Technique: Making and working with yeasted laminated dough
Yard recommends the following:
For the dough (Detrempe)
For the butter block (Beurrage)
1 recipe Danish Dough (see below)
For the egg wash: 1 large egg, plus 1 large egg yolk
As my friend comida de mama says danish braid is TRULY SCRUMPTIOUS even if technically difficult.
It can be classified in advance technique but as I had my first blog's post on puff pastry it was easier due to past exercises.
The recipe calls for cardamom seeds that I've easily found on an indian shop nearby home, for orange zest I've used dried one of and herbalist shop.
Having three children I haven't much time to spend in my kitchen so on a sunday early morning I've started my challenge.
Opened the fridge and...only an egg so I decided to half ingredients and make only a braid.
Laminate the dough was like comb an angry cat...terrible.
I had to fight with my children claiming for a piece of dough (and they stole it) and I used the double turn technique insted the letter fold but unfortunately I've made some little hole in the dough superficial layer so butter escaped, a small amount of course.
My dough rest in the fridge for a longer time (beetween rolling\folding step) because here in Italy was hot enough to melt buttered layer and I've found useful the temperature table even if it was a little bit hard to roll in the first phase of rolling.
I've referred to the braiding technique of comida de mama in order to obtain a perfect one (thanks a lot, elena).
As filling I'm in my sabaion period and remembering one of my first post when I started my blog adventure I use a sabaion cream adding two egg white firmily whipped.
So my filling was fluffy and tried to escape out of braid's holes during cooking time but the final result was perfect, like a mousse fluffy and with a lot of bubbles.
As glaze nothing more simple...ice sugar and some lemon drops.
It was appreciated and my mother-in-law fell in love with it and wasn't enough in her opinion so, for next time, I'll be obliged to do the entire recipe not halved.
But I'll be glad to make it again and this is my personal satisfaction for this challenge.
Finally, I'm sure that my laminated dough technique has been refined and, as my personal challenge, I'm going to ameliorate it using this DB's challenge tips and tricks.
I must make it again and again and again because I was so enthusiastic.
Only the last note, I'm proud because I've used for my shots an old tea-cup of the old granny of my mother in law...in the '800, and I love it.
As usual, thanks to the june's organizers Kelly of sass and veracity and Ben of what's cooking? and looking forward the next challenge and...don't forget to have a look to the DB blogroll, it can be easily found on my right side-bar.
And last but not least...this is my filling recipe, stay tuned!
350 ml whole milk
30 g butter
2 egg yolks and 2 firmily whipped egg white
60 g granulated sugar
2 tbs marsala wine
20 g (or 1 tbs) corn starch
warm milk and butter till the butter has been melted into the milk
whip the egg yolks with sugar and gently add the corn starch and the milk-butter mix.
Put the cream into a simmering water bath and cook till it will be creamy like a custard, then add the marsala wine.
Put out of flame and let it cool.
Whip firmly the egg white and add to the cooled cream.
Fill your braid