Strawberry & Goat Milk Custard Brioche Danishes

Welcome back to Strawberry Week!

For the fourth recipe in the series, I’ve put together a little bit more of an ambitious bake for you. These brioche danishes have a really polished feel, like they’ve come straight out of the case at a bakery where you’d gladly spend $19.50 for an iced americano and a little treat.

The two main techniques here involve working with enriched dough (brioche) and making pastry cream. Neither should intimidate you, just know you’ll need to be a bit patient with following each step to get the correct results. Before you begin, mix up a batch of brioche dough following the instructions here.

Mother Brioche Recipe

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July 19, 2024

This all-purpose brioche recipe is an open door. Once you know how to use it, a great wide plane of baking possibilities is yours. But before you get there, you’re going to need a stand mixer, steady nerves and a little patience. Here, I’ll hold your hand through the first loaf, and you’ll be running before you know it.

The following day, all you need to do is shape the danishes, whip up a batch of pastry cream and bake. The strawberries are applied here in an utterly simple way, just sliced and fanned out across the middle, so you’ll want to be sure to pick your ripest, sweetest berries. The custard substitutes goat milk for standard dairy, which just adds a little bit of interesting funkiness to an otherwise very simple flavor profile. I recommend using what’s leftover to make a goat milk honey cappuccino to sip alongside your danish, if you can.

Makes: 10 danishes

Active time: 30 minutes

Inactive time: Overnight + 1 hour

Difficulty: Intermediate