Vienn Day 3

The steps to making danish dough...

How to shape danish dough...

Our finished danishes...

The obligotory muffins, this time zuchinni, coconut, raisins, and pineapple.

Vienn Day 2

Started the day off with croissants. The photos show the steps pretty well.

1. