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Fastelavnsbolle with Remonce and Raspberry Cream

Fastelavnsbolle with Remonce and Raspberry Cream

It is that time of year again, time for Danish Fastelavn. I have written about the details of this fun children’s holiday before and I have baked the traditional Fastelavnsboller which you can see here and here, but this year I figured I would make a quick and easy, yet equally delicious, version of my previous recipes. So this is a short-cut to Fastelavnsboller made with store-bought croissant dough which is filled with remonce and baked. The filling is a raspberry cream but you can use any filling you desire. I hope you enjoy this short-cut.

Fastelavnsboller short-cut

Fastelavnsboller short-cut

Fastelavnsboller (makes 6)

Ingredients:

1 store-bought roll croissant dough

1 egg, for glazing rolls

1 tbsp cold water

For the Remonce:

50 g butter, room temperature

50 g Marcipan

50 g sugar

1/2 tsp vanilla sugar

For the Raspberry Cream:

2 dl heavy whipping cream

1 tbsp confectioners sugar

2 tbsp raspberry jam

red food coloring, optional

For decorating:

confectioners sugar

1 tbsp freeze-dried raspberries, optional

Directions:

Preheat oven to 350 degrees F.

To make Remonce: beat butter, marcipan, sugar and vanilla sugar until smooth and creamy (4-5 minutes). Set aside.

Unfold croissant dough and cut into 6 equal squares. Drop a teaspoonful of Remonce on each square. Fold corners into middle, pinch seams shut, turn over and gently form into a round roll using your hands. Place seam side down onto a prepared baking sheet. Beat 1 egg with water and brush rolls with egg wash. Bake 15-20 minutes until golden brown. Cool on baking sheet.

To make Raspberry Cream: combine whipping cream and confectioners sugar, beat to a soft whipped cream (beaters are starting to leave tracks in cream). Add raspberry jam and red food coloring (optional), stir to combine. Load cream into a piping bag with a decorative piping tip (or you can use and cut the tip off a zip-lock bag).

Cut top off baked roll, pipe cream onto the bottom roll and place lid on top. Sprinkle with confectioners sugar and crushed freeze dried raspberries. Enjoy!

Source: Odense Marcipan

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Vandbakkelser aka Profiteroles

Vandbakkelser aka Profiteroles

Vandbakkelser has a reputation of being difficult to make, that they collapse easily. I personally have never experienced that problem. I think the most important thing to remember when making Vandbakkelser is not to open the oven door during the first 20 minutes of baking. When you start researching Vandbakkelser you’ll find that there are many different theories out there on how to make them. Some go into great detail about starting the oven at a high temperature and then finish baking at a lower temperature. Some bake and then cut a slit into the vandbakkelse to allow steam to escape. Some bake and then turn off oven and let Vandbakkelser sit in the oven for another 10 minutes (this sound like a good idea if your having trouble with your Vandbakkelser being too moist on the inside). Or you can bake, then turn off oven and crack open door and allow to cool inside oven. And finally, some simply just bake and place the baking sheet with Vandbakkelser on a cooling rack, which is what I did today. To test for doneness remove one pastry from the oven and if it does not collapse the remaining pastries should be done as well, just remember not to open the oven door during the first 20 minutes of baking.

Butter and water brought to a simmer. Add all flour at one time.

Butter and water brought to a simmer. Add all flour at one time, stir vigorously.

There are also several different ways to place the Vandbakkelser onto the baking sheet. You can use two spoons to form a rounded ball of dough or simply just drop spoonfuls onto the baking sheet. Or you can load the dough into a piping bag fitted with a large plain round tip and pipe onto parchment paper. You could also use a small ice cream scoop, load and drop onto baking sheet. Whichever method you choose, have fun with it. If your dough ends up having a small pointy tip on it, wet a finger and gently push it down to avoid the tip baking and browning faster than the remaining dough.

Vandbakkelser (2)

Dough comes together in a ball, let cool a little. Add egg, stir vigorously. Dough will separate a little, keep stirring. Dough comes back together in a ball. Add egg, stir vigorously. Dough will separate and come together again as a smooth sticky mass.

