A Plus Pies, Cakes and More

I've had pretty bad cold the last few days, so I have not been able to post anything for a while. The week before last we made yeast Doughnuts and cake Doughnuts some of the Yeast raised doughnuts were filled with Bavarian cream with a chocolate glaze, those were amazing. I ate one of the glazed Krispy Kreme style doughnuts in class, and they were melt in your mouth good. I gave most of the doughnuts that I brought home away so I wouldn't turn into a blimp. Each student in the class took home around 22 doughnuts, that's why I gave half of them away.

Last week we made Danish dough and soft pretzels. The pretzels were a lot easier to make then I thought they would be, and forming them was fun.
The Danish dough we had to do over the span of two classes because of time constraints, so last week we made the dough and rolled in the fat (we used a combination of butter and high ratio shortening) and then we gave the dough three, three folds this gives the Danish dough 135 layers, which also gives it the flakiness.

This week we made up the Danishes and Croissants from the dough we made last week. We made several different types; some with filling, some without. But each one came out flaky and yummy. As I described in the slide show to the right, we made some really good looking pastries and they tasted as good or better then they looked.

Feel free to make any and all comments, I love to hear them.