Birgit's Patisserie: a Viennese bakery serving Cambridgeshire and the surroundings of Kimbolton.

Birgit's Patisserie was born after I got a brand new kitchen in spring 2012.  This sleek and easy to work with kitchen is run by myself, Birgit Berry, an Austrian passionate and self-taught baker and cook.

"My family and friends can't possilbly eat all my creations anymore so, I thought I had better start a business."

 

My main requirements how a cake should be are taste, texture and a little bit of naughtiness. I am a baker at heart and then look for the most suitable presentation or some wild inspiration.
Even though a cake in any form is not exactly healthy, we do consider nutrition in our products. What does that mean?

In any recipe I reduce the sugar content by 20% or supplement with honey, agave nectar or palm sugar which are unrefined. Honestly you would not notice.

I am also a big fan of adding fruits and vegetables from the garden into my cakes. So good for growing up kids and the older ones too.

 

Have a look through my selection and if you can notfind what you are looking for just give me a call or send me an email.

 

Enjoy a cake locally produced with fresh ingredients just for you.

 

If you enjoy baking yourself but having trouble to get the perfect results why don't you look at my baking classes.

Viennese Doughnuts - Wiener Faschingskrapfen

Wiener Faschingskrapfen


320g Plain Flour

30g fresh yeast or 15g dry yeast

75g melted butter

35g icing sugar

50-75ml milk

some rum

vanilla essence

3 egg yolks

1 whole egg

pinch of salt

 

500 - 750ml sunflower oil

 

Dissolve the yeast in 3 tablespoons of warm milk and add 50g of flour. Mix to a smooth paste and let rest until its doubled in size and bubbles.

Add all other ingredients to the melted butter except the flour. Sieve the flour and add the butter mixture and the yeast mixture and beat with a hand held mixer with the dough attachment or by hand until the dough is formed as a smooth ball. When you take some dough between your fingers it should have strings meaning the gluten is formed.

Divide the dough into approx 18 pieces and form round balls with your hand rolling on the surface. Cover with a tea towel and let rest for 45min until doubled in size.

There should not be any draft!!

Heat enough oil to 160 degrees C in a deep pan that the Krapfen can swim.

Fry in the oil on both sides - not too quickly otherwise they are under cooked inside.

Let them cool on a kitchen towel and fill with apricot jam using a piping bag.

Dust with icing sugar.

Best eaten on the day!

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