I cut the original recipe in half so I would only get 8-10 Vandbakkelser but if you want the original larger portion it’s simply just a matter of doubling the ingredients up (water 2 1/2 deciliter or 1 cup, butter 100 gram or 3 1/2 oz, flour 130 gram or 4 1/2 oz, 4 eggs). Also, I did some experimenting with dropping the dough onto the baking sheet. I used two spoons (left side of picture below) and I piped the dough (right side of picture below). I prefer dropping the dough with spoons because when you pipe it, it is easy to lift up just a little with your piping bag at the end creating a small extra top of dough. As you can see on the finished pastries below (right) it forms as an extra little top on the pastry.

This recipe came from the Danish web site Kvalimad where Max has a really nice video showing the process of making the Choux pastry dough . If you are not Danish of course you won’t understand the words but the video speaks for itself 🙂

Leave some space between dough balls, they will rise quite a bit.

Leave some space between dough balls, they will rise quite a bit.

Alternative fillings: soft ice cream, your favorite flavored jam, pudding, 50/50 Chantilly cream (flødeskum) and custard, Chantilly cream with strawberries, instead of the chocolate sauce you could also use a simple chocolate icing (glasur).

Vandbakkelse with Chantilly Cream and Chocolate Sauce

Vandbakkelse with Chantilly Cream and Chocolate Sauce

Ingredients:

Vandbakkelser aka Profiteroles: (makes 8-10)

1/2 cup water (1 1/4 deciliter)

1 3/4 ounces butter (50 grams)

2 1/4 ounces flour (65 grams)

2 eggs

Chantilly Cream:

1 cup heavy cream (240 milliliter)

1 tablespoon granulated sugar

1/2 teaspoon pure vanilla extract

Chocolate Sauce:

6 ounces semi-sweet chocolate chips (170 grams)

1/2 cup heavy cream (120 milliliter)

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 200 degrees Celsius (390 degrees Fahrenheit).

Bring water and butter to a simmer. Add all flour at one time and stir vigorously with a wooden spoon until dough comes together in a ball. Remove from heat and cool down until you can keep a finger in the dough without burning yourself (about 5 minutes). Add eggs one at a time stirring vigorously after each egg until dough is a smooth thick sticky paste. Spoon or pipe dough onto baking sheet lined with parchment paper. If there is a pointy top on your dough, wet a finger and gently press it down. Bake for 20-30 minutes. Do not open oven door during the first 20 miuntes or they may collapse. Remove from oven and allow to cool on cooling rack.

To make Cantilly Cream:

Beat heavy cream, sugar and vanilla extract until desired consistency.

To make Chocolate Sauce:

Bring heavy cream and vanilla extract just to a simmer. Pour hot cream over chocolate chips, and using a submersion blender, mix until you have a smooth sauce.

The Chocolate Sauce can also be made by placing chocolate, heavy cream and vanilla extract in a heat-proof bowl over simmering water, stir until completely melted and smooth.

To assemble Vandbakkelser:

Cut cooled pastry in half and place a dollop of Chantilly cream. Place cut off pastry top, on top of cream. Pour warm chocolate sauce on top and serve. Enjoy!

Source for Vandbakkelser: Kvalimad

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Norwegian Krumkager

Back in 2005, Joe and I took a week long class at John C. Campbell Folk School. We were at the school during their Scandinavian Heritage week which we figured would be the ideal time for us to be at the school. Joe took a blacksmithing class and I took Scandinavian baking which was so much fun and gave me a lot of confidence in my baking skills. Campbell Folk School is located in the southern Appalachian mountains by Brasstown, North Carolina and the campus is set in the most beautiful and serene location. The school is based on the Danish concept of Folkehøjskole which is an adult non-competitive learning experience. Campbell Folk School offer a wide variety of classes based on American traditional arts and crafts such as basketry, dance, drawing, enameling, leather, metalwork, music, photography, woodworking and so much more. I have written about my experience at Campbell Folk School before when I made Wienerbrød and making these Norwegian Krumkaker brought back wonderful memories about our experience there. I can honestly say that is was one of the most rewarding, exciting and at the same time peaceful experiences I have ever had. To get a feel for the atmosphere at the Folk School check out their blog.

