ScandiKitchen: Fika and Hygge E-Book

Bronte Aurell

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2018

Beschreibung

A follow-up to the successful 'The ScandiKitchen' (published September 2015), this new book from Brontë Aurell features over 60 recipes for cakes, bakes and treats from all over Scandinavia. From indulgent cream confections to homely and comforting fruit cakes and traditional breads, sweet buns and pastries. 

Leseprobe

SCANDIKITCHEN

FIKA & HYGGE

SCANDIKITCHEN

FIKA & HYGGE

Comforting cakes and bakes from Scandinavia with love

BRONTË AURELL

Photography by Peter Cassidy

Dedication

For Jonas, Astrid and Elsa – with all my love, always x

Senior Designer

Sonya Nathoo

Editor

Alice Sambrook

Head of Production

Patricia Harrington

Art Director

Leslie Harrington

Editorial Director

Julia Charles

Publisher

Cindy Richards

Food Stylists

Bridget Sargeson, Jack Sargeson with Laura Urschel

Assistant Food Stylist

Lola Milne

Prop Stylist

Tony Hutchinson

Recipe Tester

Cathy Seward

Indexer

Vanessa Bird

First published in 2016 by Ryland Peters & Small 20–21 Jockey’s Fields London WC1R 4BW and Ryland Peters & Small, Ltd. 341 E 116th St

New York NY 10029

www.rylandpeters.com

Text © Brontë Aurell 2016

Design and commissioned photographs

© Ryland Peters & Small 2016

ISBN: 978-1-84975-759-1

eISBN: 978-1-78879-004-8

10 9 8 7 6 5 4 3 2 1

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

Printed and bound in China.

CIP data from the Library of Congress has been applied for.

A CIP record for this book is available from the British Library.

Notes

•Both British (metric) and American (imperial plus US cups) are included in these recipes; however, it is important to work with one set of measurements and not alternate between the two within a recipe.

•All butter should be unsalted unless specified.

•All eggs are medium (UK) or large (US), unless specified as large, in which case US extra large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

•Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

•When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

Photography credits All photography by Peter Cassidy except: 30r Kate Whitaker/Ryland Peters & Small; 38–39 B.Aa. Sætrenes/Getty Images; 48l A house designed by Ilkka Suppanen in Finland. ph Paul Ryan/Ryland Peters & Small; 48r Stella Willing stylist/designer and owner of house in Amsterdam. ph Debi Treloar/Ryland Peters & Small; 49l Nassima Rothacker/Ryland Peters & Small; 49c © Jonathan Birch/Narratives; 49r The home of the designer Stine & Henrik Busk. ph Debi Treloar/Ryland Peters & Small; 58–59 Miriam Glans/Getty Images; 74l Kate Whitaker/Ryland Peters & Small; 74r Johner Images/Getty Images; 75al Kate Whitaker/Ryland Peters & Small; 75c Johner Images/Getty Images; 75r Tim E White/Getty Images; 90–91 Johner Images/Getty Images; 104r Markus Kirchgessner/laif/Camera Press; 105l Steve Painter/Ryland Peters & Small; 105r peder77/Getty Images; 114–115 B.Aa. Sætrenes/Getty Images; 130l The family home of designers Ulla Koskinen & Sameli Rantanen in Finland. ph Debi Treloar/Ryland Peters & Small; 130c & 130r Debi Treloar/Ryland Peters & Small; 131l Hanne Gran’s home, Halden, Norway. ph Debi Treloar/Ryland Peters & Small; 138–139 Debi Treloar/Ryland Peters & Small; 158r Steve Painter/Ryland Peters & Small; 159l Johner Images/Getty Images; 172–173 SiriGronskar/Getty Images.

CONTENTS

Introduction

The Scandi Baking Pantry

Basic Recipes

Biscuits & Cookies

Feature: Seven Kinds of Biscuits

Traybakes & No Bakes

Feature: Feeling Hygge

Everyday Fika

Feature: How to Fika

Little Fancy Cakes

Feature: Fancy Fika

Celebration Cakes

Feature: Winter Celebrations

Breads & Batters

Feature: For the Love of Baking

Index

Acknowledgments

INTRODUCTION

ScandiKitchen, our wonderful café and grocery shop in London’s West End, was born out of pure homesickness and a need to find a space where we could meet up with people for a fika – a cup of coffee and a bite of something sweet to eat. A place where we could meet with family and friends to just enjoy being together and hygge a bit, escaping from the hustle and bustle of day-to-day life. When we first had the idea of opening a Nordic-inspired café almost ten years ago, it was near on impossible to find all the food goodies we missed from home. So we decided to create a place that reflected our love for the foods we missed.

