Lemon & Blueberry Danish

Ingredients

• 422 g T45 flour or strong flour
• 63 g Caster sugar
• 11 g Fine salt
• 16 g Fresh baker’s yeast
• 86 g Cold water
• 84 g Cold whole milk
• 63 g Unsalted butter (for incorporation)
• 222 g Dry butter for lamination (84%)

Method – Dough Base

1. Place the flour, sugar and salt in the bowl of a mixer fitted with a dough hook. Mix briefly on speed 1 to combine.
2. Dissolve the yeast in the cold water and milk (liquids ≤ 10°C). Do not allow the yeast to come into direct contact with the salt.
3. Gradually pour in the liquids while mixing on speed 1. Knead for 3–4 min on speed 1, then 5–6 min on speed 2 until a smooth, homogeneous dough is obtained (target dough temperature: max. 24°C).
4. Add the butter in pieces on speed 2. Knead until fully incorporated, approximately 8 min.
5. Shape into a ball, cover with cling film in contact and leave to prove for 1 hour at room temperature.
6. Ideally refrigerate for 12 hours.

→ The dough should have the same consistency as the laminating butter when beginning the lamination process.

Lamination

Remove the laminating butter (222 g) from the refrigerator 20 min before use. Lightly work it with a rolling pin so that it becomes pliable but remains cold (≈ 14°C).

Single Fold (1×)

1. Roll the dough into a rectangle. Place the laminating butter in the centre and fold the edges over it (envelope fold). Seal well.
2. Roll into a 60 × 20 cm rectangle (thickness ≈ 7 mm). Fold into thirds (fold the right third over, then the left third over it). This is the single fold.
3. Double Fold (fold into 4).
4. Wrap and refrigerate for 30 min.

Double Fold (1×)

1. Take the dough back out, position the seam on the side and roll again into a 60 × 20 cm rectangle.
2. Fold into 4: fold both ends towards the centre, then fold in half (book fold). This is the double fold.
3. Wrap carefully and refrigerate for at least 30 min (ideally 1 hour).

Cutting & Shaping

1. Roll the chilled dough on a laminator or with a rolling pin on a lightly floured work surface to a thickness of 2 mm.
2. Cut into 8–9 cm squares.
3. Place an additional copper mould inside to maintain the cavity during baking.
4. Leave to prove at room temperature (24–26°C) for 45 min to 1 hour, until a slight rise is visible.

→ Roll the dough from the centre outwards to avoid tearing the layers.

Baking

1. Preheat the oven to 180°C fan-assisted (or 190°C conventional oven).
2. Lightly brush the edges with egg wash (egg yolk).
3. Bake the shells with the inner moulds in place for 14–16 min until golden brown and well laminated.
4. Remove the inner moulds immediately after baking. Leave to cool on a wire rack at room temperature for at least 20 min before filling.

Ingredients

• 60 g Fresh yellow lemon juice
• 1 Yellow lemon zest
• 1 Lime zest
• 50 g Caster sugar
• 60 g Whole eggs
• 40 g Cold butter, diced
• 1 g Gelatine (½ sheet, 200 bloom)

Method

1. Soak the gelatine in cold water for 10 min. Drain.
2. In a saucepan, combine the lemon juice, zests, sugar and previously whisked whole eggs.
3. Cook over a low heat, whisking continuously until thickened (82–84°C). The cream should coat the back of a spatula.
4. Remove from the heat and add the drained gelatine. Mix until fully dissolved.
5. Allow to cool to 40°C. Add the cold diced butter and blend with a hand blender until smooth and aerated.
6. Cover with cling film in contact. Refrigerate for at least 2 h (ideally 4 h) until fully set.

Ingredients

• 300 g Fresh or frozen blueberries
• 60 g Caster sugar
• 1 g NH pectin
• 15 g Lemon juice (≈ ½ lemon)

Method

1. Mix the NH pectin with the sugar while dry to prevent lumps.
2. In a saucepan, bring the blueberries to a simmer over medium heat, stirring regularly.
3. Gradually sprinkle in the sugar-pectin mixture while whisking continuously.
4. Bring to a full boil for 1 min while whisking to activate the pectin.
5. Remove from the heat, add the lemon juice, mix and transfer to a tray. Cover with cling film in contact.
6. Refrigerate for at least 1 h 30 until gelled.

→ The compote should have a fluid gel texture. If too firm, loosen with a little lemon juice.