Traditional recipes

Fernanda Capobianco’s Passion Fruit “White Chocolate” Mousse with Fresh Strawberries

Fernanda Capobianco’s Passion Fruit “White Chocolate” Mousse with Fresh Strawberries


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“I love the flavor of passion fruit – it’s tart, but with a fresh, flowery backnote that is unlike any other fruit. "

Ingredients

  • 1 Cup plus 3 Tbsp cacao butter
  • 3 Tablespoons arrowroot
  • 1 pint fresh ripe strawberries, washed, hulled and sliced, for serving
  • 2 packages silken tofu, drained
  • 1 1/4 Cup plus 2 Tbsp, Sucanat
  • 1/2 Teaspoon vanilla
  • 1/8 Teaspoon sea salt
  • 1 1/4 Cup passion fruit purée

Servings8

Calories Per Serving421

Folate equivalent (total)26µg7%


Passion Fruit (Lilikoi) Chiffon Pie

I think I fell in love with passion fruit before I even tasted it. I say this because when I did finally eat some, mingled with papaya, I felt as if I were reliving a forgotten moment from the past: the tang, the seeds, the color, the absolutely unique flavor and aroma, all seemed like long-lost friends.

Has a déjà-vu moment like this ever happened to you?

Ever since that first taste I’ve been hooked on everything passion fruit, including mustards, barbecue sauces, syrups, salad dressings, jellies, ice cream, martinis, and more.

When in Hawaii, I hound farmers markets in my search for lilikoi, what the Hawaiians call passion fruit. These thick-shelled fruits may be yellow, green, or even reddish-brown in color. They may be smooth-skinned or all wrinkled and puckery. Makes no difference. When you cut into one you’ll see lots of small black seeds surrounded by a bright orange pulp The seeds are edible and lend a pleasant crunch.

For breakfast, I scoop the seeds out of a cut papaya, dice some fresh pineapple and banana, and mix the fruits with the innards of a passion fruit. I squeeze lime juice onto the papaya halves and pile the fruit into their cavities.

For desserts and sauces, I need just the passion fruit juice without the seeds. I’ll scrape the seeds and pulp from 12 or so lilikoi into a blender jar and blend for 15 to 30 seconds to separate the seeds from the orange pulp. I pass the seeds and pulp (now liquefied into a juice) through a fine strainer and that’s it. I have a supply of passion fruit juice that I can either use right away, refrigerate for a day or two, or freeze to use in the future.

What if you don’t have access to fresh passion fruit? Aunty Lilikoi to the rescue! Located on Kaua’i, Aunty Lilikoi will ship her products to you. A 10-ounce bottle of passion fruit juice costs $8.00 That’s about 1 1/4 cups. You use it straight from the bottle. Freeze what you don’t use and it’ll be ready when you’re ready for it. Here’s the link to aunty Lilikoi’s Passion fruit Juice: http://bit.ly/2lRikPi

I like light and creamy pies that pack a lot of flavor, and Passion Fruit Chiffon Pie is something I make often both in Hawaii and when I’m at home in Montana. Chiffon pies get their lightness from whipped egg whites and heavy cream. Gelatin, just enough to set the filling, gives the pie structure.

Fully bake a crust for a 9-inch pie. Just use a favorite recipe of yours. Make the filling, and you’re set for a terrific tropical treat.

Here’s the fresh passion fruit juice free of seeds.

Once you have the juice, stir in the gelatin and just leave it alone for now. It’ll look like a lumpy mess.

To make the custard, whip the egg yolks with sugar until the yolks are very thick and pale and form a ribbon when they drop from the beater. The yolk ribbon will merge in a few seconds into the yolky mass. Gradually beat in the hot milk and transfer the custard liquid into a medium saucepan.

Cook over medium heat, stirring constantly with a heatproof spatula, until the custard thickens slightly into a medium-thin sauce (a creme anglaise). Watch this step carefully. The sauce must not boil or the yolks will curdle. If you have an instant-read thermometer, the temperature of the custard should be between 175 and 180 degrees F. When the sauce is ready, it should film the surface of the spatula. Take the pan off heat and immediately scrape in the lilikoi-gelatin combo. Stir well until the gelatin has dissolved completely.

Set the pan into an ice water bath and stir with the spatula only until the custard feels tepid to the touch. No longer! Remove the custard from the ice water and set it aside for the time being.

Whip the whites with sugar as the recipe directs until the whites are thick and billowy like marshmallow cream and form stiff peaks that curl at their tips.

Now return the tepid custard/lilikoi/gelatin to the ice bath and stir and fold with the rubber spatula until the custard takes on a chill and begins to look pudding-like. Remove the pan from the ice bath.

Add a large spoonful or two of the beaten whites to the chilled lilikoi custard and fold the two together. Add to the remaining whites and fold together thoroughly. Fold in the whipped cream.

The passion fruit chiffon filling ready to be put into the fully-baked pie shell.

I made this piecrust with a combination of butter and cold, solid coconut oil. The proportions I used: 150 gm unbleached all-purpose flour (5 1/4 ounces), 1/4 teaspoon salt, 4 ounces cold unsalted butter, 2 tablespoons (1 ounce) cold coconut oil, about 4 tablespoons ice water to bind the pastry together. You know the drill. Form the dough into a disk, enclose in plastic wrap, and refrigerate for an hour or so.

Passion fruit chiffon pie with two servings removed.

A serving of Passion Fruit Chiffon Pie. You could serve it with some whipped cream and/or berries, but I like it just as it is.

