Danish pastries are made in essentially the same way as croissants. The initial dough is moister and softer, includes sugar and also whole eggs, so it's sweeter, richer, and distinctively yellow, and it isn't given an initial rising.
Incidentally - I noticed myself that GL doesn't automatically put a nbsp in table cells.
Though it’s a short book, “The Downhill Lie” becomes skimmable at such moments.
As when thick mists arise from moory vales.
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