Danish pastry

Mix all ingredients until a smooth dough.
Dough temperature 24°C.
First proof 10 minutes.
Fold the laminating margarine into the dough.
Make tree single fold turns.
Give a short resting time in the refigerator between the
individual turns.
After another short rest roll out the dough on 1 cm thickness
and 35 high.
Cut the dough into strips of 45 grams.
Form into a spiral and mould into desired shape.
After 3/4 final proof fill with custard cream.
Bake with steam.
Baking temperature 220°C.
Baking time 15 minutes.
After cooling down decorate with fruit and glaze with Paletta
Spray Neutral.