Baking courses

Baking courses

A wonderful aroma emanates from the kitchen, the clinking and clattering of cookie cutters, trays or baking pans breaks the silence and after a few minutes delicious Guetzli, noble tartes or sweet cakes can be taken out of the oven - it's baking time! While Guetzli, Güetzi, cookies or Chrömli are primarily baked during Advent, a delicious cake is perfect for any celebration and a fruity tart sweetens any summer snack. Not for nothing it is called coffee and cake.

Cakes and tartes are especially delicious when they are fresh and homemade. And that is not so difficult! In the twinkling of an eye, you can bake the fruity crumble tart for the coffee party with friends, the Schoggistängeli-Mississippi-Cake for the children's birthday or the perfect Bündner Nusstorte as a gift right away.

Even when it comes to Christmas cookies, there's no question which ones taste best. The Advent season is simply not complete without an afternoon of cutting out cookies, baking trays of fragrant cookies and snacking on a piece or two of dough. Switzerland offers a wide variety of Guetzli recipes, with us you will learn how to recreate the best of them.

Welcome to miniSchoggi

If you want to fill your own kitchen with the aroma of fresh cookies and delicious cakes, you've come to the right place. Here, professional confectioners will show you how to make fruity tartes, succulent cakes and heavenly Christmas cookies. Our pastry chefs and confectioners will answer your questions with a great deal of expertise and experience and reveal tips and tricks that will help you achieve perfect results.

Christmas guetzlik course

Outside the frost covers the grass and the leafless branches of the trees, in the evening stars, fairy lights and lanterns illuminate the windows and in the oven the Guetzli take on a beautiful brown color. This is how to enjoy the Advent season. However, it is difficult when the children whine, the dough sticks and the Guetzli, forgotten in the stress, come out of the oven burnt. The pre-Christmas period should be contemplative, peaceful and relaxed. With the tricks and recipes you take away from the Christmas guetzli course, the annual guetzle is a breeze.

Most cookies turn out best when their dough has been allowed to cool nicely overnight. That's why the course instructor prepares some doughs the day before, so that you can start kneading, rolling and cutting them out right away on the day of the course. Of course, we also make our own doughs. Spritzgebäck works only if the dough is freshly dressed and immediately baked. In this way, you can create chocolate shortbread in the shape of a heart, butter shortbread and airy soufflés au noix.

With the help of our professional course instructor, you will also create sweet lemon moons, chocolaty Brunsli, fine sablé spirals and classic chocolate chip cookies. Of course, vanilla crescents, Florentines and glazed vanilla pretzels are not to be missed. Particularly aromatic are the almond breads, honey hearts and cinnamon stars, which are made professionally, as in the confectionery.

So at the end of the day you have 14 different types of Guetzli, of which you make 10 to 15 pieces each. Each course participant creates his own Guetzli and can thus practice and implement the techniques shown right away.

After a fulfilling day of rolling out, cutting out, and baking, you'll go home with lots of new knowledge, all the recipes and instructions, and about 180 to 200 Guetzli to enjoy right away with your loved ones or to give as gifts.

Cakes and tarts course

A cake is simply part of coffee and cake, a birthday or a small celebration. It can also be something more unusual than a simple chocolate cake. With us you will learn to amaze your family and friends with different cakes and tartes.

Many tartes have a delicious shortcrust pastry base on which fruits, sweet fillings and crunchy toppings are particularly well presented. The apple tart also presents its juicy filling on a noble base, covered by a topping of crunchy, caramelized almonds.

Another fruity tart is the Streuseltarte, which is topped with various berries and covered with crumbles as desired. A somewhat heavier but at least as delicious filling has the Bündner Nusstorte. The traditional Grisons pastry cleverly hides its sweet tree nut caramel filling under a crispy shortcrust pastry, so it keeps for a very long time and is perfect as a gift.

Of course, the oldest of all cakes can not be missed. Spread with delicious jam and topped with a lid with small hearts, the Linzer Torte not only looks great, but also tastes incredibly delicious.

Cakes usually do not need to be kept refrigerated, but this is not a matter of course in the next creation. The light cake with chocolate and apricot pieces and a chocolate glaze is topped with a noble almond cream decoration. However, this does not have to be refrigerated like other creams, but also remains edible at room temperature for a long time and keeps its shape.

