Source: The Complete Book of Pastry, Sweet and Savory. B. Clayton
Makes 3 cups of each flavor.
Preparation time: 5 minutes
Tips: See Danish Pastry dough " D'Angleterre Classic" .
Remonce No.1 & No.2
Danish Pastries Fillings and Toppings
Ingredients
Preparation
REMONCE No. 1
1 pound unsalted butter (4 sticks), room temperature
2 cups granular sugar
1/4 teaspoon vanilla extract
REMONCE No. 2
1 pound unsalted butter (4 sticks), room temperature
2 3/4 cups dark brown sugar
1/2 teaspoon ground cinnamon
1. In a medium bowl cream butter, sugar and flavoring into a smooth mixture. A heavy mixer or food processor is helpful.
2. Store in a plastic container in the refrigerator or freezer until needed, but bring to room temperature and stir to soften and smooth before using.
Spreads are use for all types of danish pastries, snails, envelopes, pinwheels. Above picture shows a snail been shape using REMONCE No.2 in the inside.
NOTE: 1) Unless you are baking large quantities of pastries, you may want to mix only about 1/4 the recipe at one time. If you bake frequently keep a batch in the freezer always handy.
Each Flavor makes 3 cups.