Passion Fruit Chiffon Pie

Fully baked 9-inch piecrust

Passion fruit (Lilikoi) Filling

½ cup + 1 tablespoon unsweetened lilikoi juice

1 envelope Knox unflavored gelatin

2/3 cup + ½ cup granulated sugar

½ cup whole milk heated to boiling

  1. Stir the lilikoi juice and gelatin together in a cup and leave it alone while you make the custard. The juice may get clumpy looking, but we’ll fix that later.
  2. In a medium bowl, whip the egg yolks for a minute or two on medium speed until they just begin to thicken. While beating on medium speed, gradually add 2/3 cup sugar. Just sprinkle it in as you’re beating the yolks. If you add the sugar all at once the yolks might turn granular and you’d have to start all over again.
  3. After all the sugar has been added, beat for 2 to 3 minutes more until the yolks have increased in volume and are very thick and pale, almost white. When you stop the machine and raise the beater, the yolks clinging to the beater will fall onto the yolks in the bowl and gradually merge together. Bakers say the yolks “form the ribbon.” Beat in the salt. On low speed, very gradually—not too fast or the yolks might scramble—add the hot milk, beating until smooth.
  4. Scrape the yolks into a heavy medium saucepan and cook over medium heat, stirring constantly with a heatproof rubber spatula, until the yolks thicken enough to film the spatula. Take the pan off the heat occasionally to prevent overcooking. You’ll see steam rising from the surface of the yolks as they thicken into a custard sauce. The temperature of the yolks will be between 175 and 180 degrees F. Immediately remove the pan from the heat and scrape in the lilikoi juice and gelatin. Stir for a minute or two off heat until the gelatin is completely dissolved. Taste to make sure you can’t feel any gelatin granules.
  5. Set the saucepan into an ice bath and stir constantly and gently until the custard feels just tepid to the touch. Do not chill the custard so that it sets. You just want to take the chill off. Remove the saucepan from the ice bath.
  6. In a clean bowl with clean beaters, whip the egg whites on medium speed until the beater leaves traces in the whites and the whites form soft peaks. Add the remaining ½ cup sugar to the whites about 2 tablespoons at a time, beating on medium speed and waiting about 10 seconds between additions. Raise the speed to medium high and continue beating until the whites are billowy and resemble marshmallow cream. There should be peaks that hold their shape and curl softly at their tips.
  7. In a small chilled bowl, whip the chilled cream until it holds a soft shape, not until stiff.
  8. To complete the pie filling, replace the saucepan with the custard into the ice bath and stir gently and continuously with the rubber spatula going all around the sides and scraping the bottom. As soon as the custard takes on a pudding-like consistency remove the pan from the ice bath.
  9. Add a large spoonful of the beaten whites to the lilikoi custard and fold it in gently. Pour the custard over the remaining whites and fold until no whites show. Scrape the whipped cream onto the whites and fold together thoroughly. The chiffon filling is done.
  10. Spoon the filling into the prepared pie shell, mounding it in the center, and place the pie in the refrigerator. Chill several hours or overnight before serving. Cut into portions with a sharp knife.

NOTE: If your filling is too soft to mound in the pie shell, pour most of it into the shell and refrigerate about 15 minutes until set. Then spoon the remaining filling (which you’ve kept at room temperature) onto the center of the pie, mounding it slightly. Refrigerate.


14 Incredible Dessert Recipes Made With 3 Ingredients or Less

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  • You should use canned pineapple, because the slices are already nicely cut. If you prefer using fresh pineapple you can cut any shape that you like.
  • Pat dry with paper towel canned pineapple, so the chocolate will stick better to the fruit.
  • To make it more healthy use healthier ingredients for the toppings like hemp hearts or unsweetened coconut flakes. Also, choose good quality dark chocolate.
  • To speed up the process of hardening you can place these rings in refrigerator for 15 minutes.
  • If your melted chocolate is very thick, add few drops of coconut oil.
  • Add toppings immediately after dipping in chocolate.


Passion Fruit from A to Z: 26 Things to Know

Ají de maracuyá. A hot spicy Ecuadorian sauce consisting of chili peppers, lime, olive oil or avocado and coriander added to yellow passion fruit. Some recommend it with fried plantain chips (patacones or chifles), chicken empanadas or grilled salmon.

Bolo de maracujá. The soft sponge cake typical of Brazil: starting from its mixture, it is aromatized with passion fruit juice and, when baked, soaked in a syrup of the same fruit. Some versions of the recipe include a creamy layer of maracuja mousse as a filling.

Calala. This is the Nicaraguan term for the yellow variety of passion fruit with its refreshing juices: to obtain the juice, many recommend cutting the fruits in half and boiling them.

Drinks. "Granadilla flavoured drinks" are highly popular in Africa and the Middle East. The most widespread brands are South African.

E104, E110, E122. are the yellow, orangey-yellow and red (with bluish nuances) artificial food colourings often added to "granadilla flavoured drinks".

Flowers. All varieties of passion flowers (about 465 species), produce beautiful blossoms that are normally hermaphrodite. They vary in size according to the species and come in various colour combinations of white, blue, purple, pink, green, red or brick red.

Granadilla goes by this name in Bolivia, Colombia, Costa Rica, Ecuador, Mexico, Peru and South Africa, while in Guatemala it is called granadilla común and in Venezuela granadilla de China (but also parchita amarilla). And what about the Jamaicans? Granaditta (apart from the green variety: see "sweet cup").

Hawaii. Here it is called liliko'i where the yellow variety is widespread and appears as the main ingredient of the Haupia Liliko'i Pie (coconut and passion fruit), as well as jellies, syrups and curds (see "liliko'i butter").

Indonesia. Known as markisa, the yellow and white fleshed varieties are widespread in Indonesia. While the former is generally filtered and then boiled with sugar to produce a thick syrup, the latter is eaten fresh.

Jalea de maracuyá y piña (or mango). In South America, particularly in Bolivia, the jams (or mermeladas) combining passion fruit with pineapple or mango are very popular.

Kcal. 100 grams of fresh pulp contain no more than 97 calories.

Liliko'i butter is a typical Hawaiian fresh cream (or "curd"). It is made from passion fruit juice, sugar, eggs and butter. When cool, it can be spread on slices of bread, poured onto crepes or used for cakes, doughnuts or parfait.

Maracujá. Passion fruit as it is called in Brazil and Portugal (deriving from the Tupian language: mara kuya). In Argentina, Paraguay and Uruguay it answers to the name of mburucuyá (from the Guarani language). In Colombia, as well as granadilla, it is also known as maracuyá if of the yellow variety and gulupa when purple. Along with the aforementioned granadilla, maracuyá is also a term in use in Bolivia, Costa Rica, Panama, Ecuador, Mexico, Honduras and Peru.

Nutritional facts. The fresh pulp is composed of water (73%), carbohydrates (22%) and a negligible quantity (2%) of proteins. An excellent source of vitamins A, B (especially the yellow variety), C and E, it also contains calcium, magnesium, iron and phosphorus (one single fruit contains as much phosphorus as two or three bananas!).

Oil. Extracted from the seeds, passion fruit oil offers multiple benefits: in fact it has a 73% content of linoleic acid.

Passion Pisco Sour. The famous Peruvian cocktail (the national drink to which a public holiday has even been dedicated) invented by Victor Morris, an American expat from Salt Lake City who moved to Peru in 1913, has been varied by replacing lime juice with fresh passion fruit juice (or puree). And some go even further by adding a soupcon of chilli pepper as a finishing touch.

