New season of the Great British Bakeoff? Yeah, almost started sweating. Just so happened that the dawn of another exciting slew of episodes coincided with my mum’s genius decision to buy the ever-charismatic Paul Hollywood’s How to Bake cookbook. So there I was, eagerly thumbing through, and I finally settled on his recipe for raspberry danishes. Having never experimented with proper danish pastry before, I figured it only wise to follow his method step by step, in true apprentice fashion. Tweaked it a little to use the ripe, slightly tart blueberries I had instead, and dressed it up with homemade frangipane and a salted caramel glaze instead of the stated recipe’s citrus-based one. I now fully understand why people labour over laminated dough; all those hours folding, pressing and refrigerating are truly worth it in the end. The result proved to be gold– flaky, golden pastry, buttery and beautiful. Not much sugar needed, just let the dough do the talking. Anyone who’s keen on trying laminated dough, be it this/ croissants/ pain au chocolat etc, should definitely try this take (this is easier if you live in a cold country, but if not, please make sure that air-con is on full blast!)
Before I get on with the details and modifications, I want to share something pretty exciting with you. Ever since kindergarten I’ve always wanted to write a book, be it on something big or small, short or long, personal or informative. There’s something about holding a book– reading, absorbing, loving it, that beats few other physical and mental experiences. Having finished a recent research internship that served well to enhance this innate lust for creative and relatable matter, I was immediately compelled to start. Though I shan’t disclose any details, I do plan to include a few new surprise recipes in this personal project!
Blueberry Danish with a Salted Caramel drizzle (makes about 25 pastries)
For the dough:
one batch of Paul Hollywood’s Danish pastry dough
For the frangipane (adapted from Martha Stewart’s ‘Bostock’ recipe):
50g (2/3 cup) whole, raw almonds
100g (1/2 cup) granulated white sugar
85g (6 tbsp) softened, unsalted butter
2 tablespoons all-purpose flour
1 tablespoon vanilla
3/4 teaspoon salt
For the salted caramel drizzle:
50g (around a half cup) white sugar
47g salted (!!) butter
1 1/2 tsp fine salt
120ml (1/2 cup) heavy whipping cream (either single or double is fine)
a punnet of fresh blueberries, to be used before and after baking.
4 heaping tbsp of marmalade
Make the dough according to Paul’s instructions (so perfect for beginner’s and what a wonderful result you’ll yield!). Top tip: make sure you’re in a cool environment, to prevent any of all that butter from melting. Preserve the future of your unbaked dough.
During the last fridge prove, preheat your oven to 200C and start on the frangipane and salted caramel for the drizzle. For the frangipane, process the almonds and sugar together in a food processor until you get a texture close to coarse meal. Add the rest of the frangipane ingredients and blend until smooth.
For the salted caramel, heat sugar in a medium saucepan over medium heat, stirring occasionally with wooden spoon. Continue to do so until all the sugar melts into a pool of dark, glossy amber liquid. Once this stage is reached, add the salted butter. It’s a pretty vigorous reaction, this one. Stir with spoon to help the melting process. Once all the butter has melted, slowly add in heavy whipping cream. This part is even more vigorous that the previous one; it will spit and rise as it starts to boil. Let the mixture boil like this for another minute before taking the pan off the heat. Let cool for another couple minutes before stirring in the salt. For the icing, mix with enough icing sugar so you get a thin drizzling consistency.
Once the dough has finished proving in the fridge, ready around 3 baking pans and cut out some parchment paper to fit each. Remove the dough from the fridge, lightly flour your work surface and roll out the dough till it’s about 7-8mm thick. With the help of a ruler, cut out squares measuring 7x7cm. At each corner, use a sharp knife to cut diagonally towards the centre, about 3cm in. You should get what looks like a box with 4 straight scores running from each of the 4 corners, without any of the lines overlapping since you don’t cross the middle. Take one corner and fold it towards the middle, then alternate with the remaining 7 corners, so you end up with a 4-segmented parcel. Put a teaspoon of frangipane on each pastry, then plop 2-3 fresh blueberries on top. Beat an egg and brush the exposed pastry with the egg wash.
Bake in the preheated oven for 15-20 minutes. Once out, brush with warmed marmalade (simply warm the marmalade in the microwave for 20 seconds), then drizzle on the salted caramel icing. Add more fresh blueberries, and devour immediately or soon. These can be kept in the fridge for a couple of days, just remember to toast before consuming.