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A Travelling Cook: Apple custard danish

Apple custard danish


                  

I've always enjoyed a good danish pastry so I was keen to have a go at making a vegan one. Before I write out the recipe, I would like to stress that if you think vegan food should be healthy food always, don't read any further. Like the original Danish pastries, this is not a low fat, low sugar recipe! Call it a sometimes food or just sheer decadence if you will!

This is a generous recipe that makes two large 'family size' danishes (about 6-8 serves each). You could of course, halve it. 

 I made my own pastry using a recipe I've used before but I wanted to try making a tofu custard. To be honest I don't like the flavour as much as my usual custard (of custard powder, sugar, vanilla and non-dairy milk). I found the taste rather soy heavy so I added some lemon juice for flavour. I think next time I will stick to the conventional custard I like to make. The custard  and apple mix can be made before hand and the pastry needs a good few hours to rest, so you need a bit of planning before you start this recipe

Pastry Dough


Tofu Custard:
To make soy custard:
  1. Add the tofu, salt, vanilla, cinnamon, tumeric and melted coconut oil to a blender. Blend on low until smooth.
  2. Add in 1/4 cup of sugar and blend until smooth. Do a taste test and add more sugar as desired.  
  3. Blend until well combined.
  4. Place in the fridge. 

To make the pastry dough:
  1. In a  large cup combine the warm water, sugar and yeast. Stir to combine and then set aside to allow it to foam. 
  2. Pour the salt, flours and butter into a bowl.  Rub the mix with your fingers until it resembles very thick bread crumbs. 
  3. Add the yeast mix, water and milk and lightly stir the two together until just combined. You want to see large flecks of the butter showing through.  
  4. Tear off a piece of cling film wrap and lay it on  bench. Plate the dough on it. Wrap the dough up and place it in the fridge to chill out for at least four hours or more.

To make the apple mixture:

1. While the dough is chilling place some ½ cup water and a tablespoon of butter in a fry pan. 
2. Add apples, cinnamon and sugar. Allow to bubble until apples are about half cooked. 
3. Add cornflour to thicken if needed. Allow to cool.
To assemble:
  1. After the dough has thoroughly chilled, it's time for the next step in the process, referred to as "rolling and folding".  Pour a light layer of flour over a work surface. Keep some extra flour nearby because the dough is sticky and you're going to be using your hands with this. Use a floured rolling pin to flatten the dough. 
  2. Roll it out into the shape of a rectangle.  
  3. Next fold one end of the rectangle shaped dough toward you and fold the other end over that (like you're folding a letter). 
  4. Now repeat that process by rolling it out into a 15" rectangle and fold both ends over like a letter. Repeat that process one more time, but after this last time, wrap it in plastic wrap and place it in the fridge to chill out again for at least 30 minutes.
  5.  Once the dough has chilled again, remove from the fridge and cut it in half. Return one half of the dough to the plastic wrap and put it back in the fridge. With the remaining half, place it on a lightly floured surface and roll it out into the shape of a rectangle.
  6.  Place on a big piece of baking paper (easier than transferring a unbaked Danish)
                     
7.  Spread half of the custard filling in the center of dough topped by the apples. Cut slanted strips along both sides. 
8.  Beginning at the bottom, "braid" the dough, sealing the piece at the bottom. Repeat with other piece of dough. 
9.  Allow the braids to rest for 15-20 minutes as you preheat your oven to 200 degrees celcius.
10. Prepare the pastry coating by stirring together 2 tablespoon of melted butter and 2 tablespoon  milk and 1 tablespoon sugar. Brush the top of both pastries with the pastry coating.
11. Place the danishes in the oven and bake for approximately 15 minutes or until that pastry coating has turned golden brown.
12. When done, remove them from the oven and cool for several minutes.
13. Drizzle the top of both danishes with the leftover butter, sugar and milk mix.