Quality. Look at the skin: if it is wrinkled but not excessively so and if the fruit is still heavy and fleshy to the touch, the pulp will be ripe, sweet and juicy. However steer away from those whose skin is excessively wrinkled and which feel “empty” when handled: this tells us that the flesh is becoming gradually drier. Unripe fruits have a smooth skin.

Relaxing remedy. The benefits of passion fruit flowers are widely known: in antiquity, the Aztecs used them for their relaxing effects. It is all thanks to a substance called passiflorine, a natural tranquillizer.

Sweet cup. In Jamaica, a particular green variety is very common: the Passiflora foetida. Also known as sweet cup, sweet calabash, calabasi or coxnut, it has a sweeter flavour than the Passiflora edulis.

Tarts and tartlets. Pastry chefs from all corners of the globe like to include this exotic fruit in their desserts. From British chef Steven Doherty with his Lemon and passion fruit tart, to the Australian Matt Moran with his Passion fruit tartlets, not to mention young pastry chef Alex Stupak (New York) with his original tart of passion fruit, sesame, argan oil and meringue.

Unique. The flavour and aftertaste of this fruit are truly unique, no matter what the variety. It gives an unmistakable touch to desserts, sweets, beverages, cocktails and savoury dishes. Its characteristic aroma is so versatile that it can even pair up with dark chocolate, as artfully demonstrated by Davide Comaschi ("World Chocolate Master"2013).

Varieties. There are two main varieties of maracuja: the passiflora edulis and the passiflora edulis flavicarpa, whose fruits differ in size and skin colour. The former is purplish red and prune-sized while the latter is orangey yellow and sized like a large lemon. The former is sweeter and aromatic. Of the more bizarre varieties, the Banana passion fruit (or Passiflora tripartita mollissima, from Cordillera de los Andes) deserves a special mention: also known as the curuba (Colombia), tumbo (Bolivia and Peru), banana poka (Hawaii) and taxo (Ecuador and Venezuela), it has a soft skin and sweet juicy flesh. It is commonly used in fruit juices and ice-creams.

Warsaw Splendor. An aromatic alchemy of contemporary mixology: an artfully blended cocktail containing vodka and passion fruit with the addition of lime, elderberry flower cordial and apricot brandy.

X-rated? Not really! It is a real pity to demolish a popular belief but… passion fruit has nothing to do with any supposed aphrodisiac properties. In fact, the name passion flower, adopted by Linnaeus in 1753, was given to this variety by the Jesuit missionaries in 1610 owing to the similarity between some flower parts and the symbols of Christ’s passion: the three styles recall the nails, the stamens recall the hammer and the corona resembles the crown of thorns.

Youtube. When calling up "Passion fruit", the popular platform refers you to a piece of music by Drake (aka Aubrey Drake Graham), Canadian rapper, poet-singer and actor. If, on the other hand, you are seeking something “sweeter”, add the word “recipes” and you will come up with a triumph of sorbets, soufflés, creamy puddings, mousses, macarons, smoothies, muffins etc.!

Zero point. Maracuja pulp contains mere 0.7 g of saturated, polyunsaturated and monounsaturated fats.


Passion fruit pots with coconut stars

Combine 125g sugar with all the cream in a heavy-based saucepan. Heat gently, stirring occasionally, until all the sugar has dissolved, then bring to the boil. Boil fiercely for 3 mins, stirring to prevent the mixture bubbling over the pan or sticking, then immediately remove from the heat.

Whizz the pulp from 7 of the passion fruits in a food processor to separate the seeds from the juice. Sieve and stir this juice into the cream along with the lime juice – the mixture should visibly thicken. Leave to cool for 10 mins, then pour into 10 small pots or cups. Arrange the cups on a tray (make sure it fits in your fridge) and, when cool, cover the whole tray with cling film – be careful not to let it touch the surface of the cream. Chill for 3 hrs to set, or up to a day ahead.

Meanwhile, make the shortbread. Heat oven to 180C/fan 160C/gas 4. In a large bowl, use a wooden spoon to mix the butter, flour, ground rice, 50g of the coconut, the egg yolks, vanilla and remaining 225g sugar until the dough comes together. Roll out on a lightly floured surface and, using starshaped cutters, stamp out biscuits. Spread over baking parchment-lined baking trays, sprinkle with the remaining coconut and sugar, then bake for 8-10 mins. Leave to cool.

To serve, scoop the pulp from the last passion fruit and drizzle a little over each pot. Arrange the coconut stars on the side.

RECIPE TIPS
TRANSPORTING THE PUDDING

Carefully pack the biscuits, layered with greaseproof paper, in an airtight tin. Carry with the tray of pots and whole passion fruit. Serve as in step 4.


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2150 N. Culpeper Street, Arlington, VA 22207, Tel (703) 527-8394 Fax (703) 528-5061

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HEIDELBERG PASTRY SHOPPE
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Dark chocolate cake with cherry brandy, filled with one layer of cherries and one layer of whipped cream, covered in whipped cream, chocolate shavings and cherries.

CARROT CAKE
Rich and moist, but not too sweet, with fresh carrots, raisins, nuts and spices with cream cheese icing.

FRUIT CHARLOTTE
Yellow cake with Bavarian custard filling, fresh fruit on top covered by a light glaze and lady fingers around the sides. Not available in 6” or 8”.

GERMAN CHOCOLATE CAKE
Light German chocolate cake frosted & filled with a blend of coconut, nuts & creamy chocolate. Full Sheet $350.00

HAZELNUT TORTE
Light cake with ground hazelnuts and cinnamon, hazelnut buttercream icing, covered with nuts.

HEIDELBERG TORTE
Our house specialty! European style almond sponge cake with chocolate chips baked in, raspberry jam filling, chocolate buttercream icing, covered with chocolate shavings.

KASE SAHNE
Yellow cake with raspberry jam filling and a light, fluffy blend of whipped cream, lemon and cream cheese frosting. Not available in 6”.

OBST TORTE
Two layers of yellow pound cake with two layers of Bavarian custard filling, topped by an assortment of fresh fruit, covered with a light glaze, sliced almonds on the sides.
Not available in 6” or 8”.

RASPBERRY TRUFFLE CAKE
Yellow Cake with raspberry jam, chocolate truffle and white buttercream filling. Covered with chocolate truffle, decorated with raspberries and white chocolate shavings. Full Sheet $350.00

RED VELVET CAKE
Red chocolate cake with cream cheese filling and cream cheese icing, decorated with roses.

