We used our last bottle of preserved cherries yesterday in our version of a delicious cherry and custard Danish.It may not be a traditional danish pastry but it is well worth the effort.It really was perfect timing as our Cherry trees have blossomed this week and I hope we have a season good enough to make it through next year wit Cherries.Anyway I won’t rabbit on too much in this post (something that annoys me in recipe posts! ) See below and enjoy.
Cherry and Custard filled Danish
- 2 cups whole milk
- ¼ cup + ⅓ cup granulated sugar divided
- 1 whole egg
- 2 egg yolks
- ¼ cup cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
In a large sauce pan, stir together milk and ¼ cup sugar. Bring to a simmer over medium heat. In a separate mixing bowl, whisk together egg, egg yolks, cornstarch, and ⅓ cup sugar.
Once the milk has reached a simmer, work quickly and carefully pour half of the hot milk in a steady stream into the egg mixture, whisking constantly to avoid curdling or cooking the eggs. Immediately pour the egg mixture back into the saucepan, whisking constantly. Return to a medium heat and whisk constantly until mixture thickens.
Remove from heat once thickened and stir in butter and vanilla until melted. Pour into a clean mixing bowl and cover with plastic wrap, letting the plastic wrap touch the top of the pastry cream to avoid the creation of any film on top.
Cool before using.
2 and 1/4 teaspoons active dry yeast
1/2 cupmilk, at room temperature
1 large egg, at room temperature
1/4 cup sugar
2 and 1/2 cups flour
210g butter, cold
- Whisk the yeast and warm water together in a large bowl. Allow to sit for 3 minutes until foamy. Add milk, egg, sugar, and salt. Once wet ingredients are mixed together, set the bowl aside
- In another bowl Cut butter into cubes and add with flour to a food processor or with your fingers mix until butter is fairly crumbled.
- Gently fold the two mixtures together. Very gently mix the dough and let rest in the fridge in a hot climate or on the bench in a cold for 4 hours
- After 4-12 hours, take the dough out ,Using the palm of your hands, gently flatten the dough into a small square. From there, roll out into a 15 inch long rectangle using your rolling pin. You may have to continue to lightly flour the counter as you are rolling. Fold the dough gently,roll it out into a rectangle again. Then, fold again . You’ll repeat rolling and folding 1 more time for a total of 3 times.
- Fold the dough up tightly, wrap in plastic wrap, and chill for at least 30 minutes
- take the dough from the refrigerator, unfold it, then cut it in half. . Roll out your dough onto a floured work surface,
- Cut into desired shapes (I did small circles but you could do triangles )
- Spread some of the filling into the centre then fold over leaving the middle open alternately fold right over then Cut slanting strips along both sides. Rest pastries 20 minutes as you preheat your oven.
- Preheat oven to (204°C).
- Bake for 15-16 minutes or until golden brown. Make sure to rotate the pan at least two times to ensure the braid is browning evenly.
- Allow to cool for at least 10 minutes. Drizzle with glaze or icing sugar, slice, and enjoy!