The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26603/viennoiseries-butter-croissants-almond-croissants-and-cream-cheese-danishes

LifestyleFOOD.com.au

Yeasted puff is the backbone of these Viennoiseries: butter croissants, almond croissants and cream cheese and raspberry Danishes.

Ingredients

  • Almond paste

  • 60gm unsalted butter, softened

  • 1/4 icing sugar mixture

  • 110g almond meal

  • 1 tsp almond extract

  • 3 tbsp plain flour

  • 2 eggs

  • Croissant dough

  • 560g “00” flour

  • 1 tbsp fine salt

  • 1 tbsp instant yeast

  • 60g brown sugar

  • 2 cups milk

  • 450g cold unsalted cultured butter

  • 1/2 cup sliced almonds

  • Almond croissant dough

  • 560g “00” flour

  • 1 tbsp fine salt

  • 1 tbsp instant yeast

  • 60g brown sugar

  • 2 cups full cream milk

  • 450g cold unsalted cultured butte

  • Pastry - raspberry Danish

  • 560g “00” flour

  • 1 tbsp fine salt

  • 1 tbsp instant yeast

  • 60g brown sugar

  • 2 cups milk

  • 450g cold unsalted cultured butter

  • Cream cheese filling

  • 226g cream cheese

  • 160g icing sugar mixture

  • 1 egg yolk

  • Pinch table salt

  • 1 lemon zest

  • 1/2 teaspoon vanilla

  • Raspberries

  • Pure Icing sugar

Method

  • Almond Croissants - Almond Paste:

  • 1.

    Place butter in mixer with paddle attachment, mix until pale.

  • 2.

    Mix in icing mixture, almond meal, extract and flour.

  • 3.

    Add 1 egg until well combined.

  • Pastry:

  • 1.

    Place flour, yeast, salt, sugar in mixer with dough hook attached.

  • 2.

    Turn on mixer then add 1 ½ to 2 cups of milk until it has formed a dough.

  • 3.

    Mix for 8-10 minutes until smooth and turn onto a lightly floured surface.

  • 4.

    Shape into a square and roll out corners making sure to leave a lump of dough in the middle.

  • 5.

    Place butter block in the middle then fold corners to cover butter, cover with glad wrap and place in the fridge to chill for 30 minutes.

  • 6.

    Roll out dough 30x60cm then fold like a business envelope, cover in wrap and place in fridge for 30 minutes.

  • 7.

    Repeat this process another 2 times.

  • 8.

    Roll out dough to roughly 80x30cm, cut into 14 triangles.

  • 9.

    Cut the middle of the bottom triangle, spread almond paste and roll.

  • 10.

    Brush with egg wash and place (24-27°C) in a cool place for 2 hours to rest.

  • 11.

    Re egg wash and bake for 20-30 minutes at 200°C.

  • Raspberry Danish pastry:

  • 1.

    Place flour, yeast, salt, sugar in mixer with dough hook attached.

  • 2.

    Turn on mixer then add 1 ½ to 2 cups of milk until it has formed a dough.

  • 3.

    Mix for 8-10 minutes until smooth and turn onto a lightly floured surface.

  • 4.

    Shape into a square and roll out corners making sure to leave a lump of dough in the middle.

  • 5.

    Place butter block in the middle then fold corners to cover butter, cover with glad wrap and place in the fridge to chill for 30 minutes.

  • 6.

    Roll out dough 30x60cm then fold like a business envelope, cover in wrap and place in fridge for 30 minutes.

  • 7.

    Repeat this process another 2 times.

  • 8.

    Roll out dough to roughly 80x30cm, cut into 12 small rectangles.

  • 9.

    Bake for 30-40min at 190°C.

  • Cream cheese filling:

  • 1.

    Mix all ingredients with a paddle attachment, place in piping bag.

Nutritional information

Nutritional analysis per serving (48 servings)

  • Energy 375kj
  • Fat Total 21g
  • Saturated Fat 12g
  • Protein 6g
  • Carbohydrate 39g
  • Sugar 11g
  • Sodium 250mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

*This recipe has not been edited or tested by the Bake Off Food Department. 

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