Being Swedish and Danish, it always seemed natural that the concepts of fika and hygge had to be at the heart of everything we do at the café. One of the first things Jonas made sure was on the menu was the wholesome cinnamon bun – and Brontë even toyed with the idea of naming the café Hygge – reflecting just how important this concept is to us. We decided hygge might be tricky to pronounce for some, so settled for what we are: a homely Scandinavian kitchen run by a friendly bunch of people. To create a welcoming space was always a priority for us, whether you are a homesick Nordic expat looking for your fix of salty liquorice or anyone else just searching for a nice place for a cup of coffee and a good piece of cake. Anyone can feel a sense of hygge, a state of content cosiness with friends where nothing else seems to matter.

Of course, not everybody has the opportunity to just pop by our café to say hello. With this book, we wanted to share some of our favourite autumn and winter treats – perfect for the short, dark winter days. From buns, to cakes, to little pastries – a selection of recipes to make your own traditional fika at home and create cosy feelings of hygge with people you love. For everybody to be able to bring a bit of Nordic loving to their lives through the cakes we love to make and bake.

In the years since we opened our doors, much has changed about the way Scandinavia is viewed from outside our home countries. Back when we opened, nobody knew the word fika, and hygge was just another unpronounceable Danish word. Nowadays, books are being written on the concepts of fika and hygge, and it truly feels as if the world is waking up to the wonders of remembering to turn off the noise from our busy everyday routines. While we’re sure they could have done this without Scandinavia’s help, having the words to define what we feel is important.

We hope you enjoy this selection of our favourite autumn and winter treats from Scandinavia and that you enjoy creating feelings of hygge and fika in your own homes.

Brontë & Jonas Aurell

THE SCANDI BAKING PANTRY

Scandinavia is a huge place, so what defines an ingredient as ‘local’ varies from hilly Norway to flat Denmark - there’s a 2,500 km/1,500 mile distance between them. However, we all share a love of lots of similar products, so here is a brief guide to some of the products you will need for Nordic baking. We’ve put this together based on things we get asked for at the café, and we often help people source specific ingredients or find local replacements to use instead. You will find a more comprehensive list at www.scandikitchen.co.uk.

Popular spices

Caraway/kommen/kummin/karve

In Scandinavia, caraway is known as kommen, which sounds similar to ‘cumin’ so it is often translated incorrectly in recipes. (Cumin is called spidskommen.) We use caraway seeds a lot in breads as well as cheeses. In this book it is suggested as a flavouring for crispbread (see page 167).

Cardamom/karemumme/kardemumma

It was actually the Vikings who first sampled this spice during their raids on Constantinople. While we mostly use cardamom in sweet baking and breads, it does occasionally sneak into savoury food (a pinch is used in some regional meatball recipes). It is also sometimes used as a flavouring in strong alcohols.

We use the ground variety, which you can buy in larger supermarkets and Asian speciality shops. I favour using freshly ground cardamom, though, because it is one of those spices that lose potency very quickly when pre-ground. If you use freshly ground, watch the quantity, as it is strong and if you are not used to the punchy flavour, hold back a bit.

To make ground cardamom at home, either buy cardamom seeds online and finely grind in a spice grinder or pestle and mortar, or open the pods (Scandinavians prefer the green pods) and scoop out the seeds to grind (remove the little woody bits of husk inside the pod and only grind the seeds).

Cinnamon/kanel

Where would the Nordic people be without their beloved cinnamon buns? We use cinnamon in a lot of our baking, from biscuits to cakes and breads. There are different grades of cinnamon – go for good-quality ground cinnamon.

Cloves/nelliker/kryddnejlika/nellik

We use both whole cloves and ground cloves in our baking, especially at Christmas, when whole cloves are used in mulled wine and ground cloves are essential in ginger cookies.

