Strawberry Danish
1 roll of fresh puff pastry
1 free range egg yolk
250g strawberries / raspberries
2 tablespoons apricot jam
For the custard pudding
20g cornstarch
1 tablespoon sugar
180 ml milk
2 tablespoons double cream
1/2 a vanilla bean
2 free range egg yolks
Today we make the familiar Danish but this time with strawberries and rasberries. All that Summer fruit taste so good!
How to make Strawberry / raspberry danish
Stir a paste of cornstarch and sugar with a splash of the milk.
Put the rest of the milk on with the cream vanilla scrapings and the stick.
When the milk boils add the cornstarch mixture, let thicken to custard thickness.
Remove the vanilla stick, whisk 2 egg yolks into the custrad.
Remove the custard from the heat and stir now and then to prevent it forming a skin.
Sprinkle icing sugar on and allow to cool completely in the fridge.
Meanwhile wash the strawberries and the raspberries then let them drain well.
Preheat the oven to 220°C ; cover the baking tray with waxed paper ; roll out the dough then cut it into 6 squares.
Fold the 4 corners to the center.
Beat the egg yolk lightly.
Brush egg on the dough.
Spoon custard in the middle.
Bake the Danish until light golden brown in approximately 15 minutes then let them cool on a wire rack.
Warm the jam in the micro wave then brush it on the Danish.
Brush the fruit too so everything looks glossy.