Remonce

Remonce is a creamed filling often used in Danish pastries and other baked goods. It is a mixture of creamed butter and sugar, flavored with either marzipan or cinnamon.

History

The origin of Remonce is traced back to Denmark, where it is a staple ingredient in the country's famous pastries. The term "Remonce" is derived from the French verb remoncer, which means "to put back". This refers to the method of adding the filling back into the pastry after it has been baked.

Preparation

Remonce is prepared by creaming together butter and sugar until it forms a light and fluffy mixture. This is then flavored with either marzipan or cinnamon, depending on the recipe. The mixture is then spread onto the pastry before it is baked. As the pastry bakes, the Remonce melts, creating a sweet and flavorful filling.

Usage

Remonce is most commonly used in Danish pastries, where it is spread onto the dough before it is folded and baked. It is also used in other baked goods such as croissants and brioches. In addition to being used as a filling, Remonce can also be used as a topping for cakes and other desserts.

Variations

While the traditional Remonce is flavored with either marzipan or cinnamon, there are many variations of this filling. Some recipes may include other flavors such as vanilla, almond, or even fruit preserves. The type of sugar used can also vary, with some recipes calling for brown sugar instead of white.

See also

• Danish pastry
• Marzipan
• Cinnamon

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  Remonce