remonce (watch the recipe)
pastry cream (watch the recipe)
additional toppings and fillings
egg wash, and sugar sprinkle
Make the pastry cream and let it cool while you make the rest.
Mix the remonce.
Make the danish pastry dough like in the base recipe :-S
Roll the dough into a 16" x 16" (40 cm x 40 cm) square with a thickness of approximately 1/4" (½ cm).
The dough should be cut into 16 equal square pieces.
Cut it into 4 strips on each side by cutting it in half and then split those two pieces in half again.
Do the same from the other side until you have 16 pieces.
Put a dollop of remonce at the center of each piece. About 1 teaspoon full.
Press the corners over the remonce. Use the remonce as "glue". Press the corners firmly down against the bottom.
Beat eggs and cream together for the egg wash. Brush the edges of the cakes with egg wash until they are shiny but not too wet.
Let them rise until doubled in size, about ½ -1 hour. The dough must not became so hot that the butter melts. So in a hot kitchen you might need to use the fridge to cool it down once in a while.
After rising, press the corners of the cakes down into the center again. They usually loosen a little during proofing and will "blossom up" during baking if they are not secured again.
Put about a topped tbsp of cream or jam in the middle of the cake.
Sprinkle a bit of hazelnut flakes and/or a little sugar on the rim.
Convection oven: bake at 356°F (180° C) for 25-30 minutes.
Normal oven: bake at 390°F (200° C) for 25-30 minutes.
Combine the icing sugar and water to make the icing.
Let the cakes cool for at least 20 minutes before icing them.
Watch the basic danish pastry recipe carefully first :-D