Preheat the oven to 180 °C (350 °F) and thaw the Danishes at room temperature. Fold the edges under each Danish and place them in the molds. Stack another mold on top to double the height. Cover with parchment paper and place 3 baking sheets on top. Bake for 15 minutes, remove the sheets and parchment, and bake for 5 more minutes. Let cool for 2–5 minutes, then unmold.
Step 2
Mix the corn syrup and hot water. Stir until smooth. Glaze the Danishes while still hot, then let cool completely.
Step 3
Whip the cream and set aside. Sift the icing sugar. Smooth the mascarpone in a bowl. Add the icing sugar and vanilla seeds, then mix. Gently fold the mixture into the whipped cream.
Step 4
Fill a piping bag with the mascarpone cream. Pipe 3 rounds onto each Danish. Sprinkle with cocoa powder and decorate with chocolate.
Chef's tip
Special equipment: 24 rectangular molds, 4.37” x 2.71” x 0.78”
