Apricot Danish

[buffologist]

Comments

[funkygreendog]

omg I used to eat those ALL THE TIME at this patisserie that used to be below me when I lived in Toulouse. I will def. try this recipe. They made me crazy lol

[buffologist]

Lol, it's quite easy when you break it down and very worth it, even with crappy custard!

[fiercereaper]

Try using a tin of Ambrosia instead of Bird's Instant. Unless you're eating it hot, all Bird's is going to taste like is cold corn.

[buffologist]

Yeah, it adds a nice squish but custard was a dissapointment. I knew there was a reason I'd never eaten it! Thanks for the Ambrosia idea.

[fiercereaper]

Or if you really, really want to go out, make real custard. >:B

[buffologist]

I think a creme patissiere might be the best way to go here, I thought I'd try the shortcut on the advice of Good Food, normally reliable but not so in this case!

[lotus555]

the point of custard is that it is bloody delicious as long as you don't use instant! i'd rather eat no custard than crap custard.

[buffologist]

Yeah, I'm afraid I'm probably in the no custard camp now. I thought that given the way some people talk about it Birds would be a decent shortcut but nope!

[rachelpage]

Your danish looks so good, making me drooling especially the dark golden crust.