Danishes with frangipane and coconut cream

Maestro Achille Zoia, Accademico AMPI Maestro Achille Zoia, Accademico AMPI
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Ingredients

Ingredients for the frangipane and coconut cream

  • 100g g butter
  • 100 g sugar
  • 100 g coconut
  • 100 g eggs
  • 50 g starch (rice, corn, wheat)

Ingredients for decorations

  • Banana slices

Procedure

Prepare the frangipane and coconut cream by blending together all the ingredients.
Roll out the dough for the Danishes to a 3mm height.  Cut out rectangles measuring 9x14cm, brush the edges and decorate with coconut cream. Add two banana slices. Cover by folding over and brush with beaten eggs. Let leaven for 80-90 minutes at 25-27°C. Decorate with two thin banana slices and bake at 200°C for 15-20 minutes.


 

 

 

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