Recipe for Pear & Pecan Cream Danishes with Orange Icing
Pear & Pecan Cream Danishes with Orange Icing Pears really come into their own in early autumn, with September bringing some of the best fruit of the year.
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Cooking tools:
- Piping bag
- Pastry brush
- Rolling pin
- Kitchen scale
- Kitchen timer
- Oven
- Baking sheet
- Parchment paper
- Wooden spoon
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Peeler
Ingredients
- Puff pastry
- Polenta, to dust
- Egg wash, to brush
- 1 large ripe pear, peeled & cored
- Salted butter, to dot
- Caster or vanilla sugar, to sprinkle
- Orange icing (to decorate)
- Chopped pecans (to decorate)
- 50g salted butter, melted
- 50g light brown sugar
- 2 egg yolks (approx 50g)
- 50g ground almonds
- 50g pecans, roughly chopped
- 2 tsp plain flour
- 60g icing sugar
- 1 tsp orange or clementine juice, or more if needed
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