Wednesday, May 31, 2023
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Vanilla Danish Puff – Bake from Scratch


Vanilla Danish Puff

Introducing the brand new official vanilla of Bake from Scratch: Rodelle! To really showcase the wealthy and sturdy pure taste of Rodelle’s Pure Vanilla Extract and Vanilla Paste, we created a Vanilla Danish Puff that places daring vanilla taste entrance and middle. All of it begins with a vanilla- and orange-scented tough puff base, topped with a fragile layer of Pâte à Choux. Flaky, buttery layers mix seamlessly with puffed choux, and bakers can delight because the candy scent of vanilla fills the air whereas the pastry bakes. As soon as out of the oven, the pastry cools and is then blanketed in a easy and creamy Vanilla Bean Glaze. It’s irresistible served alongside a morning cup of espresso but additionally the proper candy chunk to get pleasure from after a scrumptious dinner. This candy will make even the best meals memorable.

Rodelle Vanilla

Produced from the highest-quality Bourbon vanilla beans, Rodelle’s handcrafted course of produces a superior vanilla with constant taste and depth. Primarily based in Colorado, Rodelle sustainably and responsibly sources vanilla from a Madagascar cooperative, Sahanala. There, the purest pods are hand-selected to create premium-quality vanilla merchandise. Whether or not you’re new to baking or a seasoned professional, Rodelle’s vanilla is certain to provide a flavorful increase to all of your culinary creations.

Vanilla Danish Puff

  • ⅔ cup (83 grams) all-purpose flour
  • ⅓ cup (76 grams) chilly unsalted butter, cubed
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) packed orange zest
  • ½ teaspoon (2 grams) Rodelle Pure Vanilla Extract
  • 2 tablespoons (30 grams) ice water
  • Pâte à Choux (recipe follows)
  • Vanilla Bean Glaze (recipe follows)
  • Garnish: roughly chopped pistachios
  1. Within the bowl of a stand mixer fitted with the paddle attachment, beat flour, chilly butter, salt, orange zest, and vanilla extract at low pace simply till butter is coated with flour. With mixer on low pace, add 2 tablespoons (30 grams) ice water in a gradual, regular stream, beating simply till a shaggy dough comes collectively, 1 to 2 minutes. Prove dough onto a frivolously floured floor, and form right into a 3-inch sq.. Wrap in plastic wrap, and refrigerate for half-hour.
  2. On a frivolously floured floor, roll dough right into a 10×4-inch rectangle, frivolously flouring floor and prime of dough as wanted. Fold dough into thirds like a letter. Rotate dough 90 levels; roll right into a 10×4-inch rectangle, and fold into thirds like a letter. Repeat rolling and folding process as soon as extra to finish third and ultimate flip. Wrap dough in plastic wrap, and refrigerate for at the least 1 hour. (See Be aware.)
  3. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  4. On a frivolously floured floor, roll dough right into a 14×4½-inch rectangle with rounded ends (about ¼ inch thick). Gently switch dough to ready pan. Utilizing a small offset spatula, unfold ¼ cup (60 grams) Pâte à Choux in a good, skinny even layer on prime of dough. Drag a picket choose lengthwise by means of choux in a zigzagging sample. (It will assist preserve Pâte à Choux from inflating an excessive amount of whereas baking.) Place remaining ¾ cup (182 grams) Pâte à Choux in a pastry bag fitted with a medium French piping tip (Ateco #865). Pipe on prime of border of rolled dough, tracing edges to create a good border. Utilizing a moist fingertip press down any factors to create a easy border, if crucial.
  5. Bake till puffed, about quarter-hour. Scale back oven temperature to 375°F (190°C), and bake till prime is dry and a good golden brown, 15 to twenty minutes extra. Let cool barely on pan, about 10 minutes. Switch to a wire rack; let cool fully. Simply earlier than serving, unfold Vanilla Bean Glaze evenly on prime of cooled pastry. Garnish with pistachios, if desired.

Be aware: Tough puff dough might be refrigerated for as much as one week earlier than assembling ultimate Danish.


Pâte à Choux

  • 3 tablespoons (42 grams) unsalted butter, cubed
  • 3 tablespoons (45 grams) water
  • 3 tablespoons (45 grams) complete milk
  • 1 teaspoon (4 grams) granulated sugar
  • ½ teaspoon (2 grams) Rodelle Pure Vanilla Extract
  • ¼ teaspoon kosher salt
  • ⅓ cup plus 1 tablespoon (50 grams) all-purpose flour
  • 2 giant eggs (100 grams), room temperature
  1. In a small saucepan, mix butter, 3 tablespoons (45 grams) water, milk, sugar, vanilla, and salt. Prepare dinner over medium warmth till butter is melted and combination begins to boil. Add flour, stirring vigorously with a picket spoon. Prepare dinner, stirring continuously, till dough pulls away from sides of pan and kinds a ball and a movie is left on backside of pan, 1 to 2 minutes. Take away from warmth.
  2. Switch combination to a medium bowl. Beat with a mixer at low pace till dough is heat to the contact, about 1 minute. Add eggs, separately, beating till mixed after every addition. (Batter ought to be shiny and slowly transfer again collectively when a spatula is dragged by means of it; after being stirred a bit, dough must also fall off mixer attachments or spoon so extra is left hanging in a V form.) Cowl and let stand at room temperature till prepared to make use of.


Vanilla Glaze

  • 1½ cups (180 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) complete milk
  • 2 tablespoons (28 grams) unsalted butter, melted
  • ½ teaspoon (3 grams) Rodelle Vanilla Paste
  1. In a medium bowl, stir collectively all elements till easy and nicely mixed. Use instantly.

Be aware: Vanilla extract and vanilla paste might be substituted 1:1, if desired.






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