Danish pastry dough recipe, with cheese custard and a strawberry jam. скачать в хорошем качестве

Danish pastry dough recipe, with cheese custard and a strawberry jam.

Help a small channel out and subscribe, it really helps a lot, thank you! I kept calling it a cream cheese filling when really its a custard. If you'd like to support "the cause" (me opening up a food truck) I have a PDF of the recipe available for download on Etsy for a buck. These sales go straight into a high yield savings for a food truck. https://www.etsy.com/listing/17963477... Danish Pastry Dough Ingredients: All-purpose flour 2C Granulated sugar 2 Tablespoons + pinch Salt 1/2 teaspoon Milk ⅔ C 1 large egg Active dry yeast 1 ½ teaspoons Butter 8 ounces For the jam: Berries 1 pound Sugar 1 C Lemon Juice 1 tablespoon Bring all ingredients in a pot to low simmer on the stovetop for 3ish hours. Stir occasionally, breaking up a few berries each time. For the cream cheese custard: Cream cheese, softened 8 ounces Granulated sugar ¼ C Egg yolk 1 Salt 1 teaspoon Beat cream cheese, sugar and salt in a mixer until cream cheese breaks down, scraping when needed. Add yolk once sugar is broken down. Beat together until creamy and smooth. Instructions: 1. Cut butter evenly into thirds, place them in between plastic wrap and Roll butter into a slab. Put it on a flat surface in the freezer. 2. Warm milk slightly to a lukewarm temperature (Roughly 90-95 degrees). Combine warm milk, yeast and a pinch of sugar in your mixing bowl. 3. Once yeast has bloomed after 5 minutes, add remaining sugar, flour, egg and salt. Mix with hook attachment for 2 minutes or until dough just comes together. Scrape the bottom of the bowl and let it rest for 5 minutes. 4. Once rested, mix on medium speed for 5 minutes or until it becomes smooth and elastic. 5. Let the dough rest covered for 30 minutes. 6. Roll dough out on a floured table. Put the butter slab in the middle and fold over your sides creating a “book” using a tri fold. 7. Rotate 90 degrees and roll your dough out and create another book, with a tri fold. Cover your dough and let rest for 30 minutes in the fridge. 8. Roll out your dough for your 2nd turn. Create another book with a tri fold. Cover and rest in the fridge for 30 minutes. 9. Roll out your dough for your 3rd turn. Create another book with a tri fold. Cover and rest in the fridge for 30 minutes. 10. Roll out your dough for your 4th and final turn. Create another book with a tri fold. Cover and rest in the fridge for 30 minutes 11. Roll out your book to combine your last fold into itself so that way you can’t unfold it. Then Cut into ¾ - 1 inch strips. 12. Carefully stretch each strip out just slightly. With one hand on each side twist them opposite ways. This will give you that “classic” pinwheel you see in shops. 13. Form them into circles, pinching the bottom just slightly to create a base. 14. Spray tops and cover with plastic wrap, proof until at least doubled in size. 15. Preheat the oven to 375. Create a little “dam” inside of your pastry to hold your cheese custard. 16. Eggwash outside of danish trying not to get much in the middle, as too much egg wash in the center may lead your cheese custard to slide off. 17. Fill centers with cheese custard. 18 Bake for 10 minutes at 375, then drop to 350, for another 15 to 20. 19. Once cooled down, top with jam if desired. Notes: Your biggest factor here is heat and time. If the dough warms too much, the butter will melt and work itself into the dough and your layers will no longer be layers, it’ll just be a slab of dough. So you need to be able to work it fast and keep it cold out of the fridge. These freeze surprisingly really well if kept airtight. Let them dethaw overnight in the fridge. If you try to dethaw them too fast, you will mess up your layers. You can make up to times 4 (I’m sure you may be able to do more, but the yeast may be need to be reworked a bit) Only do the max of butter slabs in 1 pound, without a sheeter. It’s very difficult to roll out 2 pounds of butter in a book. #cooking #food #baker #chef #foodie #pastry #pastrychef #dessert #breakfast #danish