The Coffee Danish from Tous les Jours features flaky, buttery pastry layers filled with a rich coffee-flavored custard and topped with a delicate glaze, offering a harmonious blend of bold coffee notes and sweet, tender textures.
Equipments
- Stand mixer
- Rolling pin
- Mixing bowls
- Whisk
- Saucepan
- Baking sheet
- Parchment paper
- Pastry brush
- Bench scraper
- Pastry cutter
- Cooling rack
- Measuring cups and spoons
- Spatula
- Piping bag
Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup (120ml) whole milk
- 2 large eggs
- 1 cup (225g) unsalted butter, cold
- 1/3 cup (70g) granulated sugar (for custard)
- 2 tablespoons cornstarch
- 1/8 teaspoon salt (for custard)
- 1 cup (240ml) whole milk (for custard)
- 2 tablespoons instant coffee granules
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter (for custard)
- 1/2 cup (60g) powdered sugar
- 1–2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Using cold unsalted butter is essential for achieving the flaky, buttery layers typical of a Coffee Danish; make sure to keep it chilled and incorporate it quickly into the dough to prevent melting. Active dry yeast should be fresh and proofed properly to ensure the pastry rises well, contributing to a tender texture. Instant coffee granules dissolve easily and provide a strong coffee flavor to the custard filling, so choose a quality, bold coffee for the best taste. Accurate measurements of milk and sugar are important for balancing the richness and sweetness in both the dough and custard. You can recreate the rich, layered taste of the Coffee Danish from Tous les Jours at home by carefully following these ingredient guidelines for an authentic copycat experience.
Instructions
- Warm 1/2 cup milk to 110°F (43°C).
- Mix warm milk, 1 packet yeast, and 1/4 cup sugar. Let sit 10 min until foamy.
- In stand mixer bowl, combine flour and 1 tsp salt.
- Add yeast mixture and 2 eggs to flour.
- Mix with dough hook on medium speed until smooth (3–5 min).
- Shape dough into rectangle, wrap, and chill 30 min.
- Pound cold butter to about 6"x6" square between parchment.
- Roll dough to 12"x8" rectangle.
- Place butter sheet on dough; fold dough to seal butter.
- Roll dough to 16"x8", fold into thirds (letter fold). Chill 30 min.
- Repeat rolling and folding two more times, chilling 30 min between each.
- While dough chills, make coffee custard:
- a. Whisk 1/3 cup sugar, 2 tbsp cornstarch, 1/8 tsp salt, and 3 yolks in bowl.
- b. Heat 1 cup milk with 2 tbsp instant coffee in saucepan till almost boiling.
- c. Slowly pour hot milk into egg mixture, whisking.
- d. Return mixture to saucepan, whisk until thickened.
- e. Remove from heat, stir in 2 tsp vanilla and 1 tbsp butter.
- f. Transfer to bowl, cover, and chill.
- Roll chilled dough to 12"x16" rectangle, 1/4" thick.
- Cut dough into 8 rectangles with pastry cutter.
- Place on parchment-lined baking sheet.
- Pipe coffee custard onto each rectangle.
- Fold or twist as desired to enclose custard.
- Cover and proof 1 hour, or until puffy.
- Preheat oven to 375°F (190°C).
- Brush pastries with egg wash (optional).
- Bake 18–22 min, until golden and baked through.
- Cool on rack.
- Whisk powdered sugar, 1–2 tbsp milk, and 1/2 tsp vanilla to make glaze.
- Drizzle glaze over cooled pastries.
- Serve.
Substitution
The Coffee Danish from Tous les Jours copycat menu offers a flaky, buttery pastry layered with rich coffee-flavored custard and topped with a delicate glaze. You can substitute instant coffee granules with strong brewed espresso or coffee powder for a deeper coffee flavor in the custard. When cold unsalted butter is unavailable, cold vegetable shortening can be used, though the texture and richness may slightly differ. If you lack a stand mixer, mixing and kneading by hand will work, but be prepared for a longer preparation time. Using parchment paper on your baking sheet ensures easy cleanup and prevents the Danish from sticking during baking.
Tips
Cold butter must be properly pounded and kept chilled to create the distinct flaky layers essential in the Coffee Danish dough. Proofing the shaped pastries until puffy activates the yeast and ensures a light texture, so your patience during the 1-hour rise at room temperature is crucial. When making the coffee custard, pour hot milk slowly into the egg mixture while whisking continuously to prevent curdling and achieve a smooth, creamy filling. Use the glaze sparingly after the pastries have fully cooled to avoid melting and preserve the delicate balance between the coffee flavors and sweet finishing touch.
Nutritions
The Coffee Danish contains carbohydrates primarily from all-purpose flour and sugars, providing a quick source of energy. Rich in fats from 1 cup of unsalted butter and whole milk, it offers a creamy texture but also increased calorie density. Protein content derives from eggs and milk, supporting your daily intake. The instant coffee granules add minimal calories but contribute antioxidants and distinctive flavor to your pastry.
Storage
Store your Coffee Danish in an airtight container at room temperature for up to 2 days to maintain its flaky texture and custard freshness. For longer storage, wrap each pastry individually in plastic wrap and freeze for up to 1 month; thaw at room temperature before serving. Avoid refrigerating unwrapped pastries as this can cause sogginess and diminish the delicate glaze's shine.
Variation or Alternatives
You can swap the instant coffee granules in the custard with espresso powder for a more intense coffee flavor. For a twist on the buttery pastry, try incorporating almond flour into the dough to add a subtle nutty richness and tender texture. If you prefer a dairy-free option, substitute whole milk with coconut milk in both the dough and custard, which will introduce a slight tropical note. Consider folding in finely chopped dark chocolate pieces with the custard filling before baking for an indulgent mocha variation.
Allergies
The Coffee Danish contains common allergens such as wheat (all-purpose flour), dairy (whole milk, unsalted butter), and eggs, which could trigger reactions in sensitive individuals. The presence of dairy in both the pastry and custard filling may pose a risk for those with lactose intolerance or milk allergies. Your consumption should be cautious if you have known allergies to these ingredients to avoid adverse effects.
Why this recipe?
Tous les Jours' Coffee Danish menu is favored for its perfectly flaky pastry paired with a rich coffee-infused filling that balances sweetness and bitterness. Each Danish is crafted with premium ingredients, ensuring a fresh, aromatic experience that appeals to both pastry lovers and coffee enthusiasts. By making a copycat version, Your kitchen can replicate the authentic flavor profile and texture, bringing cafe-quality treats to your home. This effort rewards you with a delightful, customizable pastry that matches the bakery's signature taste.