Cara Cara Maple Glaze Danish
By Chef Lincoln Carson
- Prep Time: 2 hours
- Cook Time: 12-14 minutes
Cara Cara Maple Glaze Danish
By Chef Lincoln Carson
Danish Dough
Directions
- In mixer fitted with a dough hook, add flour, sugar, and yeast. Turn on and salt.
- At 1.5 minutes slow speed mount the RT butter in four stages.
- Scrape sides of the bowl while dough is developing.
- Dough should be pulled while still “shaggy”, but should be homogenous.
- Shape dough into an even rectangular shape, cover the surface with plastic wrap and chill until firm.
- Once firm, laminate with tourage butter, performing 3 simple folds.
- Allow dough to rest in refrigeration prior to sheeting to final thickness and shaping, or wrap book tightly and freeze for future shaping
Cara Cara Curd
Directions
- Bring juice, zest, salt and sugar to a simmer over medium heat.
- While blending with an immersion blender, add previously blended eggs in a steady stream into vortex created by blender.
- Cook over low heat, mixing continuously with blender until thickened and temperature reads 179-180F.
- Immediately pass through chinois, and add to butter.
- Blend butter into curd until fully homogenous.
- Use immediately or place plastic wrap on surface and chill to firm.
Ricotta Filling
Directions
- Combine all ingredients in the bowl of a 5 Qt mixer fitted with a paddle and mix until completely smooth.
Maple Glaze
Directions
- Heat Neutral glaze to 70C, mix in syrup and water until homogenous.
- Keep hot to use or store under refrigeration.
Cara Cara Maple Glaze Danish
Directions
- Sheet finished Danish dough to 4mm thickness X 16.5” width
- Cut dough to 4” squares with a 2.75” (70mm) round cut 75% through the center of the dough. Dip your cutter in flour prior to each cut to facilitate removal of center round later.
- Proof the completed Danish squares until doubled in height.
- Carefully remove the top 75% of the round center cut – leaving approximately 25% thickness of the outside dough in the bottom.
- Using a pastry bag fill in the space with 55g/ 2 Oz of ricotta filling.
- Egg wash the outside frame of dough taking care not to wash the sides of the dough where the lamination is visible.
- Bake in a convection oven, 360F, low fan speed, until fully cooked and well colored (approximately 12-14 minutes).
- Remove from oven and once cooled pipe an even ¼” layer of Cara Cara curd on top of the ricotta layer.
- Garnish with fresh supreme of Sunkist Cara Cara oranges and candied orange zest.
- Glaze with warmed Whistle Pig maple syrup and serve.