Custard Danish Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the Danish dough:</li> <li class="ingredients-single-item">500g strong bread flour</li> <li class="ingredients-single-item">10g salt</li> <li class="ingredients-single-item">80g caster sugar</li> <li class="ingredients-single-item">14g instant yeast</li> <li class="ingredients-single-item">2 large eggs, beaten</li> <li class="ingredients-single-item">80ml warm milk</li> <li class="ingredients-single-item">80ml warm water</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">250g cold unsalted butter, for laminating</li> <li class="ingredients-single-item">For the custard filling:</li> <li class="ingredients-single-item">500ml whole milk</li> <li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla bean paste)</li> <li class="ingredients-single-item">6 egg yolks</li> <li class="ingredients-single-item">100g caster sugar</li> <li class="ingredients-single-item">40g cornflour</li> <li class="ingredients-single-item">30g unsalted butter</li> <li class="ingredients-single-item">For the glaze:</li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk</li> <li class="ingredients-single-item">100g icing sugar</li> <li class="ingredients-single-item">2 tbsp water</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer with dough hook</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Whisk</li> <li class="equipment-single-item">Piping bag with round tip</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the custard filling. In a medium saucepan, heat the milk with the vanilla pod and seeds until just below boiling point. Meanwhile, in a large bowl, whisk together the egg yolks, sugar, and cornflour until pale and smooth. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Remove the vanilla pod from the hot milk. Slowly pour about one-third of the hot milk into the egg mixture while whisking constantly to temper the eggs. This gradual addition prevents the eggs from scrambling when introduced to heat. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour the egg-milk mixture back into the saucepan with the remaining milk and cook over medium heat, whisking continuously, until the custard thickens and starts to bubble – about 3-4 minutes. The cornflour activates fully at boiling point, creating a stable custard that won't weep in your pastries. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Remove from heat and whisk in the butter until melted and incorporated. Transfer to a bowl, press cling film directly onto the surface (this prevents a skin from forming), and refrigerate until cold and set – at least 2 hours or overnight. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> For the Danish dough, combine flour, salt, and sugar in the bowl of a stand mixer. In a separate bowl, mix together the yeast, beaten eggs, warm milk, warm water, and vanilla extract. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Using the dough hook attachment, slowly add the wet ingredients to the dry ingredients and mix on low speed until a rough dough forms. Increase to medium speed and knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should pass the windowpane test – when stretched, it should be thin enough to see light through without tearing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Shape the dough into a rectangle, wrap in cling film, and refrigerate for 30 minutes. This initial chilling relaxes the gluten and makes the next steps easier. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> While the dough chills, prepare the butter for lamination. Place the cold butter between two sheets of parchment paper and beat with a rolling pin to soften slightly. Roll into an even 20×15cm rectangle, then chill until firm but still pliable. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> On a lightly floured surface, roll the chilled dough into a 40×20cm rectangle. Place the butter rectangle on one half of the dough, leaving a small border around the edges. Fold the other half of the dough over the butter and gently press the edges to seal. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Roll the dough into a 45×20cm rectangle. Fold the dough in thirds like a letter – bottom third up, top third down. This completes your first "turn." Wrap the dough and refrigerate for 30 minutes. The resting period allows the gluten to relax and the butter to firm up again. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. These turns create the multiple layers that will puff up during baking, creating that characteristic flaky Danish texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> After the final turn, chill the dough for at least 1 hour or overnight. Properly chilled dough is crucial for maintaining those beautiful layers during shaping and baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Preheat your oven to 200°C (180°C fan) and line two baking sheets with parchment paper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Roll the chilled dough on a lightly floured surface to a 40×30cm rectangle, about 3-4mm thick. Cut into twelve 10×10cm squares. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> To shape each Danish, fold each corner of a square toward the center, pressing firmly in the middle to create a small well for the custard. Transfer to the prepared baking sheets, leaving space between each pastry for expansion. </li> <li class="MethodStepper"> <h4 class="step-title">Step 16</h4> Spoon or pipe about 1-2 tablespoons of the cold custard into the center of each Danish. Don't overfill, as the custard will expand during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 17</h4> Cover loosely with greased cling film and let rise in a warm place for 30-45 minutes until slightly puffy. The pastries won't double in size like bread, but should look visibly relaxed and expanded. </li> <li class="MethodStepper"> <h4 class="step-title">Step 18</h4> Brush the exposed pastry (not the custard) with the egg wash. This gives the finished Danish a beautiful golden shine. </li> <li class="MethodStepper"> <h4 class="step-title">Step 19</h4> Bake for 15-20 minutes until the pastry is golden brown and crisp, rotating the pans halfway through baking for even color. The custard should be set with just a slight wobble in the center. </li> <li class="MethodStepper"> <h4 class="step-title">Step 20</h4> While the Danish pastries are cooling, make the glaze by mixing the icing sugar with water until smooth. When the pastries have cooled for about 10 minutes but are still warm, drizzle or brush with the glaze. </li> <li class="MethodStepper"> <h4 class="step-title">Step 21</h4> Allow to cool completely on a wire rack. The custard Danish are best enjoyed the day they're made, when the contrast between crisp pastry and creamy filling is at its peak. If you have leftovers, store in an airtight container in the refrigerator for up to 2 days, and warm gently in a 160°C oven for 5 minutes before serving to revive some of the crispness. </li> </ol>