Danish Confectioners Cream Filling Food

CHEESE DANISH

Steps:

• In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
• On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
• Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
• Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
• Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.

INDIVIDUAL CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough).
• Place slices of dough on cookie sheet and make slight indention in the middle.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
• Add a tablespoon of filling to each roll.
• Bake in preheated oven for 15 to 20 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter.
• After Danish has cooled, drizzle with icing.

EASY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
• Bake in preheated oven for 20 to 30 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

PASTRY CREAM

Steps:

• In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside.
• Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
• Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
• Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
• Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed.

PASTRY CREAM

Steps:

• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

EASY CHERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.In a medium bowl, combine granulated sugar, vanilla extract, and cream cheese. Beat until smooth; set aside.Unroll crescent rolls. There will be 4 large rectangles of dough pre-cut down the center lines. Run a knife down the center both vertically and horizontally. Disregard the crescent shapes, you want 4 rectangles. Repeat with second crescent rolls container. SEE NOTES FOR A SIMILAR YOUTUBE VIDEO LINK to demonstrate this.Pinch the seams in each rectangle to hold together and form a solid piece of dough. Generously coat each side of the rectangles with sugar. You should have 8 rectangles of dough from two containers of store-bought rolls.Slice each rectangle of dough in half the long way. You will have 16 strips of sugared dough once done.Gently stretch each strip of dough without it breaking.Twist the dough rope.Spiral the rope around itself to form a loose circle/spiral. SEE NOTES FOR A SIMILAR YOUTUBE VIDEO LINK to demonstrate this.Place onto cookie sheet, spacing danishes about 2 inches apart.Using a spoon/fingers, press fingers into center of dough to create of bowl/well.Add cream cheese to the center and spoon a little cherry filling on top of cream cheese.Bake in oven for 15-17 minutes or until golden brown.To make the icing, combine powdered confectioners' sugar and water. Mix until smooth. Drizzle over the top of each cooled danish.

DANISH - CONFECTIONERS CREAM FILLING

Steps:

• Whisk half and half, cornstarch and sugar together in a small saucepan.
• Bring to a boil, stirring constantly, until mixture thickens slightly.
• Whisk yolk and vanilla together in a small bowl, whisk a little of the hot liquid into yolk mixture to temper.
• Pour yolk mixture into boiled mixture and cook, simmering and stirring for 30 seconds.
• Scrape into bowl and cover with plastic against the surface to prevent skin from forming.
• Chill.
• Can be kept refrigerated for 3 days.

DANISH BRAID

Steps:

• For Danish Braid
• Pour water into a large bowl, sprinkle over yeast and let soften for a minute.
• Add milk, egg, sugar and salt. Whisk to mix. Set aside.
• Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter - no smaller.
• Empty contents of food processor into the bowl with the yeast mixture. Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened. Butter must remain in discrete pieces.
• Cover bowl and refrigerate overnight (or up to 4 days)
• Lightly flour work surface, turn the dough out and lightly flour the dough. Pat into a rough square.
• Note: If at anytime the dough becomes too soft, cover with plastic and chill.
• Roll out to 16" x 16". Fold in thirds like a business letter and turn so that the closed fold is on your left.
• Roll again to 10" x 24". Fold in thirds again, turn so the closed fold is on your left.
• Roll into a 20" x 20" square. Fold the square in thirds and turn so that the closed fold is on your left.
• Roll into a 10" x 20' rectangle, fold in thirds again.
• Wrap dough in plastic and chill at least 30 minutes (up to 2 days)
• Dough can be frozen for 1 month. Thaw in refrigerator overnight
• -Danish - Confectioners Cream Filling
• Whisk half and half, cornstarch and sugar together in a small saucepan.
• Bring to a boil, stirring constantly, until mixture thickens slightly.
• Whisk yolk and vanilla together in a small bowl, whisk a little of the hot liquid into yolk mixture to temper.
• Pour yolk mixture into boiled mixture and cook, simmering and stirring for 30 seconds.
• Scrape into bowl and cover with plastic against the surface to prevent skin from forming.
• Chill.
• Can be kept refrigerated for 3 days.
• -Assembling Danish Braid
• Roll chilled danish dough on lightly floured surface to a 10" x 16" rectangle. Lift on to a parchment lined half sheet pan.
• Spread some of the fruit filling down the middle third of the dough. Top with some of the cream or almond filling. Note:you may not need the entire amount of either filling
• Using a pizza cutter or sharp knife, cut 12 - 14 slanting lines down each side angling cuts from the center to the edge and cutting strips about 3/4 inch wide.
• Fold strips of pastry into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal and run your hands along the sides of the pastry to straighten.
• Brush with egg white, sprinkle with sugar and almonds. Cover with a kitchen towel and let rise at room temperature until it looks and feels puffy. About 30 minutes
• Preheat oven to 400. Bake in center of oven for 15 -20 minutes until golden. Cool slightly
• Stir coffee and powdered suger together to produce a smooth shiny glaze. Spoon glaze into a zip-loc bag, seal top and snip corner with scissors to create a pastry bag. Squeeze squiggles of glaze over pastry and allow to set. Serve.