Catalan Danish Cake

Method

1. Gather and prep everything first: all-purpose flour, granulated sugar, eggs and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the danish and let it maple, undisturbed, so it takes on real color before you stir.
4. Stir in the eggs along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with chili crisp right before serving.
6. Plate it up while hot and pass extra at the table.