Today we started with a lecture on fruit jellies and confectionaries. The chef made pate des fruits (a pectin set fruit jelly), nougat, hazelnuts dipped in caramel and a caramel cut into squares and decorated with piped chocolate.
Then it was onto croissants and brioche.
The doughs made yesterday were used to made a brioche a tete (traditional shape), brioche Nantaise (8 balls of dough in a loaf tin), a walnut brioche loaf and croquelin, which is a brioche with chunks of chocolate inside.
From the croissant dough, the chef made croissants, pain au chocolat, pain aux raisins, almond croissants and a range of different danish pastries.
In the practical we made the 4 brioches, croissants and pain au chocolat and 3 danish pastries. Here are the brioche and pastries I made.