‘Danish’ has always been one of my favorite breads, I’ve really not have not come up with a great recipe which works for all. What works for me is that it is – relatively easy to make, flaky but still retains the bread-like softness, not over-crispy, hidden presence of butter yet with a good buttery flavor.
But this is – I think! – this a great recipe which seem to work as my basis of my Danish pastries.
An ‘Almond Cream Danish Loaf’ with a little bit of roasted walnuts intertwined into the loaf. I would think that the sweetness is too subtle to a lot of the ‘western’ readers, but we – majority of Japanese tend to prefer the subtle taste which includes the dolce-sweetness as well.
I will be coming up with various Danish Pastries (in due course) which I hope will extend as using this as not only as a sweet bread but for appetizers and party hor dourves.
これだぁ！！！という『デニッシュ ペストリー』の生地のレシピになかなか出会えず、著名なベーカリーシェフ達のレシピを使ったり、いろいろ長年すぎました。
私の求めていたレシピは
①サクサク
②サクサクながらもパンの生地が感じる
③バターを感じずにもバターの香りがする
④何層にもなっている皮が脂っこくない
⑤そうかと言って、、安いパンのように湿ったデニッシュの様にはしたくない
そんな贅沢を考えながら、やっと満足できるレシピに仕上がりました。
【BUTTER SHEET 20cm x 20cm】
Make a 20cm x 20cm butter sheet for folding into the dough.
【バターシート20×20cm】
分量のバターを透明の袋もしくはサランラップ包み、20×20cmに薄く伸ばしておく。
<BUTTER FOLDING #1> Roll out the dough to a 30cm x 30cm square shape placing the butter sheet in the middle.
<BUTTER FOLDING #2 & #3> Rotating the rectangular dough 90 degrees, repeat the process
<SHAPING> Roll the dough into a 15 x 20 cm rectangular shape. Spread the almond cream leaving about an inch of both ends without the cream.
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