The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hitz "Bee Sting" , "Hazelnut Snails"

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Ricko's picture
Ricko

Hitz "Bee Sting" , "Hazelnut Snails"

Recently I was surfing You Tube for some ideas and came across Ciril Hitz and some of the posts associated with him. Two in particular, were the Bienen Stich "Bee Sting" post, as well as the Hazelnut Snails "Schnecken". These were kind of a breakfast delight sort of sweet bread fare. The "Bee Stings" used a ring which was interesting in producing individual rolls. I though these two recipes would be nice to present on a weekend morning over coffee. Unfortunately, I didn't see where he gave any recipes or mentioned any of his books that might contain these recipes. I certainly would be willing to purchase a good sweet bread recipe book if it were available. Then again, to embark down such a road certainly is not conducive to ones waist line! If anyone does have a recipe or book source to share for these two delights, I'd be most appreciative. Regards,

Rick

davidg618's picture
davidg618

Can't help you with "Bee Stings", but Ciril Hitz' Hazelnut Snails are a variation using croissant dough--basically a log roll-up made from a sheet of croissant laminated dough, and a layer of hazelnut filling. 

Baking Artisan Breads, was one of my first aritisan breadbooks, and remains a favorite; it contains only ten formulae, but all the baking steps are illustrated with photographs, and Chef Hitz' text instruction are clear, complete and unambiguous. Each formula also contains many shape, and flavor augmentations one can do with the basic doughs. It also comes with an instructional DVD.

If you look on the left border of this TFL page, you'll see the book advertised by Amazon.

David G

Oops! When I saved this posting the page changed, and that book advertisement was replaced by others. Nonetheless, It's available through Amazon: about $17.

Ricko's picture
Ricko

Thank you David, I'll go with your recommendation on the book.

kallisto's picture
kallisto (not verified)

Beesting is so a very common cake here, where I live.  I have looked up a recipe for you, which seems pretty close to the one in the video.

 

http://translate.google.de/translate?sl=de&tl=en&js=n&prev=_t&hl=de&ie=UTF-8&layout=2&eotf=1&u=http%3A%2F%2Fwww.chefkoch.de%2Frezepte%2F85058119053669...

 

Ricko's picture
Ricko

That looks great, just need a little clarification on the recipe. The 1 packet of vanilla sugar equals how much in grams? I believe there probably is a specific number of what appears to be medium eggs? Otherwise, it looks great, thank you!

  
KMIAA's picture
KMIAA

Here's a link to make your own vanilla sugar but it also gives you the amount that is equivalent to one packet. Seems to be 1 tablespoon equals one packet.  Hope this helps.

http://germanfood.about.com/od/baking/r/vanillasugar.htm

 

dolcebaker's picture
dolcebaker

Chef  Hitz also sells DVDs.  He is an instructor at Johnson and Wales U in Vermont or someplace in the NE USA.   That book sounds good though.

I had watched those UTube videos and after seeing the link, looked at the Bee sting recipe.   I don't understand how much egg is in it.  

A m.-wideEgg (s) 

?? 

Ricko's picture
Ricko

I did check on the book through Amazon, where it is indeed available. I always read the reviews and unfortunately there are a number of bad reviews! It seems the book  is riddled with measurement errors. The author does mention that he will clean them up on the next revision and in the meantime has posted the corrections to his website. Now I'm having second thoughts on the purchase.

davidg618's picture
davidg618

I've had this same problem, to some degree, in every cookbook and breadbook I own (except for pre-1950 books). I think they use unpaid interns to proof-read these days.

I still recommend the book highly; using an errata sheet is, to me, a minor inconvenience.

David G

kallisto's picture
kallisto (not verified)

1 packet of vanilla sugar = 8 grams ( i opened one packet and weighed it out only for you!)

one medium egg is weights around 53-63 gramms

 

happy baking!

Ricko's picture
Ricko

Kallisto, that was a kind gesture on your part, I do appreciate it!

Rick

sagana's picture
sagana

Hello!!

I am lucky enough to be a student at Johnson & Wales University in Providence, RI. I just finished a course with Chef Hitz & made bienenstich with him last month! If you email him, he'd be happy to share his formula with you: breadhitz@gmail

Hope this helps!

Stephanie

sagana's picture
sagana

We also made the snails, a variation on the same sweet dough, which I'm sure he'd share as well. It's a sweet dough with a hazelnut & pastry cream filling, rolled up, similar to a cinnamon roll. 

Ricko's picture
Ricko

Stephanie,

Thank you for the suggestion on contacting Chef for the recipe. Unfortunately, that is an invalid email address.

Rick

dolcebaker's picture
dolcebaker

Melt Away Coffe Cake

I watched the video, but could not understand the chef demonstrating... what is the first filling he smeared on the dough?  He ten grated something and I ran the video several times and I just could not understand what it was?   Is this the same sweet dough he uses for the Russian Braid?   Thank you!


sagana's picture
sagana

so sorry! I just looked at his website & this is the email addres given: chef@breadhitz.com 

sagana's picture
sagana