Glad to see you....havent recieved your news letter lately. This is a great recipe for You Tube...different and it looks amazing Thanks for sharing Joie de Vivre
I was on a Viking "ocean" cruise on the Mediterranean in the spring, and I had this or something very similar from their Mamsen's Cafe one afternoon. The lovely thick cream was irresistible!
@profelis3312 it's only in there to provide some extra structure so it doesn't ooze out when slicing. Some Norwegian recipes include it, and some don't. This isn't a true French creme pat. It's a Norwegian take on it.
Looks wonderfully delicious🎉
Yes, gelatine sheets can be found in most European supermarkets!
I thought so!
Glad to see you....havent recieved your news letter lately.
This is a great recipe for You Tube...different and it looks amazing
Thanks for sharing
Joie de Vivre
I'm sorry to hear that! Did you receive the September newsletter on cinnamon buns?
I have never heard of this cake before but I can understand why it could be the best in the world!
It's definitely delicious!
I was on a Viking "ocean" cruise on the Mediterranean in the spring, and I had this or something very similar from their Mamsen's Cafe one afternoon. The lovely thick cream was irresistible!
That sounds like an amazing cruise!
I volunteer to eat anything you make on an off day!
I'll keep that in mind! 😉
parchment paper tip was "on point" thank you
You're welcome!
I think you should try to make portuguese pastea de nata! I actually watched your video on the portuguese pumpkin donuts and they came out great 👍
Those are definitely on my list of things to make!
that's cool i've never seen a gelatin sheet before.
This was my first time using one!
The cream should be a rum-cream. It really makes a difference. Best of luck. Regards, Norwegian Viking.
@@norwegianviking69 I've heard both vanilla and rum flavored are common. I found both options in Norwegian cookbooks and websites.
Looks so delicious and tempting, thank you for sharing, big like ❤👍 new friend here, i have a cooking channel too, i've subscribed to your channel 💙🤗🌷
Just a little niggle here: creme patissiere (nor any custard) should have gelatine in it.
@profelis3312 it's only in there to provide some extra structure so it doesn't ooze out when slicing. Some Norwegian recipes include it, and some don't. This isn't a true French creme pat. It's a Norwegian take on it.