SACHER TORTE
Dense European style chocolate cake with almonds, apricot jam and marzipan filling, covered with dark chocolate truffle. Full Sheet $350.00

SAINT HONORE
Puff pastry base surrounded by custard filled creme puffs coated with caramel. Bavarian cream, laced with cherry brandy, fills the center, and chocolate shavings are sprinkled on top. Only available in 9” $64.95 or 12” $96.95 sizes.

STEINWAY CAKE
Chocolate devils food cake and yellow cake layered with chocolate and vanilla buttercream.

TRUFFLE TORTE
Rich and chocolaty! Chocolate cake with Grand Mariner, chocolate truffle filling and raspberry jam filling. We make our own truffle filling from heavy cream and dark chocolate, blended together for a wonderfully smooth texture. Full Sheet $350.00

MOUSSE CAKES
Made with real whipped cream! Luscious and light. Mousse cakes are not available in 6”.

Black and White Mousse:
chocolate cake with dark chocolate mousse and yellow cake with white chocolate mousse, with dark and white chocolate shavings.

Dark Chocolate Mousse:
chocolate cake with chocolate mousse and dark chocolate shavings.

Lemon Mousse:
yellow cake, lemon whipped cream mousse.

Strawberry Mousse:
yellow cake with fresh strawberries, strawberry whipped cream mousse.

Raspberry Mousse:
yellow cake with fresh berries, raspberry whipped cream mousse.

White Chocolate Mousse:
yellow cake, with white chocolate mousse and white chocolate shavings.

Zebra Mousse:
chocolate cake with white chocolate mousse, with white chocolate shavings and dark chocolate coins on top.

POUNDCAKES
available by special order (one week notice).
Vanilla, chocolate, marble, spice. 6″ $35.00, 8″ $50.00, 9″ $65.00, 12″ $95.00, 1/4 sheet $95.00, 1/2 sheet $185.00, Full sheet $350.00

Size Price* Serves
6” round $25.95 6-8
8” round $39.95 10-12
9” round $52.95 12-15
12” round $88.00 30-35
¼ sht (9×13) $75.50 20-30
½ sht (13×18) $155.00 40-50
Full sht (18×26) $295.00 80-100

*Prices subject to change without notice.

SPECIALTY CAKES – GROUP B

The round cakes have three layers of cake with two layers of buttercream filling. Sheetcakes are not layered.

IN-STOCK CAKES
FRESHLY MADE AND READY TO GO

VANILLA BIRTHDAY CAKE
Our moist yellow cake with vanilla buttercream icing, roses for decoration.

CHOCOLATE BIRTHDAY CAKE
Our delicious Devils Food chocolate cake with chocolate buttercream icing, roses for decoration.

LEMON CAKE
Light and delicious. Yellow cake with lemon flavor and lemon buttercream icing. Decorated with candied lemon halves around the top edge.

RASPBERRY CAKE
Yellow cake with vanilla flavor and raspberry buttercream icing. Decorated with candied raspberry halves around the top edge.

MOCHA CAKE
Chocolate cake with mocha (coffee) buttercream icing, decorated with chocolate shavings and mocha beans.

BUTTERCREAM CAKES – MADE TO ORDER
ONE DAY ADVANCED NOTICE REQUIRED

CAKE – Yellow or Devils Food Chocolate
Both are moist and delicious.

FLAVORED SYRUP – Vanilla, Lemon, Orange, Almond or Rum. All enhance the flavor of the cake.

ICING – Chocolate, Vanilla (white), Mocha (coffee), Hazelnut, Lemon, Orange or Raspberry.

FILLINGS – Extra Charge applies
Imported Raspberry, Apricot or Strawberry jams, Lemon, Marzipan, Custard or Chocolate Truffle filling.
(Fresh fruit is priced as a Group “A” Cake)

COVERINGS – Extra Charge applies
Marzipan, pastiache, or smooth chocolate truffle.

WRITING – No extra charge to write a short message.

DECORATION
Roses or Daisies – your choice of one color:
Pink, yellow, Blue, White, Peach, Chocolate, Lavender or Red
(Red or any dark colors require a lot of food coloring – it does not taste good and can be very messy. The dark colors also have a tendency to run in a humid environment).

Other decorating options you may select one of the following: nuts, cherries, mocha beans, chocolate shavings, sprinkles, balloons, filigree border or candied fruit slices.

Size Price* Serves
6” round $21.50 6-8
8” round $31.75 10-12
9” round $38.50 12-15
12” round $69.95 30-35
¼ sht (9×13) $47.95 20-30
½ sht (13×18) $89.95 40-50
Full sht (18×26) $169.95 80-100

Extra Fillings

Size Price*
6” round $6.00
8” round $8.00
9” round $9.00
12” round $12.00
¼ sht (9×13) $15.00
½ sht (13×18) $25.00
Full sht (18×26) $50.00

Coverings of Marzipan, Truffel or Rolled Fondant

Size Price*
6” round $9.00
8” round $11.00
9” round $12.00
12” round $20.00
¼ sht (9×13) $20.00
½ sht (13×18) $40.00
Full sht (18×26) $60.00

*Prices subject to change without notice.

Computerized Color Portraits and Logos
$15.00 extra for each photograph, logo or design.

We recommend that you get a good quality copy of your photograph for us to use, should the occasional accident happen.

We can reproduce a color photograph of a person on a cake using food colors. We require that the order and picture be placed at least one day in advance. When selecting the photo be sure that it is clear, not over or under exposed. Please take it out of your album or frame. Pictures from books do not work since they do not lay flat on our scanner. Your picture is returned back to you when you pick up your order. Ask to see our book of standard designs for more ideas.
Pictures are reproduced using food colors and therefore have limitations in matching colors exactly, especially the red tends to be more of an orange-red.

If the design has been Registered, Trademarked, or Copyrighted we are not allowed to reproduce it.

For your convenience we have boxes of candles available for purchase.

Catering Information

Catering Information

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HEIDELBERG PASTRY SHOPPE
2150 N. Culpeper Street, Arlington, VA 22207, Tel (703) 527-8394 Fax (703) 528-5061

Hours: Tues – Fri 6:30am – 6:30pm, Saturday 8:00am – 5:00pm, Sunday 8:00am – 1:00pm

Orders may be placed by phone (703) 527-8394, by FAX (703) 528-5061 (please include your phone number and credit card information) or on-line at www.heidelbergbakery.com. We accept all major credit cards.

AT LEAST 48 HOURS NOTICE PLEASE!

