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Danish Pastries.pdf - Equipment Needs: Preparation Time:...

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DANISH PASTRIESServes 10Ingredients:1kgDanish paste400gCrème pâtissière100gApricots50gCherries50gSultanasGeneral Preparation Steps: 1.Prepare the Danish paste2.Prepare the crème pâtissièreTivoli Production Steps: 1.Roll the paste to 3-4mm thickness and cut into 10cm squares. Brush with egg yolk2.Pipe some crème pâtissière diagonally across the squares and place apricot halves or other fruit on top of the crème pâtissière at each end3.Fold up one side then the other and overlap. Pinch together slightly. Tie a small strip of paste around the middleSpandau Production Steps: 1.Roll the paste to 3-4mm thickness and cut into 10cm squares2.Fold all corners into the centre, then pipe or place filling in the centre3.Finish off with a small pastry piece on topSnail Production Steps: 1.Roll the paste to 3-4mm thickness and cut into 30cm squares
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Term
Fall
Professor
NoProfessor
Tags
Baking, Egg yolk, creme patissiere

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