On Monday and Tuesday this week chef Christophe took us for 2 days of bread making. Over the course of 2 days we have made more bread than I can fit in the freezer.
We made baguettes and ciabatta
a brown bread ring where each ball of dough was filled with cheese and onion or cheese and sun dried tomato, and pain viennois
croissants and pain au chocolat
a rye bread hedgehog!
which we took the top off, made sandwiches of the bread inside, and put back inside the hedgehog
and a large, brown pain de campagne.
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.