I’ve been wanting to try my hand at laminated dough for quite a while now, and when I got it in my head that I should make some danishes, I cleared my schedule (just kidding, it was already empty!) and devoted a day to it. There are no pictures to document this process, partially because it was a cloudy day and Nick had taken his tripods to work, and also because, oh yeah, it took an entire day.
The recipe is from this book. I own all of Rose Levy Beranbaum’s books, and they are magnificent. It’s rare to find a cookbook that not only offers delicious, foolproof recipes, but also explains the science behind them. This very same book contains the recipe for the apricot pie I wowed an art celebrity with, so you know it must be good.
Apart from a remonce filling whose application seemed (and was) impossible and confusing, these weren’t too difficult to make. It probably would have made a lot more sense to start with a laminated dough recipe that was less complicated, but let’s face it, I am nothing if not an over-complicator. Besides, somewhere back in time I have some Danish ancestors, so it only seemed fitting to go with the danish. I made plain cream cheese and three fruit and cream cheese flavors– blueberry, strawberry, and blackberry. All were delicious.
Next I will try pain au chocolat or some plain croissants. Something hopefully a little less complicated.