- [Narrator] Binging with Babish and bingingwithbabish.com are
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thought that once again, in your hour of need, that, that you would turn to us, you know? - I admit. - Hm, help yourself. - Hey what's up with the fancy pastry. We got to keep the food budget down. - Well, what are we supposed
to have for breakfast? - The oatmeal packets. - Oatmeal packets. - [Narrator] Hey, what's up guys. Welcome back to Binging with Babish. For this week, we're taking a look at the fancy pastry from
Ant-Man and the Wasp, which of course is just an Entenmann's Raspberry Danish Twist. Now I am of course, living
on earth with a heart and the intelligence of a human being. So I love Entenmann's. After all, it's basically
just sugar that you can chew, but as I'm sure any Dane will tell you, it's a pretty far cry from Danish pastry. It is very soft. It is extraordinarily sweet and it's got streusel
on it for some reason. And again, it's delicious. So I don't really feel a
need to improve upon it. And I will freely admit that this episode was just an excuse to
surprise my girlfriend, Jess with her favorite
pastry, raspberry Danish. But I think I'm allowed to do
that every once in a while. So let's dig in. The first thing we're gonna
need is very high quality and very French butter. You ideally wanna use French butter because it actually has
a higher melting point than other butters. We're following a recipe
from King Arthur flour. So into the bowl of the stand mixer goes 659 grams of all purpose flour, which of our 450 grams of unsalted butter, we're gonna grab about 30
grams or two tablespoons worth and work it into the
flour with our fingers like we're making a pie dough. This apparently coats the flour with a bit of fat making
the pastry more tender but I don't know if that's true. We're also adding 67 grams of sugar and 12 grams of instant yeast. Tiny whisking until homogenous and then it's time to add the wet stuff. 75 milliliters or about a third
of a cup of lukewarm water and 230 milliliters of
refrigerator cold, full fat milk. We're also adding about three grams or one teaspoon of vanilla
extract and two large eggs because Danish pastry is
very similar to croissant, but instead of a lean dough, it's a very soft and enriched dough, which makes it a lot more forgiving. Anyway, we're mixing that
together with 15 grams of kosher salt and mixing
until just combined and no dry spots remained
about two minutes. What will result is a very sticky dough that we're gonna cover and let rest, whilst we prepare our butter squares. You heard me right. Butter squares, not square. On two sheets of parchment paper, we are placing the remaining halves of our 450 grams of butter and using a rolling pin
and our repressed rage, pounding out to a thickness of
about one or two centimeters. Then we're opening up the parchment paper folding the butter in
half, flouring as necessary and pounding out again. A sum total of four
times or until the butter has the consistency and
rigidity of Play-Doh, that is you can almost
bend it entirely in half without it breaking. Rinse and repeat with the
other half of the butter and there you have, it
our two butter rectangles, which we're gonna set aside, while we generously flour our countertop, turnout our enriched yeasted dough. Use a bench scraper to
coax it into a rectangle, roughly the same size
as our butter rectangle and roll it out to about
three times its width and a few centimeters taller so it can perfectly envelop the butter. The first slap of which, we're gonna place in the center of the dough and
then fold one side over it, making sure to drape and not stretch. Then we're gonna lay the
second butter rectangle at top of that and give
everybody a thorough dusting to make sure that there's no excess flour because as we fold the
remaining third of the dough the butter, we want
everything to stick together, which we will emphasize by
pinching the edges shut. And there you have it pastry
with two layers of butter, but now we are going to
perform the task of laminating, that is rolling the dough out to about the same width and
height that it was before. Once again, brushing off any excess flour and folding, once again into thirds, like a pamphlet, a pastry pamphlet for pastry pundits. Had to pull out the
thesaurus for that one. And just like that, we've
got six layers of butter, but we're not done. We're gonna wrap plastic wrap
and fridge for 20 minutes before unwrapping and
rolling out once again, folding into thirds and
rolling out one more time. So hang on six times three times three. Let me just do the math real quick. My calculator tells me that
that's 54 layers of butter, which we're gonna wrap in plastic and left rest in the fridge for anywhere from four to 16 hours, before cutting into our desired portions and rolling out for final assembly, which in our first attempt
to sort of recreate the Entenmann's vibe, we're
gonna cut into a rectangle. I wanna imitate the Entenmann's
dimensions as best as I can. That's a tongue twister. So I'm going to measure out a rectangle about 13 by six inches because
I anticipate it shrinking about an inch in each
direction when baked. Then I'm cutting out three
one inch wide strips, brushing off any excess
flour, brushing my strips down with a beaten egg and laying one strip in the middle of the
rectangle with two strips flanking it on each side. This I hope is gonna give us the two sort of raspberry
canals that you get with the Entenmann's Danish twist. Then we're gonna place
this on a rim baking sheet and cover with greased plastic
wrap, proofed for one hour. To make our cheese filling,
we're combining a 100 grams each cream cheese and ricotta,
along with one whole egg. I'm just kidding. Remove the egg from its shell. 35 grams of sugar and a
generous pinch of kosher salt. Sorry, tiny whisk. This is not a job for you. Now you could easily whisk
this together in a stand mixer, but I was feeling that
special kind of lazy where doing the hard
thing somehow feels easier than getting the thing
out to do the easy thing. Then we are retrieving our proven pastry and piping into the channels both our cheese mixture
