Monday, April 11, 2016

Day 27: More Viennoiserie

Last week when we each made a batch of croissant dough, we saved half of each batch for today. Danishes!

But first, we had to make more dough for tomorrow: four batches of croissant dough to make eight patons, and eight batches of puff pastry dough, and a single batch of brioche dough. So, in between making various danishes, we made all the turns for all our doughs and got them ready. Tomorrow there will be more croissants and some other fun things as well.

Then we got to work on the fillings for the danishes. We needed pastry cream, which was the base for the cheese danishes and the apricot ones, and a component of the pecan rolls (part remonce, part pastry cream). We also made a lemon filling.

Each danish was a different shape. The cheese ones were squares with the corners tucked in. The apricot danishes were pinwheels. The raspberry ones were bear claws and the lemon ones were little baskets. Some of the lemon ones had raspberries on them and others did not. The pecan rolls involved strips of dough with the filling, twisted and then rolled into snails. Everything was proofed, washed with egg wash, baked and then glazed or dusted with powdered sugar or both.

This week we didn't forget and with the scraps we made monkey bread.

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