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Recipe By Munch Master

Ref: 641
Heading: Bread & Baking
Cuisine: Scandinavian
Food Type: Vegetarian
No of Portions: 16
Change no of portions required to :

Ingredients & Prep

   350 g  Strong bread flour
   150 ml  Milk full fat warm no more than 40'c
   50 g  Caster sugar
   50 g  Butter unsalted soft
   1 Egg whole
   1 Egg yolk only
   2 tsp  Dried yeast
   1/2 tsp  Salt
  Layering Butter
   350 g  Butter unsalted soft
   25 g  Plain flour
   380 g  Crème pâtissier cold (see recipe)
   80 g  Icing sugar
   1 tbsp  Milk
   1 tsp  Vanilla extract or paste


  Step 1
First make the starter by warming the milk in a jug to no more then 40'c (body temp), then add yeast & whisk in until dissolved, leave in a warm place for 30 mins to go frothy, if there is no froth then the yeast is inactive.
  Step 2
In the meantime make the pastry, either use a food mixer with a dough hook (best) or a bowl, add half the flour, all the butter, starter, sugar, salt & egg yolk, mix altogether, then add whole egg & the rest of the flour, mix in, if you are using a food mixer mix for 6 mins, if not then tip out on a floured work top & knead for 10 mins, when done place dough back into a clean bowl cover with pierced cling film & allow to double in size.
  Step 3
Now make the layering butter by mixing the flour into the butter, the butter should be soft enough to spread.
  Step 4
Tip dough onto a floured work top & roll out with a rolling pin into a square about 8 mm thick, then place dough sheet on a tray, then take the layering butter & spread it evenly over the top of the dough leaving a 2 cm gap around the edge, then place tray in the fridge for 5 mins to chill the butter a little (not hard), this is to stop butter squeezing out when rolled, then fold dough sheet in half from left to right & then top to bottom, roll out to 8 mm again & fold the same & repeat this 3 times in all fold again & place in the fridge to chill before use.
  Step 5
Roll out pastry into a rectangle to 25 cm narrow side 8 mm thick, then trim off edges to 24 cm wide, trim off top and bottom, then cut in half length ways, then cut into squares 12 cm by 12 cm, place on a non-stick baking sheet or silicon mat (best), then fold corners towards the centre, about 2.5 cm in, now leave for 20 mins to rest & rise a little.
  Step 6
Pre-heat oven to 180'c fan.
  Step 7
Spoon a heaped tbsp of custard in the centre, bake pastries for 20 to 30 mins until golden brown, when done remove & allow to cool.
  Step 8
Mix all the icing ingredients together in a bowl, then either use a spoon & drizzle onto the pastries or use a piping bag with the smallest nozzle & make a zigzag pattern across the pastries, allow icing to set for 30 mins.

Suggestion & Tips

Keep the dough chilled in-between rolling out & before use.
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