Norwegian Cakes and Cookies: Scandinavian Sweets Made Simple

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Norway's most acclaimed pastry chef, Sverre Stre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. Stre's desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilslrte bondepiker (sweet fruit compote with whipped cream), but his creative twists make each sweet dish original. Stre applies his years of professional expertise and personal creative flair to this culinary collection, using wonderful ingredients in exciting ways to create new and delicious flavors. From sweet and simple fruit-based confections to more complex pastries and chocolates, Norwegian desserts have never been so exciting. Each of the fifty recipes is accompanied by the luscious photography of Christian Brun, and Stre also includes a chapter on essential basics such as pie and tart crusts, vanilla custard, and dark chocolate glaze, with useful tips for beginning and expert bakers alike.

Author Bio

Sverre Saetre is a trained chef and pastry chef. Since 2003, he has been a member of the Norwegian National Culinary Team (the world champions in 2006 and Olympic champions in 2008). He gained experience from Erichsen Bakery in Trondheim, and star restaurant Bagatelle in Oslo, among others. He runs a patisserie and resides in Oslo, Norway.