Featured Recipe
Spinach & Bechamel Danish
Dough
- 50g Anchor Salted Butter
- 2.65kg pastry flour
- 30g salt
- 50g dried yeast
- 70g caster sugar
- 1.4kg water
- 250g egg
- 1kg butter sheet
You will need:
1.
Place all the dry ingredients into the freezer overnight and all the wet ingredients into the chiller overnight.
2.
Prepare the dough with the flour, salt, yeast, sugar, butter, water & egg – mix until smooth and elastic and then roll into a ball and cover with cling film and place in the chiller for 1 hour.
3.
Add the butter sheet using the French method – incorporating 3 × half turns, rest the dough in the chiller for 30 minutes between each turn. After the 3rd turn return to the chiller for a further 30 minutes.
4.
Roll the dough into a desired thickness, shape, fill and then prove at room temperature lightly covered with plastic to prevent drying out.
5.
Egg wash before baking – bake at 200°C.
Bechamel
- 50g Anchor Salted Butter
- 350g Anchor Milk
- 100g Anchor Pizza Blend Grated Cheese
- 20g Mainland Grated Parmesan Cheese
- 100g Anchor Cream Cheese
- 50g flour
- 15g toasted flaked almonds
- 30g spinach
- 35g spring onion
- 4g salt
- 2g pepper
- 12g wholegrain mustard
You will need:
1.
Melt the butter and add the flour and mix over the heat for 1 minute. Add the warmed milk gradually to form a roux.
2.
Add the cheeses, spinach, spring onion, mustard, salt & pepper, almonds and blend together.
3.
Drop into croissant cases and add some cream cheese pieces on top. Sprinkle with parmesan cheese. Bake.