- kelly O
- AT NIELSEN’S It looks like a potato, tastes like the best eclair ever.
Nordic desserts do not leap to mind at the mention of "fine pastry." Offerings beyond the cheese Danish are rare, and general ignorance of the genre is common. While the crackle of a croissant is the pride of a Parisian breakfast and often offered at your local coffee shop, Scandinavian sensibilities revel in softer textures like jams, custards, and creams, supported by eggy laminated doughs. The Danish pastry is, famously, the work of Austrian scabs; in the late 1800s, talent from Vienna was imported to replace the bakers of Denmark as they went on strike for better pay, bringing with them a flaky, ready-to-be-filled revelation that became a national sensation...
