Good to go
High profit

Celebrate the flavors of autumn with this unique Danish that showcases one of the season's most distinctive fruits. Sweet persimmon, creamy rice pudding, and banana-inspired tiramisu notes come together in a crisp laminated pastry shell, creating a comforting yet unexpected flavor experience. Designed for artisan bakers and pastry chefs, this recipe offers a premium seasonal pastry that stands out in bakery displays and fall menus.

Level:: Difficult
Makes:: 46 Persimmon Rice Pudding & Banana Tiramisu Danishes (119g each)
Shelf life:: "Refrigerated: 2-3 days at ≤4°C (40°F) Frozen (components only): up to 1 month"
Conservation:: Store refrigerated between 2°C and 4°C; do not leave at room temperature for extended periods.

800 g

Bread flour
200 g

Cake flour
15 g

Salt
120 g

Sugar
45 g

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
15 g

Dry yeast
100 g

Heavy cream
50 g

Eggs
380 g

Water
300 g

Prefermented dough
80 g

Softened butter

Mix all ingredients to form the dough.
Rest at room temperature for 30 minutes, then divide into 1800g portions.
Incorporate butter the next day and perform two double folds.
Roll dough to 15 mm thickness, apply 4 mm dough strips on the surface, then laminate.
Roll to 4 mm thickness, cut into strips measuring 40 × 2.5 cm, then coil into bowl shapes.

1800 g

Croissant dough
500 g

Sheet of butter

Proof at 30°C and 70% humidity.
After 2 hours of proofing, press into bowl molds and bake with baking weights.
Bake: 180°C for 16 minutes.

100 g

Persimmon purée
100 g

Persimmon flesh
5 g

Cold-process starch
5 g

Madagascar vanilla paste prova

Use Fresh Persimmon Flesh only
Blend all ingredients until smooth.
Refrigerate until needed.

120 g

Cooked rice
250 g

Milk
150 g

Oat milk
50 g

Callebaut White Chocolate - W2 - 5kg Block
5 g

Vanilla paste
12 g

Gelatin sheets

Heat ingredients 1-3 to 110°C, then add the gelatin mass.
Pour into a mixing bowl containing ingredients 4-5.
Whip at medium speed until light and fluffy, cooling to 30°C.
Melt Ruby chocolate to 40°C, add the citric acid solution, then fold into the whipped marshmallow mixture.
Pipe into molds and allow to crystallize overnight before sealing.

89 g

Heavy cream
61.5 g

Callebaut White Chocolate - Velvet - 10kg Callets
16.5 g

Gelatin mass
83.5 g

Mascarpone
176 g

Heavy cream

Heat the 89 g heavy cream to approximately 80°C (176°F).
Add the gelatin mass and stir until completely dissolved.
Pour the hot cream over the Velvet white chocolate and let sit for 1 minute.
Blend with an immersion blender until smooth and glossy.
Add the mascarpone and blend until fully incorporated.
Gradually add the 176 g cold heavy cream while blending to create a smooth emulsion.
Cover with plastic film directly touching the surface.
Refrigerate for at least 12 hours, preferably overnight.
Whip to medium peaks before piping onto the Danish Bowl.

50 g

Danish bowl
20 g

Rice pudding filling
20 g

Osmanthus longjing chantilly
25 g

Persimmon lava filling

Ensure the Danish bowls are completely cooled.
Pipe or spoon 20 g of rice pudding filling into the base of each Danish bowl and spread evenly.
Add 25 g of persimmon center on top of the rice pudding, leaving some variation in the surface for a natural appearance.
Whip the chantilly to medium peaks and transfer to a piping bag fitted with a round or star tip.
Pipe 20 g of chantilly over the persimmon layer.
Garnish as desired.

93 g

Heavy cream
11 g

Milk
11 g

Invert sugar
5 g

Freeze-dried coffee powder
83 g

Callebaut Milk Chocolate - 823 - 5kg Block
17 g

Callebaut Dark Chocolate - 70-30-38 - 5kg Block
32 g

Butter

Heat cream, milk, invert sugar, and coffee powder to 75-80°C.
Pour over the chocolates.
When below 38°C, add butter and blend until smooth.
Let it cool.

60 g

Egg yolks
55 g

Sugar
8 g

Madagascar vanilla paste prova
400 g

Mascarpone
450 g

Heavy cream
15 g

Coffee liqueur

Cook egg yolks and sugar over a water bath to 68°C.
Whip until light and ribbon-like.
Add vanilla and mascarpone and mix until smooth.
Fold in the heavy cream whipped to soft peaks and the coffee liqueur.

50 g

Danish bowl
20 g

Tiramisu cream
20 g

Banana
25 g

Tiramisu cream

Ensure the Danish bowls are fully cooled.
Pipe 20 g of coffee ganache into the bottom of each Danish bowl and spread evenly.
Arrange 20 g of fresh banana slices or diced banana over the ganache, covering the surface evenly.
Transfer the tiramisu cream to a piping bag fitted with a round or star tip.
Pipe 25 g of tiramisu cream over the bananas.
Garnish as desired.