Danishes with sour cherries and pastry cream

Discover the history of Danish pastries.

1. Croissant dough

   • 150 g of butter
   • 125 g of all-purpose flour
   • 125 g of strong flour
   • 80 g of water
   • 50 g of whole milk
   • 30 g of white sugar
   • 18 g of fresh yeast
   • 5 g of salt

   • Mix the two types of flour, water, milk, sugar, fresh yeast, and salt in the mixing bowl. Knead at medium speed for 10 minutes until the dough is smooth and flexible.
   • Add 25 grams of cold butter in pieces and knead at medium speed for another 5 minutes.
   • Refrigerate for a minimum of 2 hours, ideally overnight.
   • Meanwhile, on a sheet of baking paper, draw a square of 16cm x 16cm and fold the paper over its edges to mark them.
   • Take the remaining 125 grams of butter and cut it into strips about 1 cm thick. Place them on the surface of the square of paper. Fold the paper over the edges of the square, leaving the butter inside, and turn it over. Use a rolling pin to spread the butter evenly until a uniform sheet is formed. Refrigerate until use.
   • After the time has passed, remove the dough from the fridge and place it on a lightly floured work surface. Deflate the dough and roll it out to form a rectangle of 35cm x 16cm.
   • Place the butter sheet in the centre and fold the ends of the dough over the butter. Make two cuts at the ends of the dough.
   • Gently press with the rolling pin along the dough to smooth it out, then roll it into a rectangle of 45cm x 25cm. Fold one third of the dough over itself, then fold the other part on top.
   • Refrigerate for 30 minutes.
   • It is important that both the dough and the butter are at the same cold temperature. Work quickly to avoid the butter softening and blending into the dough. It is essential to respect the resting times between folds to allow the gluten network to relax and enable correct rolling out.
   • Remove the dough from the freezer, flip it so that the folds are at the top and bottom, and roll it out to form a rectangle of 45cm x 25cm. Fold one third of the dough over itself, then fold the other part on top.
   • Refrigerate for 30 minutes.
   • Repeat the rolling out step. A total of three folds should be made. Refrigerate until ready to use.

2. Pastry cream

   • 350 g of whole milk
   • 60 g of egg yolks (4)
   • 40 g of vanilla or white sugar
   • 30 g of butter
   • 25 g of cornstarch
   • 5 g of vanilla

   • In a saucepan, heat the milk and vanilla over medium heat until it starts to boil.
   • In the meantime, whisk the cornstarch, egg yolks, and sugar in a bowl until smooth and free of lumps.
   • When the milk begins to boil, pour it slowly over the yolk mixture, whisking constantly to incorporate it. Return the mixture to the heat and cook over medium heat until it thickens.
   • Once the mixture has thickened, turn off the heat, add the butter, and mix well.
   • Transfer the pastry cream to silicone moulds about 4 cm in diameter and fill them to 2 cm high. Cover with cling film directly on the cream, allow to cool completely, and refrigerate for a minimum of 2 hours.

3. Sour cherry compote

   • 500 g of pitted sour cherries
   • 80 g of vanilla or white sugar

   • Place the sour cherries in a saucepan with the sugar.
   • Cook over medium heat until the sugar has completely dissolved, then remove the cherries using a strainer.
   • Continue cooking the juice released by the cherries until it thickens into a syrup-like consistency.
   • Turn off the heat, pour the syrup over the cherries, and refrigerate until ready to use.

4. Assembly

   • 20 g of powdered sugar

   • Remove the croissant dough from the fridge, place it on a lightly floured work surface, and roll it out into a sheet of 15x30 cm.
   • Trim the edges to make a clean rectangle and divide it into 8 equal square portions.
   • Allow the buns to ferment in a warm place for 1.5-2 hours until they have tripled in volume.
   • Once they have tripled in volume, brush the top of each bun with beaten egg and place a cylinder of pastry cream in the centre, pressing lightly to make it sink.
   • Bake with top and bottom heat for 30 minutes at 180º C.
   • Allow to cool at room temperature, place a spoonful of sour cherry compote in the centre of each bun, and dust with icing sugar.
   • Store in a cool, dry place. It is recommended to consume the same day, as the dough tends to soften due to the high moisture content inside.

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