Asiri Punchihewa

Spiced sticky date Danish with vanilla custard

Recipe by Katy Brown & Benjamin Mardle of  Euro Bar & Restaurant  – Silver Winner Dilmah Real High Tea Challenge 2014 New Zealand

Danish Pastry:
125g ‘00’ flour, plus extra for dusting
125g plain flour
25g caster sugar
11g fresh yeast
75ml milk
½ large egg, beaten plus extra beaten egg to glaze
125g butter, not fridge cold but not soft, cut into 8 even slices

Spiced Sticky Date:
500g dried pitted dates
100ml water
250g brown sugar
50g butter
50ml cream
½ tsp ground ginger

Vanilla Bean Custard:
1 cup of milk
½ cup cream
3 egg yolks
2 tbbsp of sugar
2 tsp cornflour
½ vanilla bean, scraped

Danish pastry:
Place all dry ingredients in a bowl.  Make a well in the centre.
Whisk together the yeast, egg and milk in a separate bowl.
Pour into the well and mix to form a sticky dough.
Turn dough out onto a clean bench and knead for 10 minutes till it’s elastic and smooth.
Place into a bowl and wrap in clingfilm. Leave in a warm place to double in size.
Once proofed, roll out on a floured bench, lay the cold butter over 2/3 of the pastry.
Fold the 1/3 pastry that doesn’t have the butter on top.
Rest in the fridge for 15 minutes, roll out again. Repeat the fold process to completely encase
the butter in pastry. Repeat this step 3 time, resting 15 minutes in the fridge each time.

Spiced Sticky Date:

Place all ingredients into a saucepan and bring to the boil.
Once boiling, reduce heat and gently simmer till liquid reduces by half and becomes sticky and tacky.
Remove from heat and set aside to cool a little.
When just warm, mash to break up the dates.
Chill till cold and set.

Vanilla Bean Custard:
Bring milk and cream to the boil. Remove from heat and pour into the creamed yolk mixture.
Pour back into saucepan and gently cook to thicken. Remove from heat and set aside to cool.

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