Denish pastries are a popular Austrian delicacy with various fillings. Initially, the dessert took root in Denmark, then spread throughout Europe. Today, Denis is prepared in almost all countries. Confectioners of each country make their own changes in the recipe, due to which they can rightly consider baking as a dish of their homeland.
General Dessert Concepts
So what is denis baking? This is a delicate, crunchy dessert filled with fruits, chocolate, berries, custard, cream cheese, etc. For example, in the USA the most popular type of delicacy is denish with a thick sweet cherry jelly, and in Italy they prefer to cook it with mascarpone. Dessert can have various shapes and sizes, all these criteria depend only on the imagination of the pastry chef creating baking.
The basis for the goodies
The dough, from which denis is made, very much resembles a croissant billet both in composition and in the manufacturing process. The only difference is that the French dessert contains an order of magnitude more butter, and the Austrian delicacy includes milk and chicken eggs. Making dough is a rather troublesome process. After all, the billet denisch must necessarily be “laid down” in the refrigerator, and then rolled out. And repeat this procedure repeatedly! That is why many modern housewives, who literally every minute counts, prefer to make dessert from ready-made puff pastry, which is easy to purchase in any store.
How to create a treat - everyone decides for himself. However, it should be remembered that a real Austrian dessert can only be obtained from a workpiece made in accordance with all the rules. This process, although troublesome, is very simple. The Denisha recipe with photo proposed in our article will help you create amazing and delicious pastries, comparable to the one that can be tasted in the best coffee houses in Austria and Denmark.
Tender custard dessert
This denisch baking recipe is considered classic in Denmark. It is a delicacy stuffed with custard that can be found in any cafe, bakery or coffee shop in this country. More original recipes suggest using a variety of canned or fresh fruits and berries. Fruits can be cut into small pieces or left as a whole. Fruits are placed directly on the cream filling, and then sent to the oven. By the way, thanks to this, baking is more elegant.
Ingredients for making crispy dough:
- 600 grams of premium wheat flour;
- 28 grams of dry fast-acting yeast;
- 90 milliliters of drinking water;
- 120 milliliters of milk;
- four chicken eggs;
- 60 grams of butter (softened);
- 130 grams of granulated sugar;
- 12 grams of salt.
For a layer of dough, you need 300 grams of high-quality butter, and for the lubrication of products - two chicken yolks.
Components for a gentle cream:
- six yolks;
- 90 grams of granulated sugar;
- 22 grams of potato starch;
- 300 milliliters of milk.
Making dough for classic Danish denish baking
Having collected all the ingredients, we proceed to prepare the dough:
- In a deep bowl you need to combine warm water, dry yeast and 1/3 part of wheat flour.
- Thoroughly but quickly mix all the ingredients.
- Roll the dough into a single ball, put the resulting bun in a bowl of warm water and leave for 30-60 minutes. Once the dough has surfaced, it can be taken out.
- Place the finished sponge in a deep container. Add milk, sugar and chicken eggs. All ingredients must have room temperature.
- Knead the dough thoroughly, then gradually introduce the sifted flour. The Denisch baking blank is soft and tender. To simplify the process of making dough, you can use the food processor.
- Continuing to knead the mass, gradually add softened butter. Pour salt at the end of the process.
- Knead the dough for another 10 minutes, after which cover the bowl with the workpiece with a lid and refrigerate for 12 hours. During this time, the dough may rise slightly.
Now let's do the interlacing:
- The butter necessary for sanding the workpiece should be removed from the refrigerator a few hours before it is rolled out. The ingredient should be soft. Place the oil between two layers of cling film, and then use a rolling pin to turn it into a flat rectangle about 1.5 centimeters thick.
- Remove the dough from the refrigerator and put on a work surface, lightly sprinkled with flour. Roll into a rectangular layer about 2 centimeters thick. Place butter in the center of the workpiece, then wrap its edges and pinch the dough well from all sides.
- Turn the resulting square so that the seam is at the bottom.
- Roll the workpiece with a rolling pin, giving it the shape of a rectangle, 1 cm thick.
- Fold the dough three times and put in the refrigerator for half an hour. After the specified time, the workpiece should again be rolled out and rolled up.
- Again, place the dough in the refrigerator for 30 minutes, and then repeat the procedure one more time.
- Allow to lie down for another half hour, and then you can proceed to the formation of denises.
Custard
While the dough is cooling, you should make the filling for the future goodies:
- Using a mixer, beat the chicken yolks with sugar until a homogeneous, lush mass is obtained.
- Add starch and mix well.
- Send the milk to the stove and, with constant stirring, bring it to a boil.
- Pour a mixture of beaten yolks, sugar and starch into the hot liquid.
- As soon as foamy tubercles appear on the surface of the mass, you should arm yourself with a whisk and mix the cream with quick movements.
- Remove the filling from the heat and cool to room temperature.
Creating a delicate and crispy treat
Remove the chilled dough from the refrigerator and roll into a layer about 5 millimeters thick. Cut the workpiece into squares of about 10 centimeters. In the center of each piece put a teaspoon of custard, then slightly raise the edges of the piece and pinch them, forming a kind of bumpers.
Place the denishi blanks on a baking sheet covered with parchment paper. Leave for 30-40 minutes in a warm place so that the products fit a little. Lubricate the surface of future puffs with beaten yolk, and then send to the oven preheated to 180 degrees. Bake for 15-20 minutes until golden brown. Remove the prepared puffs from the oven and completely cool.
Denisch's recipe is quite laborious, but it’s very simple. It takes only a little to fill your hand, as the preparation of Austrian delicacies will not present any difficulties. Enjoy your meal!