5 1/4 pounds Danish Pastry Dough
3 1/4 pounds Crème Brûlée for Tarts
2 pounds Strawberries
Powdered sugar, as needed
Yield: 40 Pastries
1. Roll then cut the Danish dough into 3 1/2-inch (9-centimeter) squares. Place them on a paper-lined sheet pan.
2. Proof until doubled, or cover and retard the dough overnight. Brush the squares of dough with egg wash and bake at 400°F (210°C) until evenly browned, approximately 18 to 20 minutes.
3. Let cool. Slice the pastries in half horizontally. Fill a pastry bag with a medium plain tip with the Crème Brûlée for Tarts. Pipe the filling on the bottom half of the tart.
4. Top the crème brûlée with strawberries then replace the top. Dust with powdered sugar.
Notes: Variation:
Raspberry Chocolate and Cream Danish -- Dip the top of the baked pastry squares in melted Ganache. Chill until ganache sets. Split the pastries in half. Fill with the crème brûlée and fresh raspberries. Replace the top.
3 1/4 pounds Crème Brûlée for Tarts
2 pounds Strawberries
Powdered sugar, as needed
Yield: 40 Pastries
1. Roll then cut the Danish dough into 3 1/2-inch (9-centimeter) squares. Place them on a paper-lined sheet pan.
2. Proof until doubled, or cover and retard the dough overnight. Brush the squares of dough with egg wash and bake at 400°F (210°C) until evenly browned, approximately 18 to 20 minutes.
3. Let cool. Slice the pastries in half horizontally. Fill a pastry bag with a medium plain tip with the Crème Brûlée for Tarts. Pipe the filling on the bottom half of the tart.
4. Top the crème brûlée with strawberries then replace the top. Dust with powdered sugar.
Notes: Variation:
Raspberry Chocolate and Cream Danish -- Dip the top of the baked pastry squares in melted Ganache. Chill until ganache sets. Split the pastries in half. Fill with the crème brûlée and fresh raspberries. Replace the top.
