An idea to add novelty to a Danish pastry has been successfully trialled by Food Design - manufacturer of premium multi-functional fudge and toffee inclusions.
The traditional banana or apple filling of a Danish pastry could be complemented by mixing in toffee pieces, which are available in a variety of sizes. The ingredients meld together for a chewy taste and can be added inside or on top of the pastry.
Another variation would be replacing the sultanas within a Chelsea or Belgian bun with a piece of bake-stable toffee or a dark butterscotch piece.
Bake-stable toffee is designed to retain its shape and consistency after baking at high temperatures and for long periods, and adds flavour and texture to the bun.
Toffee can create a raft of different flavours, textures and eye appeal within confectionery items. Honeycomb, butterscotch, butter chips, traditional toffee or English toffee crunch are all available.
Contact: Food Design; Tel: 01423 870875