Have you also seen these at the bakery? A Danish Pastry is actually just croissantdough with some custard. Delicious when eaten with fresh red fruit!
- 1 can Croissants Classic
- 120g (12 large teaspoons) of custard
- Fresh raspberries
- Icing sugar (powder sugar with water)
- 2 Egg Yolks room temperature
- 2 tsp of Corn Flour
- 240 ml of Milk
- 1 tbsp Sugar
- 1/2 tsp Vanilla Extract
- Preheat the oven at 180C
- Open the can and roll out the dough horizontally in front of you.
- Cut the vertical lines from each other such that you get 3 rectangles
- Cut 4 long strips from each rectangle.
- Take one strip of dough and twist it. Repeat this for all 12 strips.
- Take one of the twists and create a circular basket. Press it down a little bit so that it becomes flatter. Repeat this so that you get 12 baskets.
- Create the custard following the original instructions. Put 1 full teaspoon of custard in each basket.
- Mix an egg an brush the egg gently onto the dough to create a nice gloss.
- Bake the Danish pastry for about 15min.
- Make some icing sugar by mixing powder sugar with a little water.
- Decorate the Danish with the icing sugar and some raspberries.
- In a jug whisk together the egg yolks, cornflour and sugar until well combined.
- In a saucepan gently heat the milk and vanilla until warm, not boiling, remove from the heat and add the milk to the egg mixture.
- Then put it back in the saucepan until it boils. Take off heat and mix until the mixture is thick.