Franz Ziegler is an established chef, entrepreneur, mentor, culinary judge, and author. He’s received great recognition worldwide not only for his involvement in the pastry industry but for his innovative products, books and insight.

The business of baking came naturally to Franz Ziegler, who grew up in his father’s bakery and confectionery shop in the Swiss Alps. From an early age, he had a desire to achieve greater things, and worked at various confectionery shops in Switzerland. After earning his masters degree, he joined Max Felchlin Inc., traveling around the world promoting their products and developing innovative recipes as Corporate Pastry Chef. At the same time, he released his first book, Magic Chocolate, which was very popular and also published in English and French.

Continuing to work for Felchlin as a consultant, Chef Ziegler taught courses on chocolate and desserts at their Condirama Training Facility in Schwyz. In 2002, he released his highly successful book Chocolate Fantasy, which was awarded the Gourmand World Cookbook Award. His most recent book on sweet and savory cookies, mürb & knusprig, also received the Gourmand World Cookbook Award for the best dessert book in German, in 2005. Chef Ziegler has also taught courses on desserts and pastry at the esteemed Richemont School in Lucerne and Johnson & Wales University in Providence, RI.

Since 2001, Chef Ziegler has been the coach of the Swiss National Pastry Team. He has been a jury member of many prestigious competitions, and is the Head Judge of the National and World Pastry Team Championships.


Chef Ziegler's Recipe:
Chocolate Streusel
From his latest book, mürb & knusprig, winner of the "Gourmand World Cookbook Award"

230 g / 8.1 oz Butter
230 g / 8.1 oz Sugar
400 g / 14.1 oz Wheat flour, white
20 g / 0.7 oz #31301 Felchlin-Swiss Cocoa Powder
10 g / 0.4 oz Earl Grey Tea, from a tea bag
70 g / 2.5 oz #31101 Felchlin-Swiss Arriba Dark Rondo 72%, melted
50 g / 1.8 oz Egg white

Preparation
Mix together butter, sugar, wheat flour, cocoa powder and tea so there are no lumps. Add the melted Arriba Couverture and egg whites to the mixture and mix gently to a dough.

Roll the dough to a thickness of 15 mm. Cool in the refrigerator for one hour. Cut the dough in cubes of 15 x 15 mm with the praline guitar. Baking temperature: 190°C, valve open.

Setting
After cooling, place the streusel cube on a square of extra fine Felchlin Couverture.

© Copyright 2008 SCFF, LLC (trading as Swiss Chalet Fine Foods).