If you’re looking to impress your family or guests with a homemade treat that’s both elegant and delicious, look no further than 3 Long Vanilla Cream Danish Pastries. These pastries are the epitome of flaky perfection, filled with a rich, creamy vanilla custard that will make every bite a delight. Perfect for breakfast, brunch, or a special occasion, these Danish pastries will have everyone asking for seconds.
Jump to Recipe
What Makes 3 Long Vanilla Cream Danish Pastries So Special?
3 Long Vanilla Cream Danish Pastries are renowned for their delicate, flaky texture and luscious vanilla cream filling. The dough is carefully laminated to achieve that signature light and crispy texture, while the vanilla cream adds a smooth, rich contrast. Whether you’re a baking enthusiast or just looking for a new recipe to try, these pastries are sure to become a favorite.
Ingredients You’ll Need
To make 3 Long Vanilla Cream Danish Pastries, gather the following ingredients:
For the Danish Pastry Dough:
- milk
- all-purpose flour
- fresh yeast
- sugar
- butter
- eggs
For the Vanilla Cream (Crème Pâtissière):
- milk
- vanilla bean
- sugar
- egg yolks
- cornstarch
- butter
For the Glaze:
- powdered sugar
- water
For the Syrup:
- sugar
- water
Equipment You’ll Need
Make sure you have the following equipment on hand to prepare 3 Long Vanilla Cream Danish Pastries:
- Measuring Cups and Spoons
- Kitchen Scale
- Mixing Bowls
- Whisk
- Saucepan
- Piping Bag
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Knife or Bench Scraper
- Pastry Brush
- Small Saucepan
- Cooling Rack (optional)
- Sieve or Fine Mesh Strainer
- Spatula
- Thermometer (optional)
Instructions
1. Prepare the Vanilla Cream
To get started with 3 Long Vanilla Cream Danish Pastries, you’ll first need to prepare the vanilla cream:
- Split the vanilla bean lengthwise and scrape out the seeds. Heat the milk with the vanilla seeds and the vanilla bean (or vanilla extract) in a saucepan until it begins to boil.
- Whisk together egg yolks and sugar until light and fluffy.
- Add cornstarch to the egg mixture and whisk until well combined.
- Pour the hot milk over the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and boils.
- Remove from heat and stir in the butter until smooth.
- Cool completely, cover with plastic wrap pressed against the surface, and refrigerate.
2. Prepare the Dough
While the vanilla cream cools, prepare the dough for 3 Long Vanilla Cream Danish Pastries:
- Weigh out the dry ingredients (flour, sugar, salt) into a bowl.
- Mix the eggs and milk in another bowl.
- Chill both mixtures in the freezer for about 15 minutes.
- Add the yeast to the dry ingredients.
- Combine with the cold egg-milk mixture and the 4 g of butter.
- Mix to form a smooth, cold dough. Roll out the dough into a rectangle, place on baking paper, and refrigerate.
3. Prepare the Butter for Laminating
- Roll out the 500 g of butter between two sheets of baking paper into a rectangle about 1 cm thick.
- Chill the butter to match the temperature of the dough.
4. Laminating the Dough
- Remove dough and butter from the refrigerator. Place the butter on one half of the dough and fold the other half over it.
- Roll out the dough carefully into a rectangle.
- Perform the folds (3-4-3 method): Fold one side towards the center, then fold the other side over, creating three layers. Refrigerate for 20-30 minutes. Roll out again and fold once more (4-fold). Refrigerate and roll out one final time, folding into three layers. Chill for another 20-30 minutes.
5. Shape and Bake
- Roll out the dough into a rectangle about 1 cm thick.
- Cut the dough into three equal parts and shape each into a length by folding the edges towards the center. Brush with beaten egg.
- Place on a baking sheet lined with parchment paper and let rise for 45-60 minutes.
- Preheat oven to 220°C (428°F).
- Pipe the cooled vanilla cream along the center of each length.
- Brush with beaten egg and bake for 15-20 minutes, or until golden brown and crispy.
6. Finish and Glaze
- Prepare the syrup by heating 50 g sugar and 50 ml water until dissolved. Brush over warm pastries.
- Prepare the glaze by mixing powdered sugar with water until drizzling consistency. Drizzle or pipe over the cooled pastries.
Lactose-Free Option
For a lactose-free version of 3 Long Vanilla Cream Danish Pastries, use lactose-free butter and milk. Ensure all other ingredients are lactose-free as well.
How to Store
- Storage: Keep cooled pastries in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze unbaked shaped pastries on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time.
3 Long Vanilla Cream Danish Pastries offer a delightful baking experience with a delicious end result. Whether you’re making them for a special occasion or just a treat for yourself, these pastries will definitely stand out. Enjoy the flaky, buttery goodness and the rich vanilla cream that makes each bite irresistible.
