5000732
Danish custard crown
Creamy custard with a hint of almonds in a crispy crown of Danish pastry. 1 bag of icing sugar included.
- Suitable for vegetarians
- 90 g
- Defrosting 22 °C · 15'
- 4 x 12 PCS C/S · 104 C/S PAL
- Baking 180 °C · 19-21'
- Ready to bake
Occasion
Breakfast, coffee & tea time, in-between sweet
The story behind
In the English-speaking countries the term "Danish Pastry" is used to describe the viennoiserie pastries that are made of laminated yeast-leavened dough and have been adjusted by Danish bakers to their own liking and traditions. For example by increasing the amount of egg and fat (and sugar) the typical ultra fine layering and a golden brown, flaky crust arise. Danish pastries often come in typical shapes ex. plait, crown, swirl, ... and bring on typical Nordic flavor pallets ex. custard, cinnamon, apple, nuts ...
Tips & tricks
- Put the products straight from the freezer on a baking tray (with baking paper).
- Bake with open steam valve for more crispiness.
- The box contains a bag of icing sugar glaze, ready to use once defrosted, to garnish or finish the pastries.
- Eventually cover with apricot jelly before the icing sugar glaze for more shine.