BAKING AND PASTRY TECHNIQUES

April 17, 2013

We were off and running in the kitchen first thing this morning.  The Chef started by demonstrating how to finish the roll out and makeup of the danish.  We learned how to do a string danish (circle and figure 8), pocket, half-pocket and bear claw. 

From left to right, Half-Pocket, String (Figure 8, Circle), Pocket

Bear Claw

After the demonstration, we started scaling out for our fillings and prepared them.  Once completed, we starting on the danish makeup, proofed and in the oven.   

Danish Pastries

We were in a rush to finish at the end of class. Our trays were last into the oven.  We took them out too early as our finished product was doughy.