Having decades-old memories of REAL Danish pastries from a bakery in a small town in Denmark. Light, crunchy, not these awful bread-dough things we have in US bakeries.
Before I leave this planet, I want to figure out how to make the REAL Danish pastries. I'd even invest in imported butter, if that's what it'll take. And I'd even get a kitchen scale to weigh the flour if that will make a difference [and it might!]
Can anyone point me in a direction? Some good recipes? a great baking book?
Thank you so much - and FWIW, I'm not planning to leave the planet any time soon :)
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