Bo Friberg

Danish Filling II

Preparation info
  • Yield:

    3 pounds

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 10 ounces (285 g) unsalted butter, at room temperature
  • 2 pounds (910

Method

  1. Mix the butter into the almond paste, adding it gradually to avoid lumps. Mix in the hazelnuts.
  2. Stir in enough pastry cream to reach the desired consistency. If the filling is to be piped on the dough, it needs to be a little firmer than if it is to be spread; for spreading, you want it loose enough that you can apply it easily.
  3. Store in the refrigera