Why it takes 3 days to make a DANISH PASTRY? | Complete steps

Hello chef I’m chef bakery also i like ur croissant can i ask for ur recipe please

Hello,
Great Video! Was wondering what’s the size of the danish square?

Don’t try this at home! Impossible

These are some of the most beautiful Danish I have ever seen! Well done!!

Danish pastry is the most poor and boring ever. The same kind of dough and pastry for ages, with little interpretations. Tasty if you try it for the very first time, new for tourists, but no changes for years in baking . Those who live here know it well. Lack of variety and fantasy, unfortunately.

Beautiful! Can i ask what thickness the laminated dough is flattened to before cutting to squares? Thanks.

How deep do you make cut with the knife?

What are the dimensions of the square?

Incredible journey! So is this only available for once in 3 days?

Hello, thank you for sharring this overwhelming process. Can you please explain the process of freezing and unfreezing the dough? It feels that once frozen, it would take hours to unfreeze the block of dough.

🙏🙏🙏🙏🙏

Hello, the thickness of the squares is 1cm, right?

that's good!!!

Kris. What is the final thickness of the dansih? Thanks.

Hello,
I didn't get how you flat the butter; do you use 2 silicon mats and flat it with the sheeter? And after that you put it within two oven papers and flat again by hand or with the machine?

It is croissant, feite or Danish dough.❤ Gracias!!!

Hola !!! Es masa de croissant, feyte ó danes ? ❤ gracias 🙋🏼‍♀️

Hi Kris! Thank you sm for your video. It's really insightful. For the flour, do you use bread flour or French T45? I'm worried that T45 is too delicate.

Hello! You do two double rounds and one single round, how thick are the squares? Thanks

Beautiful video, they look super nice and thanks for pointing out the fact that we must eat seasonal!

😊My favorite 👩‍🍳 baker,I got lots of inspiration in my baking career ❤🥐🥨🥖🥯🍞

For sure your work is so unique and you have the good quality and the creativity of a pastry chef your is exceptional amazing ❤ you are so smart chef

Hi chef ! This só beautiful ! Until which mm you laminate the dough ? I do Danish with 5mm but it does not get that high volume results

These look absolutely incredible!

Do you guys do apprenticeships for pastry students who want to learn more vinoisserie?

Hi Kris, just want to know when you cut the square inside the danish, how come the inner square doesn’t puff up as much as the side and give you space to put filling inside? I thought everything is on the same level so will puff uniformly? Thanks.

stupendi wauuu , posso chiedere a che spesso viene steso prima di tagliare i quadrati ? grazie mille😍

Kris, you didn’t explain why it takes 3 days though. Tks.

Never had one but I need one asap

Thank you :)

Hi, I just love the way you are dedicated to your work. Which institute did you do your bakery course from, and which institute do you suggest for your subscription holders. Where we learn such professional stuff. Thank you..❤

hi chef how are you nice creation please share the Danish recipe thanks

I learned Danish Pastry (Wienerbrod) in 1980 from Danish bakers born in the early 1900s. It was always: flour, margarine, eggs, sugar, milk and yeast, with some cardamom in the dough. We then rolled in margarine at about 90 - 100% the weight of the flour. It was given 3 x 3 folds, quickly chilled and then shaped, proofed and baked. The only time the yeast was allowed to work was in the final proof. I now run a small shop in Vermont and we use butter instead of margarine. But the process is the same. I differentiate Danish from croissant, as the latter needs a long fermentation and does not incorporate eggs. They really are two entirely different doughs.

Lovely to see the works of pastry! Thanks for sharing.😍

❤

That's some dedication (and patience) to wait for 3 days to eat a pastry :)

❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️🥰🥰🥰🥰🥰🥰🥰🤤🤤🤤🤤

💜💜

Good

Does anyone know why it's called Danish? Those are typically French...

Kris why you don't upload the video??

funny to see the way you make Dansk IE Wienerbrød..! looks super good.! all the best from a danish baker ;)

Hey Kris, yummy !!! You make lamination very well! Congrats for all breads!!!

La perfección!! gracias por trabajar con tranquilidad y respeto al cliente y hacer un producto de calidad , el otro dia estuve en Madrid, mi hija trabaja en la ciudad en una residencia , si te parece bien puedes publicar en que establecimiento se venden los productos que elaboras a ella le encanta la buena pastelería el otro dia estuvimos en "Umikobake" muy bien los pasteles y bollería, estaba todo riquísimo. ""Muy especial""
Hacer MARKETING no es contraproducente. Felicita a tu equipo.

i am loving this bakery recipe series amazing

Hey Kris! That Danish is amazing. Lemon curd, pastry cream, apricots all of them are my favorites. And with pistachios they are very special. Not like regular old Danish we get in the US. For years I have been making a short cut recipe from an old Cuisinart magazine that is like a yeasted blitz puff pastry with chunks of butter rather than the layers and folding. But surprisingly it comes out very well, very flaky and layered. Not like yours of course but pretty good for a short cut. Hope you are working on a book! Xxoo

Those Danish pastries look amazing and with apricots, proper seasonal product, fresh! This should be a course, great educational video 🧑‍🍳

Taip skaniai atrodo :)

Saludos Kris desde Puerto Rico. Que ricos se ven Danish Pastry de origen Vienes. Cuídate mucho y mucha Salud

amazing! big question, why do you add yeast halfway the kneading? thank you :)