The All-American Deli Platter
Thin slices of Ham, Turkey breast and Roast beef. Accompanied by slices of Muenster and Swiss Cheeses.
Includes Mustard, Mayonnaise, Pickles and four one pound breads.
Serves 20-25 – $120.00 (Additional servings @ $7.25/ person)

Das Deutsche Delight
A mouth watering assortment of authentic German Cold Cuts: Bierwurst, Schinkenwurst, Gelbwurst, Westphalian Ham and Salami with Muenster and Swiss Cheeses. Includes Mustard, Mayonnaise, Pickles and four one pound breads.
Serves 20-25 – $125.00 (Additional servings @ $7.25/person)

The Cheesiest Combination
One pound of our assorted Cheese Crackers plus one pound of our light and flaky Cheese Sticks.
Plus two pounds of New York Cheddar, Muenster and Smoked Gouda Cheeses in chunks.
Appetizers for 20 – $69.95

Fruit & Cheese Tray
Assorted Cheese cubes (Cheddar, Muenster, Swiss and Brie), plus seasonal fresh fruits (grapes, kiwi, strawberries)
Small serves 10 – $62.50 Large serves 20 – $82.50

Cubed Fruit Tray
Small serves 10 – $54.95 Large serves 20 – $78.95

Vegetable Tray
Assorted seasonal fresh vegetables (carrots, celery, broccoli, cauliflower) arranged on a tray with a container of our homemade dip.
Small serves 10-15 – $37.50 Large serves 20-25 – $62.50

Spinach Dip in a Bread Bowl
A round loaf of our fresh bread filled with our homemade Spinach Dip, arranged on a tray with chunks of bread for dipping.
Small serves 10-15 – $44.95 Large serves 20-25 – $64.95

Pate Appetizer Tray
Freshly made creamy Liver Pate spread arranged on a tray with our French bread rounds.
Serves 20 – $ 59.95

Finger Tea Sandwiches
Our wonderful bread with assorted fillings of Tuna, Chicken Salad, Ham & Swiss, and Cucumber & Cream Cheese.
50 Sandwiches – $85.00

Salmon Mousse
A beautiful Salmon Mousse, made with the finest flaked Salmon, Mayonnaise, Heavy Cream, Gelatin, Spring Onions and green Peppers served on a platter with Pumpernickel bread.
Serves 20 – $95.00

Mini Sandwiches
On our small soft Rolls, filled with your choice of Ham, Turkey, Roast Beef, Tuna Salad, Chicken Tarragon or Chicken Curry, with Lettuce, Mustard, Mayonnaise, optional Cheese. $3.25 each. On a mini Laugen Brotchen $3.40 each.

Canapes
Small cream puff shells filled with Chicken Tarragon, Chicken Curry, Tuna, or Liverwurst. $2.95 each

Oktoberfest Meal
(minimum order 5 servings)
Ready for your grill: Bratwurst, Brotchen, Sauerkraut, German Potato Salad and a slice of Strudel.
(Let us know if you want us to warm it for you, warming is $25.00 extra charge).
$15.95 / serving

2lb Oktoberfest Pretzel
2lb Laugen Pretzel filled with Ham, Gelbwurst, Ham Bologna, Salami, Muenster Cheese, Butter and Mustard.
8-15 servings – $59.95

Pretzel Dip Tray
18 Mini Laugen Preztel Rolls with our Beer Cheese Spread and Mustard.
8-10 servings – $25.95

Homemade Dips and Spreads
Popeye’s Passion Spinach Dip, Cayenne Cheese Spread, Thrill of Dill Dip and Ginger Curry Spread.
$5.25 / Container

Sandwiches
Fresh, made to order sandwiches! There is no extra charge for cheese or garnishes.

$7.45
Tuna, Buffet Ham, Cheese*, Egg Salad

$7.75
Chicken, Tarragon, Turkey, Chicken Curry, Veggie with Cheese, Liverwurst

Roast Beef, Corned Beef, Pastrami, Hard Salami, Hoagie, German Cold Cut

Bread Choices: 6 Grain, White, Wheat, Pumpernickel, Jewish Rye, Sourdough Rye, French bread, Croissant * 75¢ extra, Hard roll, Bagel

Cheese: American*, Muenster*, Provolone*, Domestic Swiss*

Garnishes: Baby Spinach, Lettuce, Tomato, Mayonnaise, Mustard, Onions, Sprouts, Olives, Pickles, Hot Peppers, Horseradish, Sauerkraut, Hummus Spread, Capers, 1000 Island, Salt & Pepper, Oil & Vinegar

Prices subject to change without notice.

Rolls

Roll Information

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HEIDELBERG PASTRY SHOPPE
2150 N. Culpeper Street, Arlington, VA 22207, Tel (703) 527-8394 Fax (703) 528-5061

Hours: Tues – Fri 6:30am – 6:30pm, Saturday 8:00am – 5:00pm, Sunday 8:00am – 1:00pm, Closed Monday

Orders may be placed by phone (703) 527-8394, by FAX (703) 528-5061 (please include your phone number and credit card information) or on-line at www.heidelbergbakery.com. We accept all major credit cards.

ASSORTED HARD ROLLS Reg. Size .80¢, Mini .50¢
These have a light crust with a soft inside, pumpernickel, wheat, Jewish rye, sourdough rye, sourdough white.

BAGEL Reg. Size .90¢, Mini .70¢
Blueberry, pumpernickel, cinnamon raisin, eight grain, everything, honey wheat, onion, plain, poppyseed, sesame seed.
Also available in mini size: Plain, poppy, sesame, onion and everything.

BROTCHEN Reg. Size .80¢, Mini .50¢
Classic German white roll. Oval in shape, crusty, soft inside. We use these with our wursts!

CROISSANT Reg. Size 1.80¢, Mini .85¢
Our croissants are made with butter.

HOT DOG ROLL Reg. Size .80¢
Long, soft buttery yeast roll, brushed with butter.

KAISER ROLL Reg. Size .80¢, Mini .50¢
Round, crusty, white roll, soft inside. Your choice of plain, poppyseed or sesame seeds on top.
By special order, we offer kummelweck with salt and caraway seeds.

KORNSPITZ Reg. Size $1.05
Original Austrian Kornspitz! Wheat meal, rye meal, wheat bran, soy, flax seeds, malt, toasted rye, wheat flour, salt, fennel, caraway seeds, coriander, anise, yeast.

LAUGEN BROTCHEN Reg. Size $1.05, Mini .60¢
Oval shaped soft pretzel roll with salt on top.

LAUGEN PRETZEL $1.20
Classic soft pretzel with salt on top.
2lb. Laugen Pretzel – Jumbo size to share. $12.95

MULTI GRAIN ROLL Reg. Size $1.05, Mini .60¢
Multi grain roll with sunflowerseeds, crushed hazelnuts, linseeds on the outside.

