Waldorf Astoria Amsterdam Recipes 

Enjoy the most delightful recipes from the Waldorf Astoria Amsterdam kitchen Team at home.

Our Pastry Chef's Famous Scones

The scones recipe is for about 12 scones

Ingredients for the scones: 

  • 500 grams of flour

  • 100 grams of caster sugar 

  • 75 grams of unsalted butter, cubed 

  • 1 teaspoon of salt 

  • 1 tablespoon of baking powder 

  • 300 ml of full fat cream 

  • 2 eggs 


For the egg wash: 

​Mix 1 egg yolk, a little water and a little sugar together

Optional add ins:

  • 100 Grams Chocolate Chips

  • 100 Grams Cranberries

  • 100 Grams Raisins


Method for the scones: 

  1. ​Preheat the oven to 165 degrees

  2. Mix all dry ingredients with butter until the mixture is crumbly

  3. Separately, mix the wet ingredients. Strain the wet ingredients into the dry mixture and mix for 10 minutes

  4. Dust a kitchen surface and roll out the dough

  5. Cut out 12 scones from the dough with a round cookie cutter into 2 cm thick circles

  6. Place the circles on baking paper

  7. Brush the egg wash on top of the circles 

  8. Bake for approx. 15 minutes until golden brown 


Enjoy the scones warm with clotted cream and your favorite jam!


Red Velvet Cupcakes

Ingredients for the cakebatter: 

  • 205 grams sugar

  • 80 grams butter

  • 150 grams eggs (approx. 3) 

  • 160 grams flour 

  • 5 grams baking powder 

  • 1,5 grams baking soda

  • 5 grams salt 

  • 8 grams cacao powder 

  • 10 grams beetroot powder (alternatively add an additional 8 grams of red food coloring)

  •  10 grams red food coloring 

  • 1 gram vanilla powder

  • 125 ml milk


Ingredients for the frosting:

  • 250 grams cream cheese

  • 50 grams butter

  • 50 grams icing sugar 

  • 1/2 vanilla bean


Method for the cakes: 

  1. ​Preheat the oven to 165 degrees

  2. Cream the butter and sugar together until fluffy

  3. Slowly add eggs and whisk until smooth 

  4. In a separate bowl, mix all dry ingredients together

  5. Warm up the milk and add red food coloring 

  6. Combine egg mixture, dry ingredients, and the warm milk together by hand using a whisk to not overbeat the dough 

  7. If you do not use baking forms, please ensure to butter your baking dish thoroughly

  8. Bake for approx. 15 minutes, depending on the size of the molding you chose. Poke a skewer through the cake. If it comes out dry, your cupcakes are ready.  

Method for the frosting:

  1. Mix the butter and icing sugar together 

  2. Add the scraped vanilla bean 

  3. Once the mixture has reached a pale white color add cream cheese and mix until smooth

Finalize cupcakes: 

  1. Let the cakes cool down completely and remove from baking pan 

  2. Fill the frosting into you piping bag and decorate cupcakes


If you have a cake that perhaps got destroyed when removing them from the pan, crumble it up and use it to decorate the remaining cakes. 

Eggs Benedict 

The following recipe is for two Eggs Benedict  




  • 60 grams unsalted butter

  • 1 shallot

  • 10 grams chives

  • 3 eggs

  • 10 grams tarragon vinegar

  • 1 English muffin

  • 40 grams spinach

  • 50 grams salmon or ham




  1. Put the butter in a bowl and microwave in intervals of 30 seconds until completely melted

  2. Leave the butter to rest on the countertop for 3 minutes, then scoop off the clarified cloudy part of the butter with a little spoon

  3. Pour the butter in a different bowl, and make sure to stop before you add the cloudy bits

  4. Finely chop the shallot and chives and set both aside

  5. Bring a pot of water to  boil. Turn up the heat of the boiling water. Grab a large spoon, swirl around the boiling water until you get a whirlpool

  6. Break one egg in a coffee cup and very carefully pour the egg in the middle of the whirlpool. Cook the egg for 3 minutes, and then take the egg out with a slotted spoon. Repeat with another other egg, so you will have one egg left. Set both eggs aside

  7. Put fresh water in the pot and bring the water to boil

  8. Split the last egg and keep the egg yolk. Add the egg yolk, the vinegar and one tablespoon of water to a heatproof bowl and hang above the boiling water

  9. Put the stove on low heat and quickly whisk the egg yolk until it becomes light and frothy. Then slowly add the clarified butter while you keep whisking

  10. Add salt to taste. Take the bowl off the heat and set aside

  11. Toast the English muffins in a toaster until golden brown

  12. Heat a dash of sunflower oil in a frying pan, add the shallots and sauté for about 2 minutes. Add the spinach and let fry until completely shrunken. Add salt to taste

  13. Quickly whisk the Hollandaise sauce to make it light again

  14. Plate the eggs benedict as follows: start with one English muffin on each plate, divide the spinach over the two English muffins, lay the ham or salmon on top of the spinach, put one poached egg on each muffin, carefully scoop the Hollandaise sauce over the eggs and finish with the chopped chives

Enjoy your homemade Eggs Benedict!