At Bourke Street Bakery we pretend this is the healthy alternative to the butter-laden croissant because of the addition of freshly poached fruit. It is possible to substitute other fruit for the pears in this Danish. Peaches are delicious when they’re in season, as are plums. You may also wish to replace the vanilla with cinnamon sticks or a mix of star anise, cinnamon, cloves and a strip of orange peel. The sliced lemon is added to stop the fruit from discolouring. You will need to poach the pears and prepare the crème pâtissière at least one day in advance.
To make the poached pears, split the vanilla bean lengthways and scrape the seeds into a saucepan. Add the sugar, lemon and water. Bring to the boil over high heat, stirring well to dissolve the sugar, then reduce the heat to a very slow simmer. Add the pears to the simmering syrup and cook for about 20 minutes, or until they are easily pierced with a skewer — the poaching time will vary according to the ripeness of the fruit. Remove from the heat, allow to cool, and store in the syrup in an airtight container. Refrigerate until needed.
Take the rested dough from the refrigerator and roll it out into a rectangle, about
Cut the dough into thirty-six
Remove the squares from the fridge and working with one square at a time, fold each corner to meet in the centre pressing down firmly to create a smaller square. Arrange the Danishes back onto the lined trays at well-spaced intervals. Place
Remove the tea towel, brush the top of each Danish lightly with egg wash and place in the oven. Reduce the oven temperature to 190°C (375°F/Gas 5) and
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