There is a variety of cakes we can make with Danish dough, it’s such a versatile dough, I have to admit it’s one of my favorites, savory treats as well as sweet pastries, it will perform well, in this recipe I decided to go for the Danish swirls, once you got the dough ready, making the swirls is super easy and will impress everybody.
The filling for the swirls is made out of chocolate ganache and simple cream patisserie, both are easy to make plus the effect of the white cream in the middle along with the chocolate between the layers of the dough is spectacular and will make the WOW effect we always look for.
In order to make the Danish swirls we need optimal room temperature, remember, this dough has a huge amount of layered butter. during winter, we have no problem but during summer time I would recommend turning on the air condition, it will make the working process so much easier.
Baking is about 30-40 minutes depends on your oven, I prefer to over bake the swirls than to under bake theme, this pastry can handle heat pretty well and the butter will prevent the pastry from going dry, especially when we use moderate temperature for the baking such as 180°c/350°F.
The trick in getting this pastry extra gold and crunchy is after 30 minutes of baking, release the Danish swirls from its ring and bake it another 5-10 minutes without the ring form so the sides will get crusty as well.