YIELD: Approximately 25 x Danish Pastries
2kg pastry flour
60g caster sugar
120g fresh yeast
800g butter sheets
450g Barker’s Professional Mango & Vanilla Bean Fruit Silk®
*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 minutes.
Add the butter sheet using the French method – incorporate 2 x half turns resting for 30 minutes between turns.
Once rested after the 3rd turn, roll down to 3mm.
Cut the dough into 9cm squares and fold each corner into the centre and press the centre 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 210°C for approximately 15 minutes.