Black Forest Danish

g %
Flour 5000g 100%
Water 2500g 50%
Yeast 200g 4%
Sugar 500g 10%
Butter or Margarine 250g 5%
Milk powder 150g 3%
Salt 100g 2%
Sapore Fidelio 100g 2%
S500 Red 50g 1%
Cremfil Ultim Dark Belgian Chocolate
Topfil Origins Michigan Cherries
Vivafil Raspberry
Sunset Glaze


Pipe some Cremfil Ultim Dark Chocolate intothe danish, then Blend 2 parts Tolpfil Origin Michigan Cherry with 1 part Vivafil Raspberry and cover the Cremfil Ultim before baking.


Once dough is developed in mixer, remove from mixer, divide into 3kg pieces, roll all pieces to 10mm on sheeter. Place in freezer and let rest for 15min. Fold in butter and give 2 simple folds. Rest in cooler for 15min. Give last simple fold (3 total) and rest for 15min. Roll down to 3.5mm and place on table. Cut into 3x3 squares, fold in corners and place on tray with pan liner. Place in proof box After proofing spray with Sunset glaze and fill. Spray with Sunset glaze and bake. After baking brush or spray with Sublimo Neutre and decorate with fresh fruits.

About the recipe

Complexity level: