Black currant Danish
If I had to name the five most delicious fruit flavors on earth, black currant would without a doubt, be on my list. It’s hard to imagine a flavor more majestic than black currant or cassis. Its mouth watering sweet –tart flavor with hints of violet and its royal color make it an absolute favorite of mine. Add to this it’s amazingly high content of important antioxidants and vitamins and it’s clear to see that black currants are an all around winner.
I have always liked the combination of black currant and almond in desserts and for a while I have been toying how to successfully incorporate black currant into a breakfast item. After several attempts I have finally achieved what I have envisioned, a black currant flavored almond cream, spiraled up in a flakey buttery Danish. To accentuate the black currant flavor even more, I made a black currant glaze which turns a noble amethyst purple. I bet you know exactly what I would be serving for breakfast, if Price stayed the night at our house….
For the Danish featured on the photo I have used my standard Croissant recipe with proper resting periods. Pretty soon I will publish a full article on croissant making.
When selecting almond paste make sure it contains enough almonds-fruit. The recipe below is based on almond paste containing 63% almonds. If using a higher sugar containing product, reduce the sugar in the recipe.
Black currant Frangipane
|1 lb||(1 lb)||Almond paste (63% almonds)||480 g|
|½ Cup||(4 oz)||Extra fine granulated sugar||120 g|
|1 Stick||(4 oz)||Unsalted butter||120 g|
|½ Cup minus 1 Tbsp||(2 oz)||Pastry or cake flour, sifted||60 g|
|1 Cup||(8 oz)||Black currant (Cassis) puree||240 g|
To avoid stubborn almond paste lumps, follow the directions closely.
- In a mixing bowl fitted with a paddle attachment mix the almond paste and sugar for several minutes.
- Add a small amount of butter and mix until the mixture becomes smooth. Gradually add the remaining butter waiting for previous added amount to be fully incorporated.
- Add eggs one at a time waiting for previous added amount o be incorporated. On low speed incorporate the flour.
- Remove from machine and stir in the black currant puree.
Black currant glaze
|¼ Cup||(2 oz)||Black currant puree||60 g|
|1 ½ Cup||(6 oz)||Powdered sugar (Confectioners)||180 g|
|2 Teaspoon||(2 tsp)||Black currant-cassis liquor (optional)||10 g|
- Using a whisk, whisk the ingredients smooth.