Danish with Pastry Cream - Bake from Scratch

      Danish dough revolves around structure management, and this approach keeps the process as uncomplicated as possible. The laminated dough provides the desired lift and flakiness, but proper shaping is essential: two small cuts and a straightforward crossover create an opening that allows the layers to expand uniformly in the oven rather than puffing in a single direction. The Pastry Cream is thickened adequately to remain intact during baking, preventing it from leaking into the dough and causing sogginess. A small amount of jam adds acidity and color without disrupting the balance of moisture. The outcome is a Danish that consistently bakes well—featuring crisp edges, a firm custard center, and a clear, defined shape.

      **Classic Danish Dough (recipe follows) Pastry Cream (recipe follows) ¼ cup (80 grams) strawberry jam 1 large egg (50 grams), lightly beaten Fresh berries Simple syrup (see Note)**

      Prepare baking sheets by lining them with parchment paper. On a lightly floured surface, divide the Classic Danish Dough in half. Roll one half into a rectangle measuring 12½ x 8½ inches; trim ¼ inch from all sides. Cut the dough into 6 squares, each measuring 4 inches. (Cover and refrigerate the remaining dough until needed.) Position one square in front of you in a diamond shape. Fold it in half to form a triangle, with the widest edge closest to you and the pointed tip facing away. With a sharp paring knife, make a cut starting ½ inch from the right side of the triangle base to ½ inch below the top point. Then, from the left side, make another cut ½ inch from the base to ½ inch below the previous cut. Unfold the square. Fold the cut left side over the center, aligning the point with the corresponding inside point. Then, fold the cut right side over the center, aligning it with the opposite inside point. Press the edges to seal, using a small amount of water if necessary. Repeat this process with the remaining dough and place them 2 inches apart on the prepared pans. Loosely cover with plastic wrap and let rest for 30 minutes. Preheat the oven to 375°F (190°C). Spoon approximately 1 tablespoon (15 grams) of Pastry Cream into the center of each Danish, topping with 1 teaspoon of jam. Brush the dough with the beaten egg. Bake for 10 minutes, then reduce the oven temperature to 350°F (180°C) and bake until golden brown and an instant-read thermometer inserted into the pastry (excluding the cream) reads 190°F (88°C), about an additional 5 to 10 minutes. Remove from the pans and cool on a wire rack. Top the Danish with berries and brush with simple syrup. Serve warm or at room temperature.

      **Note:** To make simple syrup, boil ½ cup (100 grams) granulated sugar and ¼ cup (60 grams) water in a small saucepan over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and allow to cool completely before using. Store in an airtight container in the refrigerator for up to 2 weeks.

      **Let us know how it turned out!**

      **Classic Danish Dough**

      This is the traditional butter-block version of Danish dough: fully laminated, thoroughly dedicated, and excellent at showcasing its qualities. The butter is encased as a block, then rolled and folded through a series of turns to develop clean, defined layers. These layers directly result in lift—when steam expands in the oven, it separates them from the inside, giving the dough its height and crisp edges.

      **Ingredients:**

      1 cup (240 grams) whole milk, at room temperature

      1 large egg (50 grams), at room temperature

      1 large egg yolk (19 grams), at room temperature

      1 (0.25-ounce) package (7 grams) instant yeast*

      4 cups (508 grams) bread flour*

      ⅓ cup (67 grams) granulated sugar

      1¼ cups (283 grams) unsalted butter, softened and divided

      1 tablespoon (9 grams) kosher salt

      In the bowl of a stand mixer, whisk together the milk, egg, egg yolk, and yeast by hand. Add the flour, sugar, 3 tablespoons (42 grams) of butter, and salt. Using the dough hook attachment, mix on low speed until the dough comes together, about 1 minute; continue beating until the dough pulls away from the sides of the bowl and is smooth when pinched, about 5 to 8 minutes. Turn the dough out onto a lightly floured surface and shape it into a smooth ball. Spray a large bowl with cooking spray, place the dough inside, turning it to grease the top. Cover and let it rise in a warm, draft-free area (75°F/24°C) until it doubles in size, approximately 2 hours. Line a baking sheet