Cremehorn (Crescent Pastries with Vanilla Pastry Cream)
Today’s recipe is exciting to share. We won’t claim to have invented these, since they are a somewhat basic concept and I’m pretty sure others have made them before us.
Today’s recipe is exciting to share. We won’t claim to have invented these, since they are a somewhat basic concept and I’m pretty sure others have made them before us.
It’s January and it’s chilly, which means it is the season for our coziest and heartiest recipes. There is nothing quite like a bowl of soup or stew that warms you right up, even if it’s cold outside.
When Christmas Eve in our house finally arrives, we are so excited to eat our favorite dinner of the year. It doesn’t get better than flæskesteg, andesteg, brunede kartofler, rødkål, and boiled potatoes, all topped with an amazing gravy!
If you ask anyone in our house, Danish Christmas dinner is the best meal of the year. We have grown up eating it for every single Christmas, yet somehow we never get tired of it.
Cabbage is a great vegetable and if you don’t like it, then it’s time to grow up! I’m joking, of course. You can choose not to eat or to eat whatever you want, but we are here to say that we love cabbage.
It feels like we haven’t posted a new bread roll recipe in a long time, which is abnormal for us! We love bread, and we love coming up with new recipes to share with you all.
As we get further and further into December, I can feel the anticipation in the air. I am impatient for Christmas to come, as it is my favorite holiday, but it’s important to savor it.
Today is the day – December 1st. And you know what that means…Christmas! It is now officially the season of Christmas, and in Scandinavia, we take this very seriously.
If you ask us, the best filling for cakes and pastries is, undoubtedly, pastry cream. If you make it correctly, it is silky smooth with an amazing flavor and sweetness.