Rosie's Danish Pastries

Join the brilliant Rosie Brandreth (GBBO, series 10) live to bake a selection of delicious Danish pastries, both sweet and savoury. 

In this class you'll learn to bake three classic Danish shapes: two sweet, one savoury. A pinwheel goat's cheese and caramelised onion Danish, an iced cinnamon spiral and a filled custard and raspberry diamond. The rich, laminated yeasted dough creates a uniquely indulgent breakfast pastry, we are however breaking slightly with tradition to make a savoury version which is equally scrumptious and makes for a perfect treat. 

The class takes place on Sunday 19th March 2023 at the following times:

1pm PT / 3pm CT / 4pm ET / 8pm GMT

**Please note the smaller than usual gap between US and UK timezones due to daylight savings hours**

 

All you need is access to Zoom via a computer, an iPad or a phone and you'll be connected! We’ll start off the class with an introductory welcome and some background from Rosie's time on TV, before we ask you to put on your aprons & bake along as you watch Rosie demonstrate all the skills required to make these little treats. Our class will take around 2 hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Rosie.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase.

All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 48 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking.

Equipment:

· baking paper

· two large flat baking trays

· saucepan x 2

· mixing bowl

· whisk

· mixing spoons

· butter knife

· pastry brush

· rolling pin

· chopping board

· piping bag

· pizza wheel

· large clear plastic bag

· bowl or tray for the crème pat to cool in, bowl to cool the caramelised onions

Ingredients:

For the pastry:

300g (2 ⅓ cups) strong white/bread flour 

200g (1 ½ cups) plain/all-purpose flour

14g (5 ½ tsp) instant yeast 

30g (2 ½ tbsp) caster/superfine sugar

7g (1 ¼ tsp) salt 

125ml (½ cup) milk (chilled)

100ml (⅓ cup + 1 tbsp) water (chilled) 

1 egg

250g (1 cup + 2 tbsp) chilled butter (pre-sliced as thinly as you can – about 2mm or 1/16 inch)

A beaten egg to glaze (you can use the egg whites left over from the crème pat)

For the cinnamon filling:

100g (7 tbsp) butter (softened)  

1 tbsp cinnamon

¼ tsp salt 

50g (¼ cup) soft brown sugar

For the icing: 1 tbsp egg whites & 5 tbsp icing/powdered sugar

For the caramelised onion and goat cheese filling:

1 medium red onion 

2 tbsp balsamic vinegar

4 tsp goat’s cheese/feta/cream cheese   

50g (¼ cup) soft brown sugar

For the custard filling:

250ml (1 cup) milk (semi skimmed or whole) 

½ tsp vanilla bean paste

3 egg yolks 

40g (½ cup) caster/superfine sugar

1 tbsp cornflour/corn starch  

1 tbsp plain/all-purpose flour

Raspberries to decorate, or you can use thinly sliced apple if preferred

If you have any questions regarding this class please email us at info@bakewithalegend.com. 

Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements.We will, wherever possible provide alternatives to include gluten & dairy free options.