Rhubarb Danish Pastries - Cuisine Magazine - From New Zealand to the World
Discover how to craft delicious Rhubarb Danish Pastries using local ingredients like pasture-raised eggs and rhubarb. Perfect for a special treat or everyday indulgence!
Ingredients
- FOR THE DOUGH
- 15g active dry yeast
- 65g sugar
- 150ml warm milk
- 90g cold butter, plus 250g butter, soft but not warm
- 465g flour, plus an extra 25g
- 8g salt
- 2 medium-sized eggs
- FOR THE CUSTARD
- 250ml milk
- 100ml cream
- 50g sugar
- ½ teaspoon vanilla paste
- 20g cornflour
- 3 egg yolks
- FOR THE RHUBARB
- 500g rhubarb
- 150g sugar
- 50g raspberry jam
- 30ml lemon juice
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