Written by Adrian Murray NielsenFunctional supporter
Adrian Murray NielsenAs Denmark celebrates the coronation of Frederick X, one of the legendary patisseries, Conditori La Glace, has prepared a decadent chocolate cake in honor of the new monarch.
Conditori La Glace The patisserie in the heart of Copenhagen has been making cakes and pastries since 1870. From weddings to silver anniversaries, Denmark’s oldest patisserie has a tradition of celebrating royal occasions.
On the morning of my visit, people crowded outside the storefront, snapping photos of the shop windows where portraits of the royal family and vintage gold candlesticks lined up with trays of extravagant cakes.
Danes were stunned when the country’s much-loved Queen Margrethe announced that she would hand over the throne to her eldest son Frederick at the annual coronation ceremony. new year’s eve speech.
Marianne Stagetone Koros, owner of La Glace, also told me that she too was overwhelmed. She said, “I like the royal family. I’m a fan.”
The next day, La Glace’s team of pastry chefs quickly set to work preparing a new royal recipe fit for a king. result?Quite luxurious and luxurious chocolate financier.
“It’s a very masculine cake; [it has] There’s a bit of elegance and lightness to it,” Stagetone-Kolos said. “It basically melts in your mouth.”
These small, buttery almond cakes are made with chocolate and Denmark’s popular marzipan in a circular mold, then decorated with caramel on top. Cremeux It is thicker and denser than mousse. In the center is salted caramel and hazelnut praline. Of course, everything is sprinkled with gold and decorated with toasted hazelnut discs and his three types of chocolate.
Adrian Murray NielsenIt was important to Stagetorn Kolos that frederic x cake Just like Queen Margrethe’s cake, it must be something that will be “loved by the people for many years.”
La Glace has been making cakes in her honor since she ascended the throne in 1972.consists of florence biscuit A combination of soft nougat and smooth hazelnut praline,Margretkage” is topped with white marzipan flowers in honor of the Queen’s nickname, “Daisy.”
Behind the pastry shop is La Glace’s four-story manufacturing facility. As I climbed the steep, narrow stairs, I passed a 100-year-old ice cream machine and was greeted with the aroma of caramel and sweet chocolate. In the third-floor kitchen, apprentice chef Amelia Hyman was whittling hazelnut paste and salted caramel into the centerpiece of a financier. “It’s got a lot of nice flavors in it, so there are some nice surprises along the way,” she told me. Finally, she gently placed gold-dusted hazelnuts and chocolate rings on top. “There’s a kind of crown,” she pointed out.
I had the impression that it was quite rich and decadent, but when I drank it, I was surprised to find that it was lighter and less sweet than I expected. It seems like others might agree. Frederick cakes are selling fast.
Surviving through four monarchs, Conditori La Glace has remained largely unchanged in its 150-year history. Pink paneled walls, vintage clocks and gold-framed photographs take you inside, transporting you to a bygone era where only the most classic pastries and cakes were served. In a city where state-of-the-art bakeries open almost every other week, bakeries with such longevity are extremely rare.
“This is the way it is. This is how we survive,” argued Stagetone Kolos, who has run the Copenhagen facility for 35 years.
The patisserie offers around 40 French-inspired desserts, from large creamy gateaux to macarons, pastries and breads. Other famous Danes are also on the menu. What there is is hans christian andersenwhite chocolate gateau, coffee flavor Karen Blixenwhile being a composer. carl nielsen It has been immortalized as the orange chocolate truffle.
Behind the glass counter, staff in green aprons hurried to serve customers as the line stretched toward the door. Among those waiting patiently was Bente Fache, who said he had been to La Glace many times before. “This is a place with a lot of history,” she said. But for her, the occasion was especially nostalgic. “I was here with Queen Margrethe’s parents when she was crowned, so I wanted to be here today as well.”
Sunday’s inheritance I watched as the streets of Copenhagen turned into a sea of people waving red and white Danish flags to say goodbye to Margrethe and welcome King Frederik and his wife Queen Mary.
Adrian Murray NielsenOther bakeries across Denmark also commemorated this historic moment.The most luxurious interior in Copenhagen Hotelpatisserie Maison d’Angleterre I made raspberry flavored macarons.bakery bodenhofis also based in the capital and has released a colorful Strawberry mousse coated with chocolates; while in Middelfart Bucks Bakery & Deli I made red and white sugar coating. rum balls.
According to food historian Nina Bauer, namesake and special occasion cakes entered a golden age in Denmark in the mid-19th century, when anniversaries, celebrity visits, and even theater performances were all decorated with cakes. It is said that However, many were one-off celebrations, and recipes were often forgotten over time, causing traditions to decline.
“Only a few of these special occasion cakes survive,” Bauer said, noting that La Glace stands out because some of the old recipes have survived. “It’s not that common anymore. So I think the coronation spread this tradition across the country.”
Back at La Glace’s, the 56-year-old owner has his own succession plan in place. He took over the patisserie from his mother at age 21 and plans to pass it on to his daughters next year.
So has the royal family ever had her cake? I asked. “We brought Margrethe to them,” she said. So they might order Frederick cake too.
For those who can’t make it to Copenhagen, here are recipes for home bakers from Conditori La Glace. sarah bernard cake. Although the chocolate-covered mini confections are not royally themed creations, they are one of Denmark’s most famous cakes. Her recipe, created in 1911 in honor of the famous French actress Bernhard who visited Copenhagen, recreates the delicacies of this famous patisserie.
Conditori La GlaceSarah Bernhardt’s cake recipe
conditori la glace
make 10 cakes
material
Part of macaron base
piece of chocolate truffle
300-400g dark chocolate to cover the cake
for of Macaron base:
200g baking marzipan
320g sugar
3-4 egg whites
for of Truffle chocolate:
Fresh cream 375g
240g chopped dark chocolate (58% cocoa recommended)
Method
step 1
For the macaron base: Mix the marzipan and sugar with a spatula until well combined. (If you want to make a large quantity, use a mixer). Add egg whites until mixture is moist but stiff. Place the mixture in a piping bag, pipe into a 7cm diameter disc and place on a tray lined with greaseproof paper. Bake the base in an oven preheated to 160°C for 25 minutes.
Step 2
For the chocolate truffles: Pour the cream into a saucepan and bring to a boil. As soon as the cream comes to a boil, pour it over the chopped chocolate. Stir carefully until evenly mixed. Place the truffle mix in the refrigerator for at least 4 hours to thicken.
Step 3
Assemble the cake: Spread chocolate truffles on the macaron bases (about 60g each) and shape them into a pyramid-like mountain shape. Place the cake in the fridge and melt 300-400g of dark chocolate in a bowl over boiling water. Dip each cake in the melted chocolate, holding it by the macaron base so that only the chocolate truffle portion is coated. Place the cake in the refrigerator for about 30 minutes before serving.
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