Anyway, I'm long overdue for this last recap: Laminated Doughs & Breakfast Pastries. This one is so long that I've decided to break it into two posts. So, watch for part 2 (all about the practical final) coming soon!
I love, love, love laminated dough. It was my favorite class as a student and just might be my favorite to teach too (but shhh... lets keep that one quiet). There are several reasons why I love laminated dough. First, the class is all about repetition. We "laminated" dough nearly every class for the entire semester. Most classes switch techniques every week, so it is nice to get some practice in one technique. By the end of the semester (I hope) everyone feels very confident in their laminating abilities. Secondly, this class is all about the details. There are lots of small steps that contribute to a stellar end product. Plus, there are infinite decoration options. Thirdly, this class makes absolutely AMAZING tasting product. Seriously. Nearly every class, I would declare to my students "This is my favorite product".... I obviously had a lot of favorites. When I was in France last spring, I was all excited to taste their breakfast pastries after making them myself. I was (mostly) disappointed: the Lamianted class makes better!
We did five major "units" in this course: Other Laminated Doughs (think baklava... streudel...), Puff Pastry, Croissant Dough, Danishes, Other Breakfast Pastries. By spending a couple weeks on each unit, student are really able to master the subject matter.
Without further adieu, here is a pictorial representation of what we made this semester. Quick side note, I did teach 2 sections of this class, so I may denote which class (Saturday, or Fast Forward) on photos.
Other Laminated Doughs
Saturday Baklava
Phyllo dough, clarified butter, spiced nuts
FF Baklava
Phyllo dough, clarified butter, spiced nuts
Hand Stretched Austrian Apple Streudel
Streudel Dough, Clarified Butter, Apples, Cranberries, nuts
Puff Pastry
Saturday Blueberry Lemon Chaussons
Apple Tart Tatin
Saturday Mustard & Cheese Saccristans
Pithivier
Puff Pastry, Apricot Preserves, Frangipan, Apricot glaze, Confectioners' Sugar
Pithivier
Puff Pastry, Apricot Preserves, Frangipan, Apricot glaze, Confectioners' Sugar
Jalousie
Puff Pastry, Raspberry preserves, Frangipan,
Apricot glaze, Confectioners' Sugar, Sliced Almonds
Napoleon
Baked Puff Pastry Sheets, Creme Diplomat, Poured Fondant, Chocolate Striping
Croissants
Pain au Chocolat
Croissant Dough, Chocolate Batons, Chocolate Semper, Confectioners' Sugar
Pain au Chocolat: Student Midterm
The midterm in this class is generally pretty brutal
(working alone to make & laminate croissant dough, then turn it into
Parisian Croissants & Pain au Chocolat).
This student got the highest grade of both sections!
Savory Croissants
(from evaluations, one of the students' favorites for the entire semester!)
Savory Croissants
Tomato Goat Cheese, Breakfast Squares, Ham and Cheese, Pizza
Savory Croissants: Tomato Goat Cheese
Croissant Dough, Mustard, Tomato, Goat Cheese, Parmesan Cheese
Savory Croissants: Ham & Cheese
Croissant Dough, deli Ham, Swiss Cheese
Danish
(which can be made from croissant dough OR danish dough)
Saturday Danish
Pepitos (Pastry Cream, Chocolate Chips, Apricot Glaze)
Apricot Creme brulee pinwheels (Pastry Cream, Almond Streusel, Apricot halves, Cherry, Apricot Glaze)
Sunny Side Up Fleur-style (Pastry Cream, Apricot halves, Apricot Glaze...
names comes from them looking like sunny side up eggs)
Bee Danish Squares (Honey Almond Filling, Confectioners' Sugar)
Saturday: Bee Danish
Honey Almond Filling, Confectioners' Sugar
Saturday Danish: Apple Cheese Streusel Strudel
Scandinavian Danish Dough, Cream Cheese Filling, Diced Apples, Almond Streusel, Apricot Glaze
FF Danishes: All in a day's work
FF Danishes: Apple Fontains
Croissant Dough, Apple Honey filling, Apricot Glaze, Confectioners' Sugar
FF Danish: Coconut Pineapple Twists
Croissant Dough, Coconut Cream, Roasted Pineapple, Cherry, Apricot Glaze, Toasted Coconut
FF Danish: Cranberry Cheese Schnecken
Cream Cheese Filling, Cranberry Orange filling, Cinnamon Sugar, Apricot Glaze
Other Breakfast Pastries
Some of these were used as fillers during days when we had down time (like when waiting for dough to proof) and some were used at the end of the semester.
Saturday Class: Coconut Quick Bread
FF Class: Enormous Rhubarb for a Rhubarb Quick Bread
Scones!
One base recipe (adapted from this recipe) and then each group picked their own flavor combos
Brioche a tete
("brioche with a head".... though most of ours lost their "heads")
Gibassier
Brioche-type dough, candied orange, anniseed, orange blossom water....
Like eating a memory of Dakota Harvest Bakers (for me anyway)
FF: Homemade Pop Tarts
Saturday Doughnut Day: Apple Fritters
Saturday Doughnut Day: Yeast Raised doughnuts dipped in sticky bun glaze
a student came up with this combo.... and it was AMAZING!
FF Doughnuts: Cake & Yeast Raised
Banana Bread Doughnuts with maple glaze
German Chocolate Cake Doughuts with coconut pecan icing
Carrot Cake Doughnuts with Cream Cheese Icing & walnuts
Glazed yeast Doughnuts
With the exception of the final, that is nearly all the product we made in this class! Though we had a busy production schedule, the students still produced excellent product.
Watch for part 2 coming soon!
You had me at baklava and totally drooling by the pop tarts! Love!!
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