Excellent recipe. Regarding the pastry cream, to avoid the lumps reserve a portion of cold milk and mix with the corn flour and egg yolks to a smooth paste, once the remaining milk is boiled pour a small amount onto the egg mixture to warm it a little before adding to the remaining boiling milk. No lumps no splitting egg yolks and no need to strain 😊

I learned this pastry from Ove Mortensen in his bakery in Solvang, CA about 1982. I have been making it since and it is now a specialty in my bakery. The hand techniques of chef Benjamin are very similar to those of my mentor. Some traditions should never die.

@theriddler2277

Жыл бұрын

i hope you do the correct 27 layers and this idiot has wrong ratios... it should be ½ weight of butter compared to dough

@thomasdreisler603

Жыл бұрын

Beautiful

just made them and they turned out extremely good it tasted super delicious and my family finished it in less than an hour

I'm a Scandavian pastry chef from Iowa USA .

Thank you for sharing yr recipe and all the instructions

Thank you for this video. You showed a very easy way to create a Danish pastry for me to make at home. I look forward to more of your skills of baking.

Beautiful layering on the danish. Gosh I wish I was there to eat one 😜

Большое спасибо тебе!! Все на высшем уровне!!!!

Good day! A WONDERFUL RECIPE! THANK YOU FOR SHARING YOUR INVALUABLE EXPERIENCE WITH US! HAVE A GOOD DAY!!!L😍👍👍👍

I just made these and it quite literally was the best pastry I have ever had. I love the remonce! Thank you for this splendid recipe and video 🤤🥐🙏💕

@chefswole

2 жыл бұрын

what type of flour did you use?

Thank you chef

Çok güzel olmuş elinize sağlık

1000g wheat flour (cold) 90g sugar 25g salt 1 egg 450 ml cold water 50ml Arla Pro 35.1% High Stability Cream 35g yeast 50g sourdough 500g Arla Pro butter (for sheeting) Remonce 150g Arla Pro butter 150g sugar Creme / Pastry Cream 700g milk 300g Arla Pro 35.1% High Stability Cream 200g sugar 1/2 vanilla pod 200g egg yolk 80 g maizena Zest of 3 lemons Lemon syrup 100g sugar 100g water 1 thick lemon zest 5 peppercorns

@swetasmani

2 жыл бұрын

Thank you

@Hannah-Kathrine01

11 ай бұрын

forgot the marzipan )):

@myshinobi1987

9 ай бұрын

Excellent, thank you

@myshinobi1987

9 ай бұрын

​@@Hannah-Kathrine01marzipan?

@Hannah-Kathrine01

9 ай бұрын

@@myshinobi1987 yes, it's typically used too

You should have shown that raspberry jam can be used as well instead of the pastry cream... Sadly, not many bakeries in Denmark offer this variant any more (just like the "overskåren" and it's 2 variants)

Chef, can we make the dough for croissant? Tks for your kind

They look fantastic! What gives them that crispy crunch vs a more flakey, soft croissant like exterior?

@luzgomez2843

Жыл бұрын

It always depend if layering, tiles of flour, fermentation, butter and baking time

I don't understand how Benjamin poured boiling cream over egg yolks without scrambling them.

@luzgomez2843

2 жыл бұрын

Because it wasn’t too hot.

@ZIM_skol

23 күн бұрын

Carefully

that looks amazing

Wienerbrød er alltid mitt favoritt, jeg kan spise det hverdag! Hehe

@Hannah-Kathrine01

11 ай бұрын

spandauer is not the same as wienerbrød. literally two different names

What kind of butter for laminated?

Arlapro, what is the name the your mixer, thank you

what is the mixer used in this video?

What brand is the mixer

Instant or fresh yeast?

How do we prepare the “sourdough”..? Thank you in advance 😊

@sorgutentarer

3 жыл бұрын

Mix 50g water with 50g flour using your hands and set in a warm place. After 3 days, add 25g flour and 25g water, and repeat this daily for 4 more days. At the end of 7 days (from start) you will notice that it has bubbles, and a sour smell. Discard all but 50g of it. Add 50g water and 50g flour. Repeat this every day for a week 14 days and you have a nice healthy sourdough starter. You may add 1 tbsp of ananas juice on day 7 to kill of low high PH bacteria (that will die with sour juice) that we dont need in our lactic acid bacteria/yeast symbiotic habitat. Remember to feed daily. Your sourdough starter is ready to bake when a 1:1:1 feeding (50g start 50g flour 50 g water) doubles in volume in 4 hours in warm room temperature.

