Danish Puff Pastry

16 standard portions

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Ingredients

• 1 cup all-purpose flour
• ½ cup unsalted butter (cold and cubed)
• 2 tablespoons water (cold)
• ½ cup milk
• ½ cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 teaspoon almond extract
• 3-4 eggs (see note 1)
• ¼ cup unsalted butter (softened )
• 1 cup powdered sugar (sifted to remove lumps)
• 2 tablespoons milk
• ½ teaspoon almond extract
• ½ teaspoon pure vanilla extract
• ½ cup sliced blanched almonds (or shredded sweetened coconut, and maraschino cherries)

Method

1. Adjust the oven rack to the bottom, and preheat the oven to 350°F (180°C or 160°C if using a fan oven), and line a large half-size sheet pan with parchment paper or a silicone baking mat.
2. In a mixing bowl, combine cold butter cubes with flour. Use a pastry cutter or your hands to mix until the texture resembles coarse sand with pea-sized chunks of butter.
3. Gradually add cold water, 1 tablespoon at a time, until the dough comes together (about 2 to 2 ½ tablespoons in total).
4. Divide the dough into two equal portions, each weighing around 130–140 grams. Shape each portion into a 3x12-inch log using your hands or a rolling pin dusted lightly with flour. Set aside.
5. In a medium saucepan over medium heat, combine water, milk, and butter. Bring the mixture to a boil.
6. Add the flour all at once, salt, and almond extract, then reduce the heat to low. Stir continuously with a spatula until a ball of dough forms and a thin film appears on the bottom of the pan. Remove from heat.
7. Whisk 3 eggs in a measuring cup. Gradually add the eggs to the dough, about one egg at a time, mixing with a hand mixer between additions until smooth (this process takes about 3 minutes).
8. Check the batter consistency by dipping the mixer whisks into the batter and lifting them out. The batter should form a "V" shape that breaks off. If it doesn’t, add a little more egg, mix, and test again. (You may need up to 4 or 3 ½ large eggs.)
9. Divide the pâte à choux evenly between the two dough logs. Spread it out smoothly using an offset spatula.
10. Bake in the preheated oven at 350°F (180°C) for 30 minutes. Then, reduce the temperature to 325°F (160°C) and bake for an additional 30 minutes.
11. Remove from the oven and allow the pastry to cool completely.
12. In a medium bowl, beat softened butter for 1 minute. Add powdered sugar and beat again until fully combined. Add milk, almond extract, and vanilla extract, then beat until the icing is light and fluffy.
13. Spread the icing over the cooled pastries and sprinkle with sliced almonds. Slice into 2-inch pieces and serve.