I learned this pastry from Ove Mortensen in his bakery in Solvang, CA about 1982. I have been making it since and it is now a specialty in my bakery. The hand techniques of chef Benjamin are very similar to those of my mentor. Some traditions should never die.
Excellent recipe. Regarding the pastry cream, to avoid the lumps reserve a portion of cold milk and mix with the corn flour and egg yolks to a smooth paste, once the remaining milk is boiled pour a small amount onto the egg mixture to warm it a little before adding to the remaining boiling milk. No lumps no splitting egg yolks and no need to strain 😊
Thank you for this video. You showed a very easy way to create a Danish pastry for me to make at home. I look forward to more of your skills of baking.
You should have shown that raspberry jam can be used as well instead of the pastry cream... Sadly, not many bakeries in Denmark offer this variant any more (just like the "overskåren" and it's 2 variants)
Mix 50g water with 50g flour using your hands and set in a warm place. After 3 days, add 25g flour and 25g water, and repeat this daily for 4 more days. At the end of 7 days (from start) you will notice that it has bubbles, and a sour smell. Discard all but 50g of it. Add 50g water and 50g flour. Repeat this every day for a week 14 days and you have a nice healthy sourdough starter. You may add 1 tbsp of ananas juice on day 7 to kill of low high PH bacteria (that will die with sour juice) that we dont need in our lactic acid bacteria/yeast symbiotic habitat. Remember to feed daily. Your sourdough starter is ready to bake when a 1:1:1 feeding (50g start 50g flour 50 g water) doubles in volume in 4 hours in warm room temperature.
Of course you can make substitutions! Generally use yeast (fresh or dry) instead of the sourdough; you can use about 7g of dry yeast or 21g of fresh yeast for 500g of flour. Since this recipe already includes yeast, the sourdough isn’t primarily used to make the dough rise but rather to enhance the flavor. You can simply omit it. Regarding the flour, you can use all purpose flour and it’ll work out just fine. But there are speciality flours for laminated doughs. If you’re a homebaker who wants to try this recipe for the first time, you’ll be fine with all purpose flour. :)
I did not see mention how to tell when the dough is ready. How much mixing is needed and what are we looking for to tell when the dough is mixed enough. Thank you!
The dough needs to be totally uniform and the dough needs to let go of the sides of the mixing bowl. Depending on temperature of the ingredients this can take between 5 -12 minutes.
Lol late reply, but here it is: Sourdough contributes both flavor and leavening. However the leavening part usually takes a much longer time with the wild yeast found in sourdough compared to commercially produced yeast. The sourdough here is more for complexity of flavor than it is for rise.
It seems redundant to chill the flour for mixing if you place the dough in the refrigerator. I have never chilled flour. The dough will cool during retarding and fermentation. Or am I missing something. Besides a few brain cells. 🤪
You need to keep the ingredients cool even before refrigerating to keep the yeast from getting overly active. Otherwise the dough in the pan will growth too much and it will be messier to shape. If you mix warm ingredients even though you refrigerate it soon afterwards, the yeast would have had enough of a Kickstart for this to happen.
No it's actually not. You need 2% salt of total flour and water for an artisan bread. If you have 600 g of water and 1000 g of flour (so a 60% hydration), you would need 32 g of salt. It's actually the same percentage if you ferment. You need 2% salt if you ferment things like cabbage, carrots, onions etc.
this looks very legit, and it's made my a dane. how is this wrong, everyone in my family makes it a very similar way? weird comment to make without further explanation :D
![Glossy Cream Cheese Danish [Hand Laminated Pastry]](http://i.ytimg.com/vi/JKxAjDvfUx0/mqdefault.jpg)
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I learned this pastry from Ove Mortensen in his bakery in Solvang, CA about 1982. I have been making it since and it is now a specialty in my bakery. The hand techniques of chef Benjamin are very similar to those of my mentor. Some traditions should never die.
i hope you do the correct 27 layers
and this idiot has wrong ratios... it should be ½ weight of butter compared to dough
Beautiful
just made them and they turned out extremely good it tasted super delicious and my family finished it in less than an hour
I just made these and it quite literally was the best pastry I have ever had. I love the remonce! Thank you for this splendid recipe and video 🤤🥐🙏💕
what type of flour did you use?
I'm a Scandavian pastry chef from Iowa USA .
Excellent recipe. Regarding the pastry cream, to avoid the lumps reserve a portion of cold milk and mix with the corn flour and egg yolks to a smooth paste, once the remaining milk is boiled pour a small amount onto the egg mixture to warm it a little before adding to the remaining boiling milk. No lumps no splitting egg yolks and no need to strain 😊
Beautiful layering on the danish. Gosh I wish I was there to eat one 😜
Çok güzel olmuş elinize sağlık
Thank you for this video. You showed a very easy way to create a Danish pastry for me to make at home. I look forward to more of your skills of baking.
Большое спасибо тебе!! Все на высшем уровне!!!!
Good day! A WONDERFUL RECIPE! THANK YOU FOR SHARING
YOUR INVALUABLE EXPERIENCE WITH US!
HAVE A GOOD DAY!!!L😍👍👍👍
Thank you for sharing yr recipe and all the instructions
Chef, can we make the dough for croissant? Tks for your kind
For how long did u mix in on the mixer? Also, whats the sourdough u made, made of?
can I use store bought all butter puff pastry?
Thank you chef
They look fantastic! What gives them that crispy crunch vs a more flakey, soft croissant like exterior?
It always depend if layering, tiles of flour, fermentation, butter and baking time
You should have shown that raspberry jam can be used as well instead of the pastry cream... Sadly, not many bakeries in Denmark offer this variant any more (just like the "overskåren" and it's 2 variants)
How do we prepare the “sourdough”..?
