From the PantryIt is worth seeing how the work is done here.
1. Volume comes the traditional way only: from separately beaten egg whites and yolks, for instance. Aerating agents of any kind – and baking powder with them – never cross Christoph Hollander’s threshold.
2. Every product used is free of artificial flavourings, artificial emulsifiers and preservatives.
3. Pure Austrian butter is used, or lean, delicate fresh cream (but never margarine).
4. The whipping cream, whole milk, curd cheese and fresh cream are all quality products from Austria too.
5. The eggs are free range and guaranteed freshly laid (Tullnerfeld region).
6. The jam jars hold nothing but the finest from Austria too: the all-natural preserves of the two well-loved Tyrolean makers “Klaus Darbo” and “Familie Unterweger”.
7. The gently melting couverture chocolate comes from the renowned Belgian maker “Callebaut”.
8. The marzipan comes from Lübeck, the historic centre of marzipan culture. For decorations and figures it is coloured gently and carefully using the airbrush method.
9. The vanilla sugar is always made fresh at the Tortenmanufaktur – using nothing but the noble pods of Bourbon vanilla from Madagascar.
10. Tender chestnuts are a well-loved classic of the confectioner’s craft – these come from the Italian regions of Piedmont and Calabria.
11. The “Kirschwasser” (cherry brandy) comes from the Black Forest in Baden.