Fennel seeds/fennikel frø/fänkålsfrön

We use fennel seeds mainly in bread – both for loaves and as a flavouring for crispbread.

Ginger/ingefær/ingefära

Ground ginger is commonly used in ginger cookies and soft ginger cake, but also in some other cakes. Whole dried ginger is essential in mulled wine.

Liquorice/lakrids/lakrits

While we have a long history full of love for liquorice, it is only in recent years we have started to bake with it. This is largely due to great brands of purist liquorice coming to the market, such as Lakrids by Bülow from Denmark and Lakritsfabrikken in Sweden. Either the powder or liquorice syrup is used in most sweet recipes. In some Swedish recipes it can be referred to as Hockey Pulver.

Salt

The Nordics have been preserving food in salt for centuries and we love salty foods, both savoury and sweet. We add salt to many cookies and cakes and we love salty liquorice. We use ammonium chloride for flavouring our liquorice, also known as salmiakki. It is an acquired taste – but once you get the taste for things such as salty liquorice, a life-long addiction usually starts. You have been warned.

Saffron/safran/saffran

People In Sweden and Norway use saffron during the month of December in traditional Lucia buns. We commonly use ground saffron, which you can buy in specialist shops (ask behind the counter, as they are usually kept behind the till). If you are using strands, grind these before use. To intensify the colour, soak in warm liquid before using.

Seville orange peel/pomerans

We use this in our mulled wine and dried in some Christmas breads and biscuits. You can substitute with normal dried orange peel, but the flavour will not be as subtle or bitter.

Vanilla/vanilje/vanilj

Scandinavian recipes often call for vanilla sugar, which is a quick and easy substitute for whole vanilla pod/beans. You can make your own at home by adding 250 g/1 cup of icing/ confectioners’ sugar to a food processor or spice grinder with two vanilla pods/beans – dried out hard ones are fine – a great way to use these up. Pulse until pulverized, then sift out the large pieces of peel. You can buy vanilla sugar in any Scandinavian food shops, too – Tørsleff is a great brand. You can, of course, also always substitute with vanilla extract or real vanilla pods/beans.

Berries

Cloudberries/multebær/hjortron

Fresh cloudberries are rare. They grow wild near the Arctic Circle and their season lasts around three weeks in July and August. They are hard to cultivate and foragers don’t tend to part with information freely! Frozen cloudberries are easier to get hold of but they are expensive. A little goes a long way; this is a gourmet berry, even to the Scandinavians. Most Scandinavian shops will stock cloudberry jam, which can be used in most of our baking recipes. The cloudberry is very tart and the jam/jelly is not used as a spread for toast, as it is far too expensive. Use it with strong cheese or in desserts (it’s particularly great heated up and poured over vanilla ice cream). To replace this flavour in recipes is hard.

Lingonberries/tyttebær/lingon

Norwegians, Finns and Swedes will have lingonberries in their freezers throughout the year; fresh ones are picked in August. We also have lingonberry jam/jelly and compotes in our store cupboards. You can use the frozen or fresh berries for baking, and you can also use the jam for some cakes or cookies. If you cannot get hold of lingonberries, substitute with cranberries or raspberries, depending on the recipe. Many Scandinavian shops sell the frozen berries.

Grains and flours

Oats/havregryn

Used in porridge, granola, muesli and baking. We also eat raw oats with milk for breakfast. Oat flakes (jumbo oats) or cut oats are favoured.

Potato flour/kartoffelmel/potatismjöl/potetmel

You can buy this in speciality stores. Once potato starch is added, the dish should not boil (especially in fruit-based sauces as these will go cloudy after boiling).

Rye flour rugmel/rågmjöl

There are two kinds of rye flour sold in supermarkets. Wholegrain dark rye and light (sifted) rye. Light rye flour is often called Type 997. It is, basically, sifted wholegrain rye flour, so if you are pushed, you can sift the dark rye flour before using in a recipe.

Rye flour mix/sigtemel/rågsikt

In Sweden and Denmark, rågsikt (sigtemel in Danish) is very common. It’s 60% white wheat flour and 40% light rye (type 997), sifted. You can make this at home by mixing the same quantities.

