When we visited Copenhagen, Rob wanted to make Danishes with the Danes. We booked a class through Trip Advisor, The Art of Baking Danish Pastry, and had such a fun time learning how to make these delicious pastries. We highly recommend this class, it is very hands-on, a real learning experience, as well as a fun outing.
The setting is in an old brick building, with a big bright workspace in a professional setting. The instructor is very personable, a pastry chef, and very serious about our really learning this craft. He explained the science as well as techniques, gave a demonstration of each step, and gave us time to work on it on our own before stepping in to help, as needed. He was hilarious with his critiques, and conservative in praise. Rob heard a few “well done’s,” and Barbara learned not to place pastries onto the tray any-which-way. 😜
We made vanilla custard danishes, braids, cinnamon snails, and our favorite, the frøsnapper – pastry twists with black poppy seeds and white sesame seeds – the perfect amount of sweetness.
Both danishes and croissants are made using the same method. We now know how to work with dough and butter to create layers of flaky deliciousness. Folding and rolling, folding and rolling. There is a lot of detailed work in making pastries, and more math than you might expect.
The best “pro tip” we learned is about the dough. You should use wheat flour, but all-purpose organic flour is too weak, and bread flour is too strong. So, the recommendation is to experiment with mixing both types of flour. Use a higher percentage of bread flour if it was easy to roll out the dough and pastries end up flat. Or, use more all-purpose flour if the dough was extremely difficult to roll out.
This class is a great way to spend a morning in Copenhagen, and, what a sweet bonus, you leave with all the pastries you make. We can’t recommend this experience enough.
Glad Bagning!
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