PARKERHOUSE ROLL Reg. Size .80¢, Mini .50¢
Square, folded over soft buttery yeast roll.

SALT STICK Reg. Size .80¢
Long white roll with salt and caraway seeds on top.

SOFT DINNER ROLL Reg. Size .80¢, Mini .50¢
Round soft buttery yeast roll, brushed with butter. Your choice of plain, sesame or poppyseed.

SUNFLOWERSEED ROLL Reg. Size $1.05, Mini .60¢
Whole wheat roll with sunflowerseeds.

Special Order Rolls and Breads

Minimum 1 day notice:

PATE BREAD $2.50
White or pumpernickel – 1” diameter.

PARTY LOAVES $3.75
Sourdough, Jewish Rye, Light Rye, Pumpernickel, Onion Rye.

POPPY HORN Reg. Size .80¢
Crescent shaped white roll with poppy seeds on top.

WHEEL OF ROLLS $34.95
Your choice of one for each wheel: Sourdough, Wheat, Pumpernickel, White, assorted seeds for decoration.

Prices subject to change without notice. 09/19

Sandwich Information

Sandwich Information

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HEIDELBERG PASTRY SHOPPE
2150 N. Culpeper Street, Arlington, VA 22207, Tel (703) 527-8394 Fax (703) 528-5061

Hours: Tues. – Fri. 6:30am – 6:30pm, Sat. 8:00am – 5:00pm, Sun. 8:00am – 1:00pm Closed Mondays

Orders may be placed by phone (703) 527-8394, by FAX (703) 528-5061 (please include your phone number and credit card information) or on-line at www.heidelbergbakery.com. We accept all major credit cards.

Tuna Melt……………………….. Tuna salad warmed with american cheese on toasted whole grain bread. $7.45

Americana…………. ……….. Roast beef on toasted sourdough, with mayonnaise and horseradish and tomato
slices. $8.75
Mock Steak and Cheese……. Roast beef, onions and provolone, warmed, with mayonnaise, tomatoes, salt & pepper on a kaiser roll. $8.75

Classic Reuben……………… Lean corned beef, warmed with sauerkraut, onion slices and Swiss cheese, on toasted Jewish rye bread, with mustard and horseradish, 1000 island dressing. $8.75

Pastrami Reuben…………… Lean pastrami, warmed with sauerkraut, onion slices and Swiss cheese, on toasted Jewish rye bread, with mustard and horseradish, 1000 island dressing. $8.75

Turkey Reuben……………… Pastrami turkey, warmed with sauerkraut, onion slices and Swiss cheese, on toasted Jewish rye bread, with mustard and horseradish, 1000 island dressing. $8.75

Veggie with Cheese………… Cream cheese, slices of Swiss, muenster, provolone, sprouts, olives, green peppers, hot peppers, onions, lettuce, tomato, salt and pepper, oil & vinegar on your choice of bread. $7.45

Italian Hoagie………………. Mortadella, Italian salami, ham and provolone, with lettuce, tomato, olives, onion slices, Italian seasoned oil & vinegar, on french bread. $8.75

German Coldcut……………. Salami, Schinkenwurst, Gelbwurst, muenster cheese, mustard, lettuce, tomato. $8.75

Sub Sandwich……………….. Ham, hard salami, bologna, Swiss cheese, lettuce, tomato, mayonnaise, mustard, onion, hot peppers, oil & vinegar, salt and pepper. $8.75

Bagel……..
$2.25 Plain cream cheese
2.85 Flavored cream cheese
1.35 Butter
1.20 Just toasted
2.70 Toasted plain cream cheese
3.20 Toasted flavored cream cheese
1.80 Toasted butter

.75 Extra Lettuce and Tomato
1.50 Whole pickles
.75 Add 2 slices of bacon

Special Meat/cheese $4.50 base price plus cost of specialty item

Sandwiches
Fresh, made to order sandwiches! There is no extra charge for cheese or garnishes.

$7.45
Tuna, Buffet Ham, Cheese*, Egg Salad

$7.75
Chicken, Tarragon, Turkey, Chicken Curry, Veggie with Cheese, Liverwurst

$8.75
Roast Beef, Corned Beef, Pastrami, Hard Salami, Hoagie, German Cold Cut

Bread Choices: 6 Grain, White, Wheat, Pumpernickel, Jewish Rye, Sourdough Rye, French bread, Croissant * 75¢ extra, Hard roll, Bagel

Cheese: American*, Muenster*, Provolone*, Domestic Swiss*

Garnishes: Baby Spinach, Lettuce, Tomato, Mayonnaise, Mustard, Onions, Sprouts, Olives, Pickles, Hot Peppers, Horseradish, Sauerkraut, Hummus Spread, Capers, 1000 Island, Salt & Pepper,
Oil & Vinegar

Prices subject to change without notice.

Sandwiches Order Form

QTY Type of Sandwich Bread Garnishes Chips Soda Dessert

Prices subject to change without notice.

Sweets Information

Sweets Information

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HEIDELBERG PASTRY SHOPPE
2150 N. Culpeper Street, Arlington, VA 22207, Tel (703) 527- 8394 Fax (703) 528-5061

Hours: Tues – Fri 6:30am – 6:30pm, Saturday 8:00am – 5:00pm, Sunday 8:00am – 1:00pm, Closed Monday

We accept Visa, MasterCard, American Express and Discover.

For your convenience you may FAX your order to us, include your telephone number and for quick pickup include your credit card number.

Individual Servings
A wonderful assortment of French pastries awaits the discriminating palate:

Asst. Cake Slices………………$4.25
Bienenstich…………………………… $4.50
Carrot Cake…………………………. $4.50
Eclairs……………………………………$4.25
Fruit Tarts & Slices………$4.75
Mousse Pastry……………………….$4.95
Napoleons………………………………$4.50
Rum Balls……………….……………$4.50
Individual Cheesecakes………………$4.95

Brownies with nuts or sprinkles…….$1.90
Linzerschnitten……………………$2.95
(spice dough w/raspberry jam)

Miniature French Pastries……………$2.25
We make miniature eclairs, napoleons, cream puffs, fruit tarts and mousse cups.

Cupcakes
Yellow or chocolate cake with buttercream icing with sprinkles……………$2.50
with a rose or buttercream clown……….$3.25
with a decorative plastic pick………………$3.25
Portrait Cupcakes (order in 12’s)………$42.00

9” Deep Dish Pies
Apple ……………………………………$14.25
Apple with Caramel & Nuts ……………$16.95
Apple Cranberry……………$14.95
Blueberry……………………………$18.95
Cherry……………………………………$17.95
Peach……………………………………$16.95
Rhubarb………………………………$16.95

Petit Four………………………………$2.25
A square of yellow cake with orange buttercream filling, a layer of marzipan, then dipped in fondant.

