Week 30 Baked Products Final Assessment

"How are you today?" that was what my trainer asked and I said "Excited" haha.... because I was excited that it was our final assessment for the term. Lets have some fun! 

We had prepared some of the doughs a day earlier and had them resting in the fridge for the big day! We made the croissant and danish pastries. We also started with the chelsea bun dough and the brioche dough. 

First thing in the morning, start with Panettone. This is the first to start and the last out from oven. We made a starter for the panettone and also a starter for the Stollen.

 Then we got the cold doughs out from the fridge. The brioche and chelsea bun dough had to be knocked back and brought back to room temperature before putting into the prover. 

Then the danish and croissant pastry were rolled out to about 3-5mm thick and went back into the fridge. Both the croissant and danish pastries are very similar, except the Danish pastry is softer because it has eggs. Both we did 3 single turns with 30 minutes rest in the fridge.

Doughs from fridge

We were required to make 10 danishes and I manage to get 12 squares out of the pastry. After cutting them into squares, I put them back into the fridge to chill them. We need the pastry cold so that the butter doesn't melt and leak. I was lucky because my bench was near the air con. The pastries were kept cool while I worked on them, just that I was feeling a little cold. Its ok, as long as the pastries come out nice! 

Danish squares

The panettone has to be proved 4 times before it can be baked. Here I am mixing in the fruits and then proving them again.

Mixing in fruits into panettone dough

As for the croissants, we need 10 serves. So we made 5 in crescent shape and 5 straight ones which we filled with some chocolate. The remainder pastries, I made some mini croissants.  

Croissants

Crescent shaped croissants

Straight Croissants

With the brioche, we had to make a loaf and some small traditional ones. The school didn't have the proper brioche cases, so I brought some small tart cases and made really small brioches. They looked cute. 

Small classic brioche

Brioche loaf

We made 6 fresh fruit danishes with creme patisserie and 6 with canned apricots. We were allowed to choose whatever design we thought was suitable. We made diamond shaped danishes for the fresh fruits and the apricots were in the classic shape. I egg washed them and proved them before baking. My trainer advised me to put a band over the classic shape ones because he said we are not familiar with the pastry so it might burst open when in the oven, so with the band, it helps to secure it in place. So I took his advice. 

Diamond shape Danishes

Apricot danishes

Things are coming out of oven. The little brioche had some casualties because they were slanting everywhere. Luckily we found 4 striaght ones to present. The brioche loaf came out nice and puffed. 

Casualty Brioche

Better ones 

The chelsea bun dough took a long time to prove and wer were worried it wont rise properly. But I have to say, I am happy with the end product. It was much nicer than we made before. It rose nicely and the colour was nice too. 

Chelsea Buns

I can't wait to see the result of the croissants and danishes. The croissants puffed up nicely and the colour was golden. The only thing was the crescent shaped ones stretched a little and didnt look too crescent. 

Crescent Croissants

Straight Croissants

Good thing I had the band on for the apricot danishes. I will be disappointed if I saw them open up. We then glazed the danishes with a little apricot glaze. Then with the diamond shaped ones, they were cooled completely and filled with creme patissiere and  topped with kiwis and strawberries. 

Apricot Danishes

The products were presented and marked. I think we did well. I am happy with the day's work. I am happy with the term. Time flew by too quickly this term. Good trainer, good teammate and loads of fun making these pastries. Now it is time to enjoy my holiday and more home bake projects. 

Products displayed

All the products

Here are some closer look of the products before they disappear into my tummy! Yum!

Strawberry and kiwi Danish

Apricot Danish

Croissants

Chelsea Buns

Brioche

Danish