Croissants and Danishes

I haven't blogged in a couple weeks! I feel so lost! Well, this will be super quick just so I can get all caught up!

Monday 5.2.11

Today we had our Puff Pastry Practical! Can you say, "Craziness"? We had to produce our puff pastry dough then do the makeup (shape and bake) all in a little over 3 hours. Combine that with 20+ students trying to get all their product in the oven- it was pure chaos!

But we all did the best we could. 

Here is a photo of my Puff Pastry final. I was pretty pleased.

Various Puff Pastry Desserts

Tuesday 5.3.11

Today we prepared our dough for our croissants. Not much else. :) 

Wednesday 5.4.11

Today we made our croissants. So delicious. Here are my products. Pan au chocolat is Jeff's favorite so I had to make them. 

Pan au chocolat 

Inside of pan au chocolat

Croissant filled with ham and cheese 

Thursday 5.6.11

Today we prepared two types of danish dough.  One was extremely difficult, the other was very easy to work with once we achieved the right consistency- the brioche style danish dough. 

Friday 5.7.11

Unfortunately, I forgot to egg wash the products I made with my brioche style dough so they really didn't come out appealing at all so I tossed them and didn't even photograph them. I promise myself never to do that again because I am not being true to my process if I only photograph my "pretty" stuff. 

Here is a Danish Pastry filled with Apples and Cinnamon. Made by using a lattice technique. 

Lattice Decorated Danish with Apple Cinnamon Filling 

 Not really sure of the exact name of this danish. It's style is achieved like making a epi baguette. You roll the dough like a cinnamon roll (it's filled with a cinnamon filling made with cake crumbs to give it body so it's not gooey like a cinnamon roll). Then you form it into a ring and cut the dough at an angle. I like how it turned out. 

These are bear claws. I wasn't too happy with the outcome. My bear claws have 6 fingers- doesn't make sense to me as to why I did that. :( I also filled them too much. 

Bear Claws

All the danishes were glazed with a flat icing (powdered sugar and milk). 

And that is all folks!

With Love, 

Adriana