Vanilla crown danish

Ingredients:

• 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

Additionally:

• 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.

Enjoy!