PREPARATION
01. Place the Zeelandia Croissant, refined sugar, eggs, and part of the cold water (250 ml) into the mixing bowl and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml) while mixing on high speed (speed 2) for approximately 5 minutes or until achieving the veil point.
03. Round the dough.
04. Cover with plastic. Let rest for 10 minutes.
05. Reserve.

LAMINATION
01. Roll out the puff pastry margarine into a rectangular shape until achieving a thickness of approximately 1 cm. Reserve.
02. Roll out the dough (1st time) into a rectangular shape until achieving a thickness of approximately 1 cm on a table previously dusted with flour.
03. Use a brush to remove the excess flour from the dough.
04. Cover 2/3 of the dough with the reserved puff pastry margarine.
05. Fold the section without margarine over half of the section with margarine, and then fold the remaining third with margarine over them.
06. Roll out the dough (2nd time) until achieving a thickness of approximately 1 cm.
07. Fold the dough again into 3 overlapping layers.
08. Roll out the dough (3rd time) until achieving a thickness of approximately 1 cm.
09. Fold again into 3 overlapping layers.
10. Cover with plastic. Let rest for 10 minutes.
11. Roll out the dough for the last time (4th time) until achieving a rectangle of 64 x 40 cm and a thickness of 0.8 cm. Remove the 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 of 2 cm in length on both ends of the closed side of the triangle. Maintain a distance of 0.5 cm from the open sides (Figure 2).
15. Unfold. Repeat the folding procedure in the opposite direction (Figures 3 and 4).
16. Repeat the cutting procedure.
17. Brush the center of the squares with beaten whole eggs (Figure 5).
18. Lift the four cut corners of the square and pin them in the center of the dough (Figures 6 and 7).
19. Gently press the center to unite the corners (Figure 8).
20. Ferment in a fermentation chamber (32°C) for approximately 1:30 h or until ready. Brush the surface with beaten whole eggs halfway through the fermentation time.
21. Bake at 200°C for approximately 15 minutes in a stone oven.
22. Cool.

FINISHING
01. Using a pastry bag with a smooth tip, apply the Cremulzin Ready Pastry Cream to the center of each Danish.
02. Place a strawberry on top of the cream.
03. Brush the Jelim Ready Glaze over the Danishes and strawberries.
04. Sprinkle cashew meal over the four corners of the Danishes.