Danish Dough

These are pastry's made with danish dough.

Here dough is cut with a round cutter making it into strips.

It is then stretched out, twisted and shaped into either race tracks or figure 8's and egg washed

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After being proofed (allowed to rise in a humid environment) the figure 8's are filled with lemon and raspberry filling and baked.

These are Kleiners.  Danish dough is filled with cinn & sugar, and then small cuts are put in the middle, allowing  the top to go through the cut, and are then egg washed.

After being proofed the centers are filled with apple, and baked.

Pinwheels are made by cutting dough into squares, slit are cut in each corner, and a blob of almond filling is put in the center.  Every other corner is folded into the center, creating a pinwheel.

After being proofed they are filled with cherry, and then baked.

Cheese danishes are made by cutting the dough into squares, a blob of remonce (creamed butter, sugar, and marzipan) is put in the center, and the corners are folded in.  After being proofed they are baked.

Croissant dough

These are pastry's made with croissant dough.
This could be the classic butter croissant.  The dough is cut in triangles, rolled up, and egg washed.

After being baked.  (I think they look kinda like crabs)

This is a garlic cheese stick.  The dough has layers of garlic, parmesan cheese, cheddar cheese, and chives.  It is then cut in strips and twisted in the middle.

Before they are baked they are sprinkled with more parmasian cheese.

Turnovers, Sticky Buns, and Cinnamon Rolls

These are turnovers made with puff dough.  Each is cut into a square, and filled with apple, berry, cherry, mango, or strawberry.

The turnovers are then egg washed, dipped in crystal sugar, and cut to mark with flavor they are. 

And baked. (or almost over baked)

Sticky Buns and Cinnamon Rolls both are made with sweet dough, brushed with butter, coated with bavarian cream, brown sugar, cinnamon and sugar, and then rolled up. Cinnamon rolls are panned up just like this, and baked

Sticky Buns are the same, but the pans are coated with caramel smear and pecans, then baked and turned upside down.

Chef Demo: Gateau Fraisier

Gateau fraisier, french for strawberry cake was demonstrated for us today in theory.

First a spring cake pan is lined with acetate, then a layer of sponge cake brushed with simple syrup then strawberrys cut in half are put around the outside, it is filled half way with french butter cream, and then the rest of the whole strawberrys are pushed in it.

Next the strawberry are covered with the butter cream, then a layer of sponge cake, and then a thin layer of butter cream.  After that marzipan marbled with green and yellow is cut to fit and pressed on top.

To finish, a marzipan rose with leaves if placed on top.  I will try to add a photo the finished cake to the blog later.

Puff Pastry Bowl

In the viennoiserie station we learned how to make these bowls out of puff pastry.  A base is made, and then balled up parchment paper is put on the base, and then puff is laid over the top, making sure the edges are sealed.

Then decoration are made, and attached with egg wash. And then it is baked.  This is one of the bowls I made

And here are all of them my group has made.

Chef Demo: Dobos Torte

Today Chef demonstarted how to assemble the Dobos Torte

Yellow chiffon cake is slice appx 1/4" creating 7 layers, the flatest and nicest layer is set aside.  Each layer receives a brush of simple syrup with rum and then a layer of chocolate butter cream.

The entire cake is covered with chocolate butter cream, with the edges and top smooth.  The sides are then scrapped with a decorative scraper, and it is put in the freezer.

Hot caramel is poured over the last layer of cake, cooled slightly and then cut into 12 pieces.

The cake is divided into 12 pieces and butter cream bulbs are piped onto each piece.  The caramel cake is placed on top and a butter cream bulb is piped into the middle.

This cake, along with many of the others only cost 12 dollars at the bakery.  At such an incredible deal you know you need one! We take orders, but often have at least one cake ready in the cold case. 

Chef Demo: Chocolate Curls

Here is a video of the large chocolate curls

Smooth the chocolate over the acetate strip, scrap with a cone scraper, and let cool till it looses its gloss.

The chocolate is shapped into curls, put in the mold, and then moved to the retarder.

After it has cooled, and the chocolate has started to pull away from the acetate it can be gently pulled apart and used as a garnish.

Chef Demo: Hot Soufflé & Chocolate Cream Pie

In theory chef showed us how to make vanilla soufflé. These must be made to order, other wise the egg foam will deflate, and the soufflé's start to fall as soon as they are pulled out of the oven

These are chocolate cream pies with a whip topping lattice.  I made these early this semester and forgot to take a photo.  During the summer these are done in the early morning station.

Chocolate Mousse Bombes, Decadence, Charlotte Royal

Chocolate mousse bombes after being coated with ganache 

(notice my reflection in the ganache)

Adding the chocolate butter cream rosette and chocolate fillagree

Decadence after being covered with ganache, and then me messing up and doing the lines with milk chocolate

When it should be done with ganache like this one

The finished Charlotte Royal

This is thinly sliced layers of raspberry jelly roll laid inside a bowl, coated with raspberry simple syrup, filled with bavarian cream, with fresh raspberrys pushed into the cream, a layer of cake, and then chantilly cream and chocolate filigree garnish. 

Chef Demo: Chocolate Mousse Cake

Today chef showed me how to do the finishing touches on the chocolate mousse cake, as well as how to make giant chocolate curls

First white chocolate is put in a random design over an acetate strip.

The same is done with milk chocolate, after they have set up dark chocolate is spread over the top

Layers of chocolate buttermilk cake, and chocolate mousse, with a layer of ganache on top

After the chocolate has cooled slightly it is wrapped around the cake

Then it goes in the freezer for about 5 minutes, and the chocolate contracts as it cools, releasing itself from the acetate.

After the acetate is pulled off chocolate garnishes are placed on top

Bread Station

Again, a few photos from bread station.

Shaped whole wheat loaves waiting to be put in the oven

Shaped mini scali

Football loaves baking

French loaves

Finished round loaves

Normal ciabatta, and kalamata olive ciabatta

Challah

Danish Station

A few photos from the Viennoiserie (Danish) station.

Bear Claws waiting to be finished. 

Nearly finished fruit squares.

Cooling coffee cakes and unbaked quick bread