Fastelavnsboller in Maison
When Christmas has passed and the new year has begun, yet another beloved pastry season awaits — the season of fastelavnsboller.
As tradition dictates, the pastry chefs at Maison will once again create a delicious selection of these classic pastries - available from 10am.
Regular fastelavnsboller can be pre-ordered via infomaison@dangleterre.com - at a minimum of eight pieces - traditional fastelavnsboller can not be pre-ordered. Limited edition needs to be pre-ordered, with no minimum. Pre-payment is required.
For information on prices and allergies, please see the cake section at Maison.
Fastelavnsbolle with truffle
Please note that the fastelavnsbolle with truffle is now sold out, and we do not accept any new pre-orders.
Head Pastry Chef Freja Krarup has perfected an exclusive version with truffles and gold leaf — a true masterpiece in both appearance and flavour.
Look forward to an exquisite croissant with remonce, salted caramel, caramelised hazelnuts from Piedmont, extra-vanilla cream, and vanilla and hazelnut praline. Quite exceptionally, the cream is prepared with the last white winter truffles and caramelised chocolate. Finally, the fastelavnsbolle is finished with black truffles and gold leaf.
Fastelavnsbolle with caviar
Due to high demand, Maison’s caviar fastelavnsbolle will also return from 6 February.
The fastelavnsbolle with gold leaf and Marchal’s Rossini Gold Selection caviar consists of croissant dough with remonce, salted caramel, caramelised almonds, vanilla cream, and vanilla and mascarpone foam.
Like the truffle version, this edition is also available by pre-order at infomaison@dangleterre.com only and in limited quantities.
Seasonal Flavour Experiences
The fastelavnsbolle allows our pastry team to experiment with flavours, textures, and aesthetics, and this year’s selection includes:
Salted Caramel and Vanilla
Croissant with remonce, salted caramel, caramelized almonds, vanilla cream, and vanilla–mascarpone foam
Raspberry and Rosehip
Croissant with remonce, raspberry jam, caramelized almonds, vanilla cream, raspberry and rosehip foam, and candied rose petals
Pineapple, Yuzu, and Coconut
Croissant with remonce, pineapple and yuzu compote, caramelized coconut, vanilla cream, yuzu–mascarpone foam, grated coconut, and lime
Coffee and Hazelnuts from Piedmont
Croissant with remonce, coffee caramel, caramelized Piedmont hazelnuts, coffee cream, and Piedmont hazelnut foam
Tradition and reinvention
Traditional fastelavnsbolle
Soft cardamom dough filled with almond paste and vanilla custard.
Choose between raspberry or cocoa glaze. Please note that this version is available from late forenoon.
For information on prices and allergies, please see the cake section at Maison.
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