Fruit Danish, baked to show a full shape, windmill shape of the Danish crisp is particularly playful and cute. Layers of puff pastry glow with a golden sheen, topped with bright strawberries, sweet mangoes, and tiny blueberries, sprinkled with crystalline powdered sugar. Like a finely crafted work of art, it reveals an atmosphere of elegance and refinement. Take a sip and the rich butter aroma will come to your nose and the crunchy and delicious crust will melt in your mouth. Accompanied by a soft and smooth cheese sauce, it blends into the mouth to evoke a sweet taste that awakens the taste buds. The outside is crispy and tender on the inside, fragrant but not greasy, and melts in the mouth. The crispy and soft coexist, and the taste is extremely rich. The fresh fruit subtly finds a balance for the rich flavor, sweet and sour, refreshing and pleasant. The fresh sweetness of the fruit and the crispness of the butter combine to create a wonderful taste feast.
By Dr. Bakeboss
<h2>Royalties</h2>
Mille-feuille puff pastry 1 roll
Custard powder 70 g
Purified water 100 ml
1 egg
Fruits to taste
<h2>Practice steps</h2>
1. Mix pure water and Kish powder evenly into Gyoshi sauce. Beat eggs into egg mixture.
2: Cut the puff pastry into 8*8cm squares, fold them in half into a triangle, and then cut a knife in each of the two equilateral positions.
3: Open the puff pastry, fold the two sides and brush the surface with egg mixture.
4: Preheat the oven at 180°C in advance, put the puff pastry into the mold, then put it in the oven, bake for 25 minutes until the surface is colored, and make a Danish puff pastry.
5: After the Danish puff pastry is taken out and cooled, squeeze in the cheese sauce, garnish with fruit, and sprinkle with powdered sugar.
<h2>Tips</h2>
Danish puff pastry has a variety of shapes, and the simplest shape can be baked directly in the center after cutting out the shape and baking the egg liquid directly on the flat brush.
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