Danish baking re-uses a lot of the same components for pastry making, fine patisserie and general cakes. Here we have added a few of the main go-to recipes for:
- Marzipan, homemade
- Pastry cream / custard
- Remonce filling
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Make your own 50% marzipan for baking
It’s super easy to make marzipan at home. This recipe works well for baking – it does contain raw egg white.
In a food processor, add 200g ground almonds and grind again until very fine (store bought is usually not that fine, so give it a bit more). Add 100g icing sugar and 100g caster sugar and a tsp of almond extract – and 30g egg white (1 medium egg). Blitz again until a paste forms. Wrap in cling film and refrigerate minimum 1 hour before using.