@ainsleydurose: Nothing better to me than a croissant danish☺️💕 You can definitely make these with premade croissant dough or even puff pastry if you prefer. Now, I know many danishes are baked with the cream cheese filling, but I find the texture a bit strange, so a cream cheese pastry cream is what I make instead to fill after baking, so that the texture remains smooth and silky and the croissant is crispy and flaky! Cream cheese pastry cream (enough filling for 12) 160 grams of milk 2 egg yolks 40 grams sugar 10 grams cornstarch 1 tsp vanilla Pinch of salt 1 tablespoon butter, room temp 80 grams cream cheese, softened Comine yolks, sugar, cornstarch, and salt. Bring milk to simmer, then pour over egg mixture. Pour this back into pan and continuously whisk over medium heat till thickened and bubbling. Take off heat and add butter. Then add cream cheese. Cover with plastic touching surface and leave to cool. Raspberry jam 50 grams raspberries (fresh or frozen) 80 grams sugar 1 tsp of lemon juice Smash raspberries in pan and bring to boil for 4 minutes. Add the sugar and lemon juice and boil for a further 4 minutes (it should reach the temp of 103C/218F) If you click the link in my bio, I have linked my Amazon page, where l list the tools that I use like my molds, scales, etc. Again, like always, I highly recommend using a scale for all recipes, as it ensures a better, consistent bake! Using cups for measuring is just not an accurate way to measure and can lead to baking tragedies😅

Ainsley Durose

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Friday 19 September 2025 17:37:12 GMT