Rye flakes/rugflager/rågflingor

I love using rye flakes in granola, flapjacks and porridge (mixed with normal oats) for their nutty flavour and good bite. Available in health-food stores, they take longer to cook and are quite chewy. If you are using oats in a recipe, consider mixing part oats, part rye flakes.

Semolina/semuljegryn/mannagryn/semulegryn

Used for some desserts and also as a porridge.

Spelt flour/speltmel/dinkelmjöl

This is an older type of wheat grain and less refined. You can get both white and wholegrain spelt flour – we use both in this book. Spelt contains less gluten than other wheat flours.

Yeast and leaveners

Baker’s ammonia/hartshorn powder/hjortetakssalt/hjorthornssalt

Used in old Nordic recipes to ensure cookies rise and get crispy at lower temperatures, baker’s ammonia gives off a very strong ammonia smell as you bake, but this disappears as soon as the cookies cool.

You can buy it online or at some pharmacies, as well as in many Scandinavian food shops. It was traditionally made from the ground antlers of young stags, but nowadays it’s all chemical. When using baker’s ammonia, don’t eat the raw dough. Substitute with baking powder, although the result will not be as crispy.

Dry active yeast

Little yeast granules you have to activate in lukewarm water before using. This is the next best thing to fresh yeast. Activate and leave for 15 minutes in the finger-warm liquid to go frothy and bubbly – then use in the recipe as normal.

Fresh yeast

25 g/1 oz. of fresh yeast (also known as compressed yeast) is the equivalent to 13 g/ 1/2 oz. of dry active yeast. It usually comes in packs of 50 g/2 oz. and looks a bit like clay. Take care not to kill fresh yeast with hot liquid or by adding salt to the yeast before the flour.

If you use heavier flours, such as rye, the yeast takes a long time to lift it and you will have denser breads. Consider mixing lighter flours with the darker ones if you want fluffy loaves.

Instant dried yeast

If you have no option but to use instant dry yeast (a fine powder sold in sachets), skip the adding to liquid step and add to the dry ingredients. Follow the manufacturer’s guidelines for equivalent measures.

Other stuff

Marzipan/marsipan

We use ready-made marzipan in a lot of our baking recipes and have included an easy recipe to make your own 50/50 marzipan (see page 15). In the UK and America, marzipan is commonly only 25% almonds.

You can bind marzipan with water instead of egg white if you are worried about eating raw egg, but I think egg whites make it smooth and easier to work with. However, leftover marzipan bound with water will keep in the fridge a little longer.

Punch

A type of Swedish rum liqueur often used to flavour rum truffle treats such as Romkugler (see page 56) – you can substitute with good concentrated rum flavourings for baked treats if you prefer.

BASIC RECIPES

These basic recipes are referred to in various recipes throughout the book. They are good staples and can be mixed and matched with other ingredients of your choosing – once you have exhausted the delicious options in this book, of course! Be sure to double-check whether to use the full amount or half the quantity listed here.

LAYER CAKE BASES

This base for layer cakes is similar to a very light Genoise sponge. You can, of course, bake these in three pans to make them uniform, but I find it just as easy to draw circles on baking parchment and then cut the edges to fit once baked. Some people use baking powder in layer cakes but I usually opt to use just eggs and sugar as the leavener because I feel the end result is more delicate. However, it can be trickier. The secret is to whip the eggs and sugar properly to ribbon stage – this can take several minutes to achieve. Secondly, when you fold in the flour, do so very gently in figure-of-eight folds and don’t rush it.

25 g/1/4 stick butter, melted and set aside to cool

4 eggs

120 g/2/3 cup caster/granulated sugar

120 g/2/3 cup plus 2 tablespoons plain/all-purpose flour or cake flour

a pinch of salt

1 teaspoon vanilla sugar OR extract OR use the seeds of 1 vanilla pod/bean

3 baking sheets, greased and lined with baking parchment

Preheat the oven to 180°C (350°F) Gas 4.

Beat together the eggs and sugar on high speed in a stand mixer or using a hand-held electric whisk. Beat until the mixture reaches ribbon stage – you will be able to see the traces of the mixture when you move the whisk.

Use a 20-cm/8-inch diameter plate to draw three circles on baking parchment. Cut these out and place one parchment circle on each of the three baking sheets. Set aside.