Meringues
Egg whites with sugar……………………$2.75

Buttercookies……………………………$12.50 lb
Vanilla, chocolate or spice buttercookies with assorted toppings. Mexican wedding cookies with nuts, florentines with white, milk or dark chocolate filling, fudgies (vanilla cookies with a dollop of fudge icing) almond or coconut macaroons and more.

Rugulah…………………………………$12.50 lb
Cream cheese dough with a filling of cinnamon-raisins & nuts or raspberry jam.

Diamonds………………………………$12.50 lb
Puff pastry dough with fillings of cheese, raspberry or apricot jam.

Chocolate Chip, Oatmeal or M&M ……………………………$12.50 lb
Chocolate chip cookies, oatmeal with raisin cookies or M&M cookies.

5” Portrait Cookie………………………$9.95
Vanilla buttercookie with icing and a photo design.
Minimum order of 4.

3” Portrait Cookie………………………$5.95
Vanilla buttercookie with icing and a photo design.
Minimum order of 12.

8” Pies
Banana Cream Pie ……………………………$19.95
Boston Cream Pie…………………………..$25.95
Coconut Cream Pie …………………………$19.95
Dutch Apple*………………………$16.95
* Seasonal (October – December Only)
Fruit Flan…………………………………..…..$26.95
Bavarian cream and fresh fruit in a buttery tart shell crust.
Key Lime Pie…………….……………………$17.95
Lemon Meringue…………………………..….$17.95
Linzer Torte…………………………..……….$15.95
Spice dough (ground nuts, cinnamon, cloves and nutmeg) and raspberry jam filling.

Mincemeat*……………………………………….$17.95
* Seasonal (October – December Only)
8” Moussse Pies…………….…………………$19.95
Chocolate Mousse Pie, a graham cracker crust with chocolate cake, topped with creamy dark chocolate mousse.
Strawberry Mousse Pie, a graham cracker crust with yellow cake, topped with luscious strawberry mousse.

Pecan… …………………………………..……….$17.95
*Pumpkin………………..$14.25
*Seasonal (October-December Only)

Cheesecakes
6” Plain………………………………………$16.95
6” Fruit topping…………………$25.95
8” Plain………………………………………$29.95
8” Fruit topping…………………$45.95
10” Plain……………………………………$46.95
10” Fruit topping………………$59.95

Chocolate Truffles…………………$45.00 lb
Luscious handmade truffles. We use the finest chocolate and the richest cream blended together and then we add grand marnier, kirsh, amaretto, hazelnut, mocha, raspberry and other flavors to create the most delectable chocolate creation ever.

Loaf Pan Cakes……………………………$8.50
Vanilla poundcake, Cranberry Nut, Banana Nut.

Irish Soda Bread………………………$6.50
Wheat flour, buttermilk, eggs, baking soda, raisins, sugar, vegetable shortening, caraway seeds.

Marzipan is ground almonds and sugar!

Handmade Marzipan Figures
Pigs and Frogs……………………………$5.25
Penguins, Seals, Ladybugs, and Porcupines……$6.25

Handmade Marzipan Fruit……$4.25
Lemons, Limes, Apples, Pears, Peaches and Oranges, Strawberries, Bananas.

Cheese Sticks…………………………..$12.50 lb
Puff pastry dough with Cheddar cheese and seasonings.

Cheese Crackers…………………………$12.50 lb
Butter, Flour, Cheddar cheese and seasonings.
Plain, sesame or poppy.

Prices subject to change without notice.
09/17

Wedding Cake Information

Wedding Cake Information

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Let Heidelberg Pastry Shoppe be part of your special day!

Flavors and Pricing Information

$5.00 per serving for your choice of the following:

Cake Flavor: Vanilla, Lemon, Almond, Orange, or Spice.
Our cake is a light, moist poundcake.
Cake Filling: Apricot Jam, Raspberry Jam, Lemon Curd, Strawberry Jam or White Buttercream
Cake Frosting: White buttercream.
Cake Decoration: View some of our selections in our wedding cake gallery or come in and look at our design book.

$ .50 additional per serving for each one of the following:

Cake Flavor: Chocolate Poundcake, Marble Poundcake or Vanilla with Chocolate Chips
Liquor Flavor: Grand Marnier, Cherry Brandy, Amaretto, or Rum.
Flavored Frosting: Chocolate, Mocha, Hazelnut, Lemon, Orange or Raspberry.
These change the color as well as the taste.
Colored Frosting: Ivory, Blue, Pink, Peach, etc… Must provide color swatch. We do not recommend dark colors.
Cake Filling: Marzipan, Cream Cheese

$ .75 additional per serving for each one of the following:

Cake Flavors: Carrot Cake with cream cheese filling, Red Velvet Cake with cream cheese filling
Cake Filling: Mousse** (chocolate, white chocolate or strawberry), Chocolate Truffle
Cake Covering: Marzipan or Pastiache (rolled white fondant)

** Mousse fillings are available in 50 – 145 servings only. Sheetcakes may be ordered to supplement servings if more are required. Mousse can be difficult to serve.

$ 1.50 additional per serving for each of the following:

Cake Covering: Chocolate truffle
Cake Filling: Bavarian Cream and Strawberries

Additional Charges and Information:

Cakes with different flavors are charged at the higher price per serving. We include the top layer to be served. If you wish to save the top layer, either order 10 additional servings or an extra 6″ cake that we will deliver in a separate box for $45.00. If you would like a box for the top layer or leftover cake, please request it when you are placing your order.

Separators are $25.00 per set. A rose cascade is $65.00 (which includes the Bouquet on top). A bouquet of buttercream roses to match the cake decoration is $30.00 for each bouquet. Fondant bows on the sides are $25.00 each, on top or between layers $45.00 each.

For delivery the base charge is $30.00, increasing according to the distance from our shop. Sunday, holiday and evening deliveries will be extra.

Your order must be finalized a minimum of two weeks in advance but 2 months or more in advance is advised. We require a deposit of 50% when placing the order. All cakes must be fully paid two weeks prior to the wedding date. Any changes in the number of servings, flavors or decoration must be made no later than two weeks before the wedding. Prices subject to change without notice. In case of cancellation before 2 weeks, there will be a $100.00 service fee. No refunds after the 2 week deadline.

Remember to make the Groom feel special with his own Cake!

