Raspberry Danish

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:

1. In a medium saucepan, combine the milk, heavy cream, and vanilla bean seeds. Heat over medium until it just begins to simmer.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens and reaches a boil.
5. Remove from heat and stir in the white chocolate until melted and smooth.
6. Squeeze the excess water out of the soaked gelatin and stir it into the hot pastry cream until dissolved.
7. 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:

1. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, mashing the berries with a fork.
2. Bring the mixture to a simmer and cook until thickened, about 10 minutes. Remove from heat and let cool.

Assembly:

1. Preheat your oven to 200°C (400°F).
2. Roll out the pastry dough on a lightly floured surface. Cut into squares or rectangles, depending on your preference.
3. Place a dollop of chilled vanilla pastry cream in the center of each dough piece.
4. Top the cream with a spoonful of raspberry jam.
5. Fold the corners of the dough towards the center, pressing gently to seal over the filling.
6. Place the Danishes on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.
8. 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!