Christmas Cream Cheese Danish


Working Method

Dough Ingredient
  • Mixing: Mix all ingredient with low speed for 6 minutes and high speed 4 minutes.
  • Dough Temperature 24˚C
  • Total dough weight: 1700g, Mimetic 500g
  • Bulk Fermentation ~5min
  • Keep the dough into freezer until the dough become firm.
  • Sheet out the dough, fold 1 double fold,1 single fold.
  • Keep in chiller for 1hour.
  • Sheet until 4mm, cut into 8cm x 8cm. Weight 40g.
  • Final Fermentation:  1hour 32min 29˚C 80%RH
  • Lastly pipe Topfil Wild Blueberry on top of the dough.
  • Baking Temperature ~230 ˚C /200 ˚C
  • Baking Time: 13-15 minutes
  • After bake, pipe cream cheese filling on top and deco with icing sugar and golden leaf.

Cream Cheese Butter Cream Filling
  • Boil sugar and water together till syrup.
  • Beat the butter until soft, gradually add in sugar syrup.
  • Mix until white colour.
  • Mix all the ingredient till homogenous.

Christmas Cream Cheese Danish

Complexity level: