How To make Danish Pastry
4 To 6 cups flour
2 pk Dry yeast or 1 ounce fresh
-yeast 3 tb Sugar
1 ts Salt
3 Whole eggs or 6 egg yolks
1 ts Grated orange rind
1/4 ts Ground cardamom seeds
-(optional) 1 ts Vanilla
1 1/4 c Cold milk (approximately)
2 c Butter, firm, but not ice
-cold When making Danish pastry it is important to keep the dough very cold. In shaping small pastries, it is sometimes necessary to re-chill partially shaped dough until it is firm enough for the job to be completed. When you first make the pastry, be careful to follow all the rules. Don't make it in the summertime unless your kitchen is air conditioned. After you gain experience you may attempt short cuts such as rolling out and folding the dough twice in succession without re-chilling. Another way of shortening the process is by placing the dough in the freezer between rollings. Usually 10 minutes in the freezer is suffiecient. When you use this short cut, be careful not to freeze the dough solid. The shaped pastries can also be chilled in the freezer. They can even be baked frozen if extra baking time is allowed. Any unbaked yeast pastries, however, should never be kept frozen for more than a week or so; and it is preferable to bake anish pastry within a day or two after it has been shaped. Place 4 cups flour in large bowl. Reserve remaining flour for rolling. Make a well in center of bowl. If dry yeast is used, see directions on package. If fresh yeast is used, cream it with sugar and salt to make a syrup. Add egg yolks or whole eggs, grated orange rind, ground cardamom seeds, and vanilla. Pour yeast mixture into well. Add one cup milk and 1/4 cup butter cut into pieces. Mix with finger tips, adding more milk if necessary to make a medium-soft dough. Knead dough in bowl for 5 minutes, or until it is smooth but not elastic. Flour it and let rest in refrigerator for 30 minutes. While dough is resting, form remaining butter into a flattened brick. Using some of the reserved flour on wax paper or pastry cloth, roll out butter into a square about 1/3 inch thick. Use plenty of flour under and on top of butter to keep it from sticking. Loosen it frequently as you rol. Cut the square in 2 pieces. Place in refrigerator between sheets of wax paper. Roll out dough on well-floured cloth to make a rectangle 3 times longer than wide and about 1/3 inch thick. Brush excess flour from dough. Place a piece of butter in center. Fold one end of dough over butter. Place remaining butter on top. Fold second end over the butter. Press edges together. Turn dough, changing its position so that the short ends are parallel with the edge of table nearest you. Roll out on well-floured cloth, using a firm, even motion to spread butter together with dough. Try to work quickly, but check frequently underneat the dough to be sure it isn't sticking. Roll out a rectangele 3 times longer than wide, about 1/3 inch thick. rush excess flour from surface. Fold both ends of dough to meet in center. Press edges together, then fold in half as if closing a book, which will make 4 layers of dough. Flour dough. Place on a cooky sheet. Cover with aluminum foil. Refrigerate for 1/2 hour. Repeat rolling and folding dough 3 more times, chilling it 20 minutes between rollings. Be sure to change position of dough each time so that the short ends of dough are parallel with the edge of the table nearest you when you start rolling. After the final folding, chill dough at least 3 hours before shaping and baking. From: The Art of Fine Baking Shared By: Pat Stockett
How To make Danish Pastry's Videos
Cream Cheese Danish Pastry Recipe with Berries & Lemon Glaze
This Cream Cheese Danish puff pastry recipe is so easy to make! The filling tastes just like cheesecake and the fresh berries and lemon glaze add a bright pop of flavor. These Cheese danishes are a real treat.
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????INGREDIENTS FOR CREAM CHEESE DANISH:
2 sheets puff pastry, thawed (from one 1lb box)
8 oz cream cheese, room temperature
1/4 cup sugar
1 egg yolk, room temperature
1/2 tsp vanilla extract
1 tsp lemon zest from 1 small lemon
1 1/2 cups berries (we used 12 strawberries, 12 blueberries, and 12 raspberries)
1/2 Tbsp powdered sugar, optional for dusting
????Egg Wash Ingredients:
1 egg
1 tbsp water
????Ingredients for Lemon Glaze:
1/2 cup powdered sugar
1/2 tsp lemon zest, optional
1 Tbsp fresh lemon juice (or add to achieve desired consistency)
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Binging with Babish: Raspberry Danish from Ant Man & The Wasp
This episode is sponsored by Squarespace. Head to to save 10% off your first purchase of a website or domain using code BABISH.
