Remonce filling - Lord Mayor filling - for danish pastry, "brunsviger", cinnamon buns etc.

August 19, 2017

Remonce filling on danish pastry © kvalifood.com

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

Ingredients

125 g soft butter
250 g dark brown cane sugar
2 tbsp cinnamon (optional, I usually use it)
2 tbsp custard/cake cream (optional, 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.

Ingredients

100 g sugar
100 g butter
100 g marzipan

http://www.youtube.com/watch?v=4bCy8x7Ht_U

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.