Danish Fillings Frostings And Glazes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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For your Danish pastries, and whatever pastry you wish to use it with. Here are variations of Danish fillings and frostings. Ingredients:
fillings |
almond filling - mandelcreme |
2 tablespoons soft butter |
1/4 cup sugar |
1 egg yolk |
11/2 tablespoons rum |
1/2 cup almonds -- ground |
work butter to a cream. add sugar slowly and beat until fluffy. add the egg yolk and beat well. blend in the rum and fold in the ground almonds. |
will make about 1/2 cup. |
apricot glaze - abrikosglasur |
1 cup apricot jam |
place jam in a small, heavy saucepan and bring it to a boil. cook slowly 10 minutes, or until thick. press through a sieve and spread while hot in a very thin film over breads, pastries and cakes. |
butter cream filling - smørcrème |
1/2 cup soft butter |
1 cup powdered sugar |
1 teaspoon sherry |
1 teaspoon coffee |
almonds -- chopped |
cream butter. |
beat in powdered sugar until smooth. |
beat in the wine and coffee. |
use as a filling and/or frosting for any layer cake. sprinkle chopped almonds on top, and spread around the sides of the frosted cake. |
chocolate filling - chokoladecreme |
2 cups milk |
3 tablespoons flour |
2 tablespoons cornstarch |
1 cup sugar |
1 pinch salt |
3 ounces unsweetened chocolate |
2 eggs -- beaten |
1 teaspoon vanilla |
scald the milk. mix flour, cornstarch, sugar and salt well and stir very slowly into scalded milk. cook until thick. |
melt chocolate in top of double boiler over hot water and add to cooked mixture. |
add eggs. boil 2 minutes. |
stir in vanilla. if you wish a glossy filling, stir in 2 tablespoons butter after the filling has been removed from the heat. |
date filling - dadelcreme |
1/2 cup sugar |
1 pound dates -- pitted & ground |
1 cup water |
1/2 teaspoon lemon rind -- grated |
1/2 cup almonds -- chopped |
mix all ingredients and cook over low heat about 5 minutes, stirring to prevent sticking or scorching. if filling becomes too thick wihle cooking, add a little more water. |
Directions:
1. Coconut-Raisin Frosting - Forskellige Frugtcremer
2. 3 egg yolks
3. 2/3 cup sugar
4. 1/2 cup soft butter
5. 1/2 cup raisins
6. 1/2 cup shredded coconut meat
7. 1/2 cup almonds - chopped
8. Combine the egg yolks and sugar.
9. Beat until thick and lemon-colored.
10. Add the soft butter and white raisins.
11. Bring to a boil and cook over medium, stirring, until thick, 5 to 7 minutes. Add the coconut and the almonds. Spread over cake or cookies.
12. Cream Frosting - Flødeglasur
13. 3/4 cup whipping cream
14. 3 tablespoons sugar
15. 1/2 teaspoon vanilla
16. 1/4 teaspoon cinnamon
17. Whip the cream until very stiff. Fold in the sugar, vanilla and cinnamon.
18. You may vary this recipe by folding in a blend of very thick applesauce and 1 teaspoon lemon juice.
19. Egg-White Cream Frosting - Æggehvideglasur
20. 2 egg whites
21. 1 pinch salt
22. 11/2 cups light corn syrup
23. Place all ingredients in the top of a double boiler over hot water. Cook 7 to 8 minutes, beating constantly, until the mixture stands in peaks.
24. If the frosting separates in the bottom of the pan, beat with a fork until it is well integrated again.
25. Fruit Frosting with Chocolate - Chokoladeglasur
26. 1 cup raisins
27. 1 cup dates - pitted & chopped
28. 3/4 cup water
29. 1/4 cup brandy
30. 1 cup sugar
31. 1 tablespoon flour
32. 1/2 cup almonds - chopped
33. 2 ounces unsweetened chocolate
34. 2 teaspoons butter
35. Combine the raisins and dates and mix with the water, brandy, sugar and flour and let come to a boil. Boil slowly until thick.
