Cherry-Currant Danish
From brilynn 17 years agoIngredients
- 14 g active dry yeast shopping list
- 1/2 cup lukewarm water shopping list
- 3 1/2 cups all purpose flour shopping list
- 330 g chilled unsalted butter, cut into 1/4 slices. (about 3 sticks) shopping list
- 1/2 cup heavy cream shopping list
- 2 pinches of salt shopping list
- 2 eggs shopping list
- 1/4 cup sugar shopping list
- Pastry Cream, (just go buy Dorie’s book http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=pd_bbs_sr_1/104-8766629-5173562?ie=UTF8&s=books&qid=1174257305&sr=8-1 and I’ll give you the page number…) shopping list
- Cherry-currant jam shopping list
- sour cherries, (a margarine container’s worth) shopping list
- Red currants, (whatever was left in the freezer, about ¾ cup) shopping list
- sugar ( ½ cup – ¾ cup) shopping list
- juice of half a lime shopping list
- cornstarch, (about 1 tablespoon) shopping list
How to make it
- Dissolve the yeast in lukewarm water and let stand for 5 minutes. Stir in cream, salt, eggs and sugar.
- In a large mixing bowl, add flour and sliced butter, use a pastry blender to further cut the butter to the size of kidney beans
- Add the yeast mixture into flour mixture, combine carefully with a big rubber spatula, the mass is just moistened enough and hold together. Cover, refrigerate 4 hours or overnight.
- Lightly flour the work table, turn out the chilled dough, pound and flatten to make a 16 - 20 inch square. Fold into thirds making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds.
- Rest in refrigerator for half an hour, repeat folding and rolling one more time. Wrap and chill the dough 30 minutes or overnight before you proceed pastry making.
- Cut the dough in half and working one portion at a time (refrigerate the unused one in the meantime), roll the dough to make a 12X9inch rectangle. Cut out 3 inch squares. Fold the corners of each square toward the center and make an indentation with the back of a spoon. Cover with plastic wrap and let rise for about 45 minutes.
- Before putting them in the oven preheated at 375, brush with eggwash (egg beaten with a dab of milk). Bake for 15 minutes or until golden brown.
- Fill with pastry cream, top with jam and then drizzle with icing sugar, (oh yeah, this was decadent!).
- Jam
- There are no hard and fast rules for this one, I just combined the first 3 ingredients in a sauce pan and brought them to a boil. I kept it around a light boil to reduce some of the juice, (probably about 20 min) but it still wasn’t thickening as much as I wanted so I added some cornstarch and while I was at it, some lime juice. After that it thickened nicely so I removed it from the stove and stuck it in a snowbank to cool off. If you don’t use all of the jam on the danishes, just stick it in a jar in the fridge to use on toast the next morning.
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