iI am from sri lanka when I go through internet I saw your danish pastry program very much appreciate about that Thanking you Madem who perform the pastry making. K.N.P.Perera.
If you put the board you are roling the dough on in the freezer it will get cold and allow more time to roll your dough. Same goes with the rolling pin.
I like to make Almond Filling with 8 ounces of Almond Paste, 2 tablespoons sugar, 1 egg white, ¼ teaspoon of almond extract and ½ teaspoon of lemon zest. You can add a little more sugar if desired and a little more egg white for a softer filling.
hmm not sure if i should comment or not but well these will not be like the danish you get in denmark the danish baker use a special roling margarine they use only cold ingredients, cold eggs kold water cold flour (its actually placed in the freezer) every ingredient need to be very cold to avoid the yeast reacting and the yeast well that got to be fresh and not dry yeast, the dough are made rolled and baked the same day and the layers ofmargarine are 27 and you get that by rolling and folding it 3 times its diffecult to understand but thers plenty of picture illustrations online that shows what i mean sorry to comment but im danish and calling these danish are a bit wrong
+fionaline33 It makes absolutely no difference whether you use fresh compressed yeast or fresh dry yeast, they are actually both fresh, and they both work and taste the same in the final product. Also, she made the dough like you described. The dough does not have to be made on the same day...that's ridiculous. You can make it ahead, just as this instructor did. She made the dough in layers, just as she said in the video, ahead of making this video on shaping and baking the pastries.
iI am from sri lanka when I go through internet I saw your danish pastry program very much appreciate about that Thanking you Madem who perform the pastry making. K.N.P.Perera.
If you put the board you are roling the dough on in the freezer it will get cold and allow more time to roll your dough. Same goes with the rolling pin.
Can't wait to make this!! very good video
I'd like to know if you can use shortening instead of butter?
very good video.
+Miroslav Vujatovic Glad you enjoyed it! Don't forget to subscribe to our channel.
Is lovely
I have tea this morning!
How do I get a new recipe video
very nice recipe thanks.
Where can I find the danish dough recipe ?
Hello Deb, The full recipe can be found on our blog. Enjoy!: www.escoffieronline.com/how-to-make-danishes/
Deb D the
Escoffier Online is
On your recipe directions it says to add milk, but milk is not in the the list of ingredients. How much milk is in the recipe?
Oh dear, is it possible to put the weight for all ingredients? So it will be easy for me to learn. We only use gram.
Where do I find your recipe for laminated dough
Here is the link
www.escoffieronline.com/how-to-make-danishes/
the title of this video should be what to do with Danish dough.
I looked up your recipe and it didn’t give a measurement for the milk 😳
سلام جميل ممكن مكونات ومقادير الوصفة شكرا
How to do almond filling
I like to make Almond Filling with 8 ounces of Almond Paste, 2 tablespoons sugar, 1 egg white, ¼ teaspoon of almond extract and ½ teaspoon of lemon zest. You can add a little more sugar if desired and a little more egg white for a softer filling.
How do I get arRossa bi
Thank you so much. This was so educational to a beginner like me. 🙂☘🇨🇮pkhomebaking
hmm not sure if i should comment or not but well these will not be like the danish you get in denmark the danish baker use a special roling margarine they use only cold ingredients, cold eggs kold water cold flour (its actually placed in the freezer) every ingredient need to be very cold to avoid the yeast reacting and the yeast well that got to be fresh and not dry yeast, the dough are made rolled and baked the same day and the layers ofmargarine are 27 and you get that by rolling and folding it 3 times its diffecult to understand but thers plenty of picture illustrations online that shows what i mean sorry to comment but im danish and calling these danish are a bit wrong
+fionaline33 It makes absolutely no difference whether you use fresh compressed yeast or fresh dry yeast, they are actually both fresh, and they both work and taste the same in the final product. Also, she made the dough like you described. The dough does not have to be made on the same day...that's ridiculous. You can make it ahead, just as this instructor did. She made the dough in layers, just as she said in the video, ahead of making this video on shaping and baking the pastries.
fionaline33 E
she totally did all of that before the video started.
Where is the video on how to make the dough?
You can find the dough recipe on our blog: www.escoffieronline.com/how-to-make-danishes/
Escoffier Online c
Z
Very slow hands. Too slow for professional kitchens.