - a little water - 40 g candied orange peel 115 g fine rock sugar - 1 level tsp potash
Preparation
1. Combine dry ingredients in a large bowl; place sugarcane molasses and a little water in a saucepan and heat until combined. When the syrup is warm and runny, stir in the candied orange peel.
2. Dissolve the potash in a bowl with a little water and quickly stir it into the warm syrup together with the fine rock sugar. Add the mixture to the dry ingredients and knead with two wooden spoons or your hands until you have a smooth dough. Wrap tightly in cling film and place in the refrigerator overnight.
3. Allow the gingerbread dough to thaw at room temperature for 20-30 minutes. In the meantime, preheat the oven to 170°C top/bottom heat; roll out the dough to a thickness of 5-8 mm and cut out rectangles (7x4cm);
4. Place the gingerbread bases on the baking sheet, leaving some space between them, and bake for approx. 15-20 minutes. Then leave to cool on a wire rack and cover with chocolate icing or frosting, or leave plain.
Clara Project Management Caramel liqueur
Preparation
1. Crush the sugar, sweets, and chocolate, then heat them together with the milk and cream.
2. Add the vodka and continue heating.
3. Pour the liqueur into bottles while it is still hot and leave to cool.
4. Store in the refrigerator and serve cold over ice.
Jutta Reception
Eggnog punch
Ingredients for 4 people
200 ml egg liqueur - 800 ml milk 1.5% fat - 4 cl rum - vanilla
Whipped cream - Cocoa or sugar for decoration
Preparation
1. Heat the egg liqueur, milk, rum, and vanilla in a saucepan and divide between 4 cups.
2. Top each serving with whipped cream and dust with cocoa powder or sugar.
Preparation
Chocolates truffles
Ingredients
150 g cream - 1 vanilla pod - 60 g sugar - 200 g dark chocolate coating
200 g whole milk chocolate coating - 250 g soft butter
5 tablespoons rum - Cocoa powder and powdered sugar
1. Bring the cream, sugar and the vanilla pod to a boil in a saucepan.
2. Then melt the chocolate in the hot cream and allow the mixture to cool. Meanwhile, beat the softened butter until creamy and stir in the rum.
3. Then carefully stir the cooled chocolate mixture into the rum butter until you have a smooth cream.
4. While the mixture is still liquid, pour it into muffin liners or use a piping bag to pipe small drops onto baking paper. Allow the chocolates to cool overnight.
5. Finally, roll the finished chocolates in a mixture of cocoa powder and powdered sugar. Enjoy!
Traditional German Shortbread cookies
Ingredients
625 g butter - 500 g sugar - 4 packets of vanilla sugar
200 g ground almonds - 1 kg flour
Preparation
1. Cream the butter with the sugar and vanilla sugar. Add the flour and ground almonds and knead with a food processor.
2. Leave the dough to rest overnight in a cool place.
3. Allow the finished dough to thaw briefly, then fill the cookie press and form the cookies.
4. Bake in a hot oven at approx. 170°C top/bottom heat for approx. 10-12 minutes until golden brown and coat with chocolate if desired.
Preparation
Danielle Trainee
“Spekulatius“ tiramisu Ingredients
8 egg yolks - 250 g brown sugar - 1 kg mascarpone a dash of Marsala or nut liqueur (optional) - 8-10 egg whites
Strong coffee - a little coffee liqueur (optional) – “Spekulatius“ (spice cookies)
1.Place the egg yolks in a bowl and beat with a mixer until creamy.
2.Gradually add the brown sugar and continue beating until the mixture is light and fluffy. Add the mascarpone in portions and continue stirring until you have a smooth, lump-free cream. (Don’t stir for too long!)
3.Stir in a dash of Marsala or nut liqueur.
4.Beat the egg whites until stiff and carefully fold into the mascarpone cream until you have a light, smooth mixture.
