PRODUCTS MADE FROM DANISH PASTRY Kshs 800 PRODUCTS

PRODUCTS MADE FROM DANISH PASTRY Kshs 800

PRODUCTS MADE FROM DANISH PASTRY Ø Croissants Ø Danish Pastries Ø Belgium Buns

CROISSANTS METHOD Ø Pin out the prepared paste to quarter inch thick. Ø From this cut strips about 8 inches wide Ø From this cut triangles having bases of 4. 5 inch in length Ø Near to the base of each triangle pipe a small amount of filling Ø Commencing with the base, loosely roll up each triangle Ø Place the completed shapes in the form of a crescent upon cleaned baking sheets Ø Wash with eggs Ø Prove in a cool prover until fully proved Ø Prove time about 1 hour Ø Bake at 230 to 235 degrees centigrade Ø Bake time 8 to 9 minutes Ø Whilst still hot brush over with thin water icing and sprinkle with roasted flaked almonds (optional)

DANISH PASTRIES The dough is cut into squares to save waste and various shapes can be produced from these shape. A vast number of products in all shapes and sizes can be made from this rich, flexible pastry. The main difference between Danish and croissant are: Ø The strength of the flour used for croissant tends to be stronger as a more flaky end product is required but preferences differ from country to country. Ø Butter is more popular for laminating croissants rather than pastry margarine as used in Danish although a combination of both is often used.

VARIETIES OF DANISH Ø Danish with cream filling after glazing Ø Savoury Danish with cheese and mushroom filling BELGIUM BUNS Ø Roll out the dough Ø The dough is brushed with melted butter and sprinkled with sugar/fruit and rolled up. Ø The dough is automatically cut into pieces and placed onto trays that have been covered with silicon paper. The product is then proved and baked. Fondant icing and cherries to finish the product Ø Fondant icing is applied after baking Ø Cherries are placed on the applied fondant icing