In the world of chefs, bakers and maître’s, Denmark is not solely known for its ‘smørrebrød’ & ‘Akvavit’ but also for its deliciously refined viennoiserie tradition.
In particular ‘Danish Pastries’, sometimes shortened to just Danish, seems to be the category on fire. Similar to other viennoiserie products, such as croissants, Danish Pastries are made of laminated yeast-leavened dough. But what makes them so ‘buttery flaky’ and light-as-air? Well, compared to croissant-dough, Danish pastry-dough is even ‘rolled out and folded’ a greater number of times. Between every fold thin slices of butter or margarine are used. Additionally, the dough is even further enriched with egg and/or sugar, resulting in a rich but unmatched delicate bite. Danish pastries come in many shapes and frequently filled with pastry cream, jam, nuts, cheese or custard.
A last little secret: one provides extra long resting times prior to the rising in order to make the very best Danish Pastry.
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