As a break from the West coast of Scotland here's what I've been baking. I've wanted to have a go at Danish pastry ever since finding a recipe in Nigella's '
How to be a Domestic Goddess' but unfortunately the dough demands to be left overnight and I've never been that organised. Dan Lepard's recipe in this weeks Guardian
here is a shortcut version which can be done in an afternoon so I thought I'd have a go. I'm used to my pastries shop style - very crisp and flaky so these aren't entirely what I wanted/ expected. It may be that there are no shortcuts, or it may be that I was heavy handed with the pastry and the butter got to thoroughly blended in, either way the result was surprisingly cake-y. The raisin pastries were better than the chocolate ones - which looked like pain au chocolat but just weren't the same as the ones you buy.
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| We ate the pretty ones first. |
This is a recipe I'll try again - just in case I can make it better, but for now no good patisserie counter has anything to fear from me.
I find pastries so intimidating to make. Well done you for giving these a try!
ReplyDeleteDespite not getting quite the results I wanted it was a pretty easy recipe to follow. I think a bit of practice will make all the difference...
DeleteThey look good! The Nigella ones are definitely worth doing - something for the holidays perhaps when one has a bit more time!
ReplyDeleteI just never think about it in time Verity, I've wanted to make croissants for years too but it just sounds like so much fuss. A baking holiday would be fun though.
DeleteThey look delicious.
ReplyDeleteAnn
The raisin ones have definite potential Ann, have more in the freezer ready for my next day off breakfast :)
DeleteI've made 'em and they weren't at all cakey, I though they were really good and way better than any I can buy nr me in London - hope you don't mind me saying, but yours look a bit shapeless, the chocolate ones seem to have leaked in yr photo and the raisin one lacks any definition along the "spiral", so I wonder if you were too heavy with them?
ReplyDeleteHave another try, they are worth it!
Some looked a bit better but I had people round and they got eaten before I took a picture. I was undoubtedly a bit heavy with the pastry, the butter was well and truly mixed in which I think contributed to the cakey texture. I wondered if chilling the dough overnight the way other recipes do would help me with my butter issues? Pastry has never been my skill but I won't give up yet. Your success is most encouraging!
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