Danish Pastries

Name: Danish Pastries
Yield: 6 servings
Cuisine: American
Ingredients: 1 Danish bread dough; 1 Custard Cream; 1 Heavy cream; 1 Powdered sugar

cookpad.japan @cookpad_jp

I thought that it would be awesome to have a cream puff that was also like a danish. They're even flakier than danishes and have a rich buttery taste.

The baking temperature is the same as for normal danishes. Make sure the bread is completely cooled before piping the cream filling. Recipe by mayumi

I thought that it would be awesome to have a cream puff that was also like a danish. They're even flakier than danishes and have a rich buttery taste.

The baking temperature is the same as for normal danishes. Make sure the bread is completely cooled before piping the cream filling. Recipe by mayumi

cookpad.japan @cookpad_jp

I thought that it would be awesome to have a cream puff that was also like a danish. They're even flakier than danishes and have a rich buttery taste.

The baking temperature is the same as for normal danishes. Make sure the bread is completely cooled before piping the cream filling. Recipe by mayumi

I thought that it would be awesome to have a cream puff that was also like a danish. They're even flakier than danishes and have a rich buttery taste.

The baking temperature is the same as for normal danishes. Make sure the bread is completely cooled before piping the cream filling. Recipe by mayumi

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Ingredients

6 servings

1Danish bread dough
1Custard Cream
1Heavy cream
1Powdered sugar

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Steps

1

Prepareuntil Step 10. Then roll out the dough into a rectangle (about 30 x 40 cm), and roll it up. Coat the end seam of the roll with water and close it tightly!!
2

Slice the dough into round slices and place into the baking pan that you will be using. (If you don't have a pan, I think it'll be fine to substitute with aluminum foil). Let the dough rise for 60 minutes at room temperature.
3

While waiting for the dough to rise, make the custard and cream filling. Prepare what you need for both!!
4

The dough will be finished when they rise as shown in the picture. Coat with egg to create a glaze and bake for 10 minutes at 220℃ and then 5 minutes at 200℃.
5

Once cooled, cut in half and squeeze in the custard and heavy cream filling. Dust with powdered sugar and they're finished.