FILLING
01. Soak the Brazil nuts in hot water for 1 hour.
02. Slice the nuts. Set aside.
03. Place the heavy cream, granulated sugar, and honey in a saucepan. Heat until boiling.
04. Add the reserved sliced nuts and mix carefully.
05. Heat until boiling again.
06. Remove from heat. Set aside.

PREPARATION
01. Place Zeelandia Croissant, granulated sugar, eggs, and part of the cold water (250 ml) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Round the dough.
04. Cover with plastic wrap. Let rest for 10 minutes.
05. Set aside.

LAMINATION
01. Roll the puff pastry margarine into a rectangular shape until achieving a thickness of approximately 1 cm. Set aside.
02. Roll the dough (1st time) into a rectangular shape until achieving a thickness of approximately 1 cm on a previously floured surface.
03. Using a brush, remove excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the portion without margarine over half of the portion with margarine, then fold the remaining third with margarine over them.
06. Roll the dough (2nd time) until achieving a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll the dough (3rd time) until achieving a thickness of approximately 1 cm.
09. Fold again into 3 overlapping layers.
10. Cover with plastic wrap. Let rest for 10 minutes.
11. Roll the dough for the final time (4th time) until achieving a rectangle of 64 x 40 cm and a thickness of 0.8 cm. Remove excess flour with the brush.
12. Cut into squares of 8 x 8 cm.
13. Fold the square diagonally to form a triangle (Figure 1).
14. Make a cut 5 mm from the edge along the two open sides of the triangle. The cut should start near the top point of the triangle down to the base. (Figure 2)
17. Unfold. Brush the surface with beaten whole eggs. (Figure 3)
18. Cross the cut strips from one side to the other (like handles). (Figure 4)
19. Place on previously greased baking sheets.
20. Brush the surface with beaten whole eggs and pierce the center of the dough. (Figure 5)
21. Place the reserved filling in the center of the danishes (Figure 6).
22. Allow to ferment in a fermentation chamber (32°C) for approximately 1:30 h or until ready.
23. Bake at 200°C for approximately 15 minutes in a deck oven.
24. Cool.


01. Brush Jelim Ready Topping Jelly over the danishes.
02. Sift Zeelandia Icing Sugar over the tips of the danishes.