Yes I know this one is a stretch. But Jess really loves raspberry danish you guys, and I wanted to make some for her. So, this week, we're using its brief product-placement-mention in Ant Man & The Wasp as an excuse to whip up batch after batch of this delectable dessert of Denmark.
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Blueberry croissant Danish
Add a taste of luxury to your morning ☕
#BlueberryDanish
Highly recommend watching my homemade croissant video before this
You'll have a better idea of what I'm doing
Pastry sheeter (Not used in the video)
Timestamps
00:34 Sweet croissant dough
01:34 Butter slab
01:52 Cream patisserie
03:37 Cream cheese filling
04:45 Double turn
05:32 Single turn
06:05 Portioning pastry
06:21 Shaping danish croissants
07:06 Proofing danish croissants
07:30 Adding filling
08:09 Baking danish croissants
Sweet croissant dough
500g Plain flour
65g Sugar + 5g Salt
25g Milk powder
10g dry yeast (Just to clarify, I use instant dry yeast, never active dry yeast)
200g Water
50g Egg (1ea)
20g Soften butter
230g Butter slab for folding
Cream patisserie
250g Cream
250g Milk
1 Vanilla bean
100g Egg yolks
100g Sugar
20g Cornflour
20g Plain flour
Cream cheese filling
250g Cream cheese
90g Sugar
1 Egg yolk
Vanilla paste to taste
Making The Classic Danish Pastry, Spandauer | Recipe and Steps
Discover the secret to making the Spandauer, a classic and universally loved Danish pastry. In this video, Chef Benjamin Birk takes you on a step-by-step guide in creating this beautiful and popular crispy sweet treat. Arla Pro butter is used in the laminated dough. The dough is then shaped, filled with vanilla lemon custard and finished with lemon peppercorn glaze.
#danish #pastry #spandauer #dairy #arlapro #baking
About Chef Benjamin Birk
Chef Benjamin Birk is the founder of Birks Køkken in Aarhus, Denmark where he teaches sourdough classes and danish pastry classes. In September 2018, Birks Køkken opened Jumbo - Bakery and Eatery, serving locally roasted coffee, sourdough baked goods, pastry, the danish classic ‘’flødeboller’’ and seasonal breakfast & lunch using mostly local produced.
Benjamin started assisting the chefs and bakers back in 2013 at Meyers Madhus, the Copenhagen based culinary school of Claus Meyer. He spent 3 years at Meyers Madhus, where he dedicated his passion to teaching the fundamentals of cooking and baking.
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How To Make Blueberry Cream Cheese Danish With Claire Saffitz | Dessert Person
How To Make Blueberry Cream Cheese Danish With Claire Saffitz | Dessert Person
A treat for me as a kid was walking from my house to the St. Louis Bread Company, a family-owned, fast-casual bakery and cafe (later sold and turned into the Panera chain), and buying a snack from the pastry case. I would often get one of their cherry or blueberry and cheese danishes. It felt like a very fancy treat then, and that’s still how danishes feel to me now. Watch and follow along as Claire Saffitz walks you through her Kouign-amann recipe and creates delicious Blueberry Cream Cheese Danishes.
Blueberry Cream Cheese Danish
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1 pound (454g) fresh or frozen blueberries
1/3 cup blueberry jam
1/4 cup sugar (1.8 oz / 50g)
Finely grated zest of 1 lemon1 dash of vanilla extract/paste
1/4 cup confectioner’s sugar
6 ounces (170g) full-fat cream cheese, preferably Philadelphia, at room temperature
1 large egg yolk (0.6 oz / 16g)
Kouign-amann dough (page 257) cut into 24 squares unbaked:
Ingredients:
1 teaspoon active dry yeast (0.11 oz/ 3g)
3 1/4 cups all-purpose flour (14.6 oz / 423g), plus more for rolling out
3 tablespoons unsalted butter (1.5 oz / 43g), melted and cooled
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
1 1/4 cups sugar (8.8 oz / 250g)
12 ounces ( 340g) salted European-Style butter, cut into tablespoons, chilled
Butter and sugar for the muffin tins.
Video Breakdown
0:00 Start
0:01 How To Make Blueberry Cream Cheese Danishes
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How to Make Sweet Dough for Danishes : Pastries & Desserts
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Filmmaker: Nathan Moffett
Series Description: You don't have to spend an arm and a leg down at the bakery to enjoy some delicious pastries and desserts right at home. Get tips on making pastries and desserts with help from a professional chef in this free video series.