ARTISAN BREADS AND VIENNOISERIE

July 25, 2013

 

Yesterday we had also made the dough for danish and placed it in the refrigerator overnight.  Today we locked-in the butter, rolled out the dough, and made up danish. 

We started with a refresher on some of the standard danish shapes we learned in the baking intro class. 

Half Pocket Apricot 

Half Pocket Apricot Makeup

Full Pocket Makeup

Snail Makeup

We then learned some new danish shapes for make up and practiced all the danish shaping on our own.

Spiral Makeup

Braid Makeup

Pretzel Makeup

After make up was complete, we proofed the danish, cleaned up the kitchen, finished the danish after proofing and then baked them.  

Proofed Danish ready to bake

After baking was complete, we brushed the danish with a simple syrup and topped them with a fondant glaze. Unlike the danish made in the intro class these danish turned our wonderful and tasted great.

Raspberry Danish with Fondant Glaze

Cream Cheese Danish with Fondant Glaze

Danish Window Display