Danish Pastry Dough, Austrian Variation

Preparation info
  • Makes

    25 to 30

    • Difficulty


    • Ready in

      3 hr

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


For the détrempe

  • 500 grams (1 pound, ounces) all-purpose flour


Prepare your mise en place.

To make the détrempe, combine the flour, sugar, and salt in a large mixing bowl. Add the beurre en pommade, followed by the lemon zest and vanilla paste. Using a wooden spoon, mix together to just combine.

Pour the milk into a medium mixing bowl. Add the egg yolks and yeast and, using a wooden spoon, stir to combine. Pour the milk