Danish Puff
INGREDIENTS
  • Cooking Time: 75
  • Preparation Time: 15
  • Bottom Layer:
  • 1 Cup AP Flour
  • Pinch of Kosher Salt
  • 4 oz Butter, unsalted
  • 2 TB Ice Water
  • Puff Topping:
  • 4 oz Butter, unsalted
  • 1 cup Water
  • pinch of Kosher salt
  • 1/4 tsp Vanilla Extract
  • 1 tsp Almond Extract
  • 1 cup AP Flour
  • 3 Eggs, Large
DIRECTIONS
  1. Prepare Bottom Crust:
  2. Cut butter into the flour as for Pate Brisee. When butter is pea sized, add ice water and mix with a fork.
  3. Draw dough into a ball and divide in 1/2.
  4. On a large baking sheet, press each 1/2 into 1 12 x 3 strip.
  5. Refrigerate to let it rest while you prepare the topping.
  6. Preheat oven to 350 degrees
  7. Prepare Topping (Choux Paste):
  8. In a medium saucepan bring water and butter to a boil over medium heat.
  9. Add Vanilla & Almond extracts, then add the Flour and stir constantly, cooking until dough mass pulls away from the sides of the saucepan.
  10. Remove from heat, and add eggs 1 at a time, stirring after each until completely incorporated before adding the next.
  11. Assemble Pastry by removing the bottom Pate Brisee from the refrigerator.
  12. Spread the warm Pate a choux over the 2 crusts.
  13. Bake for 60 minutes.
  14. Remove from oven and cool 15 minutes before icing with standard Milk/Confectioners sugar glaze.
RECIPE BACKSTORY
This is not REALLY a Danish Pastry, it is more of a pie crust with Pate a choux spread over the top. Still tasty and delicous for breakfast though. I don't really have a recipe for the glaze I drizzle over the top, I just take 2 cups of confectioners' sugar, 1/2 tsp of Almond extract and add enough milk, a little at a time, until it looks right. You may sprinkle sliced almond over the pastry before applying the glaze, or you can sprinkle sliced almonds on the bottom crust before spreading the Pate a choux over it. To make this into more of a bear claw, you can spread date filling over the bottom crust before spreading the choux paste and then top with almonds and glaze. Be sure to leave at least 1/2 inch of crust on every side of the filling so the Pate a choux can "seal" the edges or you will have a date filling mess alover the place..