Combine the flour, salt and vanilla in a separate bowl. Sift into the egg mixture, bit by bit, carefully folding using a figure-of-eight movement until incorporated. Pour the cooled melted butter down the side of the bowl and fold carefully again, trying not to knock out air.

Divide the mixture evenly between the parchment circles on the baking sheets spreading right to the edges of each circle with the back of a spoon. If they go over a bit, don’t worry, you can cut these bits off afterwards.

Bake in the preheated oven for about 5–7 minutes or until light golden brown.

Remove from the oven and allow to cool completely before removing the baking parchment. If the parchment sticks, slightly dampen the paper side with cold water and the paper will come off easily. Trim any untidy edges using a sharp knife.

Note: If you really want to use baking powder, add 1 teaspoon to the flour for a slight lift.

DANISH PASTRY

Many people are scared to attempt Danish pastry from scratch. It is, admittedly, a little time-consuming, but it isn’t actually hard – it is so worth it once you taste those flaky pastries, straight from the oven. Originally, Viennese pastry (Vienna bread or Wienerbrød) was brought to Denmark by Austrian bakers around 1850, and the Danish variety developed from there.

25 g/1 oz. fresh yeast or 13 g/21/2 teaspoons dried/active dry yeast

150 ml/2/3 cup whole milk, heated to

36–37°C (97–98°F)

50 g/1/4 cup caster/granulated sugar

50 g/31/2 tablespoons butter, softened

350 g/21/2 cups strong white/bread flour, plus extra for dusting

1 teaspoon salt

1 egg plus 1 yolk

FILLING:

350 g/3 sticks butter, softened

25 g/3 tablespoons plain/all-purpose flour

a baking sheet, lined with baking parchment

If you are using fresh yeast, add the yeast and whole milk to a stand mixer with a dough hook attached. Mix until the yeast has dissolved.

If using dried/active dry yeast, pour the milk into a bowl, sprinkle over the yeast and whisk together. Cover with clingfilm/plastic wrap and leave in a warm place for about 15 minutes to activate and become frothy and bubbly. Pour into the mixer with the dough hook attached.

Stir in the sugar and softened butter, then mix the flour with the salt and start to add, bit by bit. Add the egg halfway through along with the remaining flour. Keep mixing with the dough hook for a good 5 minutes. The resulting dough should still be a little bit sticky.

Cover the bowl with clingfilm/plastic wrap and leave to rise for an hour or until doubled in size.

Turn the dough out onto a floured surface and knead through, adding more flour as needed until you have a stretchy, workable dough. Roll the dough out into a big square 35 x 35 cm/14 x 14 inches or as evenly as you can.

For the filling, mix the butter with the flour into a just mouldable ball using your hands. It’s important this mixture ends up being a similar consistency to the dough – this will make it easier to roll. If your hands are too warm, use a rolling pin and beat the butter flat between two sheets of baking parchment. Flatten the butter out to a square around 25 x 25 cm/93/4 x 93/4 inches then place this butter square onto your dough at a 45 degree angle so that the dough corners can fold back in to cover the butter, like an envelope.

Carefully fold the dough corners over the butter until you have completely enclosed it. Dust with flour and carefully roll out the package to a rectangle around 30 x 50 cm/113/4 x 20 inches then fold the layers the short way twice so you end up with a rectangle approx 30 x 15 cm/113/4 x 6 inch (3 layers with butter). It is important that you roll carefully so that the butter stays inside the pastry package.

Place the dough on the prepared baking sheet, cover with clingfilm/plastic wrap and chill for 15 minutes in the refrigerator. Repeat the folding process: roll to a rectangle and fold back on itself – you now have 9 layers of butter. Again, rest the dough in the fridge for 15 minutes, then repeat the rolling process again so you end up with yet another rectangle in 3 folds with 27 layers of butter in total. After a final rest in the refrigerator, your pastry is now ready to shape into whatever you want to bake.

At any stage during the making of Danish pastries, if your hands or the dough get too warm, step back and cool things down a bit, as this can spoil your end result.

