Vanilla Cream Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Danish dough:</li><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">10g instant yeast</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">240ml whole milk, lukewarm</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">250g cold unsalted butter, for lamination</li><li class="ingredients-single-item">For the vanilla cream filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla bean, split and scraped (or 2 tsp vanilla bean paste)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">4 egg yolks</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</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">Bench scraper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the vanilla cream filling first so it has time to chill. In a medium saucepan, heat milk with scraped vanilla bean and pod until steaming but not boiling. Meanwhile, in a bowl, whisk together sugar, cornstarch, egg yolks, and salt until pale and thick.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Remove vanilla pod and slowly pour about half the hot milk into the egg mixture while whisking constantly to temper the eggs (this prevents scrambling). Pour this mixture back into the remaining milk in the saucepan and cook over medium heat, whisking continuously, until thickened to a pudding-like consistency (about 3-4 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Remove from heat and whisk in butter until melted and incorporated. Strain through a fine-mesh sieve into a bowl to ensure absolute smoothness. Press plastic wrap directly onto the surface (this prevents a skin from forming) and refrigerate until completely cold, at least 2 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the Danish dough, combine flour, yeast, sugar, and salt in the bowl of a stand mixer. In a separate bowl, whisk together lukewarm milk, eggs, and vanilla extract. With the mixer on low speed using the dough hook, gradually add the wet ingredients to the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix for 3-4 minutes until a soft dough forms. It should be slightly tacky but not sticky - add a tablespoon of flour if needed. Knead for another 2 minutes until smooth. The dough development is crucial as it needs to be strong enough to encase the butter during lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Shape the dough into a rectangle, wrap in plastic, and refrigerate for 30 minutes. Meanwhile, place the cold butter between two pieces of parchment paper and beat with a rolling pin to create a 20×15cm rectangle. The butter should be pliable but still cold - this temperature balance is essential for successful lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll the chilled dough into a 30×20cm rectangle on a lightly floured surface. Place the butter rectangle in the center of the dough, then fold the dough over the butter like an envelope, ensuring the butter is completely enclosed. Pinch the seams closed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll the dough out to a 45×20cm rectangle, keeping the edges straight (use your bench scraper to create sharp corners). Fold the dough in thirds like a letter. This completes your first turn. Wrap and refrigerate for 30 minutes. Cold rests between turns allow the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. After the third turn, wrap the dough and refrigerate for at least 2 hours or overnight. This extended rest develops flavor and ensures the butter is properly chilled.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>On a lightly floured surface, roll the chilled dough to a 40×30cm rectangle about 5mm thick. Cut into 12 equal squares. Place a generous tablespoon of chilled vanilla cream in the center of each square.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To shape the Danishes, bring two opposite corners into the center over the filling, then bring the remaining two corners in, pressing gently to seal, or fold opposite corners to the center to create a diamond shape. The pastry should cradle the filling while leaving some custard visible.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the shaped Danishes on parchment-lined baking sheets, leaving 5cm between each pastry. Cover loosely with plastic wrap and let proof at room temperature until puffy and increased in size by about 50%, approximately 1-1.5 hours. The proofing time may vary depending on room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Preheat oven to 190°C. When Danishes are properly proofed (they should look puffy and feel light to the touch), brush the exposed pastry gently with beaten egg, being careful not to deflate them or get egg on the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake for 18-20 minutes, rotating the pans halfway through, until deeply golden brown. The rich color indicates properly developed flavor and texture. If they're browning too quickly, loosely cover with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>While the Danishes cool slightly, prepare the glaze by whisking together powdered sugar, milk, and vanilla until smooth. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>When the Danishes are still warm but not hot (about 10 minutes after baking), drizzle or brush the glaze over the pastry portions, allowing it to set as they finish cooling. The warmth helps the glaze adhere while creating that characteristic sweet, shiny finish.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Serve the Danishes while fresh - they're at their absolute best the day they're baked. If needed, store leftovers in an airtight container at room temperature for up to 24 hours, or freeze for up to 1 month and reheat in a 160°C oven for 5-7 minutes before serving.</li></ol>