Friday, 21 November 2014

Vanilla crown danish


  • 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.



  1. Wanted to do this for a school project, but just takes far too long to make. Our lessons are only an hour and this takes one hour to only chill the pastry!