5 1/4 pounds Danish Pastry Dough
3 pounds Pastry Cream (Crème Pâtissière)
1 pound Dried cherries
10 ounces Simple Syrup
1 1/4 pounds Fondant Glaze
8 ounces Toasted almonds
Yield: 42 Pastries
1. Position the cold dough with the seamless side parallel to the edge of the workbench and roll into a rectangle 14 inches (35 centimeters) wide and 1/8 inch (3 millimeters) thick.
2. Spread the pastry cream over the entire surface of the dough leaving 1/2-inch (1-centimeter) border around each edge. Evenly sprinkle with cherries.
3. Starting from the bottom, tightly roll the dough into a spiral.
4. Slice the dough into 1/2-inch (1.2-centimeter) wide pieces using a sharp French knife. Place the dough, cut side up, on a paper-lined sheet pan. Tuck the end of each piece underneath to prevent them from unraveling.
5. Retard overnight or proof immediately until almost doubled in size.
6. Carefully brush the rolls with egg wash and bake at 400°F (210°C) until well browned, approximately 20 minutes.
7. Brush the hot rolls with a thin coat of Simple Syrup. Cool, then glaze the pastries with a thin coat of Fondant Glaze. Sprinkle immediately with toasted almonds.
Notes: Variations:
Copenhagens -- Roll out the Danish dough and cut into 3 1/2 inch (9 centimeter) squares. Fold in the 4 corners then pipe a rosette of frangipane in the center. Top with an apricot half. Proof then egg wash and bake. Brush with simple syrup upon removal from oven. When cool, glaze with fondant and sprinkle with chopped pistachios.
Almond Raspberry Bear Claw -- Roll out the Danish dough and cut it into rectangles measuring 4 1/2-inch (11 centimeter) long and 2 1/2-inch (6 1/2 centimeter) wide. Egg wash the dough. Omit the Pastry Cream. Pipe a strip of Frangipane lengthwise in the center of each dough cut out. Omit the dried cherries. Sprinkle with 4 or 5 fresh raspberries and a tablespoon of raspberry jam. Fold the dough in half lengthwise to make a long tube of filled dough. Using a knife or a bear claw tool, make five 1/2-inch (1-centimeter) slits along the seam. Transfer the pastry to a paper-lined sheet pan curving slightly to open the cut sides.
3 pounds Pastry Cream (Crème Pâtissière)
1 pound Dried cherries
10 ounces Simple Syrup
1 1/4 pounds Fondant Glaze
8 ounces Toasted almonds
Yield: 42 Pastries
1. Position the cold dough with the seamless side parallel to the edge of the workbench and roll into a rectangle 14 inches (35 centimeters) wide and 1/8 inch (3 millimeters) thick.
2. Spread the pastry cream over the entire surface of the dough leaving 1/2-inch (1-centimeter) border around each edge. Evenly sprinkle with cherries.
3. Starting from the bottom, tightly roll the dough into a spiral.
4. Slice the dough into 1/2-inch (1.2-centimeter) wide pieces using a sharp French knife. Place the dough, cut side up, on a paper-lined sheet pan. Tuck the end of each piece underneath to prevent them from unraveling.
5. Retard overnight or proof immediately until almost doubled in size.
6. Carefully brush the rolls with egg wash and bake at 400°F (210°C) until well browned, approximately 20 minutes.
7. Brush the hot rolls with a thin coat of Simple Syrup. Cool, then glaze the pastries with a thin coat of Fondant Glaze. Sprinkle immediately with toasted almonds.
Notes: Variations:
Copenhagens -- Roll out the Danish dough and cut into 3 1/2 inch (9 centimeter) squares. Fold in the 4 corners then pipe a rosette of frangipane in the center. Top with an apricot half. Proof then egg wash and bake. Brush with simple syrup upon removal from oven. When cool, glaze with fondant and sprinkle with chopped pistachios.
Almond Raspberry Bear Claw -- Roll out the Danish dough and cut it into rectangles measuring 4 1/2-inch (11 centimeter) long and 2 1/2-inch (6 1/2 centimeter) wide. Egg wash the dough. Omit the Pastry Cream. Pipe a strip of Frangipane lengthwise in the center of each dough cut out. Omit the dried cherries. Sprinkle with 4 or 5 fresh raspberries and a tablespoon of raspberry jam. Fold the dough in half lengthwise to make a long tube of filled dough. Using a knife or a bear claw tool, make five 1/2-inch (1-centimeter) slits along the seam. Transfer the pastry to a paper-lined sheet pan curving slightly to open the cut sides.
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