NUMBER 8

For 6 pcs.

  • 500 g Danish pastry dough
  • 125 g light remonce
  • 60 g custard
  • 60 g raspberry jam

Roll out the dough to a rectangle of 6 x 48 cm and 10 mm in thickness.

Cut straight pieces down along the dough and divide it into 6 pieces of 1 cm strips.

Lift each of the strips at their two short ends and twist them a few times.

Form a circle and press the ends together.

Twist the circle so that it becomes a number 8 and press lightly in the middle.

Place them on a baking sheet with baking paper.

Put a dollop of light remonce in the centre of the holes.

Put the baking sheet in a heating cabinet for approximately 1 hour.

Put a dollop of custard on top of the remonce in one of the holes.

Put a dollop of raspberry jam on top of the remonce in the second hole.

Bake for 15-20 minutes at 180°C in a convection oven.