Mogens Andersen is known as the "Duke of Danish". For almost 30 years Mogens has been responsible for the idea development of - and baking of - authentic Danish pastry in the Hatting bakery in western Denmark.
Mogens is passionate about creating the best Danish pastries in the world. IN this video he gives an insight into the recipe for the perfect Danish pastry.
This video shows some of the process behind the classic Danish pastry called the “Spandauer” which is found in almost every Danish bakery in the world.
A full range of our pastries can be found on our website: [ Ссылка ]
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Some history of the Danish pastry:
The Danish pastry is called ”Wienerbrød” in Denmark – translated as “Viennese Bread”
It is from the same family as other Viennese pastries – such as the Croissant (which was first born as an Austrian Kipfel”.
The pastry is believed to have arrived in Denmark during 1850 when a bakers strike occurred. Local Danish bakeries were forced to employ workers from abroad, and it’s believed Austrian bakers brought the technique and idea with them.
The Wienerbrød is believed to be a descendent of the Austrian Plundergebäck pastry.
Danish pastries were brought to the USA by Danish immigrants in the early 1900s.
Danish baker Lauritz C. Klitteng made Danish pastry at the wedding of President Woodrow Wilson in 1915.
Klitteng once had his own Danish bakery at 146 Fifth Avenue in New York City.
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If you’re a food lover like us, you might also be interested in meeting Piet Van Beveren – who is in charge of creating all of our Croissants and Viennesoire pastries in our Belgian bakery.
You can meet Piet here: [ Ссылка ]
If you want to read more about us, great food and stay up to date, you can do so on our website, or follow us on Twitter!
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