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My guess is a layer af danlsh pastry with a generous layer of remonce and a little vanilla custard. Then you place the danish pastry “snails” (direct translation of what they are called here in Denmark) on top of that.
I can dig out the recipe for remonce that we used at the pastry school if you like?
My guess is a layer af danlsh pastry with a generous layer of remonce and a little vanilla custard. Then you place the danish pastry “snails” (direct translation of what they are called here in Denmark) on top of that.
By sygyzy,
