More Great Recipes: Breakfast | Misc. Bread | Nuts | Oven

Danish Puff


User Avatar
Member since 2007

Serves | Prep Time 15 | Cook Time 75

Ingredients

Bottom Layer:
1 Cup AP Flour
Pinch of Kosher Salt
4 oz Butter, unsalted
2 TB Ice Water

Puff Topping:
4 oz Butter, unsalted
1 cup Water
pinch of Kosher salt
1/4 tsp Vanilla Extract
1 tsp Almond Extract
1 cup AP Flour
3 Eggs, Large


Prepare Bottom Crust:


Cut butter into the flour as for Pate Brisee. When butter is pea sized, add ice water and mix with a fork.


Draw dough into a ball and divide in 1/2.


On a large baking sheet, press each 1/2 into 1 12 x 3 strip.


Refrigerate to let it rest while you prepare the topping.


Preheat oven to 350 degrees


Prepare Topping (Choux Paste):


In a medium saucepan bring water and butter to a boil over medium heat.


Add Vanilla & Almond extracts, then add the Flour and stir constantly, cooking until dough mass pulls away from the sides of the saucepan.


Remove from heat, and add eggs 1 at a time, stirring after each until completely incorporated before adding the next.


Assemble Pastry by removing the bottom Pate Brisee from the refrigerator.


Spread the warm Pate a choux over the 2 crusts.


Bake for 60 minutes.


Remove from oven and cool 15 minutes before icing with standard Milk/Confectioners sugar glaze.


Pairs Well With


Notes

This is not REALLY a Danish Pastry, it is more of a pie crust with Pate a choux spread over the top. Still tasty and delicous for breakfast though.

I don't really have a recipe for the glaze I drizzle over the top, I just take 2 cups of confectioners' sugar, 1/2 tsp of Almond extract and add enough milk, a little at a time, until it looks right.

You may sprinkle sliced almond over the pastry before applying the glaze, or you can sprinkle sliced almonds on the bottom crust before spreading the Pate a choux over it.

To make this into more of a bear claw, you can spread date filling over the bottom crust before spreading the choux paste and then top with almonds and glaze. Be sure to leave at least 1/2 inch of crust on every side of the filling so the Pate a choux can "seal" the edges or you will have a date filling mess alover the place..

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11109 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart