The definitive Danish Pastry….

Posted: 21/08/2009 9:43:41 a.m.

it’s one of those products that can be so simple and spectacular but so many bakers make a horrible attempt at it…… either the pastry is soggy and doughy, the filling bland and boring and worse of all unappealing to the eye.

You see – Danish Pastries or Wienerbrot as they call them here in Denmark is really a buttery yeasted pastry that is enriched with butter of course (not Margarine!!!), eggs and a little sugar. The European Danish is a littler flakier than its American counterpart which is more cakey in texture. Personally I prefer the flaky type.

The fillings tends to be a butter sugar paste which is spread in the dough then topped with crème patisserie (or vanilla pastry crème) and often topped with fresh fruit. Once baked it’s simply decorated with the plain white icing (similar to a water icing made of icing sugar and water with a hint of lemon zest). Sometimes bakers give a gloss to the fruits with an apricot glaze made from boiled apricot jam. Simple contrasting flavours and very attractive to the eye.

See what I mean by these photos…… so so nice you want to eat them directly off this screen. So did I find the definitive Wienerbrot here in Denmark…. Well sadly enough I found lots of them, but nothing that set my world on fire! So I must keep looking and look forward to coming back to Zarbo’s to get my fix…..

However I did get to Denmark’s best seafood restaurant called Fiskerestaurant Rudolf Mathis in Kerteminde on the island of Fyn.  Olaf said it was his and his wife, Oranna’s most favourite restaurant …. So I had to try it. I would have to say, it was right up there with Rick Steins Seafood Restaurant in Padstow, Cornwall, UK. We had a 4 course tasting menu with some outstanding wine pairing. The service was exceptional and the bread was impressive too…. A simple spelt bread but you could tell it was made with passion and long fermentation and to top it off the dessert was stunning, a Raspberry layered marzipan sable with lemon and raspberry sorbet finished with a balsamic syrup reduction and raspberry coulis.

Well next week I am back in Shanghai working again with Starbucks – this time to introduce ‘hand forged old fashion doughnuts into their range’. I have to say, the food range in Starbucks Asia and also the Middle East is becoming recognised as the best in the world (within the Starbucks group). Just have to get my home country Starbucks range back on track and I am sure I will be happy, after all good coffee deserves great food. Now there is a statement that I am sure that will create a bit of a stir!

You should check out our pastry range at Global Baker – Dean Brettschneider Zarbo Artisan Bakery, Olaf tells me Danish Pastries are his passion, so do swing by and grab one for your breakfast or morning tea, they are just great!

All Butter Croissant - Traditional French all Butter Croissants, long fermentation to improve the flavour and baked to perfection. 
Almond Croissant - Soaked with Amaretto Liquor syrup and filled with a traditional almonds cream and topped with flaked almonds then double baked. A must with a hot Café Latte.
Pain au Chocolat - When is France, do what the French do!!! - Eat Pain au Chocolat, a Rich buttery croissant dough filled with  batons of dark chocolate. 
Pistachio Crème Danish - A twist on the Pain au Raisin but filled with Pistachio Crème and Dark chocolate pieces. 
Fruits of the Forest Danish - Danish Pastries filled with crème patisserie (vanilla pastry crème) and then topped with  raspberries,  blueberries and blackcurrants make a delicious morning tea snack and topped with a drizzle of white icing.
Pain au Raisin - Ours are made using brioche dough and studded with raisins and a rich vanilla pastry crème. Once they are baked they are glazed with an apricot glaze and drizzle of white icing.

Well until next time, happy baking and I can’t wait to get back on my bike and chase the big blue trucks of Shanghai. One that note…… I am coming to NZ in November with an Aussie and Danish mate to compete in the around Taupo Cycling event….. We even have a team, called Team Global Baker.