Danish Pastry (Wienerbrød)
Wienerbrød: the laminated pastry the world calls 'Danish' — buttery layers wrapped around almond remonce, custard or jam, iced and eaten for breakfast and celebration.
What it is
Wienerbrød: the laminated pastry the world calls 'Danish' — buttery layers wrapped around almond remonce, custard or jam, iced and eaten for breakfast and celebration. Ingredients: flour, milk, yeast, sugar, eggs, butter (a whole block for laminating), almond paste filling (remonce), vanilla custard, icing, flaked almonds. Recipe: 1) Make a yeast dough; chill. 2) Laminate with butter in folds (27 layers is classic). 3) Shape into spirals, combs and pockets with remonce. 4) Proof, fill with custard, bake golden; ice while warm. Serve: with coffee at bakeries from dawn; day-old is unthinkable. Flavor: shattering butter layers, sweet almond heart. History: Viennese bakers brought lamination to Copenhagen during an 1850 bakers' strike — hence 'Vienna bread' in Danish, 'Danish' everywhere else. See also: Smørrebrød, Frikadeller.
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General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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Questions we ask to fine-tune the help
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