Pastry Cream Danish

Line baking sheets with parchment paper.

On a lightly floured surface, divide Classic Danish Dough in half. Roll half of dough into a 121/2×81/2-inch rectangle; trim 1/4 inch off all sides of dough. Cut dough into 6 (4-inch) squares. (Cover and refrigerate remaining dough until ready to use.)

Position 1 dough square in front of you so it is shaped like a diamond. Fold it in half so it becomes a triangle, with widest edge of triangle closest to you and tip pointing away. Using a sharp paring knife and starting ½ inch from right side of triangle, make a cut from base of triangle to ½ inch below top point. Starting ½ inch from left side, make a cut from base of triangle to ½ inch below previous cut. Unfold square. Fold cut left side over center, and place point in line with opposite inside point. Fold cut right side over center, and place in line with opposite inside point. Press edges to seal, using a light dab of water to adhere if needed. Repeat procedure with remaining dough, and place 2 inches apart on prepared pans. Loosely cover with plastic wrap, and let stand for 30 minutes.

Preheat oven to 375°F (190°C).

Spoon about 1 tablespoon (15 grams) Pastry Cream into center of each Danish, and top each with 1 teaspoon jam. Brush dough with beaten egg.

Bake for 10 minutes. Reduce oven temperature to 350°F (180°C), and bake until golden brown and an instant-read thermometer inserted in pastry (not cream) registers 190°F (88°C), 5 to 10 minutes more. Remove from pans, and let cool on a wire rack. Top Danish with berries, and brush with simple syrup. Serve warm or at room temperature.

In the bowl of a stand mixer, whisk together milk, egg, egg yolk, and yeast by hand; add flour, sugar, 3 tablespoons (42 grams) butter, and salt. Using the dough hook attachment, beat at low speed until dough comes together, about 1 minute; beat until dough pulls away from sides of bowl and is smooth when a small amount is pinched off, 5 to 8 minutes. Turn out dough onto a lightly floured surface; shape into a smooth ball.

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draftfree place (75°F/24°C) until doubled in size, about 2 hours.

Line a baking sheet with parchment paper. Lightly dust parchment with flour.

Turn out dough onto a lightly floured surface, and gently shape into a 10×8- inch rectangle. Place on prepared pan. Cover tightly with plastic wrap, and refrigerate overnight.

Using a pencil, draw a 12×8-inch rectangle on a sheet of parchment paper; turn parchment over. Place remaining 1 cup plus 1 tablespoon (241 grams) butter on prepared parchment. Cover with a second sheet of parchment.

Using a rolling pin, pound butter to flatten slightly. Using rolling pin and a bench scraper, shape butter to fit inside drawn rectangle, keeping edges straight and even. (If butter gets too soft to work with, refrigerate for 5 minutes before continuing.) Wrap butter fully in parchment paper, and refrigerate for at least 2 hours or overnight.

Freeze dough for 15 to 30 minutes.

Let butter block stand at room temperature until pliable, 10 to 15 minutes.

On a lightly floured surface, roll dough into a 16×12-inch rectangle. Unwrap butter block; place crosswise in center of dough. Fold dough over butter block, meeting in center and stretching and lightly pressing to seal dough around butter block. Rotate dough 90 degrees, and immediately roll into an 18×12-inch rectangle (about ⅛ inch thick). Fold in thirds like a letter; rotate 90 degrees, and roll dough into an 18×12-inch rectangle. Fold in thirds like a letter. Wrap dough in plastic wrap, and freeze for 15 to 30 minutes.

Repeat rolling and folding dough one more time. Wrap dough in plastic wrap, and refrigerate for 1½ hours. (Alternatively, wrap dough tightly in plastic wrap, and freeze for up to 3 months. Let frozen dough thaw overnight in refrigerator before using.)

In a small saucepan, heat milk, 3 tablespoons (36 grams) sugar, salt, and vanilla bean paste over medium heat, stirring occasionally, until steaming. (Do not boil.)

In a medium bowl, whisk together egg yolks, cornstarch, and remaining 3 tablespoons (36 grams) sugar. Gradually add hot milk mixture, whisking constantly. Pour egg yolk mixture into saucepan, and bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, for 2 to 3 minutes.

Strain mixture through a fine-mesh sieve into a medium heatproof bowl. Cover with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until completely cooled, at least 1 hour.