Blueberry Custard Croissant Danish

Ingredients

For the Croissant Dough

• 3 cups (375 g) all-purpose flour

• 1/4 cup (50 g) sugar

• 2 1/4 teaspoons active dry yeast

• 1 teaspoon salt

• 1 cup (240 ml) warm milk

• 2 tablespoons unsalted butter, softened

Butter Layer (for laminating)

• 1 cup (225 g) cold unsalted butter

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Vanilla Custard Filling

• 2 cups (480 ml) whole milk

• 1/2 cup (100 g) sugar

• 3 egg yolks

• 3 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 1 tablespoon butter

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Toppings

• Fresh blueberries

• Sliced almonds

• Powdered sugar

• Fresh rosemary (optional garnish)

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Instructions

1. Prepare the Dough

1. In a large bowl mix:

   • warm milk

   • sugar

   • yeast.
     Let sit 5–10 minutes until foamy.

2. Add:

   • flour

   • salt

   • softened butter.

3. Knead until a smooth dough forms (about 8–10 minutes).

4. Cover and let rise 1–1.5 hours until doubled in size.

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2. Laminate the Dough

1. Roll the dough into a rectangle.

2. Place the cold butter slab in the center.

3. Fold dough over butter like an envelope.

4. Roll and fold the dough 3 times, chilling 20 minutes between folds to create flaky layers.

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3. Shape the Danish

1. Roll dough to about 1/4 inch thickness.

2. Cut into squares or rectangles.

3. Fold the corners slightly inward to create a small well in the center.

4. Place pastries on a baking tray and let rest 30 minutes.

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4. Make the Vanilla Custard

1. Heat milk in a saucepan until warm (not boiling).

2. In a bowl whisk:

   • egg yolks

   • sugar

   • cornstarch.

3. Slowly pour warm milk into the egg mixture while whisking.

4. Return mixture to saucepan and cook on medium heat, stirring constantly until thick.

5. Add:

   • vanilla extract

   • butter.

6. Let cool.

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5. Assemble

1. Spoon vanilla custard into the center of each pastry.

2. Add blueberries on top.

3. Sprinkle sliced almonds around the edges.

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6. Bake

• Preheat oven to 375°F (190°C).

• Bake 18–22 minutes until golden brown and flaky.

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7. Finishing Touch

• Dust with powdered sugar.

• Garnish with a small rosemary sprig if desired.

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✅ Serving Tip

Serve slightly warm with coffee or cappuccino — the flaky croissant layers and creamy custard taste best fresh.