How to Make Delicious Blueberry Pastries
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- Опубликовано: 10 фев 2025
- This dough is so versatile that I cannot keep myself from using it for more and more projects. Giant blueberry Danishes filled with cream cheese and custard are hard to beat when it comes to pastries. These bad boys are crispy, flaky, slightly sweetened, and full of fresh juicy berry goodness. You can swap the berries for other ones if you like.
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these look SO good! I can't wait to make some.
Mmmmmm, these look delicious! You make them look so DOABLE! 😂 Sadly the cost of ingredients is almost making these types of treats prohibitive.
Thanks for another great , instructive video, Charlie. Your enthusiasm for baking is inspiring! 😊
Looks amazing!
I baked this again this as dessert for another family brunch. Shaped 8 - 5" squares - the pastries proofed on a 1/2 sheet covered pan while I drove to the brunch and while we were making your Cheesy Stuffed Pizza in our "Stuffed Pizza Workshop" - photos have been posted. Everyone LOVED them - the flay layers, not too sweet with delicious fresh blueberries.
As a Dane, I have of course baked a lot of pastries, and mostly cinnamon rolls. I have some bags of frozen berries that I will try to make some pies with layers of pastry dough and berries/vanilla cream.
Winter time is good for baking pastries because of the lower temperature in the kitchen.
Blueberry’s added to grocery list! Thanks Charlie.
You make it look so easy! Laminated dough has always intimidated me before. Grating frozen butter makes such good sense!
Thanks for this recipe, Charlie, looks and sounds delicious! I wanted to make something special for my son and family before they fly back to Japan - this is it! 😍😍😍
Thanks for a great looking recipe
This recipe is a bit more involved, but well worth it!! I prepped the laminated dough yesterday (this time I chilled the hand grater before grating the butter over the dough) and continued with shaping, filling and baking today. Somehow, after I measured the dough (10-3.5” squares) it was slightly short so the pastries weren’t a perfect square - but I can live with that.
As I made 10 pastries, I increased the ingredients for both the cream cheese filling and the custard topping. I prepped one pastry and shared with my daughter-in-law after dinner. Wow! Such a wonderful treat - lightly sugared flaky pastry with a tangy cream cheese filling, smooth and creamy custard and a burst of fresh blueberries. Thanks for this recipe, Charlie! 🤩Photos have been posted (#396/2025-#4)
These look so good. I’ve been baking with sourdough.
My area in the U.S. has Danish bakeries since before I was born and then some... There is one a city block away from were I am at currently. And Italian bakeries too, delicious, delicious- the Kringle and some items I never heard of before let alone pronouncing them. Polish Bakeries as well, Paczkis!
Oh my! I must bake this! I think I'll use ricotta instead of cream cheese, though, as usual in some "facturas" (as we call the pastries in my country) over here.
Thank you very much for this beautiful recipe!!!
Awesome Charlie 👍👍🦘🦘
As a sourdough bread maker, now starting to figure out sourdough laminated pastries, croissants and danish are first on the list….a long journey lays ahead to figure out this new goal and develop my pastry skills .
This was fun to make and so very delicious. I just stocked up on butter - just need to pick up some blueberries and I can make this again!! Thanks again, Charlie for sharing another laminated dough recipe to make this delightful treat!
Charlie has 243K subscribers - YAY! Let's continue with this momentum for 2025!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your friends, family and "followers" to subscribe to his channel.
Go "Team ChainBaker" 📣📣 Keep on baking, everyone!!! 🍞🥖🫓🥙🥨🍩🍪
Hi, thanks for your detailed recipes every time.
I had earlier requested for a 100% whole wheat bread in a bread machine.
Do you think you can help with that. Also in the place where I live, the wheat has low protein content.
Looking forward for this recipe of yours.
I don't have a bread machine, so there is no way for me to make it.
Thanks for another great video! The link to the recipe is broken, and I can't find it on your site. I'm gonna need this recipe, Charlie!! 🤟
It's right here on RUclips on the Membership page on my channel. You'll find all the early access recipes there ✌️
@@ChainBaker Found it, thanks!
Just wondering how to figure this temperature thing you speak about? When you pull the prepared dough out of the fridge and show the thermometer, what am l supposed to be looking for? Thanks.
Here's the basics of temperature control - ruclips.net/video/Ig75JsPdgh8/видео.html
But you don't need to calculate the temp every time. Using room temperature water will work in most cases.
@ ahhh…l see. I’ll certainly take a look at the video and hopeful l can work it out. I’m I. Australia and it’s pretty hit here at the moment so maybe if l can learn how to work with temperatures it will help me out a lot with my baking.
Cold fermentation will be your best option. As long as you can get the initial temperature of the dough around 24C it'll be good.
@ thanks for the temp tip. 😊
🤤🤤🤤
Looking great👍 but so much butter man! What if I add just half the amount of it?
That could work.
Am i going crazy or did i miss you making the filling? Im baking mine now, wish me luck
I'm sure I did it 😅
@@ChainBaker Lol it was so short and i was tok impatient, finally found it
@@ChainBaker i made passion fruit danishes and they are fantastic. I will be making this laminated dough and freezing it from now on just to have some ready to go
@foxfire1112 awesome!
It just hit me, he could be doing it all on the floor instead of the table and we'd never know, in fact, background looks more like a floor...
Yes, every surface in my home is a floor 😄
Good thing I'm not concerned about my weight.
😁