Preparation of Danish Dough / Cream Caramel WEEK !! DC9 /Group 1

Preparation of Danish Dough / Cream Caramel WEEK 

29th of October, in this week we're doing the preparation of Danish dough for the next week's class and Cream Caramel. We've got assessment too !!
Which is Crêpe !!Here's some story for cream caramel, Cream Caramel or also known as
Caramel Custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world.

Crème caramel used to be ubiquitous in European restaurants; food historian Alan Davidson remarks:

In the later part of the 20th century crème caramel occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due to the convenience, for restaurateurs, of being able to prepare a lot in advance and keep them until needed.

As always we started with our preparation for the dough.

After kneading it till it's elastic and smooth, it's time to do our windowpane
test !! It's the best way to tell if u sufficiently kneaded your bread dough.
If you can stretch the dough without it breaking, that means ... You're ready to go !!

Windowpane Test

Form into a ball, in a mixing bowl with a little bit of flour and cover it to place it into the chiller the chiller for 30 minute.





Before bringing up to our next step, we insert the tray with water and bake inside the oven first.

Preparing the Caramel sugar.

Finishing the dough, let's follow up to our next dessert, Cream Caramel .
We split our job to speed up our process.Yes, teamwork !

Firstly, measured our ingredients and started doing the Caramelized sugar.

Easy, it's just made of sugar and water  ;)    ....

And of course, there's a very important thing we need to avoid. Is to prevent crystallization !! We need to brush the side time to time with water.

My friend brushing the side with pastry brush.

After assisting the steps above, we went to make our Egg Custard.
The making of egg custard is quite similar with Crème anglaise.

We combine the vanilla and milk and put on the stove to warm.
Meanwhile, we mixed the eggs and sugar in a bowl until it's creamy white. And then,
we slowly pour the warmed milk into the mixture. ( Do not overheat the milk or pour
all of the milk directly into the mixture as it contain raw egg that would be cooked
instantly )

Stir it with wooden spoon.

Stir it with a wooden spoon ( not a whisk ), because we dont wanna form bubbles inside the mixture.
After that, we strain it .... let's go back and look at our caramel sugar.

Caramel sugar in the mould.

My friend did a great job ^_^

Yup, line mould with caramelize sugar as u can see. Then, pour the mixture in and sent to bake in hot water bath at 180*C degree for about 35 to 45 minutes.

Oh ya !! The dough !!
By the time we finish everything, the dough is almost done. Our Chef, Jean Michel demonstrate us the laminating of danish dough.

Chef Jean Michel demonstrating us the laminating of danish dough.

The process of laminating.

And as u can see above, we need to roll it into a cross-shape and with thickness in the middle to place the butter. Dust the dough if needed.




After placing the butter inside, enclose the butter completely, just like that...

This is how the dough suppose to be ....
Butter was need to be sealed inside nicely without leaking out as we don't wanna make everything buttery.






And as usual, wrap it and chill in the chiller.

After resting the dough inside the chiller for awhile, we take it out, roll and fold for 3 times !! Yup , of course in the chiller every turns !!

Roll and Fold the dough.

Finishing the dough, place it inside the freezer with plastic wrapped, tightly !!
We need it for the next pastry class  :)


Back again to our Cream Caramel section !!
We took it out from the oven. Amazingly, the prefectly baked. Here's our end product !!

Place it into a bowl with a beautiful plate upside down and remove it from the mould, u don't wanna break the shape. And lastly, we're ready to go.


Enjoy.