Me at John Campbell Folk School practicing decorating a delicious layered cake.

Me at John Campbell Folk School practicing decorating a delicious layered cake.

Krumkake is a delicate and delicious Norwegian waffle cookie which is traditionally served during the Christmas holiday. I first learned to make this classic waffle while taking my Scandinavian baking class at Campbell Folk School. Making the waffle does require an Krumkake iron and a cone shaped roller which can be purchased pretty easily these days online. The cookies can seem a little tricky to roll at first (careful, they are hot) but after a couple of cookies you’ll quickly get the hang of it. They can be rolled into a cone shape, a cylinder (by using the handle of a wooden spoon) or simply served as a flat round disc. The filling choices are numerous and only limited by your imagination but traditionally they are served with whipped cream and fresh berries.

Norwegian Krumkake

Krumkake – makes 38 Krumkaker

Ingredients:

4 large eggs, at room temperature

200 gram butter (7 oz.)

200 gram sugar (7 oz.)

200 gram flour (7 oz.)

2 tsp vanilla extract or 1/2 tsp ground cardamom

warm water to get correct batter consistency (I used 14 tbsp)

Special equipment required: Krumkake iron and a Krumkake roller (if not already included with your iron)

Directions:

Melt butter and set aside. Add eggs and sugar to a bowl and beat on high until thick and pale yellow in color. While continuing to mix, pour the melted butter, in a thin stream, into the egg mixture. Add your choice of either vanilla extract or cardamom and while continuing to mix, add  flour in small increments. If batter is too thick, add warm water to correct consistency.

Note: follow your Krumkake iron manufactures instructions regarding temperature settings, if iron needs to be greased and cooking time. Using the krumkake roller will give you a cone shape and using the end of a wooden spoon with give a cylinder shape.

Place a large piece of parchment paper onto your counter top next to the Krumkake iron. I taped the corners of the paper down to keep it from moving around.

Pour a generous tablespoon of batter onto your hot krumkake iron, close lid and cook until ready (30-45 seconds). Using a small offset spatula or a butter knife, quickly lift the soft krumkake onto the parchment paper and roll into desired shape. Keep the cookie on the roller for 1-2 minutes to allow it to take its shape before sliding the cookie off the roller and placing it onto a baking sheet to cool completely. Store cookies in an airtight tin until ready to serve. Fill cones with your favorite filling right before serving and enjoy.

Krumkake serving suggestions: whipped cream with fresh berries, soft ice cream, preserves or jams, pudding, custard or Carole’s Almond Pudding (recipe follows)

Carole’s Almond Pudding:

Ingredients:

1 small package instant vanilla pudding (95 gram or 3.4 oz.)

1 cup heavy whipping cream

1 cup milk

1/4 – 1/2 tsp almond extract

Directions:

Beat all ingredients together for 1-2 minutes until desired consistency and keep cool in refrigerator until ready to serve. Pipe into krumkaker cookies and serve immediately.

Source for Krumkake: adapted from Tine.no

Source for Carole’s Almond Pudding: my friend and coworker Carole Yoder

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Othellolagkage

Othellolagkage

The Othellolagkage is named after Shakespeare’s great tragedy Othello which was written in the early 1600’s. Lagkager or Layered cakes are very popular in Denmark and the Othellolagkage is the “creme de la creme” of layered cakes, a true Danish classic.

Othello

Draw circle, baked Makronbund, Cake cream, Layering cakes

The cake is served on special occasions but it can be quite expensive if bought at the bakery in Denmark. Of course you can make it at home although it is a little time consuming, but well worth your effort. To save some time you can buy the lagkagebunde (cakes for layered cake) at any store in Denmark or if you live overseas, they can be purchased online. However, I choose to make my own lagkagebunde which I had frozen and so all I had to do was pull them out of the freezer to thaw.

