Page 54 - Pastry & Baking Magazine

52
Pastry & Baking
North America
Sweet Spectrum
would bring chocolate truffles and holiday cookies to his house. One
of the cookies became his favorite holiday indulgence – Zimtsterne,
or cinnamon star cookies. He says he enjoys the cookie so much
because of his love of nuts – especially hazelnuts, which grow wild in
Germany – in combination with another of his flavor favorites,
cinnamon. Lovely in texture, cinnamon star cookies could be considered
a version of a macaroon.
The Germans were introduced to the cookie by the Italians. In 1536,
German Kaiser Karl V. was visiting Cardinal Lorenzo Campeggio in
Rome. During the visit, small pastries such as cinnamon stars, macaroons,
anise, and pistachio cookies were served, and culinary history was made.
The Germans went on to refine the original star cookie recipe to their
own version and turned it into a traditional cookie for the holiday
season. At first only the nobility could afford the luxury of these cookies,
but by the 18th century recipes were available throughout Germany.
Cinnamon Star Cookies
by
By Jürgen Temme
Photography by Keith Ferris
Equipment
Standing mixer with paddle
attachment
Rubber spatula
Offset spatula
Plastic scraper
Zester (such as a Microplane)
Star cutter
Parchment paper
2, 1
cm or
3
/
8
-
inch guards
Publisher’s Note:
JürgenTemme is an associate
professor in baking and pastry arts at The Culinary
Institute of America (CIA). Chef Temme currently
teaches Cookies,Tarts, and Mignardises to baking
and pastry arts majors in the college’s degree
programs.
A Certified Master Baker (CMB), Chef Temme was
educated at Berufsbildende Schulen des Kreises
Warendorf, Germany and rounded out his education
with apprenticeships at the Bäkerie Schulte-
Woestmann, Bakery Uwe Raunser Pforzheim, and
the Bakery Heinz Josef Schütte in Germany.”
A
s a child in Germany, CIA Chef Jürgen Temme remembers
enjoying delicious treats during the holiday season. A family
friend and pastry shop owner in his hometown of Warendorf
Zimtsterne
Ingredients
550
grams powdered sugar
750
grams hazelnut flour (toasted)
5
grams cinnamon
Approximately 90 grams egg whites
Egg White Glace (recipe below)
Total weight: 1,495 grams
Egg White Glace
1,000
g powdered sugar
5
g fine orange zest
135
g egg whites
1.
Combine powdered sugar and
orange zest in mixer.
2.
Add egg whites and mix until
smooth.
3.
Finished consistency should be
like molasses.