Pie and Pastry Bible (135 page)

It is important to allow the dough a full proofing as described above. If it has not risen enough, some of the butter will leak out during baking. If it has risen too much, the layers will collapse and be heavier and more cakey.

UNDERSTANDING

Plugrá butter or French-style butters have less water then other butters, so they stay pliant even when cold.

King Arthur’s unbleached flour and supermarket bread flours have a similar protein content, sufficient to provide enough gluten to support a high rise yet produce tender dough. Flour with higher protein would result in a dough with chewy texture; with less protein, it would be less light and airy.

An egg wash is usually unnecessary on Danish pastries because the transparent glaze after baking gives them a beautiful shiny surface.

THE DANISH BRAID

This filled and braided strip of Danish dough is as stunningly beautiful to behold as it is delicious to taste. The filling, a combination of bittersweet chocolate, tart raspberry, and almonds, is an eternal favorite. Encased in Danish dough, it is nothing short of fantastic. The strip can also be filled with remonce (almond filling), or a combination of remonce and pastry cream, or cream cheese filling and preserves. If made double in size, it can be formed into an impressive wreath.

EQUIPMENT

A 10- by 15-inch cookie sheet or half-size sheet pan, lined with parchment
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Make the dough (see page 486).

OVEN TEMPERATURE: 400°F., THEN 375° F.• BAKING TIME: 25 TO 30 MINUTES MAKES: A 14- BY 6½- BY 1 ½-INCH-HIGH PASTRY; SERVES: 12
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
½ recipe Danish Pastry Dough (page 486)		13-3 ounces	381 grams
Raspberry Filling frozen raspberries, with no added sugar	(1 full cup) 3 cups (a 12-ounce bag)	12 ounces	340 grams
sugar	½ cup, divided	3.5 ounces	100 grams
sliced blanched almonds	1 cup	3 ounces	85 grams
Chocolate Butter Filling bittersweet chocolate	of a 3-ounce bar	2 ounces	56 grams
unsalted butter, softened	2 teaspoons	0.3 ounce	10 grams
egg wash: 1 large egg beaten with 2 tablespoons of water	approx. 3 tablespoons (only about 1 teaspoon is needed)	2.7 ounces	79 grams
sliced unblanched almonds	¼ cup	0.75 ounce	21 grams

MAKE THE RASPBERRY FILLING

At least 4 hours before making the filling, in a strainer suspended over a deep bowl, thaw the raspberries completely. This will take several hours. (To speed thawing, place in an oven with a pilot light.)

Press on the berries to force out all the juice. There should be about ½ cup of juice. In a small saucepan (or a greased 2-cup heatproof glass measure or bowl if using a microwave on high power, about 8 minutes), boil the juice until it is reduced to 2 tablespoons. Pour it into a lightly oiled heatproof cup.

Purée the raspberries and strain them through a food mill fitted with a fine disc; or use a fine strainer to remove all the seeds. You should have ½ liquid cup of purée. Stir in the reduced raspberry syrup. There should be a scant
cup of raspberry purée (4.3 ounces/123 grams). (If you have less, simply add less sugar; if more, then add more sugar. The correct amount of sugar is three quarters the volume of the purée—or to taste.) Reserve 2 tablespoons of the sugar and stir the remainder into the purée until it dissolves.

In a food processor with the metal blade, process the almonds and the reserved sugar until the almonds are very finely ground. Stir this mixture into the raspberry purée until well blended and refrigerate for at least 1 hour and as long as overnight. (It spreads more easily when thickened slightly from chilling.)

MAKE THE CHOCOLATE BUTTER FILLING

In the microwave, stirring every 20 seconds, or a double boiler set over very hot, not simmering, water, stirring often, melt the chocolate and butter together. Remove from the heat and allow to cool to room temperature.

SHAPE THE BRAID

Remove the dough from the refrigerator and allow it to sit for 15 minutes. Flour it lightly and set it on a floured piece of parchment at least 16 inches long by 12 inches wide. Roll the dough to a rectangle 14 inches by 10 inches. It will be about
inch thick. Brush off all the excess flour and slip the dough on the parchment onto a baking sheet.

With the back of a knife, mark a 4-inch-wide rectangle in the dough by running the knife lightly from the top to bottom of the dough 3 inches in from either 14-inch side. Starting 1 inch from the top and going to 1 inch from the bottom, spread the cooled chocolate mixture evenly over this 4-inch-wide rectangle. Set it in the freezer for 5 to 15 minutes to set the chocolate.

Spread the reserved raspberry mixture evenly on top of the chocolate.

With a sharp knife, cut through the 3-inch side margins of dough on the diagonal at 1-inch intervals. Cut off the excess dough from the top and bottom (see illustrations). Turn the 1-inch-top and bottom borders over the filling. Fold the 1-inch strips of dough over the filling at an angle, alternating from right to left and sealing them where they overlap in the middle by brushing the ends of the dough with a little water and pressing it gently. Don’t be concerned if some of the raspberry filling shows through, as all the slits will open a little during baking.

Brush the braid with the egg wash, reserving any leftover, and scatter the sliced almonds down the center. (The braid will now measure 5 inches by 12 inches by 1 inch high.) If you have a 2-inch-deep 18-inch sheet pan, invert it over the dough. Or, cover the dough lightly with plastic wrap that has been sprayed with nonstick vegetable spray and set the sheet pan aside in a warm spot. Allow it to rise for about 2 hours. The braid should be about 1½ inches high and very light to the touch.

Preheat the oven to 400°F. at least 20 minutes before baking. Set an oven rack at the middle level before preheating.

Five minutes ahead, place a pan with about 1 inch of boiling water in the lower part of the oven. (To prevent a ring from forming if using a metal pan, add a pinch
of cream of tartar to the water.) Place the braid in the oven, lower the temperature to 375°F., and bake for 25 to 30 minutes or until golden brown (200° to 210°F.). After 20 minutes, brush any paler areas in the center with the reserved egg wash. Remove the baking sheet to a rack and cool for 20 to 30 minutes.

Using a serrated or sharp knife, cut into 1-inch-wide strips. The braid is best eaten warm, while the outside is crisp and light and the center soft and tender, or within 3 hours of baking.

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