Week 17 Danishes

We made chocolate mud cake which will be used for a wedding cake later on. We froze the cake once we cooled it. So I don't know the taste and texture yet.

Chocolate mud cake

All wrapped up to freeze.

 We also made mini vegetarian quiches. This was with shortcrust pastry and filled with onions and cheese. Then egg custard was poured into the tart cases and baked. Yum! 

Mini vegetarian quiches. 

More quiches.

 Our trainer did a demo on cheese straws made with puff pastry. We all practised how to twist it and this is what we got. Again yum!

Cheese Straws.

We did danishes with hazelnut filling. It is a laminated pastry like a puff pastry but it has yeast in the dough. It requires 3 single folds with 30minutes resting time in between. The texture is a little bread like. There can be many ways of folding danishes but today we are making Danish Corinthian style, which looks like this. Rolled up from both sides to meet in the middle and the cut like sushi. Then we proved the dough and baked it till golden brown. 

Cutting danishes like sushi.

Danish Corinthian before baking.

Danishes fresh from the oven.

 I was also given a chance to assemble an Apple Strudel which was leftover from the demo. The dough was really stretchy and easy to use as compared to the earlier recipe that we were shown. I also made another batch of hazelnut danishes which I cut a little thicker and left it in the oven to brown a little bit more. 

My Apple Strudel just out from the oven.

My danishes.

Next week there will be more pastry work,  I think it will be fun! and yummy!