We are Real Bakers - Henrik Nielsen

In this twelfth episode, we'll meet chef Henrik Nielsen who'll tell you all about his new inventions: Porridge buns with chocolate chunks, Wienerbasse (a type of Danish pastry) with Praline, Nocciola or Crema 811 remonce & Danish Fibre rolls with Nocciola remonce.
His tip? "A delicious cream filling for your sweet baked goods? Mix remonce (butter, sugar and marzipan) with Callebaut™ Crema Nocciola, Crema 811 or praline. This cream is great in many different applications. The cream is spreadable but can also be sprayed from a piping bag onto, for example, Viennese whirls and spandauers."
Download the exclusive brochure: www.chocolate-academy.com/en/...