Chocolate-Vanilla Danish Pastries

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

A recipe for making <a href="https://eda.ru/recepty/vypechka-deserty/datskoe-sloenoe-testo-22479">Danish pastry</a>.

Ingredients

Wheat Flour - to taste
Danish pastry dough - to taste
Chicken Egg - 1 piece
Milk - 5 fl oz
Vanilla Pod - 1 piece
Whole egg - 1 piece
Raw cane sugar - 1½ tablespoons
Corn Flour for Polenta - 0.7 oz
33% Cream - 2 fl oz
Egg white - 1 piece
Cocoa Powder - 2 tablespoons
Powdered Sugar - 5.3 oz

Step by Step guide

Step 1

Preheat the oven to 392°F. Line a baking sheet with parchment paper.

Step 2

Roll out the dough on a floured surface to a thickness of 5 mm and cut out rectangles measuring 8x10 cm. Make diagonal cuts in the corners of each rectangle, being careful not to cut through the center. Chill.

Step 3

Meanwhile, for the cream, place the vanilla in a saucepan and pour in the milk. Bring to a boil, but do not let it boil over. In a small bowl, whisk the yolk with the sugar until light and fluffy, then add the corn flour. Slowly incorporate the milk into the yolk, straining it through a sieve while continuously whisking. Pour into a clean saucepan and heat over low heat until the cream thickens. Remove from heat and cover with parchment paper (to prevent a film from forming). Chill.

Step 4

In a bowl, whip the cream, reserving 1 teaspoon. Fold it into the cooled cream.

Step 5

For the chocolate glaze, whip the egg white to stiff peaks and add the powdered sugar, cocoa powder, and a pinch of sea salt. Mix well until smooth.

Step 6

Place 1-2 tablespoons of cream in the center of each rectangle. Then, fold each corner towards the center and seal. Cover everything with plastic wrap and refrigerate for 20 minutes.

Step 7

Lightly beat the reserved egg and brush it over the pastries. Bake for 18-20 minutes until golden brown. Cool for 5-10 minutes and place a small amount of chocolate glaze in the center of each. Serve warm.