Danish pastries with puff pastry and fluffy, velvety pastry cream with an intense aroma of vanilla. The culmination of their taste is a fragrant apricot jam, which is added after the baking.
Gently, tasty cakes puff pastry for sunday breakfast. Build and fill small sweet bites on your table.
Yours!
Gently, tasty cakes puff pastry for sunday breakfast. Build and fill small sweet bites on your table.
Yours!
| work: 20′ | time: 40′ | easy: |
Ingredients (∼10 Danesi)
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You separate the yolks from the whites. In a bowl add the milk ⅓ and pour in the egg yolks and cornflour. |
In a small saucepan, add the remaining milk to warm over medium heat. |
Beat briefly the ingredients in the bowl. Pour the hot milk mixture into the bowl, stir well and pour it back into saucepan passing it through a strainer. |
Add the sugar and vanilla and stir the mixture constantly until it thickens. Towards the end step up the mixing and remove the pot from the fire. |
Pour the cream into a glass bowl and let it cool… |
…covered with plastic wrap, placed in contact with the cream. |
Sprinkle the work surface with a little flour. Spread the puff pastry. Press lightly with a rolling pin to become level. Cut with pastry wheel or knife thick strips 1½-2 cm (0.6 in) from the smallest side of the puff pastry. |
Take two strips and turn them loose among… |
…and around themselves like a snail. We make sure the edges of the strips to hide below the nest. |
Place them in the oven plate, covered with greaseproof paper. Pushing in the center with the fingertips to create a dip. Fill it with some of the cream. |
If the pastry has softened, we put it in the fridge for a while. Bake in preheated oven at 180°C (356°F, Gas 4.2) for 15'-17' just to make the pastry lightly golden. Allow the sweets to cool and brush them with the jam. |
The Pastry Cream can be prepared by the previous and the next morning to be ready to fill the cakes. So it will be fresh to enjoy with our breakfast.
