Danish with Mango & Vanilla Bean
These danishes are filled with Barker’s Professional Mango & Vanilla Bean Fruit Silk . They’re a tropical twist on a classic pastry.
By Barker's Professional
Ingredients
- 2 kg
- 22 g Salt
- 60 g Caster sugar
- 120 g Fresh yeast
- 210 g
- 950 g Water
- 800 g
- 450 g
- 350 g Coconut Cream
Method
- Place all the dry ingredients into the freezer overnight
- Put the egg and water in the fridge overnight
- Prepare a dough from the flour, salt, sugar, yeast, eggs, and water
- Roll the dough flat and place in the refrigerator to rest and chill down for 30 minuets
- Add the butter sheet using the French method – incorporate 2x half turns resting for 30 minuets between turns
- Once rested after the third turn, roll down to 3mm
- Cut the dough into 9cm squares and fold each corner into the center and press the center down firmly
- Whisk the cream and then whisk in the Barker’s Professional Mango & Vanilla Bean Fruit Silk
- Pipe some Barker’s Professional Mango & Vanilla Bean Fruit Silk filling into the middle of each Danish
- Prove at room temperature and bake at 210oC for approximately 15 minutes
- HANDY HINTS: Pre prepared Danish Pastry can be used rather than making your own pastry, pre-cut or pre-made Danish rolls are readily available through most ingredient suppliers and distributors All of Barker’s Professional fruit silks can be readily swapped in this recipe. Mix and match Barker’s Professional fillings to create your own sensational Danishes!
