Kokkedal Castle pastry

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per serving

Viennoiserie pastry

1 egg
20g dry yeast

100 g marzipan

vanilla crème

200ml milk 25g sugar
1 egg yolk 15g cornflour 1⁄2 vanilla pod

Danish macaroons

50g marzipan 100 g sugar 1 egg white

marinated prunes

20-30 prunes 1tsp cinnamon

egg wash for glazing Ssliced hazelnuts

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Combine the egg with 80ml of cold water. Add 15g of sugar, 2g
of salt, 225g of flour and the dry yeast. Knead the dough for 4-5 minutes, then roll into a square around 20×20 cm. Pat 250g of cold butter into a cube of around 12x12cm, and place the butter in the center of the dough.

Fold the dough over the butter and roll out to around 40×15 cm. Fold one side of the dough over the top so it covers 2/3 of the other side. Repeat with the other side: the dough now has three layers. Do the same thing again by folding over the extra widths. Place the dough on a plate, cover with cling film, and cool in the fridge for 30 minutes.

Stir the sugar, cornflour and egg yolk into a smooth paste. Bring the milk and vanilla pod to the boil, then stir in the egg mix. Bring to the boil, stirring continuously, until it starts to thicken, then take off the heat and cool.

Prepare the remonce by mixing the marzipan with 100g each of sugar and softened butter.

For the macaroons, combine the marzipan with 100g of sugar and the egg white. Pipe onto a silicone mat in small mounds and bake at 180 ̊C for 8 minutes.

Bring 200ml of water, 200g of sugar, and the teaspoon of cinnamon to the boil. Add the prunes, and boil for 10 minutes. Leave to cool.

Roll out the cold dough into a rectangle of 75 x 15 cm. Place a thick layer of remonce and crème in the middle of one half. Top with the prunes and crushed Danish macaroons.

Fold the other side of the dough over the top. Place on a baking sheet covered with baking paper. Brush with egg and sprinkle with sliced hazelnut and sugar. Cover with a clean tea towel and leave in a warm place for 30 minutes, then bake at 180 ̊C for 15-18 minutes until crisp and golden.

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