If you want to bring a cake to a party nowadays, allergens are also always a big topic. With our gluten-free Marroni Cake we make it easier for you to choose a recipe, because this cake tastes unbeatably juicy and shines with a simple but elegant decoration.

In our Cakes and Tartes course there is something for everyone! Our confectioners and pastry chefs share their expertise and many tips and tricks, so that you are optimally prepared for the next visit or the next celebration. All creations can be frozen without any problems and with the detailed course program you can bake them again at any time.

History of baking

Baking various delicacies has fascinated us humans for a long time. It started with a porridge of grain and water, which was baked on hot stones into a hard and durable patty. Then fermented bread doughs emerged, these were more airy and were soon made in the first ovens. When these became more widespread, the only thing missing was sugar to create the first truly sweet pastries. In the 16th century, the time had come and sweet rolls were baked. About 100 years later, the Linzertorte was invented. Its dough required only a little sugar due to the almonds and the sweet jam, which was still very expensive at the time.

Guetzli

The first varieties of Guetzli were also made, by whom or for what is not known for sure. The origins of baking various animal shapes were thought to be a winter tradition. When the days began to grow longer again, this was a great relief for the early peoples, who then sacrificed dough animals to appease gods and spirits.

Much later, cookies were probably also baked in monasteries. These had large bakeries and the financial means to produce Guetzli from expensive spices, sugar and finely ground flour. In memory of Jesus Christ, the baked treats were then given to the poor.

So, Guetzli baking is a very nice tradition that is continued in many families. Especially families with children like to take an afternoon to bake the most delicious Guetzli that Switzerland has to offer. The kids then get to cut out the rolled out Milanese pastry with different animal shapes, fill the sweet Spitzbuben with jam and spread the typical icing on the cinnamon stars. Of course, there are many other types of Guetzli, especially known in Switzerland. Vanillekipferl, Chräbeli and Brunsli belong in the Christmas Guetzli box as well as the typical black and white Sablé pastries. These Guetzli not only taste great, they also impress with great zebra, checkerboard or spiral patterns.

But at some point the Guetzlizzeit comes to an end, the cold fades and the scent of spring comes back. And we don't just mean the smell of fresh grasses and wild leeks. Fruity and fresh tartes fit perfectly into spring!

Tart

The word tarte comes from French and even though it sounds like a cake, the pastry is more like a pie. A tart is usually a shortcrust pastry base with a typical fluted edge and a filling of cream, custard, fruit or even meat and vegetables. Unlike a tart, the tarte is usually baked with the entire topping. However, the distinction between the individual types of pastry and their preparation is often not so strict, and so a Bündner Nusstorte is still considered a tart and a lemoncurd tart a tart.

Cakes and Cakes

On the other hand, the definition of a cake is much clearer. This is a rather dry and sandy cake in box form. But dry and sandy are by no means meant negatively here! And, of course, different combinations and icings also allow noble creations that are pleasantly moist and soft.

Cakes are particularly easy to transport and, unlike cakes and some tarts, do not need to be refrigerated. Since there are many very simple recipes, cakes are widespread and a suitable cake for any occasion can be found quite easily on the Internet. At a children's birthday party, the Mississippi cake is a hit, if you like it sour, bake a soaked lemon cake and as a light and airy refreshment, a berry or a yogurt cake is perfect.

If it goes to the autumn, especially Marroni Cakes are very popular. At our Cakes and Tartes course you will learn a naturally gluten-free recipe for such a pastry. If it should be particularly elegant, the apricot chocolate cake with delicate almond cream and noble isomalt decoration from our course program is the best choice.

Even more noble, of course, are the tartes. Linzertorten captivate with a beautiful heart lid and a grooved edge, lemoncurd tartes have a great shiny lemon cream, which alone is decoration enough. Especially famous here is also the smaller version, lemon tartelettes. How to make them and decorate them nobly, you will learn in our dessert course.

Tartes also offer many possibilities to bake fruits and berries. Covered apple tartes and streuseltartes are especially well known but also different versions of the tarte tatin are extremely popular. This is baked upside down and then inverted. Also special are meringue tartes topped with fruit.

When it comes to cakes and tartes, the possibilities are almost inexhaustible. That's exactly why it's worth it to re-bake one or the other recipe and enjoy the resulting delicacies. This is how you create the perfect pastry for any occasion!