Sunday, August 31, 2008

IP Lesson 15 : Danish Pastries, Donuts

A doughnut, or donut, is a sweet, deep-fried piece of dough or batter. The two most common types are the torus-shaped ring doughnut and the filled doughnut, a flattened sphere injected with jam, jelly, cream, custard, or another sweet filling. A small spherical piece of dough, originally made from the middle of a ring doughnut, may be cooked as a doughnut hole. Today chef demonstrated only filled Jam (and we are not allow to make).

Gently deep fried...

Coated in cinnamon sugar, filled with pastry cream and dust with icing sugar.

Doughnut is good to eat when it is fresh and warm.

Danish pastries, usually referred to as a Danish, is a sweet pastry which has become a speciality of Denmark and is popular throughout the industrialized world, although the form these pastries take is significantly different from country to country.

The ingredients of a Danish include flour, yeast, milk, eggs, and generous amounts of butter. A yeast dough is rolled out thinly, coated with butter, and then folded into numerous layers. If necessary, the dough is chilled to ease handling. The rolling, buttering, folding, and chilling is repeated several times to create a dough which is buttery and flaky. from wikipedia

It is similare to a puff pastry, but with a yeast dough as the base. Chef taught that the dough should be given only 3 single turns, with a 15-20 minute resting period in-between turns (in fridge) and before its final use.

Demonstrated by Chef Andre.

Top from left: Strawberry Vol au vants, Creamcheese bear claws, Cherry swirls.
Bottom from left: Hazelnut twist, Apricot pinwheels, Apple turnovers.

My Cherry Vol au vents.

Quite ok, rite?

Presented for chef Andre...again, minus score because of unclean plate ^ ^''

PS. I gave some of my danish to Chef Michael, he said it looks good but if I give it a bit more time to prove, it will be much better.

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