Remove the frozen Le Coq Danish Dough squares from the freezer. Allow the dough to thaw until fully pliable but still cold. Place the thawed dough squares on a lightly floured work surface. Using a sharp knife or pizza cutter, cut the dough sheet in a half, then into 4 equal squares.
Step 2
Take one dough square and hold the four corners. Flip the square over. Fold each corner inward toward the center. Press firmly in the center to secure the shape. Gently pull outward on each section to create four flower petals. Repeat with the remaining dough squares.
Step 3
Transfer the shaped pastries onto a parchment-lined baking tray, leaving space between each pastry. Allow the pastries to proof until light, puffy, and slightly doubled in size. Lightly brush each pastry with egg wash and spoon a small amount of homemade raspberry jam into the center of each pastry. Bake at 350°F (175°C) for 18–22 minutes, or until evenly golden brown and fully baked. Remove from the oven and allow the pastries to cool slightly before decorating.
Step 4
Make the matcha pastry cream: In a small bowl, whisk the matcha powder with 1–2 tablespoons of the milk until smooth and lump-free. In a saucepan, heat the remaining milk over medium heat until steaming but not boiling. Whisk in the matcha mixture. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and pale. Slowly pour part of the hot milk into the egg mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling. Continue cooking for 1 additional minute. Remove from heat and whisk in the butter and vanilla extract until smooth. Strain the pastry cream through a fine sieve. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until completely chilled before using.
Step 5
Make the raspberry jam: Combine the raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 8–10 minutes. Remove from heat and allow the jam to cool completely before using.
Step 6
Transfer the chilled matcha pastry cream into a piping bag fitted with a plain or star tip. Pipe matcha pastry cream over the baked raspberry center. Arrange fresh raspberries on top of the cream. Lightly dust the pastries with raspberry powder. Finish each pastry with a sugar flower for an elegant presentation.
