Creme Brulee Danish Recipe
Make Creme Brulee Danish Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Danish Dough
Crème Filling
Brûlée Topping
Optional Garnish
Method
Danish Dough
- 1
Activate yeast and mix dough
In a small bowl, combine warm water (about 105–110°F / 40–43°C) and 1 tablespoon granulated sugar; sprinkle yeast over and let sit 5–10 minutes until foamy. In the bowl of a stand mixer fitted with a paddle or by hand, combine flour, remaining 1 tablespoon sugar and 1 tsp salt. Add the foamy yeast, 3 tablespoons warmed milk, 1 large egg, and 3 tablespoons softened butter. Mix on low until a rough, slightly sticky dough forms (about 2–3 minutes). Increase speed briefly (1–2 minutes) to develop gluten until dough is smooth and elastic but still slightly tacky. If too dry, add up to 1 tablespoon warm milk; if too sticky, add up to 1 tablespoon flour.
- 2
- 3
Prepare butter block
While dough rests, place 1 cup cold unsalted butter between two sheets of parchment and beat/press it into a rectangle roughly 7x9 inches and about 1/2 inch thick. Keep chilled but pliable (not rock-hard) — return to fridge if it softens.
- 4
Laminate (folds)
On a lightly floured surface, roll dough into a rectangle approximately 10x14 inches. Center the butter block on the lower two-thirds of the dough. Fold the top third down over the butter, then fold the bottom third up (a letter fold), sealing edges. Turn the dough 90 degrees, roll gently to 10x14 inches again, and perform a second letter fold. Wrap in plastic and refrigerate 30 minutes. Repeat two more times (for a total of 3 turns), chilling 30 minutes between turns. After final fold, chill at least 1 hour or overnight for easier shaping.
- 5
Shape danishes
Roll chilled laminated dough to about 1/8 inch thickness into a 12x16 inch rectangle. Using a 3-inch round cutter or a knife, cut 12 circles (adjust to yield 8–12 pastries depending on size). Transfer circles to a parchment-lined sheet pan, spacing 1 inch apart. Create a shallow well in the center of each circle by pressing gently with the back of a spoon to hold filling; optionally fold edges slightly to create a ridge.
- 6
Crème Filling
- 7
Heat cream and milk
In a medium saucepan over medium heat, combine 1 cup heavy cream, 1 cup whole milk and the split vanilla bean (scraped seeds added) or 1 tsp vanilla extract. Heat until just simmering and small bubbles form at the edge, then remove from heat. If using vanilla bean, allow to steep 10 minutes off heat for stronger flavor; discard pod after steeping.
- 8
Temper eggs and thicken
In a bowl, whisk 5 egg yolks with 1/2 cup granulated sugar, 1 teaspoon cornstarch and 1/4 tsp salt until smooth and pale. Slowly drizzle about 1/3 cup of the hot cream mixture into yolks while whisking constantly to temper. Gradually add the rest of the hot liquid, whisking, then return the mixture to the saucepan.
- 9
Cook custard
Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula, until mixture thickens enough to coat the back of the spoon (about 170–175°F / 77–80°C) — do not boil. Once thickened, remove from heat and strain through a fine-mesh sieve into a bowl to ensure a silky custard. Cover surface with plastic wrap to prevent skin and let cool to room temperature, then refrigerate until fully chilled (1–2 hours).
- 10
Fill pastry shells
Spoon or pipe chilled crème into the center wells of each Danish shell, filling to just below the rim (do not overfill). Return filled pastries to the refrigerator while oven preheats.
Baking and Brûlée Topping
- 11
Preheat and bake
Preheat oven to 400°F (200°C). Remove filled pastries from fridge, brush any exposed dough lightly with egg wash (if desired). Bake on the middle rack for 12–16 minutes, until edges are puffed and deep golden brown and the filling is set but still slightly jiggly in the center. Rotate pan halfway to ensure even browning. Remove from oven and cool on a rack 15 minutes.
- 12
Chill before caramelizing
For a crisp caramelized topping, chill baked danishes at least 30 minutes in the refrigerator so filling firms and sugar will caramelize cleanly.
- 13
Caramelize (brûlée)
Evenly sprinkle about 2 teaspoons granulated sugar over each chilled custard (use total 3/4 cup divided among pastries). Using a handheld kitchen torch, hold flame 2–3 inches above the sugar and move in small circular motions until sugar melts, bubbles, and forms an amber, glassy crust. If you don't have a torch, place pastries on a rimmed baking sheet and broil on high for 1–2 minutes — watch closely to avoid burning.
- 14
Finish and garnish
Let caramelized sugar sit 2–3 minutes to harden. If desired, garnish with fresh berries or mint leaves. Serve at room temperature or slightly chilled. Store leftovers loosely covered in refrigerator for up to 2 days (sugar crust may soften).
