Brunch Pastry Board Recipe

Enriched Dough (brioche-like base for some pastries)

Warm milk to about 100–110°F (40–43°C). In the bowl of a stand mixer, combine 2 cups flour, 1 tsp instant yeast, 2 tbsp sugar and a pinch of salt. Add warmed milk, 2 beaten eggs and 4 tbsp softened butter. Mix on low until combined, then increase speed to medium and add remaining 4 cups flour gradually until a smooth, slightly sticky dough forms (about 6–8 minutes). Add remaining 4 tbsp sugar and 4 tbsp soft butter; knead until dough is elastic and satiny (4–6 minutes). Place in a lightly oiled bowl, cover, and proof at warm room temperature until doubled, about 1–1.5 hours.

Laminated Dough (for croissants/pain au chocolat)

Whisk 1 tbsp active dry yeast into 1/2 cup cold water with 1 tsp sugar; let sit 5 minutes until foamy. In a bowl, combine 2 cups flour, 1/2 tsp salt and the yeast mixture, 1 egg, and 1/4 cup milk to form a shaggy dough. Knead briefly until smooth, wrap, and chill 30 minutes. Meanwhile, pound 12 oz cold butter into a 6x8-inch rectangle between parchment and chill until firm but pliable. Roll chilled dough to a 10x14-inch rectangle, place butter block centered, fold dough over to encase butter. Roll to 20x10 inches and perform a letter fold (fold into thirds). Chill 30 minutes. Repeat two more turns (roll, fold, chill) for a total of 3 turns to create layers. After final chill, roll to 1/4-inch thickness and cut into desired shapes (triangles for croissants, rectangles for pain au chocolat).

Almond Filling

In a mixer bowl, beat 8 oz almond paste with 1/4 cup powdered sugar and 1 egg until smooth. Add 1/2 tsp vanilla. Transfer to a pastry bag and chill until ready to pipe into danish centers or used as frangipane.

Chocolate Ganache

Heat 1/2 cup heavy cream until simmering. Pour over 6 oz chopped dark chocolate in a heatproof bowl. Let sit 2 minutes, then whisk until smooth. Let cool to spreadable consistency.

Apricot Glaze

Warm 1/2 cup apricot jam with 1 tbsp water in a small saucepan until loosened. Strain if desired and keep warm for glazing baked fruit danishes and croissants.

Croissants

Preheat oven to 400°F (200°C). Roll laminated dough to 1/8-inch thickness and cut into 4-inch wide triangles. Place 1 tsp softened butter or a small strip of chocolate near the base, roll from base toward tip, tucking tip underneath. Place on parchment-lined sheet, curve into crescent. Brush with egg wash. Proof at room temperature until noticeably puffy (45–60 minutes). Bake 15–18 minutes until deep golden. Immediately brush with apricot glaze for shine.

Pain au Chocolat

Cut laminated dough into 3x4-inch rectangles. Place a 1-inch strip of chocolate near one short edge, roll tightly to enclose. Place seam-side down on sheet, brush with egg wash, proof 45–60 minutes, then bake 15–18 minutes at 400°F until golden. Glaze with apricot jam while warm or later with ganache drizzle.

Almond Croissants / Danishes

For almond croissants, split a baked croissant lengthwise, lightly brush interior with apricot jam, pipe almond filling, sandwich and dust with powdered sugar; optionally toast sliced almonds on top and press gently to adhere. For danishes, cut enriched dough into rounds or squares, fold edges to create a well, pipe almond filling or spoon lemon curd plus berries into centers. Brush edges with egg wash and bake at 375°F (190°C) for 12–16 minutes until golden. Finish with powdered sugar or apricot glaze.

Sweet Rolls / Sticky Buns (from enriched dough)

Roll enriched dough into a 12x18-inch rectangle. Brush with 4 tbsp melted butter, sprinkle 1/2 cup sugar and optional cinnamon, then roll tightly into a log. Cut into 12 equal rounds and place cut-side up in a greased pan. Let rise until doubled, brush with egg wash and bake at 375°F for 18–22 minutes. Optionally top with warmed honey and toasted nuts while warm.

Lemon Tarts / Curd Pastries

Use enriched dough or a thin shortcrust base (roll and press into tartlet pans). Blind-bake shells at 350°F (175°C) for 10–12 minutes until set. Fill with lemon curd, chill until set. Before serving, top with fresh berries and a dusting of powdered sugar.

Cool all pastries to warm (not hot) before arranging. Place a variety of shapes: croissants, pain au chocolat, almond croissants, danishes, sweet rolls, and tartlets on a large wooden board or slate. Spoon small bowls of apricot jam, extra lemon curd, butter, honey and mixed nuts among pastries.

Garnish with fresh berries and mint sprigs. If using chocolate ganache, drizzle lightly over a couple of pastries just before serving. Dust select items with powdered sugar and sprinkle sliced almonds on almond items.

Serve with small tongs or pastry forks and plates. Refill jams and butter as needed. Note: pastries are best served the day of baking. Keep croissants and laminated items in an airtight container at room temperature for up to 24 hours or reheat gently at 300°F for 5–7 minutes to refresh.