How to Make Cream Cheese Filling for Danish Pastries

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One of the best parts of any Danish is the cream cheese filling on the inside. Make cream cheese filling for Danishes with help from the Founder and Head Chocolatier for Sulpice Chocolat in this free video clip.

Part of the Video Series: Pastries & Chocolate
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Video Transcript

Hi, my name is Anne Shaeffer with Sulpice Chocolat. Today, I'm going to show you how to make the cream cheese filling for a danish pastry. First, what we have here is four ounces of cream cheese that's about half a pack, and a tablespoon of ricotta cheese. So you're just going to start and just want to make them really soft and smooth so that you don't get any uncomfortable gross chunks in your danish cream cheese filling. What I have here is one egg yolk and a quarter of a teaspoon of vanilla. Going to go ahead and mix that up in there. And you want it to be mixed up pretty well at first too because if you don't, once you run the risk of burning the sugar which we're about to add in a moment. OK. Then it's two and a half tablespoons of sugar. And just mix that up pretty well. Again just making sure that there's no lumps. Because you want a nice, creamy smooth filling for your danish pastry. OK then what we have here is just a pinch of salt and a half tablespoon of lemon zest which I freshly zested. It's going to add a little bit of brightness to your cheese danish. It's going to be really nice. OK. See it's nice and smooth, it's airy, it's light, but it's not overly whipped. That's kind of what you're going for. Because you don't want to incorporate too much air into the pastry or else it's just going to fall flat and be a little off in the texture. OK now we're just going to go ahead and transfer this pastry over to our baking sheet. And then put it into a preheated oven preheated to 350 degrees. Great, OK, after about 25 to 30 minutes, you're going to go ahead and take your cheese danish out of the oven, and it's going to be left with this beautiful brownness. If it needs a little more time to get a little more brown, go ahead and keep it in, otherwise it should be OK. And this is Anne Shaeffer with Sulpice Chocolat. Thanks for watching.

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