step 1
Put the Bread Flour (3 2/3 cups) into the bowl of a stand mixer fitted with the dough hook attachment. Add the Salt (2 tsp) and Caster Sugar (1/2 cup) to one side and the Instant Dry Yeast (2 tsp) to the opposite side.
step 2
Beat together the Eggs (2), Water (1/3 cup) and Whole Milk (1/2 cup).
step 3
Add the wet ingredients into the dry and mix on a low speed for 2 minutes until all the ingredients are mixed together. Then mix on a medium speed for a further 6 minutes.
step 4
Tip the dough out onto a lightly floured surface and shape into a ball. Dust it all over with flour then place into a large plastic bag. Chill in the fridge for 1 hour.
step 5
Meanwhile, take the block of Unsalted Butter (1 cup) and bash it with a rolling pin until it is a rectangular sheet measuring approx 33 x 19cm. Wrap in clingfilm and place back into the fridge to solidify while the dough is still resting.
step 6
Once the hour is up, take the dough out of the fridge and roll to a rectangle measuring approx 50 x 20 cm and 1cm thick.
step 7
Then take the butter rectangle and place it over the bottom 2 thirds of the dough. Fold the top third over so it overlaps half of the butter.
step 8
Fold the top third over so it overlaps half of the butter.
step 9
Then carefully cut the exposed butter off without cutting the dough underneath it, and place on top of the dough you just folded down.
step 10
Now fold the exposed third of dough up over the top of the butter. Pinch the edges together lightly to seal and place back into the bag.
step 11
Pop into the fridge again for another hour. When the hour is up, remove the chilled dough and place on a lightly floured surface with the short side towards you. Roll out into a rectangle the same size as before, about 50 x 20 cm.
step 12
Fold the bottom third up, then the top third down.
step 13
Place back into the bag and into the fridge for another hour. Repeat this ‘single turn’ step 2 more times. Always starting with the short side towards you. After this, dust lightly all over with flour, place back in the bag and rest in the fridge for 8 hours or overnight. Then your dough will finally be ready to use!
step 14
To make the creme patissiere, crack 2 of the Eggs (2) and separate the egg whites from the egg yolk. Set aside the egg yolks.
step 15
Whisk the Caster Sugar (1/4 cup), 2 egg yolks, and Corn Flour (8 tsp) in a bowl until smooth, then set to one side.
step 16
Pour the Whole Milk (1 cup) into a large, heavy base saucepan. Split the Vanilla Bean Pod (1), scrape out the seeds and put into the milk along with the empty pods. Bring it to the boil then remove from the heat.
step 17
Pour about a quarter of the milk onto the egg mixture and whisk until there are no lumps. Pour this back into the pan with the rest of the milk and cook over a gentle heat, whisking constantly.
step 18
The mixture will become like a thick custard. Once this happens, immediately remove the pan from the heat and continue to stir for a minute so it doesn’t catch on the bottom.
step 19
Pass the creme patissiere through a sieve then stir in the Unsalted Butter (4 tsp) to melt through.
step 20
Spread it over a baking sheet and cover with cling film, making sure the film actually touches the surface of the creme patissiere. This will stop a skin from forming. Place in the fridge until needed.
step 21
To assemble, halve the dough and roll out one of them to a rectangle with a long side towards you. Spread half of the creme patissiere over it leaving a clear 5cm margin on the long edge nearest to you.
step 22
Evenly sprinkle the Milk Chocolate Chips (11 tsp) and Dark Chocolate Chips (1/4 cup) over the creme patissiere then tack the long edge nearest you to the worktop.
step 23
Take the top edge and carefully roll it over. Continue to roll towards you, pulling away from you a little each time to create a little tension. When you have reached the tacked edge, gently roll the dough backwards & forwards to seal the join. Trim the edges then cut the roll into 12 even portions.
step 24
Repeat the process for the other flavour only adding the Dried Apricot (3/4 cup) instead of chocolate chips.
step 25
Lay the pastries cut side up on lined baking sheets. Allow a bit of room between each one for spreading. Cover with large plastic bags and prove for about 2 hours until at least doubled in size.
step 26
About 30 minutes before baking, preheat your oven to 400 degrees F (200 degrees C).
step 27
Beat the Egg (1) to make an egg wash. Brush the pastries all over with the egg wash then bake for about 15-20 minutes until a deep golden brown on top. Turn the trays round halfway if necessary to ensure an even bake.
step 28
While the pastries are baking, Warm the Apricot Jam (1/2 cup) in a saucepan with a little Water (1 Tbsp) to make a thin, runny glaze.
step 29
As soon as the pastries are out the oven, brush them all over with the glaze and allow to cool.
step 30
When they are cool enough to handle, transfer the pastries to a wire rack to cool completely whilst we make the icings. For the chocolate icing, simply put the Powdered Confectioners Sugar (1 cup) in a bowl or jug, add the Water (1 Tbsp) and mix until it becomes smooth and thick.
step 31
For the lemon icing to go on the apricot Danish Pastries, put the Powdered Confectioners Sugar (1 cup) in a bowl or jug, add the Water (2 Tbsp) and the Lemon (1) and mix until it becomes smooth and thick.
step 32
Drizzle the icing over the pastries in a haphazard manor and allow it to set.
