Danish Pastry With Prunes Filling

Hi.. am posting another variaton for Danish Pastry ie. with prune filling. Plaese follow my basic danish pastry recepie and just add the following filling.
I hope you would enjoy my recipe.

Ingredients

Pureed Prunes             1/2 cup

Ground Almonds         1/4 cup

Grated Orange Rind    1tsp

Method

Just mix all the above ingredients and your prunes filling is ready to be topped on your Danish Pastry.

Lemon Danish Pastry

Ingredients

                                                                                                                 

Flour                            1000 gms

Yeast                               25 gms

Sugar                             150 gms

Bread Improver               10 gms

Butter                              50 gms

Salt                                  24 gms

Milk                               500 ml

Eggs                                  2 No.

Lemon Essence                 2 ml

Butter for Sheeting       500 gms

Method 

a)      All the ingredients for the dough are mixed together and the dough is made by the straight dough method. If using strong flour, the gluten can be omitted. The water being used must be thoroughly chilled before using.

b)       Divide the dough into 1 kg. Blocks and keep in the deep freezer for 20 minutes. Prepare butter blocks of 500 gms each by mashing them and shaping into required rectangular shape.

c)       Sheet the block of dough and place the butter in the centre of the sheeted dough and fold the sides of the dough over it. Refrigerate for 20 minutes.

d)      After 20 minutes sheet out the dough and give a single fold.

e)       Rest again for 20 minutes and give another single fold.

f)       Rest again for 20 minutes and give another single fold.

g)      After this rest the dough overnight in the freezer, covered with a plastic sheet.

h)        Prove at 35 – 40 C and 70 % Humidity.

i)      Give an egg wash and bake at 200 C for 15 – 20 minutes with an injection of steam for the first 2 – 3 minutes.

Choco Chips Muffins

Ingredients

           No. of portions: 6-8

Butter / Margarine    100 gms

Icing Sugar                100 gms

Egg                              100 gms (2No.s)

Vanilla Essence            5 ml

Flour                           100 gms

Baking Powder             3 gms

Choc. Chips                 50 gms

Method:

a)     Sift the flour along with the baking powder and add the other dry ingredients like chocolate chips or raisins or dried fruit.

b)      Cream the fat and the Icing sugar till light and fluffy.

c)     Add the eggs one by one in a gradual manner. (or else it will curdle)

d)     Add the vanilla essence.

e)     Fold in the Choc. chips.

f)      Pour the batter into well oiled muffin moulds.

g)     Bake at 180 C for about 20 – 25 minutes.

DANISH PASTRY

Ingredients

Flour                            1000 gms

Yeast                               25 gms

Sugar                             150 gms

Bread Improver               10 gms

Butter                              50 gms

Salt                                  24 gms

Milk                               500 ml

Eggs                                  2 No.

Vanilla Essence                 2 ml

Butter for Sheeting       500 gms

Method 

a)      All the ingredients for the dough are mixed together and the dough is made by the straight dough method. If using strong flour, the gluten can be omitted. The water being used must be thoroughly chilled before using.

b)       Divide the dough into 1 kg. Blocks and keep in the deep freezer for 20 minutes. Prepare butter blocks of 500 gms each by mashing them and shaping into required rectangular shape.

c)       Sheet the block of dough and place the butter in the centre of the sheeted dough and fold the sides of the dough over it. Refrigerate for 20 minutes.

d)      After 20 minutes sheet out the dough and give a single fold.

e)       Rest again for 20 minutes and give another single fold.

f)       Rest again for 20 minutes and give another single fold.

g)      After this rest the dough overnight in the freezer, covered with a plastic sheet.

h)        Prove at 35 – 40 C and 70 % Humidity.

i)      Give an egg wash and bake at 200 C for 15 – 20 minutes with an injection of steam for the first 2 – 3 minutes.

Soon i would be posting few more variations of Danish Pastry . 
Thank you for reading.

CHOCOLATE BROWNIES

Ingredients

Dark Chocolate                    100 gms

Butter                                       50 ml

Eggs                                            2 No.s

Sugar                                      175 gms

Vanilla Essence                        5 ml

Flour                                         75 gms

Walnuts                                   50 gms

Method

a)     Melt the chocolate and the butter over a double boiler.

b)     Beat the eggs and the sugar stiffly, like for a sponge.

c)     Add the vanilla essence.

d)     Fold in the chocolate mixture.

e)     Fold in the mixture of flour and walnuts.

f)      Bake at 180 C for 45 minutes.