                          


        Labels: , , ,

        A Travelling Cook: Apple custard danish

        Monday, September 15, 2014

        Apple custard danish


                          

        I've always enjoyed a good danish pastry so I was keen to have a go at making a vegan one. Before I write out the recipe, I would like to stress that if you think vegan food should be healthy food always, don't read any further. Like the original Danish pastries, this is not a low fat, low sugar recipe! Call it a sometimes food or just sheer decadence if you will!

        This is a generous recipe that makes two large 'family size' danishes (about 6-8 serves each). You could of course, halve it. 

         I made my own pastry using a recipe I've used before but I wanted to try making a tofu custard. To be honest I don't like the flavour as much as my usual custard (of custard powder, sugar, vanilla and non-dairy milk). I found the taste rather soy heavy so I added some lemon juice for flavour. I think next time I will stick to the conventional custard I like to make. The custard  and apple mix can be made before hand and the pastry needs a good few hours to rest, so you need a bit of planning before you start this recipe

        Pastry Dough

        • ¼ cup warm water
        • ¼ cup sugar
        • 2¼ teaspoons active dry yeast (or one 7 gram packet)
        • ½ cup non-dairy milk, room temperature
        • 2 tablespoons chickpea flour
        • 3 tablespoons water
        • ¼ cup water
        • ½ teaspoon salt
        • 2½ cups flour
        • ¾ cup non-dairy butter, cold and sliced

        • Pastry Coating

        • 2 tablespoon dairy free butter, melted
        • 2 tablespoon  milk (add extra if too thick)
        • 1 tablespoon sugar 

        • Apple Filling

        • 3 large cooking apples, cored, sliced (and peeled if you wish)
        • 1 tablespoon non-dairy butter
        • 1/2 cup water
        • pinch of cinnamon
        •  1 tablespoon corn starch
        • 1/4 cup sugar (or to taste

        Tofu Custard:
        • 3 Tbsp melted extra virgin coconut oil
        • 300gram silken tofu
        • 1 tsp vanilla bean powder or vanilla extract
        • 1/3 tsp  salt 
        • 1/2 tsp cinnamon
        • 1 tablespoon lemon (or more to taste)
        • 1/4 - 1/2 cup sugar (to taste)
        • 1 teaspoon tumeric
        To make soy custard:
        1. Add the tofu, salt, vanilla, cinnamon, tumeric and melted coconut oil to a blender. Blend on low until smooth.
        2. Add in 1/4 cup of sugar and blend until smooth. Do a taste test and add more sugar as desired.  
        3. Blend until well combined.
        4. Place in the fridge. 

        To make the pastry dough:
        1. In a  large cup combine the warm water, sugar and yeast. Stir to combine and then set aside to allow it to foam. 
        2. Pour the salt, flours and butter into a bowl.  Rub the mix with your fingers until it resembles very thick bread crumbs. 
        3. Add the yeast mix, water and milk and lightly stir the two together until just combined. You want to see large flecks of the butter showing through.  
        4. Tear off a piece of cling film wrap and lay it on  bench. Plate the dough on it. Wrap the dough up and place it in the fridge to chill out for at least four hours or more.

        To make the apple mixture:

        1. While the dough is chilling place some ½ cup water and a tablespoon of butter in a fry pan. 
        2. Add apples, cinnamon and sugar. Allow to bubble until apples are about half cooked. 
        3. Add cornflour to thicken if needed. Allow to cool.
        To assemble:
        1. After the dough has thoroughly chilled, it's time for the next step in the process, referred to as "rolling and folding".  Pour a light layer of flour over a work surface. Keep some extra flour nearby because the dough is sticky and you're going to be using your hands with this. Use a floured rolling pin to flatten the dough. 
        2. Roll it out into the shape of a rectangle.  
        3. Next fold one end of the rectangle shaped dough toward you and fold the other end over that (like you're folding a letter). 
        4. Now repeat that process by rolling it out into a 15" rectangle and fold both ends over like a letter. Repeat that process one more time, but after this last time, wrap it in plastic wrap and place it in the fridge to chill out again for at least 30 minutes.
        5.  Once the dough has chilled again, remove from the fridge and cut it in half. Return one half of the dough to the plastic wrap and put it back in the fridge. With the remaining half, place it on a lightly floured surface and roll it out into the shape of a rectangle.
        6.  Place on a big piece of baking paper (easier than transferring a unbaked Danish)
                             
