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White Chocolate Macchiato Danish

Instructions

SERVINGS: 6
PREPARATION TIME: 1 HR 20 MIN

DANISH

Combine cream cheese, 2 tbsp. dulce de leche, brown sugar, baking powder, S&D Espresso Coffee Extract, vanilla extract and salt in  stand mixer with a paddle attachment. Mix on low speed until smooth. Do not whip. Refrigerate until firm. On a parchment paper surface, lightly roll out puff pastry square. It should be 30 inches in length by 20 inches in width. Cut the square into equal-size smaller  squares. Should make 12 squares from 2 sheets. Set aside 6 squares. With the other 6 squares, fold over lengthwise and cut a small  square out of the center of the dough. Unfold and it should resemble a picture frame. Score and slit the boards of square dough with a paring knife. Score and slit the boards of the other remaining squares. With a pastry brush, paint the outer edge of each square with egg wash. Place framed piece of dough onto the square dough boards. Lightly press down and seal edges. Place a heaping tablespoon of  filling in the center of each pastry square. Add 6 pieces of white chocolate into filling. Transfer the formed pastries onto a  parchment-lined baking sheet and refrigerate for 10 minutes to firm up the dough. Preheat the oven to 400°. Paint the chilled pastries  with egg-wash and bake in oven for 15-20 minutes, or until lightly golden brown. Allow to cool.

WHIPPED TOPPING

In a saucepan, heat heavy cream with sugar and vanilla. Stir until sugar dissolves. Add white chocolate to a bowl and pour hot cream over chocolate. Stir until smooth and wrap with plastic wrap. Refrigerate until cool. Whip the mixture using a hand mixer, alternating between low and medium speeds. Add topping into a piping bag with a star tip. Pipe on to cool danishes.

CAPPUCCINO CARAMEL DRIZZLE

Add all ingredients, except white chocolate and dulce de leche, to medium saucepan on medium to low heat. Stir constantly until it slightly thickens. Remove from heat and stir in white chocolate and dulce de leche. Place back on to heat for a minute or until smooth;
allow to cool. In a piping bag or squeeze bottle, drizzle mixture over danishes.

Ingredients

DANISH

1 tbsp. S&D Espresso Coffee Extract
8 oz. cream cheese
2 tbsp. dulce de leche
(13.5 oz. can)
1 tbsp. brown sugar
1 tsp. vanilla extract
1/4 tsp. baking powder
1/2 cup white chocolate chips
2 sheets frozen puff pastry, thawed
1 egg
1 tbsp. water
Pinch of salt

WHIPPED TOPPING

1 cup heavy cream
6 oz. white chocolate
1 tsp. vanilla extract
1 tsp. sugar

CAPPUCCINO CARAMEL DRIZZLE

1 tsp. S&D Espresso Coffee Extract
6 oz. white chocolate
1 cup heavy cream
Remaining dulce de leche from can
1/4 cup brown sugar
Pinch of salt