5.Mix coffee with a little coffee liqueur. Briefly dip the spice cookies into the coffee mixture and layer them alternatingly with the cream in a mold. Finish with a layer of cream and lightly dust with almond cookie crumbs or cocoa powder to taste.
6.Leave to infuse in the refrigerator for at least 4 hours, preferably overnight.
Nadja Logistics
Quark “stollen“
Ingredients
500 g flour - 250 g sugar - 1 tsp baking powder - 2 eggs - 250 g quark
125 g margarine - 200 g chopped walnuts - 200 g raisins
1 tsp each of lemon, vanialla, bitter almond and rum baking flavoring 1 tbsp butter - 1 packet vanilla sugar
Preparation
1.Knead all ingredients together to form a dough.
2.Bake for about 1 hour at 150°C for fan ovens – check after 50 minutes to make sure it doesn‘t get too dark.
3.Spread approx. 125g butter on the hot cake and then dust with powdered sugar.
Marie Marketing
Winter punch Ingredients
400 ml cranberry juice - 300 ml pineapple juice - 400 ml orange juice
150 ml ginger ale - 150 ml sparkling water - 150 g cranberries 1 orange, cut into thin slices - 1–2 sprigs of fresh rosemary
Preparation
1.Mix the juices, ginger ale and water in a bowl and place them in the refrigerator.
2.Shortly before serving, add water, cranberries, orange slices, and rosemary sprigs.
3.If desired, decorate with cloves, cinnamon sticks, or similar, and enjoy chilled!
André Sales
Chocolate clouds
Ingredients
200 g sugar - 80 ml coconut oil - 1 tbsp ground flaxseed
2 tsp vanilla extract - 185 g flour - 40 g cocoa powder - 1 tsp baking powder a pinch of salt - 1 cup powdered sugar
Preparation
1. Preheat the oven to 175°C. Meanwhile, mix the sugar and coconut oil in a bowl until the mixture is smooth. Add ground flaxseed, espresso powder, milk, and vanilla, and mix well.
2. Mix in the sifted flour, cocoa powder, baking powder, and salt and stir until the ingredients form a soft dough. Place in the refrigerator for 30 minutes.
3. Put the powdered sugar in a bowl. Form a heaped tablespoon of dough into a ball and roll it generously in powdered sugar. Place the cookie balls on the prepared baking sheet about 2 inches apart so they have room to spread.
5. Bake for 10-12 minutes; leave to cool on the baking sheet for at least 10 minutes, then transfer to a wire rack.
Cantuccini
Ingredients
250 g spelt flour type 1050 - 1 tsp cream of tartar baking powder
160 g raw cane sugar - 1 packet of bourbon vanilla sugar
3 tsp gingerbread spice - 1 pinch of salt - 50 g raw marzipan - 1 tbsp Amaretto
25 g butter - 2 eggs - 90 g almonds - 50 g pistachio nuts - 50 g cranberries
Preparation
1.Mix the flour, baking powder, cane sugar, vanilla sugar, gingerbread spice, and sea salt with the raw marzipan, Amaretto, butter, and eggs to form a smooth dough. Knead in the almonds, pistachios, and cranberries, wrap in foil, and place in the refrigerator for 1 hour.
2.Shape the dough into four rolls approx. 25 cm long and place them on a baking sheet lined with parchment paper.
3.Bake in a preheated oven at 200°C (180°C fan) for 15 minutes, then cut into 1 cm thick slices, place back on the baking sheet, and bake for another 10 minutes.
