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I am ever so slightly excited to announce that this week I have a guest post on Design*Sponge! I made quick-method Danish pastries for the ‘In the Kitchen With…’ column.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
1 sachet dry active yeast (8g)
70g caster sugar
1 large egg
250g all purpose flour (plus more for dusting and rolling)
65g white bread flour
230g cold unsalted butter, diced
1 tsp salt
I thought I would share a couple of extra filling ideas here to round out this post. I made banoffee Danishes using banana curd, caramel and quick pastry cream. The banana curd was a bit of a revelation – it is really is banana taste concentrated and would make a fantastic cake filling as well.
Recipe adapted from Food.com
2 large bananas – ripe but still firm
2 large eggs
150g | 2/3 cup caster (superfine) sugar
60g | about 1/2 stick unsalted butter
Juice of 1 lemon
- 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).
Easy pastry cream
240ml | 1 cup whole milk
1 1 /2 tbsp cornflour (corn starch)
1 large egg or 2 egg yolks
1/2 tbsp vanilla paste or extract
4 tbsp sugar
- 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.
To make the banoffee Danishes, place about a tablespoon of pastry cream and banana curd on your dough and sprinkle with chocolate chips. Once baked and cooled, drizzle with caramel sauce. You can use the pastry cream with chocolate or fruit fillings as well (see below – with cherries).