Tap into your inner pastry chef and try this elegant take on Danish Coffee Cake. Each step is easier than it may seem at first glance and is sure to impress at your next brunch gathering. Our test kitchen couldn't get enough of this pillowy, buttery delight!
Makes approximately 12-15 squares
Shortcrust Pastry Base:
- 1 cup all-purpose flour
- 4 oz (1 stick) cold unsalted butter
- 1/2 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
- 3 tablespoons white cane sugar
- 1/4 cup cold water
Coffee Caramel Sauce:
- 6 oz box Jacobsen + Stumptown Salty Coffee Caramels (seasonal release) or Salty Caramels
- 1/2 cup water
Pâte à Choux:
- 1 cup water
- 4 oz (1 stick) unsalted butter
- 1/3 cup Jacobsen Co. Raw Honey
- 1 cup all-purpose flour
- 3 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
- 1/4 cup powdered sugar
Make the base by cutting cold butter into small 1/4" cubes. Place butter in the refrigerator while you prepare the dry ingredients.
In a large mixing bowl, combine the flour, sugar, salt and whisk to combine. Add the butter cubes and toss until the butter is coated in the flour mixture.
Working quickly, to avoid melting butter, use a pinching motion to squeeze the butter cubes between your thumb, index and middle finger. Continue this motion until all the butter has been incorporated and resembles pea and oat-sized lumps.
Slowly drizzle in the cold water a little at a time until the dough comes together in ball, forming with your hands or spatula. Wrap dough in plastic wrap and refrigerate for at least 15 minutes or up to 3 days.
On a lightly floured work surface, roll the dough into rectangle roughly 12" x 15" and between ¼" and ½" thick. Transfer the dough carefully to a baking tray and place in the freezer for at least 15 minutes while you make the caramel sauce and pâte à choux.
Combine the water and caramels in a saucepan over medium heat, stirring frequently until melted. The sauce should heavily coat the back of a spoon. If the sauce seems too thick, add a tablespoon or two of water until it reaches the desired consistency. If it seems too thin, continue to stir over medium heat for 15 minutes until some of the of the water evaporates. Remove the sauce from heat and let cool to room temperature. The sauce will thicken slightly as it cools.
Pâte à Choux Topping
Crack eggs into a small bowl and set aside.
In a medium sized saucepan combine water, butter and honey and bring to a boil. Add the flour and stir with a wooden spoon or spatula for about 15 seconds and then remove from heat.
Tip one egg at a time into the saucepan and stir quickly between additions to avoid cooking the egg. Repeat this process until all the eggs are incorporated. Set mixture aside.
Preheat oven to 400 degrees. Remove the dough from the freezer and bake in the preheated oven for 10 minutes.
Remove from the oven and spread the entire pâte à choux mixture over the dough with a wet spatula. Be careful not to let the choux mixture fall over the side of the base.
Place the cake into the oven and bake for another 30 minutes until the top becomes a beautiful golden brown. Allow to cool for at least 20 minutes on a cooling rack before topping with powdered sugar and drizzling generously with coffee caramel sauce. Cut into squares and serve.
This coffee cake is best the day it is made but will keep in an air-tight container for 3 days at room temperature.