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

Posts tagged ‘danish pastries’

Day 62 – Viennoiserie part 2 – Tues 17th April

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.

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