Danish Pastry Croissants


Danish Pastry Croissants

Ready in: 2 1/2 – 3 hours
Yield: 12 pieces

How to make Danish Pastry :
yeast dough + butter-flour block + the same technique that is needed to make croissants. It’s a much lighter dough than the classic puff pastry that is used to make classic croissants.

For the yeast dough: (We use the same basic recipe as always):
15,5 oz (440 g) all-purpose flour
0,7 oz (21 g) fresh yeast
8 1/2 oz (250 ml) milk
1 packet (8 g) vanilla sugar
1 pinch of salt
1 egg yolk
1.8 oz (50 g) butter

1. Sift the flour into a large bowl and make a well in the centre. Heat the milk until lukewarm.

2. Crumble the fresh yeast into the well. Sprinkle over with half the vanilla sugar. Pour in the warm milk and stir with 1/5 of the flour. Sprinkle the yeast mixture lightly with flour. Cover the bowl and let the yeast mixture stand for 15 minutes. (You will see some cracks in the flour after a while.)

3. Melt the butter in a small skillet over a low heat.

4. Pour the egg yolk and melted butter (lukewarm, not hot!) into the well. Use your hands to knead the dough until it begins to form a ball. Knead until smooth, about 1 minute. If the dough is too sticky, add a little more flour. Form into a ball. Cover and leave to rise in a warm place until the dough doubles in volume, about 30 minutes.

For the butter block:
5.3 oz (150 g) butter
1.8 oz (50 g) all-purpose flour

1. Sift the flour into a large bowl. Incorporate the cold butter into the flour and knead until thoroughly blended. Wrap the butter mixture in plastic foil and refrigerate for at least 15 minutes.

Combining the yeast dough with the butter-flour block (The Easy Tour):

1. Turn the dough out onto a lightly floured board and knead it lightly for about 1 minute. Using a rolling pin, roll the dough out into a rectangle of 20 x 25 cm. (See Picture 1!)

2. Roll the cold butter between 2 sheets of plastic foil into a cube of 15 x 15 in cm. (See Picture 2!)

3. Remove the plastic foil and place the butter block onto the left side of the rolled out yeast dough. (See Picture 3!)

4. Flip the right half over the left half, brush the ends lightly with water and pinch them together. (See Picture 4!)

5. Roll the dough out into a rectangle of 25 x 30 in cm. (Rolling technique: From the bottom up and left to right.) (See Picture 5!)

6. Fold the left and right dough half in the centre together. (See Picture 6!) This is called the easy tour. Cover the dough in plastic foil and refrigerate for 15 minutes.

7. Repeat the easy tour 3-4 times. In between each tour, always refrigerate the dough for 15 minutes.

For the Filling:
3 1/2 oz (100 g) marzipan
2 tablespoons ground almonds
1 egg white
1 tablespoon confectioners sugar
1 tablespoon rum

1. Combine the marzipan, ground almonds, egg white, confectioners sugar and rum in a large bowl. Mix until evenly blended. Refrigerate until ready to use.

Topping:
1 egg yolk
1 tablespoon milk

1. Stir together the egg yolk and milk in a small bowl.

Filling the Dough:

1. Preheat the oven to 350 °F (180 °C). Cover a baking rack with baking paper.

2. With a pastry wheel, cut the rolled out rectangle into 8 squares, then diagonally halve the squares. (See picture.)

3. Put 1 teaspoon of the marzipan mixture onto each triangle. Roll them together and place on the prepared baking sheet. Brush lightly with the egg yolk mixture. Bake in the oven until golden brown, about 30-35 minutes. Let the croissants cool on a baking rack for about 10-15 minutes, before serving.

Per piece:

Energy: 345 kcal / 1442 kJ
Fat: 18,4 g
Carbohydrates: 35,3 g
of which sugars: 5,9 g
Protein: 7,2 g
Fibre: 1,8 g


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