26.5.11

End of demo weeks

Croissants made in the lab

Sour rye w/dried apricots. Cinnamon buns

Orange pistacchio biscotti and croissants
Tomorrow is our last day for level 2 demos which has been everything from lean to rich doughs and laminated ones to donuts. We recently made croissants and various products using danish laminated dough. Compared to making laminated puff pastry I would say they are more frustrating because of how difficult it is to roll out the dough. The croissant dough gets tougher after every turn while the danish is soft and sticky making it difficult to ensure even lamination of butter. Next week I will be on the laminated station so hopefully I will be able to get these down buy the end of next week. :)

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