No-Fuss Brown Butter Puff Pastry Peach Danishes
These Puff Pastry Peach Danishes have flaky buttery layers, a brown butter frangipane filling, succulent peaches, but without the fuss of homemade a puff pastry.
Ingredients
- 1 pack pre-made Puff pastry
for the brown-butter frangipane filling (consists of 2 parts)
Part 1: ClassicPastry Cream
- 125 g whole milk*
- 2 ml vanilla extract
- 20 g egg yolks (approx. 1)
- 25 g whole egg (approx. 1)
- 25 g granulated sugar
- 10 g all-purpose flour
Part 2: Almond Cream
- 15 g unsalted butter
- 15 g granulated sugar
- 20 g almond meal
for assembling & finishing
- 2 medium ripe peaches ,washed & sliced into 1/4 inch wedges
- 1 small egg
- powdered sugar for dusting
Instructions
For the puff pastry dough
- Defrost the pastry dough by removing it from the freezer either the night and into the fridge, or 30 minutes prior. Roll it into a large rectangle 10 x 14 inches. Trim the edges so you have a neat rectangle measuring 9″ x 13.5″. Cut dough into six 4.5″ inch squares, and place onto a large baking tray prepped with parchment paper. Cover with plastic wrap, and refrigerate for about 10 minutes.
to shape the pastry dough into diamonds
- Remove the dough from the fridge. and gently fold a pastry square on the diagonal to form a triangle, making sure the corners line up. Use a sharp knife or pastry cutter to make two cuts parallel to the sides of the triangle, leaving about 1/4″ of pastry on the edges. Don’t let the cuts meet or you will end up with two pieces of pastry! Unfold the dough and orient the square so it is like a diamond. Fold one edge over so it meets the cut you just made. Repeat with the other edge to form a diamond.
- Brush the pastry with a light layer of egg wash, then cover with cling wrap and let proof in a warm area or in the oven with the light on and tray of boiling water underneath while you make the filling
For the filling:
- Part 1: PASTRY CREAM - In a sauce pot, bring milk and vanilla to a simmer. Remove from heat and set aside.
- In a mixing bowl, whisk together egg yolks, the whole egg, and granulated sugar until slightly thickened. Sift in all-purpose flour and whisk until smooth.
- Temper the egg mixture by streaming in 1/4 of the the boiled milk/vanilla mixture while vigorously mixing to prevent curdling. Place a strainer over the sauce pot with the remaining milk/vanilla, and strain the egg mixture in.
- Turn the heat back on to medium-low and cook custard for another 2 minutes whisking swiftly until thickened and falls from the whisk in ribbons approx. 5 minutes.
- Remove the pot from the heat, and pour the pastry cream into a cold bowl or dish. Cover with cling wrap, making sure the wrap is in contact with the surface of the cream, and chill in the fridge until ready to use.
- Part 2: ALMOND CREAM - First, brown the butter until caramelized and nutty. Pour into a cold bowl, and quickly freeze the butter for 10-20 minutes so it re-solidifies. Once the butter is somewhat solid again (it should be of softened butter consistency) whip the butter until fluffy then fold in the almond meal and mix until smooth. Cover and chill in the same manner as the pastry cream.
- Once ready to assemble pastry, fold chilled pastry cream into almond cream.
To assemble & bake
- Remove the danishes from the oven (if proofing in there) and preheat oven to 425°F/ 218°C. Pipe/spoon desired amount of filling into the center of the pastries, about 1-2 Tbsp each. Top with sliced peaches, pressing lightly to adhere. Sprinkle with turbinado sugar if desired.
- Bake for 10 minutes, then turn the oven down to 375°F/190°C and bake for another 10-20 minutes, or until well risen and browned. Cool for about 10 minutes before dusting with powdered sugar and serving.
Notes
STORING: Danishes are best eaten the day they’re baked, but reheat well the day after in a 350°F/176°C oven for 5-10 minutes.
SUBSTITUTIONS:
- Whole Milk can be subbed for almond or oat. Coconut milk is not recommended.
- Almond meal and almond flour can be used interchangeably.