Friday, May 20, 2011

Danish Test Items

I had recently been thinking about laminated doughs and how they would bake if they were to be cut horizontally instead of vertically. Meaning, once all of the turns (or folds) are done and you have a nice packet (of about 3cm thick) of laminated dough, instead of sheeting it thin and then cutting it, cut the packet into 3mm strips using a sharp thin knife. These strips of dough were laid flat and were alternated with chocolate puff pastry (1 x 1) and were then wrapped around a piece of green tea genoise. The pieces were then placed in a mold, proofed and baked. Once baked and still hot they were brushed with a mixture of simple syrup and corn syrup (equal parts) and baked for five minutes with the vent open. This evaporated any surface moisture from the syrups and cooked the sugar onto the surface of the danish. The look of the danish reminds me of an Italian pastry called sfogliatelle, which is very similar in concept, except that it is not a yeasted dough.

1 comment:

  1. It looks amazing. I hope to see this step by step instruction in your next book!