Get ready for a long post……….
For this challenge, I had to make this dough twice because I accidentally put too much butter in the dough. That is why my pastries didn’t lift the way they were supposed to. They were still very good, just too buttery.
Shaped dough from my first attempt.
The second time around, I halved the recipe. I put in the right amount of butter this time, but the dough looked a bit more crumbly than the first time.
It smoothed out later, though. Most of the prep photos you see are from my second round.
The rest of the dough is sitting in the freezer and probably will be sitting there until it’s no longer good just like the danish dough (that is still in the freezer! I need to get that out of there.).
Eating puff pastry is another story. I’m not crazy about eating it even though it is so good. I guess I like cakes, cookies, and pies more.
Dough getting ready to be cut, shaped, and baked.
The pastries on the brown plate come from my first attempt. I placed homemade lemon-lime, cream cheese curd (recipe below) on top with homemade strawberry topping/jam.
Also, after making all of these pastries, I’m really tired of the stuff haha. Good thing, I only made two or three of them at a time.
These danishes on the black sheet are from my second attempt. I placed more of the lemon-lime, cream cheese curd on top with homemade strawberry topping/jam.
The pastries on the white plate also come from my second attempt after sitting in the freezer for a few days. I wanted to see if I could take better pics, but yeah, that didn’t happen. For the topping, I placed a scoop of my Mexican Ice cream, whipped cream, and hot fudge (that’s no longer smooth as it was when I made it a few weeks ago).
All in all, the second bit of dough produced a much better pastry. I still wasn’t able to make it look as pretty as the others I’ve seen. Thanks for the great challenge, Steph!
1/4 cup butter
3 large eggs
½ cup sugar
1/2 cup freshly squeezed lime juice (I used 3 limes)
1/2 cup of Mascarpone Cheese (I used cream cheese)
Finely grated zest from 1 limes
Add a cup of water to a pot and bring to a simmer. Place the eggs, sugar, lime zest and lime juice into a metal bowl and whisk together. Place the bowl over the simmering pot of water and whisk till the mixture becomes thick and creamy. Remove from the heat and stir in the butter. Now, add the Mascarpone Cheese and blend together. Pour into a clean container and place plastic wrap on top. Be sure the wrap is touching the top of the curd. This will help to prevent a crust from forming. Place into the fridge for at least 3 hours to overnight.