This flakey Vanilla Bean Custard Danish is filled with a rich and velvety vanilla bean custard and is the perfect copycat for the Starbucks version.
If you’re a fan of Starbucks’ pastries, you’ve probably indulged in their Vanilla Bean Custard Danish—a delightful blend of flaky pastry, creamy custard, and sweet glaze. While it’s tempting to grab one with your coffee, why not recreate this delectable treat at home? With this Starbucks copycat recipe, you can enjoy the same rich flavors without leaving your kitchen.
Why Make a This Starbucks Copycat Danish at Home?
There are plenty of reasons to try making your own Vanilla Bean Custard Danish. Not only can you control the ingredients for a fresher, more wholesome pastry, but for over $4 a piece you will be save so much money.
Ingredients You’ll Need
- Puff Pastry – I just used a store bought puff pastry.
- Eggs – egg yolks in the custard, then I saved one of the egg whites for brushing the puff pastry.
- Sugar – granulated sugar for the custard
- Corn Starch – for thickening the custard
- Milk + Heavy Cream – you can do just milk or just heavy cream, but I liked the texture with the mixture.
- Vanilla – I used vanilla bean paste, but you can scape the inside of a vanilla bean as well.
- Salted Butter – for the custard.
How to Make the Perfect Danish Pastry
Vanilla Bean Custard
- In a saucepan, whisk together the sugar, corn starch and salt.
- Whisk in the egg yolks until smooth, then gradually whisk in the milk and cream.
- Use a paring knife to split the vanilla bean lengthwise, and scrape out the seeds. Whisk the vanilla bean seeds into the custard.
- Cook the custard over medium heat, whisking constantly, until the custard begins to thicken and bubble – this should take about 8-10 minutes. Once it begins to bubble, continue to cook for 1 full minute while whisking.
- Remove from the heat and whisk in the butter.
- Set aside and allow to cool to room temperature.
Danish
- Preheat oven to 400F.
- On a flat surface spread the puff pastry and gently roll out. Cut it into 6-8 equally sized squares or rectangles depending on the shape of your puff pastry. Place on the baking sheet.
- Fill a piping bag with the custard and cut the tip off about 1 inch in. Pipe a line in the center of each puff pastry rectangle making sure to leave about half an inch on each side.
- In a small bowl, whisk the egg and 1 tbsp water to make the egg wash. Dip a pastry brush in the egg wash, and brush the edges of the puff pastry.
- Bake in the preheated oven for 15-16 minutes before pulling them out and letting them cool down on a cooling rack
Share Your Experience
I would love to hear about your experience making and enjoying my Starbucks CopyCat Vanilla Bean Custard Danish! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!
Starbucks CopyCat Vanilla Bean Custard Danish
Ingredients
- 1 sheet puff pastry
- 1 egg
Vanilla Bean Custard
- 1/4 cup granulated sugar
- 2 tbsp corn starch
- 3 egg yolks
- 1 cup milk
- 1/2 cup heavy cream
- 1 tbsp vanilla bean paste or 1 vanilla bean
- 2 tbsp salted butter
- 1/2 tsp salt
Instructions
Vanilla Bean Custard
- In a saucepan, whisk together the sugar, corn starch and salt.
- Whisk in the egg yolks until smooth, then gradually whisk in the milk and cream.
- Use a paring knife to split the vanilla bean lengthwise, and scrape out the seeds. Whisk the vanilla bean seeds into the custard.
- Cook the custard over medium heat, whisking constantly, until the custard begins to thicken and bubble – this should take about 8-10 minutes. Once it begins to bubble, continue to cook for 1 full minute while whisking.
- Remove from the heat and whisk in the butter.
- Set aside and allow to cool to room temperature.
Danish
- Preheat oven to 400F.
- On a flat surface spread the puff pastry and gently roll out. Cut it into 6-8 equally sized squares or rectangles depending on the shape of your puff pastry. Place on the baking sheet.
- Fill a piping bag with the custard and cut the tip off about 1 inch in. Pipe a line in the center of each puff pastry rectangle making sure to leave about half an inch on each side.
- In a small bowl, whisk the egg and 1 tbsp water to make the egg wash. Dip a pastry brush in the egg wash, and brush the edges of the puff pastry.
- Bake in the preheated oven for 15-16 minutes before pulling them out and letting them cool down on a cooling rack
There is something in this recipe that doesn’t make sense. On the list of ingredients it does not list salt anywhere. However in the first instruction it says salt in the mixture of the first ingredients. Does this actually need salt or not??
Sorry about that! Yes 1/2 tsp of salt.
Can these be frozen?
Yes