Danish Confectioners Cream Filling Recipes

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DANISH BRAID



Danish Braid image

This recipe is very special to me. I made this several years ago as one of my first pastry-making attempts. If you follow the directions this recipe is foolproof. Patience is a must. From Baking with Julia.

Provided by spatchcock

Categories     Yeast Breads

Time P2DT20m

Yield 2 danish braids

Number Of Ingredients 21

1/4 cup water, 110 degrees
2 1/2 teaspoons dry yeast
1/2 cup milk, room temperature
1 large egg, room temperature
1/4 cup sugar
1 teaspoon salt
2 1/2 cups unbleached flour
8 ounces unsalted butter, cold, cut into 1/4 inch thick slices
1 cup blanched almond
1/2 cup powdered sugar
2 tablespoons unsalted butter, room temperature
1/2 teaspoon almond extract
1 large egg white, lightly beaten
2 cups fresh berries, crushed
1 cup sugar
1 tablespoon lemon juice (up to 2 tbl depending on sweetness)
1 large egg white
raw sugar or crushed sugar cube
sliced almonds, garnish
4 -6 tablespoons strong coffee
1 cup powdered sugar

Steps:

  • Danish Dough: Pour water into a large bowl, sprinkle over.
  • yeast and let soften for a minute.
  • Add milk, egg, sugar and salt.
  • Whisk to mix. Set aside.
  • Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
  • Empty contents of food processor into the bowl with the yeast mixture.
  • Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
  • Butter must remain in discrete pieces.
  • Cover bowl and refrigerate overnight (or up to 4 days).
  • Lightly flour work surface, turn the dough out and lightly flour the dough.
  • Pat into a rough square.
  • Note: If at anytime the dough becomes too soft, cover with plastic and chill.
  • Roll out to 16" x 16".
  • Fold in thirds like a business letter and turn so that the closed fold is on your left.
  • Roll again to 10" x 24".
  • Fold in thirds again, turn so the closed fold is on your left.
  • Roll into a 20" x 20" square.
  • Fold the square in thirds and turn so that the closed fold is on your left.
  • Roll into a 10" x 20' rectangle, fold in thirds again.
  • Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
  • Dough can be frozen for 1 month.
  • Thaw in refrigerator overnight.
  • Danish-almond filling: Put almonds, sugar and butter into food processor.
  • Process until almonds are finely ground, scraping bowl as necessary.
  • Add almond extract and 2 Tbsp of the beaten egg white.
  • Process until mixed.
  • Store in airtight container in the refrigerator until needed (up to 1 week).
  • Bring to room temperature before using.
  • Danish-Berry Jam Filling: Stir berries and sugar together in saucepan.
  • Cook on low, stirring until most of the liquid is absorbed and filling is glossy.
  • (Can be done in microwave) Stir in lemon juice.
  • Scrape filling into a small container and cool to room temperature.
  • Seal container and chill.
  • Will keep refrigerated for 1 week.
  • Danish Braid assembly: Divide Danish dough in half.
  • Roll each chilled danish dough half on lightly floured surface to a 10" x 16" rectangle.
  • Lift on to a parchment lined half sheet pan.
  • Spread some of the fruit filling down the middle third of the dough.
  • Top with some of the cream or almond filling.
  • Note:you may not need the entire amount of either filling Using a pizza cutter or sharp knife, cut 12- 14 slanting lines down each side angling cuts from the center to the edge and cutting strips about 3/4 inch wide.
  • Fold strips of pastry into the center, crisscrossing the filling by alternating strips from each side.
  • Lightly press ends to seal and run your hands along the sides of the pastry to straighten.
  • Brush with egg white, sprinkle with sugar and almonds.
  • Cover with a kitchen towel and let rise at room temperature until it looks and feels puffy.
  • About 30 minutes.
  • Preheat oven to 400°F.
  • Bake in center of oven for 15-20 minutes until golden.
  • Cool slightly Stir coffee and powdered sugar together to produce a smooth shiny glaze.
  • Spoon glaze into a zip-loc bag, seal top and snip corner with scissors to create a pastry bag.
  • Squeeze squiggles of glaze over pastry and allow to set.
  • Serve.
  • Notes: you can use other Danish fillings as well.
  • Such as:.
  • Danish- Cream Cheese Filling (recipe #54153).
  • Danish-Prune Filling (recipe #54152).
  • Danish-Confectioners Cream filling (recipe #54151).
  • Danish-Apricot Filling (recipe #54150).

