Fig Danish Pastries with Whipped Crème Fraîche Custard
Elegant fig pastries with silky custard cream
Buttery, flaky croissant shells filled with sweet fig compote and light vanilla custard cream, finished with fresh figs and honey drizzle.
Equipment
Ingredients
Dough
croissant dough (chilled)
1 batch
Fig Compote
fresh figs (quartered)
200 g
sugar
50 g
water
30 ml
lemon juice
15 ml
lemon zest (zested)
0.5 lemon
vanilla extract
0.5 tsp
Whipped Crème Fraîche Custard
milk
300 ml
egg yolks
3 piece
sugar
60 g
cornstarch
15 g
crème fraîche
200 g
vanilla extract
1 tsp
Assembly
fresh figs (sliced)
3 piece
honey
30 ml
Instructions
Prepare the croissant dough
Roll the croissant dough to 9mm thickness and cut out 9cm circles.
Proof the dough circles
Allow the cut dough circles to proof until doubled in size.
Prepare fig compote
Combine figs, sugar, water, lemon juice, and zest in a saucepan and simmer until soft and jammy.
Cool the fig compote
Remove from heat and let the compote cool completely.
Make the custard base
Cook milk, egg yolks, sugar, and cornstarch together until thick custard forms.
Finish the custard
Remove from heat and whisk in crème fraîche and vanilla until smooth.
Cool and whip the custard
Chill the custard completely, then lightly whip until smooth and airy.
Bake the pastry shells
Bake the proofed dough circles with weights on top to create wells.
Assemble the danishes
Fill each pastry shell with fig compote, pipe whipped custard, add fresh fig slices, and drizzle with honey.
Original recipe
Storage
Store assembled danishes in airtight container. Reheat gently to restore crispness. Fig compote and custard can be made 1 day ahead.
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