The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Shaping Danish Pastries

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Bill and Annie's picture
Bill and Annie

Shaping Danish Pastries

Can anyone direct me to a sight that explains and draws out the different shapes of Danish. I can sure make the dough but the finished product does not look to professional.


Thanks Everyone. I look forward to hearing from some of you.


Northwoodie

audra36274's picture
audra36274

the fascinate me. I think Bridgestone does a wonderful job on these http://www.thefreshloaf.com/recipes/cinnamonrolls#comment-28541. If I didn't post this Linc correctly, type in cinnamon rolls in the search box, and scroll WAY down. I think they are beauties, and their are several to choose from.

CharlotteSue's picture
CharlotteSue

There's another site.  Type in Willie Prejean


I've used this many times before.  It has I believe 1 to 8 sections.  Check it out

Cooking202's picture
Cooking202

This site gives a pretty good discription.


http://joepastry.web.aplus.net/index.php?cat=89


 

Yerffej's picture
Yerffej

Nice site. 


Jeff

rolls's picture
rolls

the book 'the village baker's wife'  sequel to village baker has heaps on this subject as it is filled with recipes and techniques from their bakery in california 'gayel's'.

poppyseed's picture
poppyseed

Hi from my experience with danish once you have rolled your pastry out you have several options cut it into 3 inch squares and fold the two  opposite corners into the middle to form a long skinny pastry.  Fold all four corners into the middle to form a pocket.  Or leave as a square and place filling in the middle (usually a piece of fruit apricot half or sliced peach).  Another option is dont cut it up leave as lage rolled out piece like you would for a cinnamon scroll and spread filling over and roll up and cut as a cinnamon scroll  Happy Baking

EvillyChic's picture
EvillyChic

Hi guys,

I have just collected some of popular Danish’s shaping and filling here in my blog: http://simplyafoodblog.wordpress.com/2012/05/20/my-croissant-chronicle-part-3-and-the-journey-continue-my-collection-of-danish-pastries-fillings-and-shaping/

Kindly check it to see if I miss out anything, and suggest to me please. I am writing a journal about this Laminated dough.

Many thanks in advance,

Rose,

lazybaker's picture
lazybaker

Your croissants and Danish pastries look delicious.

I think cutting down on the liquid in the dough makes it easier to cut and shape the pastry. Also, use butter that is low on water but high on butter fat because it makes rolling easier. At first, I thought the quality of butter didn't matter. Was I wrong when I used Plugra butter. It actually made rolling easier. I thought it was the gluten in the dough that made rolling difficult, but it was the butter with high water content. The butter hardened during the chilling process. Well, with the Plugra, the butter was still cold but easy to roll because it wasn't hard. If not Plugra, any European butter with high butter fat will work.

Here are some videos that I watched where I see that the dough is firm as the butter:

Vincent's video: http://www.youtube.com/watch?v=hhpxkGB1OyY

stellwood's video: http://www.youtube.com/watch?v=Yg-zXn_YpLI

I tried adding an egg into the dough once. The texture of the pastry was soft. I prefer Vincent's recipe for croissants because it gives a flakier texture.

 

 

EvillyChic's picture
EvillyChic

Hi Lazybaker,

Thank you for your kind words. :) I have one question about butter fat. How much is high and how much is low (on fat)? The butter I usually use for danish is about 80% fat. Is that too high in water?

Many thanks in advance,

Rose,

lazybaker's picture
lazybaker

Plugra butter is 82% butter fat.  American butters are 80% butter fat. 

You could tell the difference by taking a butter out of the fridge and then pressing on the butter. The butter with the higher fat content will easily press down without melting. The butter with higher moisture will be hard out of the fridge.