- 1 portion of danish pastry from this recipe
For creme patissiere:
- 4 egg yolks
- 500ml milk
- 50g corn flour
- 120g caster sugar
- 2tsp vanilla paste
- small handful of chopped hazelnuts
- 1 egg white for brushing
To make the crème pâtissière, pour the milk into a pan, add the vanilla pod. Bring the milk up to the boil, then take it off the heat.
In a separate bowl whisk together the egg yolks, sugar and cornflour. Pour the hot milk over the mixture and whisk.
Pour the custard back into the saucepan and set over a medium heat.
Stir the custard constantly until the mixture thickens. The custard should be very thick as it needs to be a firm set when the cake is assembled.
Pour into a dish, cover the top with cling-film and chill in the fridge.
Roll out the pastry on a floured surface and cut into 12 squares.
Pipe creme patissiere on top of each danish and sprinkle with hazelnuts.
Leave to double in size for about 45-60 minutes.
Brush the pastries with an egg white, then bake in a pre-heated oven at 190C for 15-20 minutes, until golden brown.