It’s been a while since I last posted. Life gets busy. Yesterday we celebrated my wife as she graduated earning her Doctorate.
I’ve been exploring new ways to make Danishes with my same base laminated dough. I saw a post where another baker had used this technique and I thought I’d give it a try.
The technique involves making cuts down the sides like a centipede and then alternating folds of the legs over a filling.
Filling #1 was Chocolate (Nutella) and Pecan; #2 was Blueberry Preserves which I’d canned earlier this summer.
The Danishes were chilled overnight, proofed in the proving box (84°F) the next morning, egg-washed then baked at 385°F Convection for 14?minutes.
Overall I was pleased with the results. As expected a little of the Blueberry liquid leaked…but not too much. They came out quite nicely This will open up a whole range of other flavor profiles to attempt.
More to come in the future…