Remonce
|
A cut piece of Danish pastry (Kringle). The slightly yellowish remonce spread shows clearly inside the cake. | |
| Type | Pastry |
|---|---|
| Place of origin | Denmark |
| Main ingredients | Butter and sugar |
 Cookbook: Remonce  Media: Remonce | |
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Remonce is a Danish pastry filling or topping made from gently mixing creamed butter and sugar.
Remonce is baked along with the pastry and not eaten in its raw state. Remonce spread is sometimes flavored with cinnamon (e.g. in cinnamon snails), cardamom, marzipan or nuts.[1][2][3]
Remonce is a Danish word and invention, although it sounds French. In the English language it has been referred to as 'Lord Mayor filling'.[4]
See also
- Food portal
- List of pastries
- List of butter dishes
References
- ↑ Lynne Olver. "Cake history notes". The Food Timeline. Retrieved 6 August 2014.
- ↑ Remonce Recipe: Printer Friendly version from
- ↑ Copenhagen Features | Fodor's Travel Guides
- ↑ Max. "Remonce filling - Lord Mayor filling - for Danish pastry, "brunsviger", cinnamon buns etc.". Kvalifood. Retrieved 6 April 2014.
External links
- Kvali Mad (Max): Remonce filling - Lord Mayor filling - for danish pastry, "brunsviger", cinnamon buns etc. Various recipes, discussion and instructional Video. A private non-profit homepage from Denmark.
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