Vanilla Danish Puff

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Vanilla Danish Puff

Introducing the new official vanilla of Bake from Scratch: Rodelle! To truly showcase the rich and robust natural flavor of Rodelle’s Pure Vanilla Extract and Vanilla Paste, we created a Vanilla Danish Puff that puts bold vanilla flavor front and center. It all starts with a vanilla- and orange-scented rough puff base, topped with a delicate layer of Pâte à Choux. Flaky, buttery layers blend seamlessly with puffed choux, and bakers can delight as the sweet scent of vanilla fills the air while the pastry bakes. Once out of the oven, the pastry cools and is then blanketed in a smooth and creamy Vanilla Bean Glaze. It’s irresistible served alongside a morning cup of coffee but also the perfect sweet bite to enjoy after a delicious dinner. This sweet will make even the simplest meals memorable.

Rodelle Vanilla

Produced from the highest-quality Bourbon vanilla beans, Rodelle’s handcrafted process produces a superior vanilla with consistent flavor and depth. Based in Colorado, Rodelle sustainably and responsibly sources vanilla from a Madagascar cooperative, Sahanala. There, the purest pods are hand-selected to create premium-quality vanilla products. Whether you’re new to baking or a seasoned pro, Rodelle’s vanilla is sure to give a flavorful boost to all your culinary creations.

Vanilla Danish Puff
Makes 10 servings
  • ⅔ cup (83 grams) all-purpose flour
  • ⅓ cup (76 grams) cold unsalted butter, cubed
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) packed orange zest
  • ½ teaspoon (2 grams) Rodelle Pure Vanilla Extract
  • 2 tablespoons (30 grams) ice water
  • Pâte à Choux (recipe follows)
  • Vanilla Bean Glaze (recipe follows)
  • Garnish: roughly chopped pistachios
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, salt, orange zest, and vanilla extract at low speed just until butter is coated with flour. With mixer on low speed, add 2 tablespoons (30 grams) ice water in a slow, steady stream, beating just until a shaggy dough comes together, 1 to 2 minutes. Turn out dough onto a lightly floured surface, and shape into a 3-inch square. Wrap in plastic wrap, and refrigerate for 30 minutes.
  2. On a lightly floured surface, roll dough into a 10x4-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough into thirds like a letter. Rotate dough 90 degrees; roll into a 10x4-inch rectangle, and fold into thirds like a letter. Repeat rolling and folding procedure once more to complete third and final turn. Wrap dough in plastic wrap, and refrigerate for at least 1 hour. (See Note.)
  3. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  4. On a lightly floured surface, roll dough into a 14x4½-inch rectangle with rounded ends (about ¼ inch thick). Gently transfer dough to prepared pan. Using a small offset spatula, spread ¼ cup (60 grams) Pâte à Choux in an even, thin even layer on top of dough. Drag a wooden pick lengthwise through choux in a zigzagging pattern. (This will help keep Pâte à Choux from inflating too much while baking.) Place remaining ¾ cup (182 grams) Pâte à Choux in a pastry bag fitted with a medium French piping tip (Ateco #865). Pipe on top of border of rolled dough, tracing edges to create an even border. Using a wet fingertip press down any points to create a smooth border, if necessary.
  5. Bake until puffed, about 15 minutes. Reduce oven temperature to 375°F (190°C), and bake until top is dry and an even golden brown, 15 to 20 minutes more. Let cool slightly on pan, about 10 minutes. Transfer to a wire rack; let cool completely. Just before serving, spread Vanilla Bean Glaze evenly on top of cooled pastry. Garnish with pistachios, if desired.
Note: Rough puff dough can be refrigerated for up to one week before assembling final Danish.

Pâte à Choux
Makes 1 cup
  • 3 tablespoons (42 grams) unsalted butter, cubed
  • 3 tablespoons (45 grams) water
  • 3 tablespoons (45 grams) whole milk
  • 1 teaspoon (4 grams) granulated sugar
  • ½ teaspoon (2 grams) Rodelle Pure Vanilla Extract
  • ¼ teaspoon kosher salt
  • ⅓ cup plus 1 tablespoon (50 grams) all-purpose flour
  • 2 large eggs (100 grams), room temperature
  1. In a small saucepan, combine butter, 3 tablespoons (45 grams) water, milk, sugar, vanilla, and salt. Cook over medium heat until butter is melted and mixture begins to boil. Add flour, stirring vigorously with a wooden spoon. Cook, stirring constantly, until dough pulls away from sides of pan and forms a ball and a film is left on bottom of pan, 1 to 2 minutes. Remove from heat.
  2. Transfer mixture to a medium bowl. Beat with a mixer at low speed until dough is warm to the touch, about 1 minute. Add eggs, one at a time, beating until combined after each addition. (Batter should be shiny and slowly move back together when a spatula is dragged through it; after being stirred a bit, dough should also fall off mixer attachments or spoon so excess is left hanging in a V shape.) Cover and let stand at room temperature until ready to use.

Vanilla Glaze
Makes ⅔ cup
  • 1½ cups (180 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) whole milk
  • 2 tablespoons (28 grams) unsalted butter, melted
  • ½ teaspoon (3 grams) Rodelle Vanilla Paste
  1. In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately.
Note: Vanilla extract and vanilla paste can be substituted 1:1, if desired.


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