Danish Pastries
Learn to make sweet and savory Danish pastries with buttery laminated dough. Discover versatile flavors that can be easily adapted to your local tastes.
Propietaria, Kani Bakery, Copenhague, Dinamarca
Course Content
Course Content
2. Introduction to Danish Pastries
3. Making the Dough
4. Vanilla Spandauer
Free
5. Peach Spandauer
6. Potato Spandauer
7. Sesame 'Tebirkes' with Almond Remonce
8. Cardamom Bun
9. Cinnamon Bun
10. Basil Bun
Test Your Knowledge
About this Course
Make Danish pastry classics: Cardamom Buns, Terbirkes and more...
Danish pastries are a classic of European pastry and a global staple, popular worldwide thanks to their buttery laminated dough, versatility, and association with premium artisanal craftsmanship. In this online course, Copenhagen-based pastry chef and baker, Aryan Jafri, will teach you to make croissant dough that can be used make both brioche-style and laminated Danish pastries, including classics such as Cinnamon and Cardamom Buns, Terbirkes and Spandauer. Aryan’s passion for local ingredients and sustainability makes her an adaptable baker who can take advantage of what is available and in season. You will see how local ingredients can be incorporated to create Danish pastries with unique flavors and personality.
At this end of the course you will be able to:
- Make and laminate croissant dough
- Make cardamom and cinnamon buns
- Make laminated Danish pastries
- Adapt your recipes to include local and seasonal ingredients
What's included?
- 2hr 5 min HD video
- 8 recipes
- 35 lessons
- Recipe book
- 1 Quiz
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Owner, Kani Bakery, Copenhagen, Denmark
A environmentally conscious and adaptable baker with a passion for local, sustainable ingredients, freshly milled flours, and their unique properties.
Master the dough and unlock the key to infinite Danish pastry creations
What you'll learn
Aryan Jafri will share her recipe and method for croissant dough, including all of the essential times and temperatures, along with her tips and tricks for successful fermentation and lamination. You will learn to fill, shape, ferment and bake a range of Danish pastries:
Terbirkes: This twist on a classic traditionally made with poppy seeds, features sesame seeds, along with a more elaborate shaping style.
Spandauer: Make a classic vanilla Spandauer, a seasonal peach Spandauer with thyme, and a savory Spandauer with confit potatoes, sage bechamel and a luxurious Parmesan finish.
Cinnamon and Cardamom Buns: Make aromatic fillings and syrups, and learn three distinct shaping styles.
Savory Bun with lemon and basil filling: Create a fresh, yet savory filling, with a texture and moisture level that’s ideal for baking success.
In addition to the recipes you will learn a number of pastry techniques that will be useful in the kitchen.
The techniques you will learn are:
- How to make a preferment
- How to make croissant dough
- How to make a butter block
- How to laminate croissant dough
- How to shape Danish pastries, such as Terbirkes, and Spandauer
- How to shape cinnamon and cardamom buns
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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You will continue to have access until your subscription period ends.
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