Tuesday, February 22, 2011


I'm telling you it smells good at our house right now! Usually I fill these with a sugar, cinnamon and butter blend, but today I tried something different. I made what the Danes call a 'remonce cream' - it sounds French, I know, but apparently it was 'invented' by a Danish baker, and for all I know, this is what makes so many Danish pastries all gooey and rich and sometimes a bit caramelized. Interestingly, I don't think it's in our Danishes, though. I think? But be that as it may.

Anyway, I made mine of equal measures butter, sugar and ground almonds. Yumdidum!

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