Fillings and Icings
Fillings
Icings
Mørk Remonce
(for kanel stænger, kanelsnegle, brunsviger, etc.)
Enough for ½ batch of dough
- 1 tablespoon butter (softened or melted)
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 1-2 teaspoons kagecreme (optional, but this prevents it from becoming too crunchy)
Instructions:
- Mix together well.
Lys Remonce
(for chokolade trekanter, stænger, bagers øjne, etc.)
Enough for ½ batch of dough
- 3 tablespoons butter (softened)
- ½ cup sugar (100 g)
- 100 g almond flour
- ½ teaspoon almond extract
Instructions:
- Mix together well.
Kagecreme
(a custard that works well in most pastries; it can be combined with other fillings to temper the flavor and consistency)
Enough for ½ batch of dough
- 2 eggs
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla (vanilla sugar tastes better than vanilla extract, if you can find it)
- 1 cup milk
Instructions:
- Beat the eggs and sugar together.
- Beat in the cornstarch (and vanilla sugar, if using) with a whisk.
- Add the milk and vanilla (if using extract).
- Bring to a boil while stirring; continue boiling until it becomes thick.
- Stir occasionally as it cools off.
Chocolate Icing
- 1 cup semisweet chocolate chips
- 2 tablespoons butter
- 3–4 tablespoons milk
- 1 cup powdered sugar
Instructions:
- Combine the chocolate chips, butter, and milk in a saucepan.
- Cook over low heat for about 5 minutes while stirring (until the chips have melted).
- Remove from heat, add powdered sugar, and stir until smooth and shiny.
- If the consistency is too hard or dry, carefully add more liquid in small amounts while mixing.
White Icing
- 1½ cups powdered sugar
- 2 tablespoons corn syrup
- 2 tablespoons boiling water
Instructions:
- Combine into a thick glaze.
- Note: It’s easiest to pipe the glaze onto the pastry.
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