Custard Danish

Ingredients

Units %
Part 1
Cake flour 1000g 0
Sweety 15% Premix 150g 0
NCP Yeast Wet 40g 0
Water 480g 0
Pastrex Croissant 400g 0
Part 1 total 0
Fillings & Toppings
Water 259g 0
Instant Custard 104g 0
Apricot Flavoured Jam 129g 0
Fondant 129g 0
Fillings & Toppings total 0

Working Method

Part 1
  1. Place cake flour, premix, yeast and ice cold water into mixing bowl.
  2. Mix for 3 minutes on slow speed and 7 minutes on second speed using the dough hook. Dough temperature ± 18° C.
  3. Cover and rest dough for 10 minutes after mixing.
  4. Roll the basic dough into a rectangular shape and cover half with pastry fat. Enclose fat with overlapping dough and seal edges well.
  5. Give the dough 3 single folds and rest before finally rolling out to ± 4 mm thick.

Fillings & Toppings
  1. Mix the water and the Instant custard together and let it stand for 10 minutes to set.
  2. Cut the dough into required shapes, decorate with fruit or custard.
  3. Proof for 50 minutes, the last 10 minutes outside the prover.
  4. Bake at 230° C for ± 15 - 20 minutes.
  5. Decorate with jam and fondant.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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