This dough follows the same principles (and inspiration) as my quick & easy croissants and it really makes quick work of an otherwise quite laborious laminated dough.
Head over to Design*Sponge to take a look at the recipe. I am adding the UK measurements here.
Quick-method Danish pastry dough
- Blitz the bananas, lemon juice and sugar in the food processor until liquidized (or mash by hand).
- Melt the butter in a small saucepan and add the mashed banana. Cook over medium heat for about 10 minutes, stirring continuously.
- Beat the eggs in a bowl then add a couple of tablespoons of the banana mixture and whisk together. Add the remaining banana then return to the saucepan. Cook over medium-low heat, whisking continuously, for 5-10 minutes until thickened (it will thicken even more when cooled).
- Cool and either pour into sterilised jars or use immediately. You may want to sieve it if it's a bit lumpy (which may be the case if you mashed the banana with a fork).
- Put the milk, sugar and cornflour in a deep, microwave-safe, mixing bowl. Whisk together.
- Heat in the microwave for 60 seconds and then take out and whisk together. Repeat a couple of times. The milk will eventually boil and rise in the bowl and the mixture will thicken.
- Once the milk has thickened continue heating in the microwave at 30 second intervals (if it still needs thickening).
- Whisk the egg, salt and vanilla in a bowl. Add 2 tablespoons of the milk mixture and whisk together - this tempers the egg and prevents curdling. Add the remaining milk and mix well.
- Return to the microwave and heat for 30 seconds. Mix again and repeat.
- Put some cling film directly on the pastry cream and put in the fridge for 30 minutes or longer to set.