Hermes Sweeteners LTD, www.hermesetas.com
Plum Danish
Ingredients
Makes 6
200ml (7fl.oz) milk
2 tsp vanilla extract
3 eggs, separated
10g (2 tbsp) Hermesetas Granulated
1 tbsp plain flour
1 tsp cornflour
375g ready rolled puff pastry
3 plums, halved and stoned
| kJ | kcal | Carbohydrates | Fat | |
| Piece | 1'280 | 310 | 30.0 g | 18.0 g |
Preparation
Heat the milk and extract gently until warm. Beat the egg yolks and the Hermesetas Granulated together until light and creamy. Add the flour and cornflour. Pour in the warm milk, stirring all the time. Return to pan and bring to the boil, stirring, until thickened. Cover tightly with a sheet of damp greaseproof paper to prevent a skin forming and leave to cool.
Preheat the oven to 200ºC (400ºF, Gas Mark 6). Unroll the pastry and cut into six equal pieces. Place one piece on a lightly floured work surface and make a cut from one corner along one side (about ½ cm, ¼ in from the edge) and down a second side. Do the same thing to the other side of the square, leaving the opposite two corners uncut.
Put a spoonful of the custard in the centre and place 1⁄2 a plum on top, cut side down. Lift one of the cut corners up and over the plum. Lift the other cut corner up and over the plum as well to make a frame around the fruit. Repeat with the remaining pastry to make five more plum puffs. Brush with the egg white.
Place on a baking sheet and cook for 15–20 minutes, until risen and golden brown. Serve slightly warm.
