MstrPBK
Assistant Cook
My question is a two part question (sorry). When creating a Danish Puff (pie crust base with 'puff' on top)
St Paul, MN USA
- Is there some way to cause the puff to actually rise, even just a little?
- I want to put filling in a Danish Puff (... chocolate ... ). As many recipes of this type of Danish have a 1 hour baking time ... and that chocolate can be problematic when it is heated to long. What type of filing might I use to have a moist, near cream type filing?
St Paul, MN USA