I’ll never forget my first encounter with a properly made Chocolate Cream Cheese Danish. It was during my apprenticeship at a small Viennese bakery, where the head pastry chef guarded his recipes like treasured family heirlooms.
The contrast between the flaky pastry, tangy cream cheese, and rich chocolate in the Chocolate Cream Cheese Danish was nothing short of revelatory. It’s been nearly two decades since that morning, yet I still chase that perfect balance in my own kitchen, hoping to recreate that unforgettable Chocolate Cream Cheese Danish experience.
Chocolate cream cheese danish represents the beautiful marriage of European laminated dough traditions with American indulgence. Unlike standard danish pastries that often feature fruit fillings, this variation combines the tangy sophistication of cream cheese with the deep complexity of chocolate—creating something that transcends the ordinary breakfast pastry category.
Ingredients & Substitutions
For the Danish Dough:
- 4 cups all-purpose flour (preferably King Arthur or another high-protein brand)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon fine sea salt
- 1 cup cold unsalted butter, cut into thin slices
- 1 cup cold whole milk
- 2 large eggs, room temperture
- 1 teaspoon vanilla extract
The flour selection matters tremendously here. A slightly higher protein content (10-12%) helps create the structure needed for those gorgeous, defined layers. If your available flour is lower in protein, consider adding a tablespoon of vital wheat gluten to compensate.
For the Cream Cheese Filling:
- 16 ounces full-fat cream cheese, softened (Philadelphia works beatifully)
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
- Zest of 1 small lemon (optional but recomended)
- Pinch of salt
The cream cheese absolutely must be full-fat. Lower-fat versions contain more moisture and stabilizers that will ruin the texture and potentially leek during baking. If you’re dairy-sensitive, cultured cashew cheese can be substituted, though the flavor profile will shift slightly toward nuttiness.
For the Chocolate Filling:
- 8 ounces dark chocolate (60-70% cacao), finely chopped
- 1/4 cup unsalted butter
- 1/3 cup heavy cream
- 2 tablespoons light corn syrup (or honey)
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
Chocolate quality is non-negotiable in this recipe. Lower-quality chocolates contain more fillers and less cocoa butter, resulting in a filling that can become grainy or seize. If dark chocolate isn’t your preference, semi-sweet (around 54% cacao) works well, but reduce the corn syrup to 1 tablespoon.
For the Egg Wash and Finishing:
- 1 egg beaten with 1 tablespoon water
- Pearl sugar or sliced almonds (optional)
- Powdered sugar for dusting
Step-by-Step Instructions
Making the Danish Dough (Day 1)
- In a large bowl, whisk together the flour, sugar, yeast, and salt. Using a pastry cutter or your fingertips, cut the cold butter slices into the flour mixture until you have flat, thin flakes of butter visible throughout. Don’t overwork—those butter pieces are crucial for lamination.
- In a separate bowl, whisk together the milk, eggs, and vanilla. Make a well in the center of the flour mixture and pour in the wet ingredients. Using a wooden spoon or spatula, gently combine until you have a shaggy, rough dough with visible butter pieces. It will seem too dry at first—resist the temptation to add more liquid.
- Turn the dough onto a lightly floured surface and pat into a rough rectangle. The key here is minimal handling; we’re not aiming for a smooth dough at this stage. Wrap tightly in plastic wrap and refrigerate for at least 4 hours, prefereably overnight.
Laminating the Dough (Day 2)
- Remove the chilled dough from the refrigerator and place on a lightly floured work surface. Roll it into a rectangle approximately 12×18 inches, keeping the edges as straight as possible. If the butter begins to soften too much, return the dough to the refrigerator immediately—warm butter will ruin all your effort.
- Fold the dough like a letter: bring the bottom third up over the middle third, then fold the top third down over it. This creates your first “turn.” Rotate the dough 90 degrees, so the open ends face you.
- Roll the dough again into a 12×18-inch rectangle and repeat the letter fold. This is your second turn. Wrap the dough and refrigerate for at least 30 minutes. Professional bakeries often use marble surfaces to help keep the dough cold during this process.
- Repeat the rolling and folding process two more times (for a total of four turns), chilling the dough for 30 minutes between each turn. After the final turn, refrigerate the dough for at least 2 hours or overnight. Proper resting time allows the gluten to relax and the butter to re-solidify, which is essential for those perfect layers.
Preparing the Fillings
Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese and sugar until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl frequently—hidden pockets of unmixed cream cheese will create inconsistent texture.
- Add the egg yolk, vanilla, lemon zest (if using), and salt. Beat until just combined. Over-beating will incorporate too much air, potentially causing the filling to soufflé and then collapse during baking. Transfer to a piping bag or zip-top bag with a corner snipped off.
Chocolate Filling:
- Place the chopped chocolate and butter in a heat-resistant bowl. Heat the heavy cream and corn syrup in a small saucepan until it just begins to simmer around the edges. Never let dairy products come to a full boil when making ganache—the proteins can separate.
- Pour the hot cream mixture over the chocolate and butter, add the espresso powder if using, and let stand for 1 minute. Gently whisk until smooth and glossy. If any unmelted chocolate remains, place the bowl over a pot of barely simmering water (double-boiler method) and stir until completely smooth.
- Allow the chocolate mixture to cool until spreadable but not firm, about 20-30 minutes at room temperature. The mixture should hold its shape on a spoon but still be easily spreadable.
Shaping and Baking the Danish
- Line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough into a large rectangle, approximately 16×24 inches and about 1/8-inch thick. Work quickly to prevent the butter from warming.
- Cut the dough into 4×4-inch squares. You should get approximately 24 squares, though the exact number may vary based on your rolling precision. For the cleanest cuts, use a sharp pizza cutter or chef’s knife rather than a serrated tool.
