Created by The French Pastry School
Yield: 24 Apricot Danishes
For the Almond Filling:
- 220g Pastry cream
- 155g American Almond® almond powder with skin
- 50g Granulated sugar
- Mix all ingredients together and refrigerate until ready to use.
For the Danish Dough:
Base Temperature: 54ºC
- 275g Milk, whole
- 10g Instant dry yeast
- 165g Bread flour
- 400g Butter, 82% (cold, for book)
- 525g Bread flour
- 120g Eggs, whole
- 6g Sea salt
- 40g Granulated sugar
- 80g Butter, 82% (softened)
- Add the 525g of bread flour, whole eggs, salt, sugar and soft butter (80g) to the starter. Mix with the hook attachment until it comes together.
- Let the dough rise in a warm place for approximately 30 minutes.
- Press the dough into a flat shape, cover with plastic wrap, and chill overnight.
- Roll the dough out into a 12” x 12” square.
- Place the cold butter square on the dough with the corners of the butter square pointing towards the sides of the dough square. Fold the dough corners down over the butter towards the center (like an envelope) so the butter is covered.
- Roll out the dough into a long rectangle. Apply three single book folds (also called turns) while allowing 30 minutes of rest in the refrigerator in between each turn.
- Roll out the dough lengthwise to 1/8” thickness. Cut and shape as desired.
- Fill each shape with the almond filling and top with pieces of canned fruit as desired. Apricots are used here.
- Egg wash the danishes and allow them to rise in a warm environment until they double in volume.
- Egg wash them again and bake at 180ºC / 356ºF for 12 to 14 minutes.
- Cool and serve.