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Once again… it’s “Bake Together” time! Every last Sunday of the month Andrea from Zimtkeks & Apfeltarte and I are doing our little baking event called “Bake Together – The Baking Surprise” and this months topic can be described as “let’s do something with strawberries and maybe pudding?!” – yeah! ;) Well… good choice! So today I got a new recipe for you with strawberries and pudding aka. Danish with Vanilla Custard and Strawberries. So good!

Puddingteilchen mit Erdbeeren | Bake to the roots

Last month Andrea and I celebrated our 3 year Bake Together anniversary with big cakes. That means almost 36 recipes we created (we skipped some months like December where everybody is busy with other stuff) and almost 36 surprises like today. I have no clue what Andrea is going to make with “strawberries and pudding”. Anything is possible. A cake, a dessert in a glass, a loaf cake… or maybe something similar to my puff pastry packages with vanilla custard and the fresh strawberries on top? Who knows… but I bet it will be delicious ;)

When I was trying to decide what to make this month, I took a look at the strawberries they had on the market and noticed they were not as nice as I hoped. The first batch of the season is normally not that good looking. The first strawberries on the markets normally don’t get that much sun because they have to get ready in late March and the beginning of May when it still can be cold here. And this year it was/still is quite cold and rainy, so the first strawberries I got were not nice enough to be used on a cake. If you cut them and make something similar to a fruit salat its absolutely ok, but they were not uniform enough for decorations… so I had to skip my cake plans. Maybe later in the season ;)

Well… the danish with the strawberries turned out pretty nice I think. If you want to make them too make sure you cook the custard quite thick. If you make the custard too soft/runny, it will probably spill out on the sides of the puff pastry packages you can see down below. My first attempt looked like a complete mess cause the custard was too soft and I also added too much on top. So keep that in mind. Better use less custard when baking and add the leftovers on top after you baked it as a base for the strawberries :)

Bake Together - The Baking Surprise — Bake Together – The Baking Surprise

INGREDIENTS / ZUTATEN

(6 danish)

For the pudding:
0.7 oz. (20g) cornstarch
1 tbsp. sugar
3/4 cup (180ml) milk
2 tbsp. heavy cream
seeds of 1/2 vanilla bean
1 medium egg yolk

For the danish:
1 roll (9.5 oz./270g) fresh puff pastry dough (from the supermarket)
1 medium egg yolk
5.3 oz. (150g) strawberries
5.3 oz. (150g) apricot jam
1 tbsp. pistachios, chopped

(6 Teilchen)

Für den Pudding:
20g Speisestärke
1 EL Zucker
180ml Milch
2 EL Sahne
Mark einer 1/2 Vanilleschote
1 Eigelb (M)

Für die Teilchen:
1 Rolle (270g) frischer Blätterteig aus dem Kühlregal
1 Eigelb (M)
150g Erdbeeren
150g Aprikosenkonfitüre
1 EL Pistazien, gehackt

DIRECTIONS / ZUBEREITUNG

1. Add the cornstarch and sugar to a small bowl and mix with some of the milk until well combined and smooth. Add the remaining milk, heavy cream and vanilla bean seeds to a small saucepan and bring to a boil. Mix in the cornstarch mixture and let bubble until you get a nice and thick pudding. Take off the heat and mix in the egg yolk. Set aside to cool down a bit. Stir from time to time to prevent the development of a skin on top of the pudding.

2. Preheat the oven to 430°F (220°C). Line a baking sheet with baking parchment and set aside. Roll out the puff pastry dough and cut into 6 squares. Pull the corners to the center and press to the bottom so they won’t come up while baking. Mix the egg yolk with some water and brush the dough packages with it. Place a small amount of pudding in the center of each package (if you add too much, the chances are good it will spill over while baking) and bake on the lowest rack of the oven for about 16-18 minutes until the danish are golden brown. Take out of the oven and let cool down on a wire rack.

3. Wash the strawberries, remove the green parts and quarter them. Warm the apricot jam so it gets liquid. Brush the danish with the jam, place the strawberries on top and brush them with the apricot jam as well. Sprinkle some chopped pistachios on top and serve.

1. Die Speisestärke und Zucker in einer kleinen Schüssel mit etwas Milch glatt rühren – es sollten keine Klümpchen mehr zu sehen sein. Restliche Milch mit der Sahne und Vanillemark in einem kleinen Topf zum Kochen bringen, die Stärkemischung dazugeben und unterrühren. Kurz aufkochen lassen, bis der Pudding gut andickt und dann vom Herd nehmen, das Eigelb unterrühren und abkühlen lassen – damit sich keine Haut bildet, immer wieder einmal durchrühren.

2. Den Ofen auf 220°C (430°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Blätterteigrolle aus dem Kühlschrank nehmen, aufrollen und in 6 Quadrate schneiden. Die vier Ecken der Quadrate zur Mitte einschlagen und festdrücken – hier wirklich gut festdrücken, sonst lösen sich die Ecken beim Backen und kommen nach oben. Das Eigelb mit etwas Wasser verquirlen und die Ränder der Blätterteigteilchen damit einpinseln. In die Mitte dieser Päckchen eine Portion Pudding füllen (nicht zu viel, sonst läuft er aus) und dann auf der untersten Schiene des Ofens für etwa 16-18 Minuten backen, bis die Blätterteigteilchen goldbraun sind. Aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen.

3. Die Erdbeeren waschen, Grün entfernen und vierteln. Die Aprikosenkonfitüre erwärmen, damit sie flüssig wird. Die Plunderteilchen damit einstreichen, die Erdbeeren darauf verteilen und die restliche Konfitüre dann auf die Erdbeeren streichen und mit den gehackten Pistazien bestreuen und servieren.

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Here is a version of the recipe you can print easily.

Danish with Vanilla Custard and Strawberries

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Author: Bake to the roots
Prep Time: 40m
Cook Time: 18m
Total Time: 1h
Yield: 6
Category: Pastry
Cuisine: German

Print Recipe

Description

Delicious little sweet treats everybody will love – danish with vanilla custard and fresh strawberries on top.

Ingredients

For the pudding:

0.7 oz. (20g) cornstarch

1 tbsp. sugar

3/4 cup (180ml) milk

2 tbsp. heavy cream

seeds of 1/2 vanilla bean

1 medium egg yolk

For the danish:

1 roll (9.5 oz./270g) fresh puff pastry dough (from a supermarket)

1 medium egg yolk

5.3 oz. (150g) strawberries

5.3 oz. (150g) apricot jam

1 tbsp. pistachios, chopped

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Instructions

2. Preheat the oven to 430°F (220°C). Line a baking sheet with baking parchment and set aside. Roll out the puff pastry dough and cut into 6 squares. Pull the corners to the center and press to the bottom so they won’t come up while baking. Mix the egg yolk with some water and brush the dough packages with it. Place a small amount of pudding in the center of each a (if you add too much, the chances are good it will spill over while baking) and bake on the lowest rack of the oven for about 16-18 minutes until the danish are golden brown. Take out of the oven and let cool down on a wire rack.