Thanksgiving Pumpkin Danish

Name: Thanksgiving Pumpkin Danish
Prep time: 40 min
Cook time: 20 min
Yield: 10
Ingredients: 50 g water; 100 g orange juice; Zest of 1 orange; 175 g fresh cranberries; 50 g sugar; 1 pinch of salt; 150 g heavy cream 35%; 15 g icing sugar (powdered sugar); 10 g pumpkin paste; 2.5 g five-spice blend (≈ 1/2 tsp)

Portions 10
Preparation 40 minutes
Cook 20 minutes

Recommended consumption time

Breakfast
Lunch
Brunch
Snacks
Appetizer
Dessert

Recipe created by

Sylvain Leroy, Chef

Ingredients used

Pumpkin spice & cream cheese danish

Pumpkin spice & cream cheese danish Quantity: 10

50 g water
100 g orange juice
Zest of 1 orange
175 g fresh cranberries
50 g sugar
1 pinch of salt
150 g heavy cream 35%
15 g icing sugar (powdered sugar)
10 g pumpkin paste
2.5 g five-spice blend (≈ 1/2 tsp)

Preparation

Step 1
Combine in a saucepan water, orange juice, zest and sugar over medium heat. Stir in cranberries and bring to a boil. Let simmer until sauce has thickened (about 15 minutes).
Step 2
Whipped heavy cream with sugar , pumpkin paste and spice
Step 3
Spread some jam on a plate and place a reheated day-old Pumpkin spice and cream cheese danish on top. Add a quenelle of whipped cream, orange zest, and a bit more jam over the danish.