Mock Danish texture : Kitchen Talk : Active Low-Carber Forums

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CaribbeanB

Mon, Jul-30-07, 09:27

What's the texture of a perfectly-cooked mock danish? In my three attempts so far, I've tried cocunut, chocolate, and french vanilla (with 3 egg yolks instead of a whole egg). I liked the french vanilla one best, but I'm not sure if it's texture was as a result of the egg yolks, or if it's because I simply didn't cook it as long.

Can anyone help?