Danish Pastry and Baguette

This week Pastry Practical Class for DC9 with Chef Jean Michel (7 November 2014), is continue from last week Danish Dough.We make Danish Pastry with Filling and Baguette.

Danish pastry

A Danish pastry or Danish (especially in the United States) is a multilayered viennoiserie pastry, of Viennese origin, which has become a specialty of Denmark and neighbouring Scandinavian countries. Danish pastries are popular around the world.

Danish Dought Ingredients:

-Strong Flour

-Plain Flour

-Butter

-Instant Yeast

-Sugar

-Salt

-Milk Powder

-Shortening

-Egg

-Water

Danish Dough after cut and folding

Prepare and Adding Filling 

Almond fillings

Ground almond

Sugar

Whole eggs

Vanilla essence

1. Combine almond and sugar

2. Add egg and vanilla essence

3. Mix well

Pastry cream

Milk

Egg yolk

Sugar

Vanilla essence Corn flour

1. heat the milk up

2. Cream yolk , sugar and vanilla essence till creamy white

3. Add corn flour

4. Combine warm milk into yolk mixture

5. Stir on stove until thickened

Rolling The Dough

Result of Danish Pastry

Baguette  is "a long thin loaf of French bread  that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
 A standard baguette has a diameter of about 5 or 6 centimetres (2 or 2⅓ in) and a usual length of about 65 centimetres (26 in), although a baguette can be up to a metre (39 in) long.

Baguette Ingredience .

Strong flour

Plain flour

Instant yeast

Salt

Water

diagonal cuts on the surface of each dough

Result of Baguette