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Danish Pastry
Finally, a real Danish dough for making Danish pastries just like the bakery. This can be used as a base for cheese or fruit Danishes, or elephant ears and bear claws. Try different preserves, pie fillings, and custards for filling.
butter, flour, milk, sugar, salt, yeast, eggs, lemon, almond extract
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Pastry Cream
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies, and breakfast pastries. To make a lighter filling for cream puffs and eclairs, fold in plain whipped cream.
milk, sugar, egg yolks, egg, cornstarch, butter, vanilla