Food and Travel Magazine | Pear and tarragon Danish
Filled with pear and tarragon, these icing dusted danishes have a perfect flaky, golden finish.
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Cooking tools:
- Stand mixer
- Piping bag
- Rolling pin
- Cooling rack
- Pastry brush
- Fine-mesh sieve
- Ruler
- Saucepan
- Mixing bowl
- Baking sheet
- Parchment paper
- Plastic wrap
- Airtight container
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 1 quantity croissant dough, after its final book fold (see recipe, below)
- tarragon, to garnish
- icing sugar, to dust
- 250g whole milk
- 5g tarragon, finely chopped
- 1 egg
- 15g cornflour
- 40g caster sugar
- 1⁄4tsp vanilla bean paste
- 250g caster sugar
- 1 vanilla pod, cut in half,or 1tsp vanilla bean paste
- 1 lemon, thickly sliced
- 100g white wine
- 5 ripe pears
- 500g strong white bread flour, plus extra for dusting
- 75g caster sugar
- 25g melted butter
- 7g dried instant action yeast
- 150g whole milk
- 1tsp salt
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