and some raspberry jam. And in this case, it's better to opt for store-bought raspberry jam. I tried making my own and it's too runny. Brush the whole thing
down with a beaten egg and bake at 400 degrees
Fahrenheit for 15 to 18 minutes and do not bake it on the top rack. or you're gonna get this weird dappling instead of the nice even
browning that you're after, but it's still totally edible so we're gonna make a
glaze out of a big pile of confectioner's sugar mixed with just a little bit of skim milk. So it doesn't end up too runny, like you know, this one is. Then I'm attempting to imitate Entenmann's weird glaze pattern. It's kind of like a rainbow shape and I'm slicing and serving. And I gotta say, this is
just not doing it for me. It's totally delicious. But I think the shape was developed for factory optimization and
there's no artistry in it. And danishes are an opportunity for prettily patterned pastry. So let's roll out another half batch of dough to a thickness
of about one centimeter and take a crack at the
ever popular Danish braid. This involves trimming
your dough into a rectangle and then placing diagonal
cuts down the sides of the pastry about two centimeters wide and leaving a gap in
the center of the pastry about the same width as
the length of the strips. Did that make any sense? No? Well, just make it
look like a Christmas tree. Then we are piping our cheese mixture and raspberry jam down that center strip, folding the top of the
tree down over the filling and then interleaving the
branches that is folding them over on a diagonal over the filling
alternating left to right, creating the picturesque pattern
known as the Danish braid. Tuck the bottom flap
under the last two strips. Cover with greased plastic
wrap proof for one hour. Now, like I said, you don't generally wanna use homemade jam. I did, and I experienced
some leakage, but no biggie. Brush down with a beaten egg and bake at 400 degrees
Fahrenheit for 15 to 18 minutes. This time on the middle rack. So you get that perfectly
golden brown pastry that will haunt your dreams
when you're at a gas station and you want breakfast. Once completely cooled on a wire rack, drizzle with your glaze, slice and serve. And I gotta say, as far as
elongated, sliceable pastries for a crowd go, this is the one you want, but if you really wanna explore just how pretty Danish pastry can be, you need to only roll it out
and slice it into even squares. And upon these squares,
you shall build your church for my favorite patterns,
simply fold in half diagonally and place two cuts down
the sides of the pastry leaving a gap at the end. Brush off any excess flour. Separate the two flaps you've
now created on each side and fold them over each other. To make the Danish known as,
I don't know what it's called, let's call it the pointy twisty, which when you actually make it, you're gonna first wanna
brush down with a beaten egg, both for color and so
everybody sticks to everybody. Next up, what I can only
imagine is called the pinwheel. Place four cuts from each corner, leaving a gap in the center, brush down with beaten egg
and fold half of each triangle towards the center in
an alternating fashion so that it forms a pinwheel. Next up, a rather complicated
one that has a big payoff. We're gonna place 90 degree cuts in each corner of the pastry,
leaving a gap between them. Brush down with beaten egg yolk and fold the now loosened corners towards
the center of the pastry, creating what I'm gonna call
the corner cut crazy carnation. Then the easiest of all the shapes, basically just brush the
thing down with egg yolk and fold each facet of the
square towards the center to create what I call
the lazy crumple-doo. Next, we can actually
make a miniature version of our Danish braid. Basically just do everything I said before but in a smaller way. Pipe the first stuff,
pipe the other stuff, brushy brush with beaten egg, foldy fold until everything's ensconced
in an elegant eclair. And then last but not
least, the one that I wished that I didn't do on camera
because it kind of exploded, just brush down one side of the square and folded on top of itself, like an open-ended Danish burrito. Then we are filling our
as yet unfilled pastries with dollops of cheese at raspberry jam and as usual baking at
400 degrees Fahrenheit for 15 to 18 minutes until golden brown, puffed and picture perfect. Except for, you know, this guy, who I warned you about, I
told you he's a troublemaker, but everybody else is
looking pretty damn nice. To ensure crispness, we
are cooling completely on a wire rack and then drizzling with our slightly thicker drizzle. Otherwise it just kind of
disappears into the pastry and then finally we're digging in and I think this is the way to do Danish. Not only is it pretty, but it's smaller. So it's able to puff up more and the pastry is able
to bake more evenly. It's somewhere between
croissant and brioche. It is jammy and cheesy and
just the right amount of sweet. And it's a member of the clean Jess club. This episode and many others have been sponsored by Squarespace because they've been an amazing
partner in both bringing this show and my websites to life. They've got a really
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Andrew please always show your mistakes, I appreciate the learning and seeing the process just as much as seeing the end result and it's why I've been watching you for years. I just appreciate that you're still showing it now that you're the big multi show channel/producer that you've become.
/u/OliverBabish Obviously you made this video because it was only appropriate to do a Marvel recipe for the first Binging with Babish after the Babish Culinary Universe name change XD
“Hello, and welcome back to Cutting Dough into Every Shape with Babish.”
Clean Jess club somehow sounds dirty
u/oliverbabish which of the fancy individual Danishes has the best filling to dough ratio?
Well I just found what I’m doing this weekend! Those look amazing !!!
Hot damn this was some impressive pastry making.
/u/OliverBabish can we get an oven cam? I want to watch the pastries rise!
Yum!!!