SWEET SHORTCRUST PASTRY

This basic sweet shortcrust pastry is useful for many recipes in this book. If you prefer a less sweet base, simply reduce the sugar content slightly. Remember that keeping the butter as cold as possible is key to making pastry with a good short texture.

200 g/13/4 sticks cold butter, cubed

350 g/22/3 cups plain/all-purpose flour

125 g/1 cup plus 1 tablespoon icing/confectioners’ sugar

1 teaspoon vanilla extract OR seeds from half a vanilla pod/bean

1 egg

MAKES 700 G/11/2 LB. DOUGH

Rub the cold butter into the plain/all-purpose flour until sandy in texture, then add the icing/confectioners’ sugar and vanilla. Add the whole egg and mix until the dough holds together and becomes smooth, taking care not to over-mix. You can also make the dough in the food processor by pulsing the ingredients together briefly, if you wish.

Wrap the dough in clingfilm/plastic wrap and chill for at least 30 minutes in the refrigerator before using.

PASTRY CREAM

There is something so deliciously decadent about cakes with pastry cream. The comfort of custard, I usually call it. I love making it from scratch and use it for anything from filling cakes to layering trifles and serving it with crumbles (for that, I simply thin with a bit of milk). The only thing to watch out for is not to burn the milk, as this will spoil the whole lot.

500 ml/2 cups whole milk

1 vanilla pod/bean, seeds scraped

1 whole egg plus 1 egg yolk

100 g/1/2 cup caster/superfine sugar

30 g/1/4 cup cornflour/cornstarch

1/2 teaspoon salt

25 g/2 tablespoons butter

MAKES APPROX. 600–625 G/21–22 OZ.

In a saucepan, heat the milk with the scraped out seeds from the vanilla pod/bean.

In a separate bowl, whisk together the eggs and sugar and add the cornflour/cornstarch.

When the milk has just reached boiling point, take off the heat and pour one third into the egg mixture while whisking continuously.

Once whisked through, pour the egg mixture back into the remaining hot milk. Return to the stove and bring to the boil, carefully. Whisk continuously as the mixture thickens, for just under a minute, then remove from the heat and stir in the salt and butter.

Pour into a cold bowl and place a sheet of baking parchment on top to prevent the cream from forming a crust as it cools. The mixture will keep well in the refrigerator for a few days.

MARZIPAN (FOR BAKING)

I love baking with marzipan – from Kransekage to Mazarin Tart and even Lent Buns, a good 50/50 marzipan has many uses. If you buy marzipan in most UK supermarkets, you will get 25% almond and 75% sugar – but in Scandinavian baking, we use 50% almond for baking and 60% almond for petits fours and finer cakes. This is such a simple way to make marzipan. I use egg white to bind – which means that it won’t keep as long, so make only what you need.

200 g/2 cups finely ground almonds (if the grind feels a bit coarse, re-grind it at home a few times in your grinder or processor)

100 g/1/2 cup caster/granulated sugar

100 g/2/3 cup icing/confectioners’ sugar

1 teaspoon almond extract

1 medium egg white (approx. 30 g/1 oz.) ideally pasteurized

MAKES APPROX. 400 G/14 OZ.

Blend the ingredients together in a food processor until you have a smooth marzipan.

Roll the mixture into a log and wrap tightly in clingfilm/plastic wrap. Chill in the refrigerator for at least 1 hour before using.

REMONCE ALMOND PASTE

This is a classic almond-based filling for Danish pastries. It is nearly always baked rather than used raw and is integral to many Nordic cake and pastry recipes. Sometimes, cinnamon, vanilla and dark brown sugar are added (for cinnamon swirls and buns, for example). Remonce is sometimes translated to Lord Mayor’s filling, although I’ve never heard this term used in the UK, so I wonder if this translation perhaps stems from the filling used in Borgmesterkringle – the name meaning ‘Mayor’s Kringle’.

100 g/31/2 oz. marzipan (minimum 50% store-bought or see recipe above)

100 g/7 tablespoons butter, softened

100 g/3/4 cup plus 11/2 tablespoons icing/confectioners’ sugar, sifted

MAKES APPROX. 300 G/101/2 OZ.

Grate the marzipan into a bowl.

Add the softened butter and icing/confectioners’ sugar.

Whisk everything together until smooth. Your remonce paste is now ready to use.