I'm studying the Grand Diplome at Cordon Bleu in London

Patisserie this week was about Viennoiserie, which means croissants, danish pastries and other yeast leavened doughs. The classes also covered brioche.

The chef made croissant dough which is not unlike puff pastry but includes yeast and doesn’t involves so many turns as the yeast action provides some of the aeration. He also made brioche dough which is a very rich bread dough with the addition of lots of eggs and butter. Both these doughs were refrigerated for use in the next class.

He also made some bun dough which was used to make hot cross buns, Chelsea buns and Devonshire splits, which are plain buns, cut open and filled with raspberry jam and whipped cream and dusted with icing sugar.

       

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