Rhubarb and Raspberry Danish Pastries | Gourmet Traveller

Ingredients

• 300 gm Greek-style yoghurt
• 250 gm raspberries (about 2 punnets), plus extra to serve
• For brushing: eggwash
• Danish pastry
• 125 ml milk, at room temperature (½ cup)
• 1 large egg, at room temperature
• 350 gm bread flour (2 1/3 cups)
• 25 gm caster sugar
• 7 gm dried yeast (about 1 sachet)
• 250 gm chilled unsalted butter, cut into 5mm-thick slices
• Rhubarb compote
• 2 bunches rhubarb (about 700gm), trimmed, cut into 4cm lengths
• 220 gm caster sugar (1 cup)
• Juice of 1 orange
• 1 vanilla bean, split, seeds scraped
• Crème pâtissière
• 450 ml milk
• 5 egg yolks
• 30 gm cornflour