Yes, passionfruit, again. I love the stuff!
This month’s selection came to us courtesy of Kelly of Sass and Veracity and Ben of What’s Cookin’?, who chose Danish Pastry from Sherry Yard’s fantastic book, The Secrets of Baking: Simple Techniques for Sophisticated Desserts
I love Danish pastry, but I never eat it. Why? Because, because . . . . Now, what is the word I’m searching for? Ah, yes, because most of it in America is cr*p. That’s the word! It’s not worth the calories. They don’t use enough butter, if they use real butter at all. So when Ben and Kelly chose Danish pastry as this month’s challenge, I was overjoyed. I like working with pastry, but my one concern was the weather. You see folks, in the mid-Atlantic region of the U.S., we have entered the time of year where heat + humidity = poor pastry baking conditions.
I used my marble rolling pin (inherited from my mum), and refrigerated the dough a lot. By that I mean, instead of 30 minutes in the refrigerator between turns, it was in there for 40 to 45 minutes. And much to my surprise, I was able to roll my pastry out straight! Here it is:
For my filling, I used the passionfruit curd recipe in Sherry Yard’s book, but used a technique that I’d been wanting to try via Rose Levy Beranbaum: “if you beat the butter into the eggs and sugar before adding the juice it protects the yolks from curdling at all so you get 0 residue!” Rose is right – I ended up with virtually no residue, and the silkiest curd that I’ve ever made. Here’s a picture of the sieve after straining:
As you can see, there’s hardly anything in there. I plan to use that technique again. For another passionfruit curd recipe, see here.
After using 2 eggs in the dough, and 7 for the curd, I decided not to paint the egg wash on the braid before baking. I figured 9 eggs was enough.
The pastry was flavorful and flaky, and the flavor improved as it sat. I really liked the filling, but it could have used some cream cheese or pastry cream, I think. What’s a few hundred more calories among friends?
Will I make this again? Yes! I’ve been wanting to make this for years, and the Daring Bakers finally gave me the incentive to do so. It’s not hard, but it is time-consuming, and you need to be patient as you roll things out. In the fall, I think I will try it with the apple filling in Yard’s book, or maybe with some pears? The possibilities are endless!
Related Articles
41 users responded in this post
That is it! I’m getting some passion fruit for making another danish and this incredible passion fruit sidecar I had a bar in NYC! But it was your danish that pushed me over the edge.
Mmmmm…passionfruit. Your braid looks delicious. And, you’re right: what’s a million calories between friends?
Good choice on the filling. I may just have to try this combo out next time I’m in the mood to make some danish.
And look at how flaky your danish turned out! – I’m seriously jealous. 🙂
I always thought I loved lemon curd, that is until I tried passion fruit curd. Yum! Love it, its great in cheesecake as well.
Beautiful braid!
Your braid looks so pretty! I have never tried passion fruit before, but I definitely want to now. This looks delicious!
looks good! job well done in the summer heat!
A beautiful braid! Freezing the dough longer sounds like the right thing – I had trouble with mine.
I love the sound of passionfruit curd, very unique! Your braid looks wonderful!
ok, passionfruit. you’ve sold me. i’m amazed at all you crazy daring bakers!!
Beautiful braid, and the passionfruit curd sounds amazing. I’m totally in agreement with you…I can’t tell you how bad danishes I’ve tasted in my lifetime…this recipe made me appreciate this pastry for the very first time.
Everything is better with cream cheese filling or frosting, right? You mean there are calories in it? =) Your braid looks wonderful.
I love passionfruit, and in a danish – WOW. Excellent idea!
Shari@Whisk: a food blog
The passion fruit curd sounds great, good idea!
yum! Your braid looks so delicious! I would love to try it with the passionfruit!
Passionfruit Curd? I love that idea!
Wonderful braid! Passionfruit…wow – that sounds amazing!!!
Your braid looks beautiful! Love the filling! I agree, nothing bought in the store can even compare to this recipe!
GORGEOUS danish braid, looks delicious…mmmmm…..passionfruit!
Your braid looks really delicious. I so totally agree with you about American Danishes. Since childhood I’ve disliked them, even their smell. Thanks so much for the “curd tip”. I’m now intrigued about passion fruit, something I’ve never handled let alone eaten.
Passionfruit curd sounds so right with sweet danish pastry: good choice!!
Passionfruit curd sounds awesome…what a great idea!
passion fruit!!!! oh, that would be perfect!
Your braid looks so perfect!!!!!!
Yes, we kind of have to stick our heads in the sand about the calories, don’t we? Lovely job on the laminating, your pastry looks so flaky!
Wow!!! Passion fruit sounds so delicious!
Obviously, I need to try some passionfruit. Looks scrumptious! 😉
Trust me.. you definitely want to try some cream cheese and pears are also really good to put in your danish braid!!!
Yours looks soo flaky and delicious!! Congratulations and well passion fruit danish braid … what can I say.. YUUUUMMY!!
OMG, your braid looks ever so delicious! I love your choice of filling!
cheers,
Rosa
Passionfruit curd? Oh my! Love the stuff!
The passionfruit curd sounds wonderful in this! Great looking braid!
Calories between friends and hips you mean ;))
This was really wonderful! Love your passion fruit and the technique! Endless possibilities . . . must try a savory. Like chicken sausage & spinach maybe even some feta.
what a gorgeous looking braid! it looks so fluffy and flaky. and i looove the idea of a passionfruit curd filling, delish!
OMG…passionfruit curd is like heaven on a spoon!!! What a fabulous idea! Thanks for the tips on curd making too, I’ve got Rose’s book, but I’ve not even begun to scratch the surface yet. Next time try it with cream cheese, you won’t be sorry!
That passionfruit curd sounds divine! I’ll bet it was wonderful. Your braid looks beautiful too. So flaky and light! Excellent job!
Wonderful job! The passionfruit sounds like a wonderful addition.
Note to self: bookmark Ms. Yard’s passionfruit curd recipe. Excellent job…beautiful braid!
WOW…your bread is the flakiest I’ve seen yet! So beautiful!
Oooooooooooh! I am lovin’ that passion fruit curd!
great job w/the challenge. i love passionfruit.
[…] revisited the Danish dough by Sherry Yard from a Daring Bakers Challenge earlier this year, and it worked out wonderfully. My braid that time turned out looking a lot better than my braid […]
I’m new to your blog and may be blind but I cannot actually see the recipes you used. I was keen to try the passionfruit curd recipe and method that you used.