Maple and bacon danish
- A challenge
- October 2018
- Makes 12-15
- Hands-on time 1 hour 45 min, oven time 15 min, plus chilling & overnight resting
These maple and bacon danish pastries are by Florin Grama, head baker at Popham’s Bakery. They do take a little bit of extra effort to make but are utterly worth it: sweet, salty and made with the crispiest flaky pastry. Try one with a cup of coffee for a morning treat.
- 19.7g (11g saturated)
- 29g (5.3g sugars)
You can freeze the pastries for up to 4 days at the end of step 12, then defrost, prove and finish the recipe.
Start the recipe the day before you want to eat (see also Florin’s tips).
Type 55 (T55) is a special very fine French bread flour often used to make baguettes. You can buy it online at shipton-mill.co.uk. If you prefer, you can use 380g strong white bread flour and 80g plain flour. the result will still be wonderful but not quite as light.
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