Ingredients
Stage 1: Danish
| 14 pcs Danish Lace Blueberry RTP 36x130G 50106550 |
| 14 pcs Danish Lace Custard 36x130G 50106551 |
| 14 pcs Danish Lace Apricot 36x130G 50106549 |
| 14 pcs Danish Lace Apple & Sultana 36x130G 50106548 |
| Or: Danish Lattice Mixed RTB 56x130G – 1 carton 50110073 |
Stage 2: Topping
| 400g AP Fondant White Extra Soft 15kg 50105409 |
| 80g AP Filling Blueberry 15kg 50106380 |
| 30ml Hot water to loosen |
| 100g Fresh blueberries |
| 200g Flaked almonds, toasted |
Method
- Stage 1 – Danish: Bake all Danish varieties from frozen at 175°C for 12-15min until deep golden. Do not underbake – pale pastry will not hold glaze well.
- Cool on racks for 15-20min until just warm (not hot – fondant slides off hot pastry).
- Stage 2 – Topping: warm AP Fondant White Extra Soft gently with hot water until loose and pourable. Stir in AP Filling Blueberry until combined.
- Transfer fondant to a piping bag or squeeze bottle. Drizzle in a loose zigzag over each Danish, covering generously.
- Immediately scatter fresh blueberries and toasted flaked almonds across the glazed Danish before fondant sets.
- Allow fondant to set fully (approx. 10min at room temperature). Do not refrigerate – condensation will spot the glaze. Serve.