Patisserie 6: Apple Almond Danishes

 As I mentioned at the end of my post revisiting tartlets, I feel comfortable moving on from this section, but I was concerned about many of the classic cakes having dependency on berries or other soft summer fruit that was not currently in season. I am currently rolling in an abundance of apples, and I still had those cranberries from the fruit tart I made at the beginning of this month, so I have decided to wrap up this first month of patisserie with a spot of viennoiserie in the form of apple danishes with almond cream. This recipe is technically from the brioche and breakfast pastries section, but as I am pretty experienced with brioche at this point from previous projects and have done two lamination recipes this month, I felt it would be reasonable to try this recipe which combines aspects of both.