@rash6800

3 жыл бұрын

@@sorgutentarer What kind of flour i should use, is it all purpose flour..? Thank you very much.

🥰👍

I did not see mention how to tell when the dough is ready. How much mixing is needed and what are we looking for to tell when the dough is mixed enough. Thank you!

@ArlaProAsia

3 жыл бұрын

The dough needs to be totally uniform and the dough needs to let go of the sides of the mixing bowl. Depending on temperature of the ingredients this can take between 5 -12 minutes.

@GooseGander

3 жыл бұрын

@@ArlaProAsia thank you 🙏

What can I substitute for the sourdough? And can I use regular unbleached all purpose flour instead of wheat? Thank you! 😊

@luzgomez2843

Жыл бұрын

No!! There’s nothing you can replace!! Don’t you get it?? It’s artisan natural baking!! That’s why you get this result, you’re an insult!

@dina3927

Жыл бұрын

Of course you can make substitutions! Generally use yeast (fresh or dry) instead of the sourdough; you can use about 7g of dry yeast or 21g of fresh yeast for 500g of flour. Since this recipe already includes yeast, the sourdough isn’t primarily used to make the dough rise but rather to enhance the flavor. You can simply omit it. Regarding the flour, you can use all purpose flour and it’ll work out just fine. But there are speciality flours for laminated doughs. If you’re a homebaker who wants to try this recipe for the first time, you’ll be fine with all purpose flour. :)

@Hannah-Kathrine01

11 ай бұрын

@@luzgomez2843 the only insulting thing here is how you chose to reply. there's nothing insulting about asking a question.

@luzgomez2843

11 ай бұрын

@@Hannah-Kathrine01 if you don’t know about baking then just keep it shut. Make yourself a favor

How much of everything do we need exact measurements please ?

@luzgomez2843

2 жыл бұрын

The measurement are right in the video!!!

May I prepare the dough without the sourdough?

@luzgomez2843

Жыл бұрын

No!

Why add yeast if you are using sourdough and vice versa, here to learn! thank you!

@cheongjingnan4242

2 жыл бұрын

Lol late reply, but here it is: Sourdough contributes both flavor and leavening. However the leavening part usually takes a much longer time with the wild yeast found in sourdough compared to commercially produced yeast. The sourdough here is more for complexity of flavor than it is for rise.

@luzgomez2843

Жыл бұрын

Because it depend if the type of bread, sourdough gives more flavor and living time, yeast give the extra strength to bake .

How in the world is the dough not sticky even after leaving on the work table for 5 mins. Must be really cold out there.

Where is the recipe?

@JMJ-qk5rk

27 күн бұрын

???? In the video😂

LMAO - the cream adds umami

25g salt! That's a lot for 1kg flour

@bogrunberger

Жыл бұрын

No it's actually not. You need 2% salt of total flour and water for an artisan bread. If you have 600 g of water and 1000 g of flour (so a 60% hydration), you would need 32 g of salt. It's actually the same percentage if you ferment. You need 2% salt if you ferment things like cabbage, carrots, onions etc.

🪷🛸🤩🌈🌟🙏💎🎼🦋🧩

It seems redundant to chill the flour for mixing if you place the dough in the refrigerator. I have never chilled flour. The dough will cool during retarding and fermentation. Or am I missing something. Besides a few brain cells. 🤪

@wmichaelh29

2 жыл бұрын

I always keep flours in the fridge for pastries and pie doughs. Keeps the chill police away.

@dietrevich

2 жыл бұрын

You need to keep the ingredients cool even before refrigerating to keep the yeast from getting overly active. Otherwise the dough in the pan will growth too much and it will be messier to shape. If you mix warm ingredients even though you refrigerate it soon afterwards, the yeast would have had enough of a Kickstart for this to happen.

@skyboy98046

2 жыл бұрын

@@dietrevich Thanks!!

DET ER IKKE DANSKE SPANDAUERE!

@tyrsting

Жыл бұрын

nemlig .

@Hannah-Kathrine01

11 ай бұрын

det er det da?

Did he just dump boiling cream over eggs? Don't they scramble 🤷‍♂️

Don't call it "classic" when you are not making a classic "sore eye" 😉 If you want to spice it up, make the classic AND the spiced up version.

WRONG PIN BOY

wrong ratios, wrong process ... redo this

@luzgomez2843

Жыл бұрын

Why?

@Hannah-Kathrine01

11 ай бұрын

this looks very legit, and it's made my a dane. how is this wrong, everyone in my family makes it a very similar way? weird comment to make without further explanation :D

Is it okay if we dont use sour dough? @Arla Pro