DANISH PASTRY WITH FILLING VARIATIONS



Danish Pastry With Filling Variations image

Perfect Danish pastry is so flaky and buttery that it melts in your mouth. And, it's the very best when it is hot out of the oven. Even though this is a short-cut method for making the pastry, the results are as close to perfection as one can find, except in Denmark, where Danish pastry is called "Vienna bread." Don't be intimidated with the idea of making your own pasty; the simple mixing method is similar to that of making a pie crust, the difference being the addition of yeast. I like to do as much as I can with the help of a food processor. Once mixed, the dough is chilled and becomes quite easy to handle. You can make the dough a day or two before you plan to bake.

Provided by Olha7397

Categories     Breads

Time 50m

Yield 4 pastries

Number Of Ingredients 27

5 1/2 teaspoons active dry yeast
1/2 cup warm water (about 105 to 115 F.)
1/4 cup sugar
3 large egg yolks
1 cup whipping cream
3 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled and cut into pieces
1 large egg white
coarsely crushed sugar cubes or sugar
almonds (sliced or chopped, for topping)
6 cups tart apples, sliced cored Granny Smith apples or 6 cups pippin apples
1 1/2 cups sugar
1 cup ground almonds
4 teaspoons ground cinnamon
1 1/2 cups water
1 1/2 cups golden raisins
1/4 cup unsalted butter, at room temperature
1/2 teaspoon freshly ground cardamom
2 cups confectioners' sugar
1 -2 tablespoon whipping cream
1/2 cup chopped almonds
8 ounces almond paste
1/2 cup finely chopped blanched almond
1/2 cup confectioners' sugar
1 large egg white
1 teaspoon almond extract

Steps:

  • FOR THE DANISH PASTRY: In a large bowl, dissolve the yeast in the warm water. Add a pinch of sugar and let stand 5 minutes, until the yeast foams. Stir in the remaining sugar, the egg yolks, and whipping cream, then set aside.
  • In a large bowl or in the work bowl of a food processor, combine the flour and salt. Cut in the butter until pieces are the size of kidney beans.
  • Turn the flour-butter mixture into the bowl with the liquid ingredients. Fold together just until dry ingredients are moistened throughout. Cover and refrigerate overnight or up to 3 days.
  • Prepare the filling of your choice (below).
  • Turn the dough out onto a lightly floured surface and dust with flour. Using a rolling pin, pound the dough until it is smooth and about 3/4 inch thick.
  • Roll out to a 24-inch square. Fold the dough into thirds to make a long, narrow strip. Cut lengthwise into two parts.
  • Working with one part at a time, roll the dough into a rectangle, about 24 by 6 by 1/4 inch.
  • Spread half the filling in a 2-inch strip down the length of each dough strip.
  • Brush the uncovered edges with egg white and fold over to seal in the filling, making a filled roll 24 inches long and about 3 inches wide.
  • Brush the outside of the roll with egg white and press the sugar and sliced almonds on all sides. Repeat with the second half of the dough. Cut filled rolls into 12-inch lengths.
  • Lightly grease a baking sheet or cover with parchment paper. Place the rolls on the baking sheet. Cover and let rise in a warm place for 45 minutes; they will not double.
  • Preheat the oven to 375°F.
  • Bake for 25 to 30 minutes or until golden. Remove from the baking sheet onto a wire rack to cool. Serve warm.
  • Makes four 12-inch-long pastries.
  • FOR THE APPLE-ALMOND FILLING: In a large bowl, mix the apples, sugar, almonds, and cinnamon.
  • FOR THE RAISIN ALMOND FILLING: In a small saucepan bring the water to a boil over medium high heat and add the raisins. Remove from the heat and let stand 5 minutes; DRAIN.
  • In a large bowl, cream the butter until soft, then add cardamom, confectioners' sugar, and enough cream to make a smooth, spreadable mixture. Mix in the raisins and almonds.
  • FOR THE MARZIPAN FILLING: Crumble the almond paste into a mixing bowl and blend in the almonds, confectioners' sugar, egg white, and almond extract until well mixed. You can do this quickly in the food processor.

DANISH - CONFECTIONERS CREAM FILLING



Danish - Confectioners Cream Filling image

Make and share this Danish - Confectioners Cream Filling recipe from Food.com.

Provided by UnknownChef86

Categories     Breakfast

Time 30m

Yield 1 cup

Number Of Ingredients 5

1 cup half-and-half or 1 cup heavy cream
1 1/2 tablespoons cornstarch
2 tablespoons sugar
1 large egg yolk
1 teaspoon vanilla

Steps:

  • Whisk half and half, cornstarch and sugar together in a small saucepan.
  • Bring to a boil, stirring constantly, until mixture thickens slightly.
  • Whisk yolk and vanilla together in a small bowl, whisk a little of the hot liquid into yolk mixture to temper.
  • Pour yolk mixture into boiled mixture and cook, simmering and stirring for 30 seconds.
  • Scrape into bowl and cover with plastic against the surface to prevent skin from forming.
  • Chill.
  • Can be kept refrigerated for 3 days.

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