3 Long Vanilla Cream Danish Pastries
These Long Vanilla Cream Danish Pastries feature flaky, buttery layers with a rich vanilla cream filling. Each pastry is shaped into a long, elegant length, making them perfect for a special breakfast or an indulgent treat.
Equipment
- Measuring Cups and Spoons
- Thermometer (optional)
- Spatula
- Small Saucepan
- Knife or Bench Scraper
- Pastry Brush
- Baking sheet
- Rolling Pin
- Parchment paper
- Kitchen Scale
- Mixing Bowls
- Whisk
- Saucepan
- Piping Bag
Ingredients
For the Danish Pastry Dough:
- 200 ml milk
- 480 g all-purpose flour
- 40 g fresh yeast
- 40 g sugar
- 4 g butter
- 2 eggs
- 500 g butter (for laminating)
For the Vanilla Cream (Crème Pâtissière):
- 500 ml milk
- 0,5 vanilla bean
- 120 g sugar
- 120 g egg yolks (about 6 egg yolks)
- 50 g cornstarch
- 25 g butter
For the Glaze:
- 100 g powdered sugar (confectioners' sugar)1-2 tbsp
- 1-2 tbsp water (adjust for consistency)
For the Syrup:
- 50 ml sugar
- 50 g water
Instructions
1. Prepare the Vanilla Cream (a few hours ahead):
- Split the vanilla bean lengthwise and scrape out the seeds. Heat the milk with the vanilla seeds and the vanilla bean (or vanilla extract) in a saucepan until it just begins to boil.
- In a separate bowl, whisk together egg yolks and sugar until light and fluffy.
- Add cornstarch to the egg mixture and whisk until well combined.
- Pour the hot milk over the egg mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and heat gently, stirring constantly until the cream thickens and starts to boil.
- Remove from heat and stir in the butter until smooth.
- Let the cream cool completely, covering it with plastic wrap (pressed against the surface to prevent a skin from forming), and refrigerate until needed. It’s best to prepare the cream a few hours in advance or even the day before.
Prepare the Dough Ingredients:
- Weigh out the dry ingredients (flour, sugar, salt) into a bowl.
- Mix the eggs and milk in another bowl.
- Chill both the dry ingredients and the egg-milk mixture in the freezer for about 15 minutes.
Make the Dough:
- When all ingredients are very cold, remove them from the freezer.
- Add the yeast directly to the dry ingredients.
- Pour the cold egg-milk mixture over the dry ingredients and the 4 g of butter.
- Mix quickly to form a smooth, cold dough.
- Roll out the dough into a rectangle, place it on a baking paper, and refrigerate while preparing the butter for laminating.
Prepare the Butter for Laminating:
- Roll out the 500 g of butter between two sheets of baking paper into a rectangle about 1 cm thick.
- Refrigerate the butter so that it matches the temperature of the dough.
Laminating the Dough (3-4-3 Method):
- Remove the dough and butter from the refrigerator, ensuring both are at the same temperature.
- Place the butter on one half of the dough and fold the other half over it so that the butter is completely enclosed.
- Roll out the dough carefully into a rectangle.
- First fold (3-fold): Fold one short side of the dough toward the center and fold the other short side over it, creating three layers. Refrigerate the dough for about 20-30 minutes.
- Remove from refrigerator, roll out the dough into a rectangle again, and perform the second fold (4-fold): Fold one side of the dough towards the center, then fold the other side over so the edges meet in the middle. Fold the dough once more, creating four layers. Refrigerate for another 20-30 minutes.
- Roll out the dough one final time into a rectangle and perform the third fold (3-fold). Chill the dough for another 20-30 minutes.
Shaping and Baking:
- Roll out the dough into a rectangle about 1 cm thick.
- Cut the dough into three equal parts and shape each part into a length by folding in the edges toward the center. Brush the edges with beaten egg to help them stick.
- Place the lengths on a baking sheet lined with parchment paper and let them rise for about 45-60 minutes.
- Preheat the oven to 220°C (428°F).
- Fill a piping bag with the cooled vanilla cream and pipe a line along the center of each length.
- Brush the lengths with beaten egg and bake in the middle of the oven for 15-20 minutes, or until golden brown and crispy.
Finish and Glaze:
- While the pastries are still warm, prepare the syrup by heating 50 g sugar and 50 ml water in a small saucepan until the sugar is dissolved. Brush the warm syrup over the pastries.
- For the glaze, mix powdered sugar with water to achieve a drizzling consistency. Once the pastries have cooled slightly, drizzle or pipe the glaze over them.
