Thursday, July 16, 2009

Caramelized white chocolate ganache Danish with candied apples




This shape of Danish is another in our line of Danish that is proofed and baked inside a mold. The Danish is assembled with two rectangles of chiffon sponge cake and then sliced into .5 inch discs, which are then placed inside a silicone paper lined aluminum mold. Once the Danish is baked and cooled off, it is then filled with a caramelized white chocolate ganache, and then topped with candied apple cubes. he ribbon just brings it all together. Great product.

1 comment:

  1. I never would have thought to put cake in danish dough. The different textures in this pastry are making me rethink morning pastries vs. dessert.

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