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Remonce filling - Lord Mayor filling - for danish pastry, "brunsviger", cinnamon buns etc.
Video recipe - It's time to bake and the cake just needs a finishing touch of something sweet. It's time to pull out the remonce. It is used for the danish cake "brunsviger", danish pastry, cinnamon buns, cake-man, pastries, almond kringle and cream buns. It's a very simple but necessary base recipe to know.
There are two types of remonce. The dark one with cane sugar molasses for cinnamon buns, and the light one for almost everything else.
Dark remonce / cinnamon filling
- 4.5 oz (125 grams) soft butter
- 9 oz (250 grams) grams dark brown cane sugar
- 2 tablespoons cinnamon. Optional. I usually use it.
- 2 tablespoons custard/cake cream. Optional. It makes the remonce dry less quickly. I usually leave this out.
Light remonce / Lord Mayor filling
The light one is used as a filling in danish pastries, cream buns and everything else.
- 3.5 oz (100 grams) of sugar
- 3.5 oz (100 grams) of butter
- 3.5 oz (100 grams) of marzipan
Directions
Stir / whisk until the remonce is a thick doughy "cream".
With the dark remonce you may want to melt the butter first, then it is easier to spread over your cake.
Easy remonce for Almond Kringle
Crush some almond macaroons. Stir them around with soft butter to a doughy cream. Sorry but I can not remember the ratio. Start with the amount of macarons you need, and add butter until creamy.
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Cake Cream?
I'm not familiar with this term and when I research it I only find cream cake recipes or ice cream cakes. Is it possible that it goes by a different name in the U.S.A.?Cake Cream?
I am not familiar with this either.Cake Cream?
This is probably pastry cream as it is used in Boston Cream pies as well.Cake Cream?
I have added a link to the custard recipe.Cake Cream?
It might be what is referred to as "crème Anglais." [what is frequently piped into baked choux pastry shells....]It is much thicker than that, it is more like a paste