Klaus Sales
Vanilla crescent cookies
Ingredients
300 g flour - 100 g ground almonds - 120 g powdered sugar - 1 vanilla pod 1 pinch of salt - 225 g cold butter - 3 egg yolks 120 g powdered sugar - 1 packet of bourbon vanilla sugar
Preparation
1. Mix the flour with the almonds and powdered sugar.
2. Slice open the vanilla pod and scrape out the seeds; add these to the mixture along with the salt, diced cold butter, and egg yolks; quickly knead everything together with your hands to form a smooth dough;
3. Wrap the dough in plastic wrap and refrigerate for one hour.
4. Preheat the oven to 180°C (upper/lower heat) and line a baking sheet with parchment paper.
5. Remove the dough from the refrigerator in portions, shape walnut-sized pieces into crescents, and place them on the baking sheet. Bake for 8 minutes.
6. Mix the powdered sugar and vanilla sugar in a bowl and carefully roll the cookies in it after baking, then let them cool.
Loan Sales Stollen confectionery
Ingredients
For the dough: 100 g raisins - 100 g apricots - 100 g chopped almonds
50 g candied lemon peel - 100 g marzipan - 150 g sugar - 1 packet of baking powder -
2 packets of vanilla sugar - 2 tbsp rum - 300 g butter - 2 eggs
For decoration: 2 packets of vanilla sugar - 3 tbsp powdered sugar - 1 tsp cinnamon
Preparation
1.Knead all the ingredients for the dough with your hands until smooth. Form the dough into long rolls, wrap in cling film and refrigerate for 2 hours.
2.Cut the rolls into 2-3 cm pieces and place them on a baking sheet, leaving space between them. Then bake in a preheated oven at 180°C for approx. 8-10 minutes.
3.When they are lightly browned, remove them from the oven, place them on a wire rack, and sprinkle them with the sugar and cinnamon mixture while they are still hot. Then allow to cool.
200 g ground hazelnuts - 150 g powdered sugar - 1 pinch of salt
Preparation
1. Preheat the oven to 150°C (fan).
2. Separate 3 eggs and beat the 3 egg whites with a pinch of salt until very stiff; gradually add the powdered sugar while stirring and continue stirring; carefully fold in ground hazelnuts;
3. Spread the wafers on a baking sheet lined with parchment paper; spread the mixture onto the wafers using 2 tsp (alternatively: use a piping bag or plastic bag with a hole in it); leave a border of about 5 mm around the outside and place a whole hazelnut in the center of each macaroon.
4. Bake in a preheated oven for about 15-20 minutes, then leave to cool (note: the macaroons continue to harden as they cool.)
Patric
“Spekulatius“ cheesecake
Ingredients for a springform pan (24 cm)
200 g “Spekulatius“ spice cookies - 75 g softened butter
750 g cream cheese -125 g raw cane sugar - 1 tsp bourbon vanilla
3 eggs - 2 egg yolks
Preparation
1.Crumble the almond cookies and mix with butter. Then spread the mixture into a springform pan lined with parchment paper and press down firmly with a spoon.
2.Preheat the oven to 160°C. Mix the quark with sugar, orange zest, and vanilla. Then stir in the eggs and egg yolks.
3.Spread the quark mixture onto the biscuit base and bake for approx. 45 minutes.
4.Once cooled, the cheesecake can be decorated as desired, e.g. with berries, pastries, or whipped cream.
Preparation
Raspberry white chocolate muffins
Ingredients for 12 pieces
300 g flour - 2 tsp baking powder - 150 g sugar - 1 egg - 1 tsp vanilla extract
225 ml milk - 50 g melted butter - 100 g raspberries
75 g white chocolate (chopped)
1.Preheat the oven to 200°C, cut out 12 circles from baking paper (20 cm in diameter) and line 12 muffin cups with them. Alternatively, use paper muffin cups.
2.Sift the flour and baking powder into a large bowl, add the sugar, and mix everything together.
3.Crack the egg into a separate bowl and whisk together with the vanilla extract, milk, and melted butter.
4.Add the mixed liquid ingredients, the raspberries and the white chocolate to the dry ingredients and stir in carefully. Divide the mixture between the prepared muffin cases and bake for approx. 30 minutes.
The Scheurich-Group team wishes you a wonderful Christmas season!
