How to make five-star hotel-quality Danish pastry at home? 

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Ingredients
fruit toppings
2 apples
30g sugar
10g butter
200g Belgian pear/cherry/kumquat
70g sugar
200g water
1 tablespoon liqueur
Danish dough
250g all-purpose flour (T55 French flour can be used)
30g sugar
5g salt
10g milk powder
12g fresh yeast
40g eggs
95g water
30g butter
175g butter （for folding）
Almond custard cream (filling)
50g butter
50g powdered sugar
50g eggs
40g almond flour
10g pastry flour
150g custard cream (can be omitted if not available)
mirror pectin
1. Add one teaspoon of pectin powder to one tablespoon of granulated sugar.
2. Mix kumquat and pear syrup
3. Boil the syrup to a slight boil and add 1
4. Stir while cooking until it becomes a thick jelly