Nidel tafeli with Saffron and Tonka
Swiss cream toffees in two variations: with Tonka bean and with saffron
Hello fellow food lovers,
Nidel tafeli, who doesn't know them? Depending on the region, they are also called Rahmtäfeli, Zältli, Sahnebonbons or Caramels. For us, a proper nidel tafeli should contain only full cream, sugar and butter, although not everyone will agree with that. Some recipes use double cream, condensed milk, half cream or even milk. In the past, cream was simply too expensive, so milk was used instead. Depending on the ingredients, the toffees become softer or harder, and we prefer them made with full cream.
Today we'll show you two versions: one with Tonka bean, which brings a wonderful vanilla-like flavour, and one with saffron, which turns the toffees a sunny yellow. The method is the same, only the flavouring changes. Of course, you can also make your toffees without any flavouring.
Packed in a jar or a bag, they make a wonderful homemade gift, by the way!
Ingredients
Basic recipe (per variety)
Tonka nidel tafeli
Saffron nidel tafeli
Step by Step
Tonka Nidel Tafeli
Put the ingredients in the pot
Put 250 g double cream, 250 g sugar and a pinch of salt into a large pot. We used a pot with a 22 cm diameter. The butter is only added later.
Tonka bean hineinreiben
Grate half of it with a fine grater Tonka bean directly into the mixture. You may also use a whole bean, but remember: the Liquid aroma becomes even more intense during cooking.
Tonka bean, 50 g
Steel grater
Bring to the boil and reduce the heat
Bring the mixture to the boil over high heat, stirring constantly. As soon as it bubbles vigorously for the first time and increases in volume, turn the heat down, but only enough to keep the mixture cooking. Stir the whole time with a ladle.
Simmer with patience
The most important things with Nidel Tafeli are the right temperature and patience. With this quantity, cooking takes about 30 to 45 minutes.
Never set the heat higher than medium-low. If it is too high, too much liquid evaporates, the mixture becomes grainy and crumbly or even burns. If it is too low, the Täfeli remain too pale and hardly taste of caramel. Stir until the mixture thickens, takes on colour and pulls slightly away from the base of the pot.
Stir in the butter
For a long time nothing seems to happen, but after about 30 minutes (depending on the size of the pot) the consistency suddenly changes and becomes mousse-like. Now add 25 g of butter and stir everything well over low heat.
If the mixture becomes crumbly at the end, stir in 1 to 2 tbsp of lukewarm water, and it will become smooth and homogeneous again.
Transfer to the tray
After mixing, the mixture is viscous and almost chewy, exactly as it should be. Spread it onto a perforated baking tray lined with baking paper. Be careful, the mixture is very hot!
Perforated aluminium tray 40 x 30 cm
Roll out and cool briefly
To make sure all the nidel tafeli are the same height, place dough strips on the left and right. We stack all the strips from the set on top of each other, which gives a height of 1 cm. Place a second sheet of baking paper on the mixture and roll it out with a small rolling pin.
Now let the slab cool for 5 to 10 minutes, but no longer! Otherwise it will crumble when cut.
Dough sticks
Small rolling pin 22.8 cm
Cut into cubes
Set the Dough divider to 2 cm and roll it once lengthways and once widthways across the mass. It cuts cleanly, but for really neat edges, go over the lines once more with a sharp knife. If the mass crumbles when cutting, it is probably already too firm: in that case, dampen the knife briefly with water.
Adjustable Dough divider with 5 wheels
Saffron nidel tafeli
Add the ingredients with saffron to the pot
You make the saffron tafeli exactly the same way as the tonka tafeli. Put 250 g double cream, 250 g sugar, a pinch of salt and a pinch of saffron into a large pot.
Bring to the boil and reduce
Bring everything to the boil over high heat, stirring constantly. Don't worry: the saffron will make these tafeli yellow rather than brown, which is completely normal.
As soon as the mixture bubbles up for the first time and increases in volume, reduce the heat so that it is just barely boiling. Keep stirring until it thickens, takes on colour and pulls away slightly from the pot.
Stir in the butter
After about 30 minutes the mixture becomes mousse-like. Add 25 g butter and mix everything well. If it becomes crumbly, stir in 1 to 2 tbsp lukewarm water.
Roll out and cool briefly
Place the sticky mixture on a perforated baking tray lined with baking paper, place the dough bars 1 cm high alongside it, cover with baking paper and roll it out. Let it cool for 5 to 10 minutes, no longer.
Perforated aluminium tray 40 x 30 cm
Dough sticks
Small rolling pin 22.8 cm
Cut into cubes
Cut the slab into cubes lengthwise and widthwise with the Dough divider set to 2 cm, and go over the cuts with a sharp knife if needed.
Adjustable Dough divider with 5 wheels
Cool and pack
Let cool and fill
Let the cut Täfeli cool completely at room temperature for 2 to 3 hours. Then you can fill them into small jars or bags, and you have a lovely homemade gift!
Nidel tafeli with saffron and Tonka
Ingredients
Basic recipe (per flavour)
Tonka Nidel tafeli
Saffron Nidel tafeli
Method
- Mixture: Place 250 g double cream, 250 g sugar and 1 pinch salt with ½ grated Tonka bean or 1 pinch saffron in a large pot.
- Cooking: Bring to the boil while stirring, reduce heat to lower medium setting, simmer for 30 to 45 min. while stirring constantly.
- Butter: As soon as the mixture turns mousse-like, stir in 25 g butter, and if needed 1 to 2 tbsp lukewarm water.
- Shaping: Roll out 1 cm thick on baking paper, cool for 5 to 10 min., cut into 2 cm cubes.
- Done: Let cool for 2 to 3 hrs, then pack into jars or bags.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery, exactly the sizes this recipe was tested with.
Ingredients
Tonka beans, 50 g
Accessories
Steel grater
Aluminium perforated baking sheet 40 x 30 cm
Dough sticks
Small rolling pin 22.8 cm
Adjustable dough divider with 5 wheels
Delivery in 1 to 2 working days · Free shipping from CHF 100
So gelingen sie garantiert
Never turn the heat higher than medium-low, even if it takes a long time. Only then does the mixture become nicely caramelised without turning grainy or burning.
Cut the slab after 5 to 10 minutes. If you wait longer, it becomes hard and crumbles. A knife moistened briefly with water helps if things get tight.
Instead of tonka or saffron, vanilla, cinnamon and many other spices also work well. Let your imagination run free, or enjoy the Täfeli classically without any spice.
Frequently asked questions
That is a matter of taste, but we recommend 1 tsp. Remember that the flavour becomes even more intense during cooking.
Usually the heat was too high, so too much liquid evaporated. Stir in 1 to 2 tbsp of lukewarm water, and the mixture will become smooth again. And do not let the slab cool for longer than 10 minutes before cutting.
Some recipes work with half cream, double cream, condensed milk or milk. Depending on the ingredient, the Täfeli become softer or harder. For this recipe we recommend double cream, as it gives the finest result.
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Comments
Question de Chantal
By: Chantal G. On 2024-11-27Bonjour,
Quelle quantité d’arôme vanille conseillez-vous pour cette recette?
Replied by: Karin On 2024-11-27