Hi all!
I'm looking to recreate a pastry that I had in Sweden this past summer. The closest recipe I could find was a Swedish Cremehorn. I used it as a jumping off point and made some adjustments.
Please let me know if you happen to know the name of this pastry!
Traditionally, the shape of Cremehorn's resemble a croissant and have a pastry cream filling.
I tweaked this recipe by leaving out the pastry cream, and substituting the plain granulated sugar for cardamom sugar. Additionally, I used my starter instead of ADY. It ended up tasting like Bullar, which was great but not what I was going for.
My goal is to end up with a light, buttery, and flaky pastry (one that's not laminated).
I was thinking of adjusting the amount of butter by adding an additional half portion, as well as grating it when it's cold to form a biscuit dough texture (the recipe I followed had you incorporate room temperature butter towards the end of the mix, much like brioche). Also, I was thinking to move the BF into the refrigerator to help keep the butters form, and develop more flavor.
Thanks for your help!
P.S. Forgot to take a picture of the crumb before we ate them all... oops!
