Chocolate Danish Pastry With Custard

More bread coming up this week. I made this danish pastry two days after the sausage bread. I'm not sure about my family but I am definitely craving for more luxury breads.:o) Though more works needed, still worth it ! Actually, this recipe is best to keep the dough refrigerated overnight before throwing them into the oven.but I can't wait any longer. So bake them on the same day. hehe....

So, here's what I did.

Ingredients for dough :
(A)
1/2 cup warm water
1/2 cup warm milk
3-1/2 tspn   yeast
1 tspn  sugar
1/2 cup  all purpose flour
(combine & mix well, set aside to rest for 30 mins)

(B)
2 cups  bread flour
1-1/2 cup  all purpose flour
3/4 cup  sugar
1 tspn salt
2 medium eggs
3 TB  cold butter, chopped

Method :
(1) combine all ingredients (B) into a big mixing bowl, except butter.
(2) stir in mixture (A) and stir to form a soft dough, add in butter and knead till smooth. (do not add in extra flour, rub hands with oil if possible to prevent sticky dough)
(3) once it's done, set aside to rest for an hour or till double in size.
(4) when ready, punch dough to release air and knead till smooth.
(5) now, wrap dough with plastic sheet and keep refrigerated for 30 mins.

Ingredients for chocolate butter :
250gm  butter, soften (sorry, it's 250gm instead of 400gm)
5 TB  cocoa powder
1 TB  dark cocoa powder
(mix cocoa powder & soft butter till well combined. Keep mixture to a medium size plastic bag. Then keep refrigerated overnight or till set)

Ingredients for custard cream :
200ml  milk
2 eggs
2 TB  sugar
2 TB all purpose flour
1 tspn  Singing Dog Vanilla paste
20gm  butter
(combined everything into a saucepan and cook over low heat till thickened. Set aside to cool once it's done)

*1/2 cup  blueberry sauce/jam
*egg glazing (1 beaten egg)

TO ASSEMBLE :
Refer here for folding method. 
Finally, roll dough flat to a 24x15" size sheet and divide into 18 portions. Then again keep refrigerated for another 30 mins.
Now, withdraw dough from fridge then slightly flatten each dough by rolling pin. Brush dough with egg glaze at all corners then fold them over facing inside. Brush egg glazing over the dough and let them rest for 30 mins.
Finally, place custard & blueberry sauce on top and bake at preheated oven 200'C for about 18-20 mins or till nicely brown & crispy. Best to dust the top with icing sugar before serving.

Tips : always keep dough refrigerated after each folding. this will helps to slow down the proving process.

These chocolate danish pastry are so fluffy & soft the inside and crispy on outer layer. It turned out more like bread than a pastry.  I remember the last time I made them, the layering is perfect. So, can't skip the step if you're expecting a nice appearance. :o)

Here's the perfect homemade danish pastry I ever made.
*
I'm sending this to Yeastspotting @ Wild Yeast.