Chocolate Vanilla Danish Puff Pastry Buns
4 servings
30 minutes
Chocolate-vanilla rolls made from Danish puff pastry are a true delight for lovers of delicate pastries. Their roots trace back to European traditions where Danish dough is renowned for its lightness and flakiness. Filled with velvety vanilla cream and topped with rich chocolate glaze, these rolls combine contrasting flavors — sweet, creamy, and a hint of cocoa bitterness. They pair perfectly with morning coffee or tea time, filling the day with coziness and warmth. Harmonizing beautifully with dessert traditions, they can serve as an elegant treat for special occasions or simply bring joy as homemade baked goods. Their preparation requires attention to detail, but the result — exquisite taste and crispy texture — justifies the effort.
1
Preheat the oven to 200 degrees. Line the baking tray with parchment paper.
2
Roll out the dough on a floured surface to a thickness of 5 mm and cut out rectangles of 8x10 cm. Make diagonal cuts in the corners of each rectangle without cutting through the center. Chill.
- Wheat flour: to taste
- Danish puff pastry: to taste
3
Meanwhile, for the cream, place vanilla in a saucepan and pour in milk. Bring to a boil, but do not let it boil. In a small bowl, whisk the yolk with sugar until light and airy, then add cornstarch. Slowly introduce the milk into the yolk, straining it through a sieve while constantly whisking. Pour into a clean saucepan and place over low heat until the cream thickens. Remove from heat and cover with baking paper (this will prevent a film from forming). Cool.
- Vanilla pod: 1 piece
- Milk: 150 ml
- Egg yolk: 1 piece
- Cane sugar: 1.5 tablespoon
- Corn flour: 20 g
4
In a bowl, whip the cream, leaving 1 teaspoon. Fold into the cooled cream.
- Cream 48%: 80 ml
- Cream 48%: 80 ml
5
For chocolate glaze, whip the egg white to a stiff foam and add powdered sugar, cocoa, and a pinch of sea salt. Mix everything well until smooth.
- Egg white: 1 piece
- Powdered sugar: 150 g
- Cocoa powder: 2 tablespoons
6
Place 1-2 tablespoons of cream in the center of each rectangle. Then, fold half of each corner to the center and secure. Cover everything with plastic wrap and refrigerate for 20 minutes.
- Milk: 150 ml
- Cane sugar: 1.5 tablespoon
7
Lightly beat the remaining egg and brush it on top of the buns. Bake for 18-20 minutes until golden brown. Cool for 5-10 minutes and place a small amount of chocolate glaze in the center of each. Serve warm.
- Chicken egg: 1 piece