TWD – Tuesdays with Dorie
I was quite impressed by this recipe. It went together extremely easily for me. Maybe it’s because I did it in steps over a number of days, but that is what is so awesome about this recipe. It was also quite tasty. I even preferred it better the next day, over fresh and warm from the oven.
I made the dough one day using the food processor. Then I set it in the refrigerator to chill.
The next day I made both fillings and rolled the dough.
I chose a blueberry filling, because I have a ton of frozen blueberries in my freezer. The blueberries were a bit watery for the filling, which I thought may be the case, but it wasn’t terrible. I’m glad I used parchment, so it was easy to clean the pan.
I combined the blueberry filling with the almond filling, because I also keep almonds and almond meal in my pantry. Using almond meal made the filling come together in a snap. I didn’t even need to use the food processor since I used ground almonds. I just whisked the confectioner’s sugar and almond meal together, and then kneaded the butter in with a spoon before adding the egg white.
The quick method of adding the butter to the pastry in the initial mix, then rolling and folding worked better than I expected it too. I still needed to place my dough in the refrigerator between roll/fold 2 and 3 (there are four rolling and foldings total), but part of that had to do with a phone call in the middle, causing my dough to warm up.
Two days after made the fillings and rolled the dough I assembled the Danish. I did this while dinner baked in the oven. It was super easy to roll, fill and ‘braid’. As I mentioned I had a bit of trouble with runny blueberries, but not too bad. I know blueberries have less pectin than other fruit, so I expected it to happen a bit. I suppose I could have added a thickening agent.
I did forget to bring my almond filling to room temperature, but that turned out to be a blessing. It was cold enough I could shape it with my hands. I took spoonfuls of almond filling and flattened them out. Then I laid them in the center of the dough. I did choose to put my almond filling down first with the blueberries on top. The main reason, I wanted the fruit filling to show, but I also think it helped prevent the bottom of the dough from getting too soggy. I also think it was easier to spread the blueberry filling on top of the almond filling, rather than vice versa.
Finally, I put the Danish in just after I took dinner out of the oven. We had our first taste of the Danish Braid later in the evening after dinner for dessert. It was still warm. I actually liked it better the next morning. It was easier to eat, the stayed together better, and I felt like I could taste all the flavors more. When the Danish was warm I tasted almost exclusively almond. I like almond, but I wanted to taste each flavor. Perhaps with the cream filling it works well warm to enhance the cream flavor.
I love that you can do the recipe in manageable steps. This would be a great holiday recipe for guests, because you really can do it ahead of time. And, in my opinion, even bake it ahead of time.
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
View other Tuesday with Dorie blogger posts here.
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