French Schnecken Danish (Cream Roll)

This French Delicacy originated in Alsace. What makes it unique is the Crème Pâtissière blended with Golden Raisins and Chocolate Sprinkles!

Prep Time 15

Bake Time 25

Resting Time 2

Total Time 2 40

Equipment

Rectangular Tray

Baking Sheet (M)

Rectangular Roul Pat®

Beechwood Rolling Pin

Ingredients

CREME PATISSIERE FILLING (PASTRY CREAM)

SIROP

▢ 1/2 cup (100 g) water
▢ 1/3 cup (70 g) sugar

Instructions

CREME PATISSIERE FILLING (PASTRY CREAM)

In a Medium Sauce Pan, whisk the milk, vanilla paste, sugar, egg yolks and corn starch together.
Turn the stove ON and cook on low heat for about 10-15 minutes. Keep on moving your whisk in a "8" figure movement, until the pastry cream has thicken. Turn off the heat as soon as the first boiling bubbles appear.
Then, pour the pastry cream in a bowl and cover with a plastic film to contact. This will avoid the cream to form a "crust" when being refrigerated. Let it cool down about 10 minutes on your kitchen counter then place it in your fridge while preparing the Danish Dough.

DANISH DOUGH

In a small sauce pan, bring the milk with 1 Tbsp of Sugar to a warm temperature. It should feel nicely lukewarm.
Then, whisk in the active dry yeast and let it set for 10min.
In the bowl of your stand mixer, with the hook attachment, mix together on the lowest setting the flour, sugar and salt. (about 30 seconds). Then mix in the egg (about 1 minute).
Then, add the milk/yeast mixture and beat on medium low for about 2-3 minutes.
Add the softened butter, and continue beating on medium low for another 7-10 minutes. Your dough is ready once it does not stick to the sides of your bowl. Depending of the flour you use, you might need to add a 1/4 tsp of flour at a time if the flour is too sticky.
Scrape the dough out on the Roul'Pat™ and knead lightly into a ball. Place it in a clean bowl, cover with a plastic wrap and let it rise for about 60-90 minutes, at room temperature, until double in size.
Preheat oven at 350F/180C.
Place your Rectangular Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
Once the dough has doubled, punch the dough down onto your Roul'Pat™ and roll the dough into a large rectangle (about 0.5"/1cm thick). The dough is a bit sticky so do not hesitate to add a little bit of flour onto your Roul'Pat™ if necessary.
Take your Pastry Cream out of the Refrigerator. Spread it uniformely onto the dough with your offset spatula. Then, add the golden raisins and the chocolate sprinkles all over the pastry cream.
Carefully roll your dough lenghwise. Using your Pastry Knife, cut 12 equal segments and place them directly onto your Flexipat® with the swirl facing upwards (3 rows of 4).
Brush your Danish with an egg yolk, add a dash of milk if needed.
Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your Danish from 20min)

SIROP

While your Bread is baking in the oven, prepare the sirop.
In a small sauce pan, heat on medium-low water and sugar.
Once the the sugar has melted, remove from heat and set aside.
Once your Danish is out of the oven, let it cool down for about 10min. Then, slide it onto your serving plate.
Brush the sirop over (This is the secret to give it a nice shinny coat like in a French Bakery).
Serve and Enjoy! Bon Appétit!

Nutrition

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