Breads & Breakfast Pastries, Week 2

For the most part, this week we practiced a lot of the same recipes as last week, but shaped differently. So I don’t really have too much news to share. Guess that just means lots of pictures!

French bread with poppy and sesame seeds

Pain au chocolat – chocolate croissant

Pain au chocolat – chocolate croissant

Chocolate croissants (as well as all croissants in general) are a 3-day process to make, as to allow the butter and dough to chill properly in the fridge. This is what makes for a flaky, airy croissant with lots of layers.

Different shapes of sourdough

Kugelhopf – a sweet egg bread with almonds on top

 

 

 

 

 

 

 

 

 

Left: (triangle bread) beer bread. Right: (eye-shaped bread) multigrain

 

Left to right: toast bread, multigrain, beer bread, multigrain, French bread

Left to right: Bottom – Danish with pastry cream and apricot. Top – kugelhopf. Sourdough, almond croissant with almond cream and almonds on top, plain croissant, chocolate croissant, chocolate swirl danish, sweet brioche with cream, brioche “bostock”. Back loaves: brioche, lemon pound cake, blueberry muffin

 

Next week we start petit fours (mini cakes). Aaaaaand it’s officially 9 weeks until graduation 😱