Custard Filled Pecan Danish

[cathy79]

Just been flicking through the Coles catalogue which is much quicker these days.  So many pages (and pages and pages) of things to just skip past and ignore.

Then the Custard Filled Pecan Danish jumped out at me on the bakery page.  At $6, quite expensive and I hate to think what's in it.  So, where to start on a replacement dish?  Custard and icing should be easy, but what about the cakey, danishey bit?

[alioop]

yes, good idea cb79 - I love these as well, but only buy them if on special, which is rarely.

The bread pull aparts (you can do a search under recipes on here as think there's a few threads) are fantastic and I have tried making a cinnamon and sugar one as well as a savory one - but I did think that maybe one could be done with custard in it???  Anyone tried it - or have I just volunteered myself by mentioning it??    .  Maybe the bread wouldn't be anywhere near as good as the shop ones with pastry?

[cathy79]

Yes the danish is lightly flaky, and a pullapart is more bready.  But the flavours would still work.  Definitely something I must try sometime.  Let me know if you get to it before me!

[cookie1]

How about trying TMXers recipe for croissants but instead of rolling them cut them into squares or whatever and put custard etc into them. From memory when I did a cake course a million years ago the croissant and the danish were a similar base.

[Thermomixer]

Very true, but you need a day to do the croissants - I'll see if I can find a simpler recipe in Loretta Sartori's book.  Quick Danish type dough.

[JulieO]

Yes please Thermomixer! 

[faffa_70]

Oh yes please as in the days when I did buy these things this one was MY favourite and I would buy it and just warm a slab slice in the microwave so it didn't matter that it started to go stale in the fridge after a couple of days 

[Meagan]

What about using a brioche dough?

[cathy79]

This particular dessert has a special place in our house as it was what my grandmother (now passed) always served after a beautiful big roast.  It always brings back memories.

Thanks for all the suggestions.  There's some great ones!

[cathy79]

Very true, but you need a day to do the croissants - I'll see if I can find a simpler recipe in Loretta Sartori's book.  Quick Danish type dough.

Thermomixer, did you have any luck finding that recipe

[Thermomixer]

OMG - have had a little challenge on recently - think that it is in my car - I will post it.

Basically the croissant/puff pastry type procedure with roll out, butter on, fold in three, turn, roll, fold in three....

But better get bum into gear.

[cookie1]

Cathy do you think it would work with the brioche recipe? I'd try that but I don't think I could be bothered with the rolling and turning of the croissant.

[Thermomixer]

Must have taken the book out of the car - but found almost the same recipe on the 'net - http://gattinamia.blogspot.com/2007/01/basic-danish-pastry-dough.html

It has ground cardamon in it - which I thought strange - but it must be authentic.

Another one - http://hubpages.com/hub/How-to-Make-Danish-Pastry

I also have a recipe from my No Knead baking days somewhere - will try to remember   

[cathy79]

Thanks for the tips, I'll have to give it a try when I'm on holidays soon.

[Thermomixer]

Ok - got my old No-Knead book and the recipe (which has scribbles all over it) is more basic

So:

600g flour
2 tsp salt
2 tsp No-knead bread improver (think it was soy protein??)
2 Tbsp sugar
1 Tbsp dry yeast
300ml milk
2 large eggs (lightly beaten)
100g butter
egg to glaze

Boil milk and butter together anfd then allow to cool.

Mix dry ingreds and add beaten eggs and pour in 3/4 of the milk mix and mix thoroughly.  Add enough of the remaining milk mix to produce a moist, stiff dough.

Cover with cling film and leave to double in size (they 1/3 fill sink with warm water and leave it in there to speed up proving)

They then just roll it out - no laminating - so you may wish to try it.

They recommend baking at 20^o lower than for usual bread mix  -so maybe 200 or 180 f/f (fan-forced - I get it now!!)
for the first 10 minutes and then lower another 10^o to finish

Hope that helps - if so send me the finished product to test