מתכון לדניש פסטיסרי טעים

מצרכים

• For the dough
• 400 g (14 oz) strong white flour
• 250 g (8 oz) unsalted butter
• 250 ml (8 fl oz) milk
• 4 tbsp caster (superfine) sugar
• 2 tsp dried yeast
• 1 tsp salt
• 1 egg (optional)
• For Crème Pâtissière
• 125 ml (4 fl oz) milk
• 125 ml (4 fl oz) double (heavy whipping) cream
• 3 egg yolks
• 50 g (2 oz) caster (superfine) sugar
• 15 g (½ oz) plain flour
• 1 vanilla pod

אופן ההכנה

1. Add the yeast to the milk, stir and leave for 10 minutes for the yeast to activate.
2. Sieve the flour into a bowl and add the sugar and salt. Mix well then make a well in the centre. Add the milk/yeast and the egg. Mix well to form a smooth and sticky dough.
3. Turn the dough out onto a floured surface and knead for 3-4 minutes, adding a little more flour if required..
4. Place the dough in a lightly-greased bowl, cover and allow the dough to rise until doubled in size.
5. Mark a rectangle 30 cm x 12 cm (12" x 5") on a piece of greaseproof or baking paper. Place the block of butter in the centre then cover with a piece of plastic film.
6. Roll the butter out to the size of the rectangle, trimming if necessary. Place the butter in the fridge for at least 30 minutes to harden.
7. Turn the risen dough out onto a floured surface, knock it back and roll it out to about 45 cm x 15 cm (18" x 6").
8. Peel off the layer of plastic film from the butter and turn the butter onto the bottom two-thirds of the dough. Remove the paper, making sure there is a 1cm (½") border between the butter and the edge of the dough.
9. Turn the top third of the dough over the butter, then turn the bottom third over the top third. Pinch the edges of the dough together.
10. Give the dough a quarter turn and roll out to 45 cm x 15 cm (18" x 6") once more. Turn the top third of the dough over the butter, th