Funny, Paul, both your remarks and the photo shot of the Danish on the book. It looks like Dan has a crab on his hand (just kidding, sort of). Are Sans-a-belt pants still made? Women solve this problem by wearing spandex.
Anyway, your Danish look very appealing and the crumb is perfect.
I think Floyd should put your Danish on the book on the front page! Terrific baking. What kind of jam did you use? I'm sure Dan wouldn't mind if you included the recipe.
Thanks. Yeah, let's hear it for bread porn. I used 4 different jams, raspberry, peach, fig and black currant. The one featured in the photo is black currant.
It really was a thrill the way that they came out. My spouse has been lusting for Danish for the 26 years that we've been together. It's a particular thrill to be able to satisfy that craving.
I've made Danish a couple of times and I recommend using Floyd's cream cheese filling, either alone or in combination with one of your jams. I use it by itself and it's always a hit.
Thanks Larry, I'll try that. I did use a sugar/water wash after they baked that I saw on Floyd's Pain aux Raisins video http://www.thefreshloaf.com/recipes/creamcheesesnails I'm thinking, this being the beginning of fruit season and all, maybe some fresh fruit slices...
Welcome to the sweeter side of baking, Pablo! I was just reading Dans book last night, thinking over making some of Dans danish and about the difference between Danish and Croissant pastry..how the danish dough requires more butter...I have been making my danish from my croissant pastry dough...which I imagine is ok but I have never seen a recipe for just Danish and really appreciate that Dan has given one in his book! Though I have not made a lot of Danish or Croissant dough...when I have..I just loved making it and eating these rich pastries! I always thought there were just 2 kinds of dough..one for Danish and Croissants, which had yeast in them and the other being a puff pastry and not having yeast and that was the difference I usually have read explaining the main difference between the 3 doughs!
Your Danish look wonderful! What a lovely crumb, toppings...yummm! I can't wait to give Dan's formula's a try...but my stretch pants will have to wait a little longer to take those bars of Kerry Gold Butter out of my freezer and open up a jar of my cherry preserves being saved just for this occassion!
Before voting on the home page photo, we really should wait to see one of Pablo in stretch pants. He looked so good in the baguette mustache, I think he'd look stunning in a croissant.
Those look totally to die for!! I vote for a pic in the spandex pants too! But until then..pic # 1. I'm glad you brought your 'stache avatar back, it's much more you!
I thought I could be happy with Dan's sourdough (firm starter) and his baguettes (liquid levain) and then you posted your Danish success--and it's clearly a SUCCESS. Well, at least I don't have buy the book. I already did.
Funny, Paul, both your remarks and the photo shot of the Danish on the book. It looks like Dan has a crab on his hand (just kidding, sort of). Are Sans-a-belt pants still made? Women solve this problem by wearing spandex.
Anyway, your Danish look very appealing and the crumb is perfect.
--Pamela
It's a bigger bread world than I had imagined. A crab or some sort of mutant dough-creature.
:-Paul
I think Floyd should put your Danish on the book on the front page! Terrific baking. What kind of jam did you use? I'm sure Dan wouldn't mind if you included the recipe.
--Pamela
Make everyone drool!
Thanks. Yeah, let's hear it for bread porn. I used 4 different jams, raspberry, peach, fig and black currant. The one featured in the photo is black currant.
It really was a thrill the way that they came out. My spouse has been lusting for Danish for the 26 years that we've been together. It's a particular thrill to be able to satisfy that craving.
:-Paul
I've made Danish a couple of times and I recommend using Floyd's cream cheese filling, either alone or in combination with one of your jams. I use it by itself and it's always a hit.
http://www.thefreshloaf.com/recipes/blueberrycreamcheesebraid
Larry
Thanks Larry, I'll try that. I did use a sugar/water wash after they baked that I saw on Floyd's Pain aux Raisins video http://www.thefreshloaf.com/recipes/creamcheesesnails I'm thinking, this being the beginning of fruit season and all, maybe some fresh fruit slices...
:-Paul
I think the link is here:
http://www.thefreshloaf.com/recipes/painauxraisins
--Pamela
thanks,
:-Paul
Welcome to the sweeter side of baking, Pablo! I was just reading Dans book last night, thinking over making some of Dans danish and about the difference between Danish and Croissant pastry..how the danish dough requires more butter...I have been making my danish from my croissant pastry dough...which I imagine is ok but I have never seen a recipe for just Danish and really appreciate that Dan has given one in his book! Though I have not made a lot of Danish or Croissant dough...when I have..I just loved making it and eating these rich pastries! I always thought there were just 2 kinds of dough..one for Danish and Croissants, which had yeast in them and the other being a puff pastry and not having yeast and that was the difference I usually have read explaining the main difference between the 3 doughs!
Your Danish look wonderful! What a lovely crumb, toppings...yummm! I can't wait to give Dan's formula's a try...but my stretch pants will have to wait a little longer to take those bars of Kerry Gold Butter out of my freezer and open up a jar of my cherry preserves being saved just for this occassion!
Sylvia
Hi Sylvia,
I have a ways to go before I'm hep to the differences between Danish and croissant. This was a pretty fun way to enter "the sweeter side" though.
:-Paul
and awesome pics too. It looks so professional, and I vote for your first pic being featured by Floyd, up front.
I vote for the first pic too.
Before voting on the home page photo, we really should wait to see one of Pablo in stretch pants. He looked so good in the baguette mustache, I think he'd look stunning in a croissant.
David
It'll come in handy now.
:-P
Those look totally to die for!! I vote for a pic in the spandex pants too! But until then..pic # 1. I'm glad you brought your 'stache avatar back, it's much more you!
Betty
Thanks!
:-P aul
Paul,
I thought I could be happy with Dan's sourdough (firm starter) and his baguettes (liquid levain) and then you posted your Danish success--and it's clearly a SUCCESS. Well, at least I don't have buy the book. I already did.
Well done,
David G