DANISH PASTRY

great accent

Hey Stellwood, firstly thanks heaps for posting this video I have learnt heaps from your demonstration!! i I have made some of the pastries that you demonstrated in the video. One thing I can't quite seem to get right is I can't seem to get my pastry really really nice and soft? Its pretty good but it borders more on soft bread rather than soft danish pastry? Does the type of flour or butter make a huge difference in the quality?

thanks Knibbej

King Arthur Flour, slightly more expensive, handles best for Danish dough. FOLDING it more often makes it fluffier

Jeg vidste ikke at croissant er wienerbrød.. Er wienerbrød ikke sådan noget som en hindbærsnitte eller en københavnerstang? Eller en spandauer?

It's different from country to country and area to area really. But croissants and wienerbröd (I'm swedish) are made from the same dough. Butter dough.

Hi Bunoy20, we use these videos as a refresher for our polytechnic students assessment dishes, all the ingredient amounts are in their provided recipes workbooks from the polytechnic. This allows us not to have to post every recipe....just the method. Also they are required to transpose the recipes for other final amounts so we leave these out on purpose.
Cheers...Steve

hi mr. stellwood, if it's not too much to ask, can you post the ingredients you used in this demo. i learned your english method easier than the others. thank you.

the English world has its own way of baking and it is different from the French.

Hi, the end result works well here.