Group : Group 1
Ingredient
KG
%
Flour
10.000
100.00
Egg
0.975
9.75
Yeast
0.300
3.00
0.050
0.50
Water
4.500
45.00
Total Weight: 15.825
Group : Group 2
Ingredient
KG
%
5.000
50.00
Total Weight: 5.000
Group : Assembly/Decoration
Ingredient
KG
%
6.745
40.00
Water
10.115
60.00
Total Weight: 16.860

Danish

  1. Add group 1 ingredients into a spiral mixing bowl.
  2. Mix for 2 minutes on slow speed and 6 minutes on fast speed.
  3. Chill the dough for 60 minutes.
  4. Laminate the Rollex Gold (group 2) to soften it to dough consistence.
  5. Place the Rollex Gold in the middle of the dough to enclose it.
  6. Using a rolling pin, roll the dough out until 8mm in thickness, then fold it and half turn.
  7. Repeat this process three times and leave the dough to chill in the fridge for 30 minutes.
  8. Process into 80g crown shapes.
  9. Retard overnight.
  10. Prove for 45-60 minutes at 28°C, 75% relative humidity.
  11. Press down the middle of each crown.
  12. Bake for 195°C for 15 minutes.
  13. Using a pastry brush, gently apply Instant Superglaze - Neutral.

Assembly / Decoration

  1. Place water in a mixing bowl and using a whisk, stream in Enbellet Cold Custard Mix on low speed over 1 minute.
  2. Scrape down.
  3. Whisk on high speed for 3 to 4 minutes.
  4. The custard will be ready after a few minutes rest.
  5. Pipe 60g of custard onto the centre of the Danish.
  6. Top with fresh fruit and drizzle with warm honey.

Yield: 281 Danish

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Occasion

Occasion

Easter

Finished Product

Finished Product

Danish, Sweet Good