36. Add the chopped almonds and mix well. Pour over the sides and top of a warm cake.
37. Melt the butter and chocolate together voer low heat and drizzle over the cake.
38. Ice Glaze - Glasur
39. 1 egg yolk
40. 1 teaspoon melted butter
41. Powdered sugar
42. Beat egg yolk and butter together well. Brush lightly over tarts or fruit cake. Sift powderd sugar over pastry.
43. Preheat oven to 450 degrees.
44. Place glazed cake in oven for 3 or 4 minutes.
45. Marshmallow Frosting - Læge Althee
46. 20 marshmallows
47. 11/2 cups sugar
48. 1/2 cup water
49. 2 egg whites - beaten stiff
50. 1 teaspoon vanilla
51. Cut the marshmallows into small cubes.
52. Boil sugar and water until the syrup spins a thread. Pour over egg whites and beat well. Add marshmallow and vanilla to the hot mixture and beat until cool.
53. Raisin Filling - Rosincreme
54. 1 cup seedless raisins
55. 1/4 cup sugar
56. 1/2 cup water
57. 1/2 teaspoon lemon rind - grated
58. 1/4 cup almonds - ground
59. Put raisins through a food chopper.
60. Add sugar, water and grated lemon rind.
61. Cook 5 minutes, or until thick and smooth, stirring constantly. Cool.
62. Fold in the almonds.
63. Rum Cream Frosting - Flødeglasur med Rom
64. 11/2 cups heavy cream
65. 2 eggs - beaten
66. 1/3 cup sugar
67. 1 teaspoon rum
68. 1/4 cup melted butter
69. Whip cream until stiff, add the eggs, sugar and rum. Continue beating until thick.
70. Allow melted butter to cool somewhat, then stir into other ingredients and mix well.
71. Rum Filling - Romcreme
72. 11/2 cups light cream
73. 1/2 cup sugar
74. 21/2 tablespoons flour
75. 1/2 teaspoon salt
76. 3 egg yolks
77. 2 tablespoons rum
78. 1 tablespoon butter
79. Scald 1 cup of cream.
80. Sift together the sugar, flour and salt. Blend in the reserved 1/2 cup of cream. Bring to a boil quickly and let boil 2 or 3 minutes, stirring gently. Remove from flame.
81. Pour this mixture over the scalded cream and cook over hot water in the top of a double boiler 5 to 7 minutes, stirring steadily.
82. Beat the 3 egg yolks slightly. Blend the yolk mixture into the mix in the double-boiler top. Remove from flame and add the rum and the butter.
83. NOTES :
84. You can convert this recipe to a vanilla filling by substituting 2 teaspoons vanilla and a little almond extract for the rum.
85. Syllabub from a 300-Year-Old Recipe
86. 1 pint whipping cream
87. 1/4 cup sugar
88. 2 egg whites
89. 1/4 cup sugar
90. 4 tablespoons white wine
91. Beat whipping cream until stiff but not dry.
92. Fold in the 1/4 cup sugar.
93. Beat egg whites stiff and beat in the other 1/4 cup sugar.
94. Add the whipped cream and blend well, folding instead of stirring.
95. Slowly add the white wine.
96. Serve over cakes, custards, meringues or cookies.
97. Tart Cream Filling - Flødecreme
98. 1 cup light cream
99. 2 egg yolks - beaten
100. 1 lemon - juice only
101. 1 tablespoon flour - heaped
102. 2 tablespoons sugar
103. 1 teaspoon vanilla
104. Mix cream and egg yolks. Add lemon juice, flour and sugar. Mix well. Add vanilla.
105. Cook over low heat until smooth and thickened, stirring in a figure 8 to prevent scorching.
106. Vanilla Glaze - Vanilla Glasur
107. 11/2 cups powdered sugar
108. 2 tablespoons soft butter
109. 3 tablespoons light cream
110. 1/8 teaspoon salt
111. Sift sugar. Add all ingredients and beat until smooth and creamy. Spread very thin on cakes or pastries while they are still hot.
112. White Glaze - Hvid Glasur
113. 2 cups sugar
114. 3/4 cup hot water
115. 1/8 teaspoon cream of tartar
116. 3 cups powdered sugar
117. Boil sugar, water and cream of tartar in a heavy saucepan until the syrup threads. Cool to a temperature just above lukewarm. Add sifted powdered sugar and beat until the right consistency for spreading thinly.
118. NOTES : Danish cooks rely on glazes instead of thick frostings for tarts, breads, pastries of all kinds and cookies. Remember that these
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