Traditionally a Groom’s Cake is something chocolate, but we offer a variety of flavors, one of which is sure to please him. Portrait Cakes are also a popular option. Bring us your favorite picture and we will put transfer it to the top of the cake.

For Wedding Favors, we also make Portrait Cookies, boxes of Chocolate Truffles, petit fours and more.

We also have Deli Platters & Dessert Trays for Showers, Rehearsal Dinners or the morning after breakfast. Please ask us for details and suggestions. Please browse through our wedding cake directory to see what we can offer you on your special day!

Cake Samples:
Consultation/Tasting fee is $20.00. Tasting fee will be credited with a paid wedding cake order of $250.00 or more and customer provided receipt. Please give us at least one week’s notice to schedule an appointment and prepare your 3 sample slices. Home tastings or extra samples are $5.00 each.


  • 120 grams Heavy Cream
  • 53 grams Corn Syrup
  • 23 grams Unsalted Butter
  • 390 grams White Chocolate
  • 450 grams Mascarpone Cheese
  • 475 grams Heavy Cream
  • 8 each Gelatin Sheets, bloomed
  1. In a double boiler, melt the white chocolate and butter together. Whisk to combine and set aside.
  2. In a separate saucepot, heat the 1st measurement of heavy cream and the corn syrup to scalding. Take off heat and add bloomed gelatin. Whisk to combine.
  3. Pour the hot liquid over the white chocolate mixture and let sit for 2-3 minutes. Whisk to combine and set aside to cool down to room temperature.
  4. In a standing mixer, with a whip attachment, whip the 2nd measurement of heavy cream and the mascarpone to stiff peaks.
  5. Once the ganache has cooled, fold in the whipped cream.
  6. Separate the mousse onto 2 pieces of parchment paper and roll tightly like a roulade. The roll should be about 2 inches in diameter.
  7. Refrigerate to set.

Connect with our April 2021 Chef of the Month


Culinary SOS: Cafe Brasil’s passion fruit mousse (Mousse de Maracuja)

Dear SOS: Café Brasil in West L.A. has an amazing passion fruit mousse. I just returned from Brazil and even there didn’t taste one as good. I now live in New York and have really been missing my favorite dessert! Is there any way you can get their recipe?

Dear Aviva: With its cloud-like texture and fresh, bright passion fruit flavor, this dessert is a sure winner. It’s a perfect dessert to make ahead of time for company too. Just whip it up and refrigerate it until you’re ready to serve. (That, or just keep a stash of it on hand for when you need your own fix.)

Café Brasil’s passion fruit mousse (Mousse de Maracuja)

Total time: 25 minutes, plus chilling time

Note: Adapted from Café Brasil in Los Angeles. Superfine sugar is also referred to as baker’s sugar and can be found at well-stocked markets and cooking and baking supply stores. Fresh passion fruit might sometimes be hard to find due to seasonality and related availability unsweetened passion fruit concentrate is a great substitute. Unsweetened passion fruit concentrate can be found at select cooking and Brazilian markets, as well as at well-stocked Latin sections in select supermarkets. It is also available online.

1/2 cup strained fresh passion fruit juice, from about 14 passion fruits or 1/2 cup unsweetened concentrate, divided

1/2 envelope unflavored gelatin powder, about 1 1/8 teaspoons

1/2 cup plus 2 tablespoons evaporated milk

1/2 cup superfine sugar, divided

Fresh passion fruit seeds, for garnish, optional

1. If using fresh fruit, halve the fruit and strain the pulp through a fine sieve, rubbing to remove the pulp from the seeds. Wash the seeds in water, then dry on a paper towel. They will be used to garnish the mousse.

2. Place 2 tablespoons purée or juice concentrate in a small, nonreactive heavy-bottom saucepan and sprinkle over the gelatin to moisten. Heat the mixture over medium-low heat, stirring, just until the gelatin is dissolved and no lumps remain. Remove from heat and place the mixture in a medium bowl.

3. Add the remaining juice to the bowl and stir to combine. Add the evaporated milk and one-fourth cup sugar and stir until dissolved. Place the mixture over an ice bath and stir until chilled and slightly thickened. Remove from the ice bath.

4. In a medium bowl, beat the egg whites and salt to soft peaks. With the mixer running, gradually add the remaining one-fourth cup sugar and beat until the meringue is stiff and glossy.

5. Add a large spoonful of the egg white mixture to the chilled passion fruit mixture and gently stir until thoroughly combined. Fold in the remaining meringue, one-third at a time, careful not to over-mix.

6. Spoon the mousse into individual margarita or stemmed glasses and chill. Sprinkle with the optional reserved passion fruit seeds before serving.

Each serving: 120 calories 4 grams protein 22 grams carbohydrates 0 fiber 2 grams fat 1 gram saturated fat 8 mg. cholesterol 22 grams sugar 72 mg. sodium.


Stage Restaurant

Bravo to Stage Restaurant, a modernly chic dining establishment located on the second floor of Honolulu Design Center. First impressions are always crucial, so Stage awes its guests with its state-of-the-art interior complete with statement lighting, stylish hues, eclectic furnishings and remarkable artwork.

And while Stage’s Asian-American-inspired cuisine receives rave reviews, the desserts are immaculate as well. Pastry chef, Cainan Sabey, brings lilikoi to life with his Lilikoi Creamsicle creation ($10). Available Monday through Friday, during dinner only (5:30 to 9 p.m.), this morsel of love is meant to give a light and refreshing end to your meal.

“The inspiration for this dish was orange-vanilla ice cream popsicles,” Sabey says. “The tartness and acidity of the lilikoi sorbet together with the rich, creamy vanilla ice cream brings a perfect balance of flavor.

“For a unique crunchy texture, I ground up freshly baked vanilla shortbread cookies with a premium organic extra virgin olive oil that has been infused with Kalamata olives. This process is called deconstructing and then reconstructing the cuts, to get the same flavor of short-bread cookies, but creating a whole new texture,” he adds, noting that the lilikoi is processed and shipped from Hilo and the vanilla beans are Tahitian.

What’s more is the sauce! Sure, Lilikoi Creamsicle is simply amazing as is, but add to that a sauce made from fresh strawberries and a pomegranate-flavored balsamic vinegarette, along with fresh fruits and berries … and oh, my days, it’s Christmas in September!

Stage’s Lilikoi Creamsicle ($10) (Photo courtesy of PacWest Studios) Stage’s truly chic interior (file photo)

Stage Restaurant
Honolulu Design Center
1250 Kapiolani Blvd.
237.5429


Watch the video: Λευκή Μους. (May 2022).


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