READY TO BAKE
Assortment of 5 pre-proved Mini Danish Pastries: 20 Maple Pecan Plait, 20 Apple lattice , 30 Mini Cinnamon Swirl, 20 Mini Custard Crown and 20 Mini Raspberry pastry.
Buffet item form breakfast and coffee breaks in hotel and catering.
The box contains: 1x20 pieces Maple Pecan Plait, 1x20 pieces Apple lattice (Bramley Apple), 2x15 pieces Mini Cinnamon Swirl, 1x20 pieces Mini Custard Crown and 1x20 pieces Mini Raspberry pastry. Moreover, each carton contains 1 bag of maple syrup (350g) and 1 bag of icing sugar (350g) to decorate (finishing) the pastries.
In the English-speaking countries the term “Danish Pastry” is used to describe the tasty goodies which decorate half the windows of every single baker’s shop in Denmark. Among the Danes however, we call it “Viennese Bread”, what seems to puzzle visitors. The Danes only reluctantly will admit that a sort of Danish Pastry was in fact developed in Vienna in the 17th century. Austrian bakers who came to Denmark to work brought the idea with them, and after three centuries of refinement real Danish Pastry is only produced in Denmark. Whenever people tactlessly start murmuring about the possibility of Danish Pastry not being Danish after all, we comfort ourselves with the fact that the Germans and Austrians sensibly call the stuff “Copenhagen Pastry”.
Real Danish Pastry bear resemblance to a lot of “Danish Pastry” produced and marketed outside Denmark. Even though it is easy to export a recipe, Danish Pastry is often used as a misnomer for rather poor products. This is very often due to a combination of wrong raw materials, damage of layers and too early proving. The result is therefore similar to an ordinary yeast dough with a lot of margarine in it. The products produced in this way are softer and heavier and they taste of yeast. Danish bakers spend a large part of their education learning to make real Danish Pastry and at the examination of Danish Pastry. This is an important part because it is the area where superior bakers stand out from the ordinary bakers. It takes skill and accuracy to produce.
Bramley apple, is a cultivar of apple which is usually eaten cooked due to its sourness. Once cooked, however, it has a lighter flavour. A peculiarity of the variety is that when cooked it becomes golden and fluffy. Bramley apples work well in pies, cooked fruit compotes and salads, crumbles, and other dessert dishes. They are also used in a variety of chutney recipes, as well as in cider making. The 'Bramley's Seedling' tree is a typical English variety from Southwell, Nottinghamshire, UK since 1809.
Maple Syrup is made by reducing the clear juice from maple trees (40 lit. of maple juice = 1 lit. of maple syrup). Maple Syrup and Pecan nuts have as origin Canada and the north of America.
Put the products straight from the freezer on a plate. To bake with open steam valve.