WAAAUW!! LOOK HERE!! Beautiful, crispy and super delicious Shrovetide buns in Danish pastry with raspberry cream!! You asked for a recipe and how-to, and here you go, here it is!! The recipe makes 9-12, depending on their size.
Ready for some different fastelavnsboller…? Try these chocolate éclairs with Sarah Bernhardt cream and chocolate glaze – yum for an absolutely heavenly chocolate treat! The dough is light and airy, and the cream is velvety with an intense chocolate flavor. On top, there’s even more chocolate and chopped pistachios. Both the dough and cream are … Read more
When my son Frederik wants to bake, we are more than happy to help eat the results. We love Shrovetide buns at home, so we bake quite a few in the weeks leading up to the wonderful holiday. Here, I have made a version with a bun dough filled with pastry cream, chocolate, and cocoa … Read more
I have now tried several different recipes for traditional Shrovetide buns, and I have now gathered the best from them into one recipe. This recipe, to me, is the quickest and easiest way to achieve delicious and airy Shrovetide buns – with just the right amount of custard and jam. My classic version
Delightful and delicious recipe for Shrovetide buns made from choux pastry. This recipe is for those who enjoy a light choux pastry paired with a rich cream filling and a touch of luxury on top in the form of gold dust.
Delicious and delightful Shrovetide buns. These sweet yeast buns are sprinkled with pearl sugar and hazelnut flakes and filled with a luscious vanilla cream and marzipan whipped cream. It doesn’t get any more delicious. With vanilla cream and marzipan whipped cream
Cream Puffs/Eclairs – They go by many names – but what they all have in common is that this egg-filled dough is extremely tasty. Previously, I baked my choux pastry at 230 degrees, but I have found that they hold their shape better with a little more time at 200 degrees instead. Choux pastry/cream puffs/eclairs … Read more
We provide you with a guide to making a delicious puff pastry for your Shrovetide buns. Puff pastry is only a bit difficult – and only the first few times 🙂 This recipe has been thoroughly tested in the home economics classroom with 5th-grade students, and it works! There is an ongoing butter/margarine debate, and … Read more
Cake custard is and remains a challenging discipline. It can quickly burn, and you need to watch it constantly. The sous vide technique helps you spend time on other tasks in the kitchen while you are making your cake custard. Custard is and always will be a difficult discipline. It can quickly scorch and you … Read more
We provide you with a delicious recipe for choux pastry and what you need to do to make delectable Shrovetide buns out of them. Easy, quick, and delicious