Ingredients for Vanilla Pastry Cream:
- 300g milk
- 75g heavy cream (35% fat content)
- Seeds from 2 vanilla beans
- 75g egg yolks (about 4 large egg yolks)
- 35g cornstarch
- 100g sugar
- 50g white chocolate, finely chopped
- 2.5g gelatin, soaked in 10g cold water
Ingredients for Raspberry Jam:
- 1 cup fresh raspberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
Additional Ingredients:
- 1 sheet of puff pastry or Danish pastry dough
- Powdered sugar for dusting
- Fresh raspberries for garnish
Instructions for Vanilla Pastry Cream:
- In a medium saucepan, combine the milk, heavy cream, and vanilla bean seeds. Heat over medium until it just begins to simmer.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens and reaches a boil.
- Remove from heat and stir in the white chocolate until melted and smooth.
- Squeeze the excess water out of the soaked gelatin and stir it into the hot pastry cream until dissolved.
- Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until set, about 2 hours.
Instructions for Raspberry Jam:
- In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, mashing the berries with a fork.
- Bring the mixture to a simmer and cook until thickened, about 10 minutes. Remove from heat and let cool.
Assembly:
- Preheat your oven to 200°C (400°F).
- Roll out the pastry dough on a lightly floured surface. Cut into squares or rectangles, depending on your preference.
- Place a dollop of chilled vanilla pastry cream in the center of each dough piece.
- Top the cream with a spoonful of raspberry jam.
- Fold the corners of the dough towards the center, pressing gently to seal over the filling.
- Place the Danishes on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
- Let cool on a wire rack, then dust with powdered sugar and garnish with fresh raspberries.
Enjoy your homemade Raspberry Danish with a cup of coffee or tea!