Roll & trim Marzipan, smear cake cream along edge, gently apply Marzipan to edge, decorate seam with whipped cream

Roll & trim Marzipan, smear cake cream along edge, gently apply Marzipan to edge, decorate seam with whipped cream

Ingredients for Othellolagkage:

2 lagkagebunde (cakes for layered cake, see link for recipe)

1 makronbund (macaroon cake layer, recipe follows)

Lagkagecreme (cake cream, recipe follows)

Kakaoglasur (cocoa glaze, recipe follows)

Marcipanovertræk (marzipan coating, recipe follows)

6 tablespoons strawberry jam (optional)

6 oz heavy whipping creme

Ingredients for Makronbund – Macaroon cake layer: (makes 1)

200 gram marzipan (7 oz.)

100 gram sugar (3 1/2 oz.)

3 egg whites

Directions:

Preheat oven to 200 degrees C (390 degrees F). Take a piece of parchment paper and trace a circle from the baking pan which you used for making the lagkagebunde, I used an 8 inch pan. Set parchment paper with circle aside.

Mix all ingredients together until you have a smooth homogeneous “dough”, this may take a good 5-10 minutes. Place mixture into a plastic bag, cut off corner and squeeze dough onto circle on parchment. Bake for 20 minutes and allow to cool completely before using.

Ingredients for Lagkagecreme – Cake creme:

1 egg

3 egg yolks

4 tablespoons sugar

1 vanilla bean

4 teaspoons flour

4 deciliter whole milk (13 oz.)

1 deciliter heavy whipping cream (4 oz.)

Directions:

Whip egg, egg yolks, sugar and seeds from vanilla bean until slightly thickened and airy. Add flour and beat. Add milk and beat. Pour egg mixture and empty vanilla beans into a cooking pot and over low heat slowly bring to a simmer while whisking continously. Allow to simmer for 2 minutes while whisking. Remove from heat and transfer into a dish, cover cake cream with plastic wrap and place in refrigerator to cool completely. Once cake cream is cooled, whip heavy whipping cream to a whipped cream and stir into cake cream. Continue to keep cool until ready to use.

Ingredients for Marcipanovertræk – Marzipan coating:

150 gram marzipan (5 1/2 oz.)

175 gram confectioners sugar (6 oz.)

50 gram glucose (1 3/4 oz.)

Directions:

Mix marzipan and glucose, adding confectioners sugar in increments. Mix until you have a smooth mixture. Sprinkle a generous amount of confectioners sugar onto your work surface and roll marzipan out to the height of the finished layered cake and the circumference of the cake, this is easily measured using a butcher’s twine or some other string. Make sure Marzipan does not stick to your work surface and trim edges with a sharp knife to get straight lines.

Ingredients for Kakaoglasur – Cocoa glaze:

200 gram confectioners sugar (7 oz.)

2 tablespoons unsweetened cocoa

warm water

Directions:

Mix together confectioners sugar and cocoa. In very small increments add the warm water little by little until the consistency is thick but flowing easily. Set aside.

Assembling the cake:

Place the Macaroon cake layer (Makronbund) in the center of your serving dish. Place half of the Cake Cream (Lagkagecreme) on the Macaroon cake layer and spread to the edge. Place the first Cake layer (Lagkagebund) on top and spread a layer of strawberry jam (optional) and the remaining Cake Cream, leaving a couple of small spoonfuls as left-over. Place the second Cake layer on top of the cream. Using the left-over Cake Cream, apply a thin layer around the edges to give the Marzipan something to adhere to. Gently fold up the  Marzipan strip and then un-fold it around the edge of the cake, pressing it lightly against the edge to make it stick. If you have not already done so, mix up your Cocoa Glaze (Kakaoglasur) and spread it out over the top of the Cake layer leading the glaze to the Marzipan edge. Whip up the last 6 oz of heavy whipping cream, place in a pastry bag fitted with a star tip (or whichever is your favorite shape) and decorate the edge between the Cocoa glaze and Marzipan to cover up any gaps. Keep cake refrigerated until serving. Enjoy!