CHOCOLATE MOUSSE

Ingredients

Dark Chocolate                    400 gms

Milk                                        200  ml

Whipped Cream                   200 gms

Brandy                                     18 ml

Method:

a)     Chop the chocolate and place in a steel bowl.

b)     Boil the milk and add it to the chopped chocolate.

c)     Keep stirring vigorously till the mixture gets homogeneously mixed.

d)     Let the mixture cool down to room temperature.

e)     Fold in the cream and add the brandy.

f)      Freeze overnight in the deep freezer.

Serve in cups or in tulip cups or over a sable biscuit, scooped out like an ice cream with the appropriate sauces

BREAD AND BUTTER PUDDING

Ingredients

Egg                                  6 No.s

Yolks                              2 No.s

Milk                            430 ml

Cream                         500 ml

Sugar                          100 gms

Raisins                         50 gms

French bread or white bread    1 No.

Butter                           50 gms

Method:

a)     Butter a oven proof dish with butter and arrange a layer of thinly sliced French bread on top of it.

b)     Sprinkle the raisins under and over it.

c)     Make a custard out of the remaining ingredients.

d)     Pour the custard over the sliced bread and let it soak in it for one hour.

Bake it in a double boiler at 180 C till fully cooked. It will take about 45 minutes

Banana Bread

Ingredients

No. of portions: 6

Oil                                           2000 ml                                             

Banana                                               2500 gms

Eggs                                            25 No.s

Sugar                                      2500 gms

Maida                                     1600 gms

Cornflour                                 500 gms

Cinnamon Powder                    35 gms

Walnuts                                   500 gms

Baking Soda                              50 gms

Method:

a)     Take ripe or over ripe bananas (as they will give a better flavour for the product).

b)     Mash the bananas and add to the oil. Keep aside.

c)     Beat the eggs and the sugar till it becomes light and fluffy, as for a sponge.

d)     Meanwhile sift the flour and cornflour, add cinnamon powder, lightly crushed walnuts and baking soda.

e)     When the egg is ready first fold in the oil and banana mixture and then the flour mixture.

f)      Pour into loaf shaped moulds lined with brown paper.

g)     Bake at 180 C for about 1 hour or till it gets a dark and rich brown colour.

h)     Preferably refrigerate overnight before serving, as this allows the flavours to ripen.

Note: Baking soda is just added to reduce the acidity in the ripe bananas.

Prunes Muffins

Ingredients

Butter / Margarine    100 gms

Icing Sugar                100 gms

Egg                              100 gms (2No.s)

Vanilla Essence            5 ml

Flour                           100 gms

Baking Powder             3 gms

Prunes 

(deseeded and chopped) 50 gms

Method:

a)     Sift the flour along with the baking powder and add the other dry ingredients like chocolate chips or raisins or dried fruit.

b)      Cream the fat and the Icing sugar till light and fluffy.

c)     Add the eggs one by one in a gradual manner. (or else it will curdle)

d)     Add the vanilla essence.

e)     Fold in the dry ingredients.

f)      Pour the batter into well oiled muffin moulds.

g)     Bake at 180 C for about 20 – 25 minutes.

Focaccia Bread

Ingredients

No. of Portions : 6

Maida                         800 gms

Yeast                            48 gms

Salt                               22 gms

Oil                                 60 gms

Improver                        5 gms

Water                         420 gms

 Rosemary herb         3-4 sprigs

Method:

a)     Make the dough by straight dough method.

b)     Divide into rounds of 300 gms each.

c)     Rest for twenty minutes.

d)     Flatten by a rolling pin into circles 10 inches in diameter.

e)     Top with sliced onions, sun-dried tomatoes, olives and fresh herbs.

f)      Rest for 20 minutes.

g)     If the dough has risen too much. Roughly dock it with the tips of your fingers.

h)      Before baking, give a wash with basil pesto.

i)       Bake at 230 C with steam injection for 8 minutes and dry at 180 C for 30 minutes.

j)       After removing from the oven, brush with some more Basil pesto.

k)       For making Potato Focacia, substitute 250 gms of flour with 350 gms of mashed potato and proceed as for regular Focacia.