Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Deiger og bunner

3 recipes · Varme og kolde smaaretter

3 deiger og bunner recipes from the “Big Cookbook,” in the varme og kolde smaaretter category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Puff Pastry (Feuilletage)

    Erken's basic puff pastry (feuilletage) recipe from 1914: equal parts flour and washed butter, salt and ice-cold water, with repeated rolling and folding in of butter in four rounds. Includes detailed guidance on keeping the work cold, baking with bottom heat, and use for patty shells, tarts and vol-au

  • Rissole Dough

    Erken's rissole dough of 150 g butter, 3 egg yolks, 1 egg, 460 g wheat flour, salt and 1 tbsp cold water; rolled out to the thickness of a knife's back and used for rissoles and small pastry pies fried in lard.

  • Tartlets. Tartlet Dough

    Erken's basic 1914 tartlet dough: 500 g flour, 250 g butter, 1 dl water, cognac, salt and 2 egg yolks worked together cold, rested 1 hour, rolled thin, and blind-baked in small molds with dried peas until light brown.