Othellolagkage

Othellolagkage

Source: Himmelske Kager

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Fusilli Col Buco And Shrimp In Tomato Cream Sauce

Fusilli Col Buco And Shrimp In Tomato Cream Sauce

Ok, so I admit it, I’m hooked on Tomato Cream sauces. Ok ok, here is the real truth, I’m hooked on anything tomato. Tomato sandwiches, tomato soup, tomato sauces or just a plain tomato with salt and pepper, yum. I think maybe Joe (my husband) is getting a little tired of my love affair with tomatoes, although he really did like this Tomato cream sauce. And did you see these beautiful Fusilli Col Buco that I found. I have been saving them for a special tomato sauce and this is it. Hope you enjoy this recipe, should you decide to give it a try.

Fusilli Col Buco And Shrimp In Tomato Cream Sauce

Ingredients:

2/3 pound Fusilli Col Buco

1 pound extra-large Shrimp

2 tablespoon Butter

2 tablespoon Olive Oil

1 small Onion – diced

2 cloves Garlic – minced

1/2 cup white wine

1 can Tomato Sauce, 8 ounces

1/2 cup Whipping Cream

fresh Basil, to taste

Salt and Pepper, to taste

Directions:

Peel, devein and rinse shrimp. Cook Fusilli Col Buco until desired consistency. Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet. Season shrimp lightly with salt and pepper and cook in skillet until pink. Do not overcook. Remove shrimp from skillet and set aside. Add remaining 1 tablespoon butter and 1 tablespoon olive oil to skillet, then add diced onion and minced garlic and cook over low-medium heat until tender. Add wine and let it reduce for 4-5 minutes. Add tomato sauce and cream, stir well and bring to a simmer. Chop fresh Basil and add to sauce, then add drained Fusilli Col Buco and Shrimp back into the sauce and stir well to make sure Fusilli is completely covered with sauce. Serve hot with grated Parmigiano Reggiano cheese. Enjoy!

Cooked Shrimp

Fusilli Col Buco in Tomato Cream Sauce

Source: adapted from Pioneer Woman

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Pumpkin Bars With Hazelnut Cream

Pumpkin Bars With Hazelnut Cream

I heard there is a Pumpkin shortage. A couple of weeks ago, there was no pumpkin to be found anywhere (believe me I looked) but now the stores are fully stocked. So do we have a shortage or did we just get off to a slow start? In any case, I am very happy to see pumpkin on the shelves again and now I can finally get started with my fall baking.

To me, Pumpkin is one of those types of food that is an acquired taste. I really didn’t care for it when I first came to the States but as time have gone by, not only do I like it, I completely love it. Not that pumpkin itself has much flavor but when seasoned correctly it become very delicious.

These pumpkin bars are light and moist all at the same time, and extremely tasty. I like them plain with no topping at all, but if you like a little topping with it, then the hazelnut/cinnamon cream compliments it very nicely. I hope you enjoy these Pumpkin Bars.

Pumpkin Bars

Pumpkin Bars With Hazelnut Cream

Ingredients for Pumpkin Bars: 

4 large eggs

1 2/3 cups granulated sugar

3/4 cup vegetable oil

15 ounce can pumpkin

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Ingredients for Hazelnut Cream:

1 1/2 cup whipping cream

3 – 3 1/2 tablespoon Hazelnut Liqueur

1/2 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan and set aside.

In a large bowl combine eggs, sugar, oil and pumpkin. Mix on medium speed until blended well. Sift together flour, baking powder, cinnamon, salt and baking soda. Add dry ingredients to the pumpkin mixture and mix on low-speed until batter is smooth. Spread batter into greased pan and bake for 30 minutes. Insert a toothpick into center of cake, toothpick should come out clean if cake is done. Let cool completely before cutting into bars.

To make Hazelnut Cream: Add Hazelnut liqueur in increments and taste as you go to see how mild or strong you like the mixture. In a small bowl combine whipping cream, Hazelnut liqueur and cinnamon. Beat until mixture starts to thicken and beaters leave tracks in cream. Serve on top of Pumpkin Bars, if you like. Enjoy!

Source: adapted from Paula Deen, originally by Patty Ronning

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