A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.)
Danish Dough
| Grams | Ounces | Ingredients |
|---|---|---|
| 310g | 10.9oz | whole milk |
| 690g | 24.3oz | bread flour |
| 100g | 3.5oz | whole eggs |
| 80g | 2.8oz | sugar |
| 13g | 0.5oz | salt |
| 9g | 0.3oz | instant yeast |
| 28g | 1.0oz | butter |
| 37g | 1.3oz | 5-Star Chef Pastry Select Vanilla Compound |
| 330g | 11.6oz | butter (for the butter block) |
Method of Preparation
Two days before baking:
1. Bring the eggs and milk to 65°F/18°C. Place all of the ingredients, except the butter block, in the bowl of a five quart mixer and mix with a dough hook at low speed until the dough comes together, 3 to 4 minutes.
2. Increase the mixer speed to medium and continue to mix for an additional minute.
3. Remove the dough from the mixer and place in a proofing container sprayed with non-stick cooking spray. Cover and let rise for about 2 hours.
4. After about 2 hours, loosely shape the dough into a rectangle and place on a parchment lined half sheet pan. Cover with plastic wrap and refrigerate overnight.
5. Make the butter block and also refrigerate overnight.
One day before baking:
1. Remove the dough from the refrigerator and place in the freezer for about 30 minutes. While the dough is in the freezer, remove the butter block from the refrigerator and soften by hammering it with a rolling pin to a pliable consistency.
2. Remove the dough from the freezer and roll out to a 16×8-inch rectangle. Place the butter block in the center of the dough (short sides of butter touching long sides of dough) and fold the short edges of the dough toward each other to meet in the center. Press the edges together with your hands.
3. Continue with lamination procedure to perform a total of 3 tri-folds to yield 27 layers.
4. Place the dough onto a parchment lined sheet pan and
cover with plastic wrap. Put the dough into the freezer for
1 hour to rest, then remove and put into the
Baking day:
1. Remove the dough from the refrigerator and place in the freezer for about 30 minutes.
2. Remove the dough from the freezer and sheet to 6mm.
3. Spread cooled pastry cream (see below) over half of the dough and sprinkle with mini chocolate chips.
4. Fold the remaining half of the dough over top of the pastry cream and seal well at the bottom edge.
5. Cut one-inch wide strips down the width of the dough and separate the strips.
6. Grasp an individual strip at both ends and twist in opposing directions to create a twist in the dough.
7. Lay the twists flat on a baking tray lined with parchment paper.
8. Proof and bake at 350°F/176°C until golden.
Chocolate Chip Filling
| Grams | Ounces | Ingredients |
|---|---|---|
| 100g | 3.5oz | 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) |
| 200g | 7.0oz | sugar |
| 900g | 35.3oz | milk |
| 100g | 3.5oz | cream |
| as needed | mini chocolate chips |
Method of Preparation
One day before baking:
1. Combine sugar and 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) in a bowl; whisk in cream to dissolve the dry ingredients; whisk in some milk if needed, to completely dissolve dry ingredients.
2. Heat milk on the stove.
3. Slowly whisk hot milk into remaining ingredients; transfer mixture back to the pot and return to the stove.
4. Bring to a simmer, stirring constantly; cook for about 1 minute.
5. Remove from heat; transfer to a storage container, cover, and refrigerate.