        7.  Spread half of the custard filling in the center of dough topped by the apples. Cut slanted strips along both sides. 
        8.  Beginning at the bottom, "braid" the dough, sealing the piece at the bottom. Repeat with other piece of dough. 
        9.  Allow the braids to rest for 15-20 minutes as you preheat your oven to 200 degrees celcius.
        10. Prepare the pastry coating by stirring together 2 tablespoon of melted butter and 2 tablespoon  milk and 1 tablespoon sugar. Brush the top of both pastries with the pastry coating.
        11. Place the danishes in the oven and bake for approximately 15 minutes or until that pastry coating has turned golden brown.
        12. When done, remove them from the oven and cool for several minutes.
        13. Drizzle the top of both danishes with the leftover butter, sugar and milk mix.

                                  


              Labels: , , ,

              11 Comments:

              At September 15, 2014 at 7:58 PM , Blogger Deerly Beloved Bakery said...

              Your blog is beautiful! And gonna make myself a cocoa and read all your delicious posts! Happy mofo!

               
              At September 16, 2014 at 3:42 AM , Blogger Johanna GGG said...

              I love a good danish too - never tried a vegan custard though I think some custard powders are vegan so you might be able to make this vegan with your usual custard if you find the right powder. Looks delicious

               
              At September 16, 2014 at 2:17 PM , OpenID littleveganbear said...

              Yum, this looks amazing! I just made silken tofu custard for the first time the other day for one of my recipes. It was the first time I had really forayed into silken tofu desserts since first going vegan and trying to make a chocolate mousse which tasted obscenely like tofu. It's taken me years to be game enough to try it again haha!

               
              At September 16, 2014 at 2:24 PM , Blogger Cate Lawrence said...

              yeah i know just what you mean!

               
              At September 16, 2014 at 2:25 PM , Blogger Cate Lawrence said...

              yeah custard powder works absolutely fine :)

               
              At September 18, 2014 at 10:02 PM , Blogger eRecipe said...

              I'd like to invite you to join our site www.erecipe.com . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
              By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it.
              Simply visit www.erecipe.com or contact me at erecipe00@gmail.com. We look forward having you in our network!

               
              At September 21, 2014 at 1:15 AM , Blogger vegan.in.brighton said...

              I definitely do not think vegan food should be all health all the time! This looks awesome!

               
              At September 22, 2014 at 1:56 AM , OpenID thejudgmentalvegan said...

              Danishes are amazing! I definitely have to make one one of these days.

              Loved your post so I’ve nominated you for a Liebster Award. See my post about it here:http://thejudgmentalvegan.wordpress.com/2014/09/21/the-judgmental-vegan-receives-a-liebster-awards-thank-you-s-from-just-about-vegan/

               
              At September 22, 2014 at 4:20 PM , Blogger Cate Lawrence said...

              thank you so much! It might take me until tomorrow as i we are trying to sort through immigration red tape (and all the different answers you get) but I will get stuck into it then!

               
              At September 29, 2014 at 3:35 AM , Blogger Nicole said...

              Ooo wow this sounds and looks amazing!

               
              At September 29, 2014 at 8:24 AM , Blogger Mihl said...

              Bring on all the "unhealhy" food! This looks really delicious and comforting and I love the braided shape. Have you ever tried soy joghurt for the custard? I love to use it in all kind of sweet things that call for tofu and it works so much better for me.

               

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