- Place a tablespoon of chocolate filling in the center of each square, followed by a tablespoon of cream cheese filling on top. There are several traditional ways to shape danish pastries:
- For a simple danish: Bring all four corners to the center and press firmly to seal
- For a diamond shape: Fold two opposite corners to the center, then fold the remaining corners
- For a pinwheel: Make a cut from each corner halfway toward the center, then fold every other point to the center
- Place the shaped danish on the prepared baking sheets, leaving about 2 inches between each pastry. Cover loosely with plastic wrap and let rise at room temperature for 45-60 minutes, until slightly puffy. The pastries won’t double in size like bread—we’re looking for a modest increase in volume while maintaining definition in the layers.
- Preheat your oven to 375°F (190°C) with racks positioned in the upper and lower thirds. Brush the pastries gently with egg wash, being careful not to let it drip down the sides (which would glue the layers together and prevent proper rise).
- If desired, sprinkle with pearl sugar or sliced almonds. Bake for 18-22 minutes, rotating the pans halfway through, until deeply golden brown. Don’t underbake—pale danish lack flavor and can be doughy inside. The internal temperature should reach approximately 190°F (88°C).
- Transfer to a wire rack and allow to cool for at least 20 minutes before serving. These are best enjoyed the same day but can be stored in an airtight container for up to 2 days. A quick 5-minute warm in a 300°F oven can revive day-old danish remarkably well.
Cooking Techniques & Science
The magic of danish pastry lies in its lamination—the process of creating alternating layers of dough and fat. As the butter melts during baking, it creates steam that forces the dough layers apart, resulting in that signature flaky texture. This is why keeping everything cold is so crucial; warm butter will absorb into the dough rather than creating distinct layers.
Yeast plays a dual role in this recipe. Unlike puff pastry (which relies solely on steam for leavening), danish dough incorporates yeast for additional rise and that distinctive fermented flavor. The slow, cold fermentation during resting periods develops complex flavor compounds that simple puff pastry lacks.
The sequence of adding fillings matters significantly. Placing the chocolate filling down first creates a moisture barrier that helps prevent the cream cheese from soaking into the dough, which would inhibit proper rise. It’s a small detail many home recipes overlook, but it makes a substantial difference in the final texture.
The egg wash serves multiple functions beyond just creating a shiny appearance. It also forms a protective layer that helps regulate moisture evaporation, allowing the inside to cook properly before the outside becomes too dark. For an even more professional finish, some pastry chefs apply egg wash twice—once before proofing and again just before baking.
Serving & Pairing Suggestions
Chocolate cream cheese danish are traditionally served slightly warm or at room temperature, never hot from the oven. The fillings need time to set properly—serving too soon results in molten fillings that can burn and mask the delicate flavors we’ve worked so hard to develop.
For an elevated breakfast service, pair these danish with a medium-roast coffee with notes of chocolate and nuts. The slight bitterness of coffee beautifully balances the sweetness of the pastry. If serving as part of a brunch spread, complement the richness with fresh fruit, particularly berries or sliced citrus.
For presentation, a light dusting of powdered sugar just before serving adds visual appeal and a touch of sweetness. For special occasions, consider garnishing with chocolate curls, candied orange peel, or a drizzle of white chocolate.
When serving as a dessert rather than breakfast, consider warming slightly and accompanying with a quenelle of lightly sweetened mascarpone or a small scoop of high-quality vanilla bean ice cream. A dessert wine pairing—particularly a Ruby Port or Banyuls—creates a sophisticated end to a formal dinner.
Conclusion
The chocolate cream cheese danish represents the pinnacle of breakfast pastry craftsmanship, combining technical skill with balanced flavors. While the process may seem intimidating to novices, breaking it down into manageable steps over two days makes it approachable even for home bakers.
The key to success lies in temperature control throughout the process and having patience during the lamination phase. Those visible chunks of butter in your initial dough will transform into the flaky layers that distinguish exceptional danish from mediocre imitations.
Remember that pastry-making is both science and art. Once you’ve mastered the basic technique, don’t be afraid to experiment with variations—perhaps a hint of orange zest in the cream cheese, or a splash of bourbon in the chocolate filling. These personal touches transform a classic recipe into your signature creation.
FAQs About Chocolate Cream Cheese Danish
Can I make the dough without a stand mixer?
Absolutely! In fact, many professional pastry chefs prefer making laminated doughs by hand because it gives better control over temperature and texture. Just be sure to work quickly and with light hands to prevent warming the butter.
Why did my danish not rise properly?
The most common culprit is butter that melted into the dough rather than remaining in distinct layers. Always ensure your dough stays cold throughout the lamination process. Other possibilities include expired yeast or insufficient proofing time before baking.
Can I prepare these danish in advance?
Yes! You can freeze the shaped, unbaked danish on a sheet pan, then transfer to freezer bags for up to 1 month. When ready to bake, thaw overnight in the refrigerator, then allow to proof at room temperature until slightly puffy before baking. The dough itself can also be frozen after the final turn for up to 3 weeks.
My chocolate filling seems too runny. What went wrong?
The ratio of chocolate to cream is crucial. If your chocolate has a lower cocoa butter content than specified, it may need less cream. Allow the ganache to cool longer, or add an additional ounce of chopped chocolate while it’s still warm to adjust the consistency.
Can I substitute puff pastry in a pinch?
While not traditional, store-bought puff pastry can be used as a shortcut. The result will lack the distinct yeasty flavor of true danish but will still be delicious. If using puff pastry, reduce the baking temperature to 400°F and watch carefully as it may brown more quickly.
