Duncan Porter-Zuckerman

December 18, 2016 at 1:22pm

I wonder if you or any of the commenters have tried including a custard layer between the two layers the loaf or as stripe down the middle of the loaf. Both are common in Scandinavian pastry shops. I will try to figure out what kind of pastry cream/custard to build into these before baking, but would love some advice!
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