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  3. Apple & custard PB Danish - Taste Tomorrow 2024

Apple & custard PB Danish - Taste Tomorrow 2024

Ingredients

Method

  • Place all ingredients into the mixing bowl except the 500g mimetic incorporation - this is the lamination fat. 
  • Mix for 4 mins slow and 4 mins fast.
  • Temperature of the dough after mixing should be around 21C.
  • Pin down the dough to 10mm, wrap it in plastic and rest in freezer for 30 minutes.
  • Scale 70g.
  • 1x book turn and 2x Half turns. Let the dough rest at least 30mn in the fridge between each turn.
  • Pin down the dough into a 3.4mm rectangle and cut out 10x10 cm squares.
  • Final ferment for 1hour 30 minutes at 32C and 80% humidity. 
  • Brush the base with sunset glaze. Pipe the base of the square with cremfill vanilla, sprinkle utterly fruity apple on top homogeneously and top with the sourdough crumble.
  • Bake in rack oven 200C for 21 minutes.  
  • Release the steam 3mn before the end of baking. once cool, brush the pastry with harmony sublimo and sprinkle some cinnamon sugar on top of the crumble.

About this recipe  

All the ingredients of this Sourdough Danish are there to flatter and complement the Bramley Apples. The custard will bring a touch of creaminess whilst the crunchy crumble topping will bring some contrast to the texture. Our Sourdough Sapore Rita rounds up the flavours. Suitable for plant-based diets.

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