Thank you in advance 😊
Mix 50g water with 50g flour using your hands and set in a warm place.
After 3 days, add 25g flour and 25g water, and repeat this daily for 4 more days.
At the end of 7 days (from start) you will notice that it has bubbles, and a sour smell.
Discard all but 50g of it. Add 50g water and 50g flour.
Repeat this every day for a week
14 days and you have a nice healthy sourdough starter.
You may add 1 tbsp of ananas juice on day 7 to kill of low high PH bacteria (that will die with sour juice) that we dont need in our lactic acid bacteria/yeast symbiotic habitat.
Remember to feed daily.
Your sourdough starter is ready to bake when a 1:1:1 feeding (50g start 50g flour 50 g water) doubles in volume in 4 hours in warm room temperature.
@@sorgutentarer
What kind of flour i should use, is it all purpose flour..?
Thank you very much.
What can I substitute for the sourdough? And can I use regular unbleached all purpose flour instead of wheat? Thank you! 😊
No!! There’s nothing you can replace!! Don’t you get it?? It’s artisan natural baking!! That’s why you get this result, you’re an insult!
Of course you can make substitutions! Generally use yeast (fresh or dry) instead of the sourdough; you can use about 7g of dry yeast or 21g of fresh yeast for 500g of flour. Since this recipe already includes yeast, the sourdough isn’t primarily used to make the dough rise but rather to enhance the flavor. You can simply omit it.
Regarding the flour, you can use all purpose flour and it’ll work out just fine. But there are speciality flours for laminated doughs. If you’re a homebaker who wants to try this recipe for the first time, you’ll be fine with all purpose flour. :)
@@luzgomez2843 the only insulting thing here is how you chose to reply. there's nothing insulting about asking a question.
@@Hannah-Kathrine01 if you don’t know about baking then just keep it shut. Make yourself a favor
I did not see mention how to tell when the dough is ready. How much mixing is needed and what are we looking for to tell when the dough is mixed enough. Thank you!
The dough needs to be totally uniform and the dough needs to let go of the sides of the mixing bowl. Depending on temperature of the ingredients this can take between 5 -12 minutes.
@@ArlaProAsia thank you 🙏
How much of everything do we need exact measurements please ?
The measurement are right in the video!!!
I don't understand how Benjamin poured boiling cream over egg yolks without scrambling them.
Because it wasn’t too hot.
Carefully
Arlapro, what is the name the your mixer, thank you
1000g wheat flour (cold)
90g sugar
25g salt
1 egg
450 ml cold water
50ml Arla Pro 35.1% High Stability Cream
35g yeast
50g sourdough
500g Arla Pro butter (for sheeting)
Remonce
150g Arla Pro butter
150g sugar
Creme / Pastry Cream
700g milk
300g Arla Pro 35.1% High Stability Cream
200g sugar
1/2 vanilla pod
200g egg yolk
80 g maizena
Zest of 3 lemons
Lemon syrup
100g sugar
100g water
1 thick lemon zest
5 peppercorns
Thank you
forgot the marzipan )):
Excellent, thank you
@@Hannah-Kathrine01marzipan?
@@myshinobi1987 yes, it's typically used too
that looks amazing
What kind of butter for laminated?
what is the mixer used in this video?
May I prepare the dough without the sourdough?
No!
Instant or fresh yeast?
Wienerbrød er alltid mitt favoritt, jeg kan spise det hverdag! Hehe
spandauer is not the same as wienerbrød. literally two different names
@@Hannah-Kathrine01spandauer is a type of wienerbrød
Why add yeast if you are using sourdough and vice versa, here to learn! thank you!
Lol late reply, but here it is:
Sourdough contributes both flavor and leavening. However the leavening part usually takes a much longer time with the wild yeast found in sourdough compared to commercially produced yeast. The sourdough here is more for complexity of flavor than it is for rise.
Because it depend if the type of bread, sourdough gives more flavor and living time, yeast give the extra strength to bake .
How in the world is the dough not sticky even after leaving on the work table for 5 mins. Must be really cold out there.
Where is the recipe?
???? In the video😂
Is it okay if we dont use sour dough? @Arla Pro
🥰👍
It seems redundant to chill the flour for mixing if you place the dough in the refrigerator. I have never chilled flour. The dough will cool during retarding and fermentation. Or am I missing something. Besides a few brain cells. 🤪
I always keep flours in the fridge for pastries and pie doughs. Keeps the chill police away.
You need to keep the ingredients cool even before refrigerating to keep the yeast from getting overly active. Otherwise the dough in the pan will growth too much and it will be messier to shape. If you mix warm ingredients even though you refrigerate it soon afterwards, the yeast would have had enough of a Kickstart for this to happen.
@@dietrevich Thanks!!
🪷🛸🤩🌈🌟🙏💎🎼🦋🧩
DET ER IKKE DANSKE SPANDAUERE!
nemlig .
det er det da?
25g salt! That's a lot for 1kg flour
No it's actually not. You need 2% salt of total flour and water for an artisan bread. If you have 600 g of water and 1000 g of flour (so a 60% hydration), you would need 32 g of salt.
It's actually the same percentage if you ferment. You need 2% salt if you ferment things like cabbage, carrots, onions etc.
LMAO - the cream adds umami
Don't call it "classic" when you are not making a classic "sore eye" 😉 If you want to spice it up, make the classic AND the spiced up version.
WRONG PIN BOY
wrong ratios, wrong process ... redo this
Why?
this looks very legit, and it's made my a dane. how is this wrong, everyone in my family makes it a very similar way? weird comment to make without further explanation :D
What brand is the mixer