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 (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
My Danish Kitchen 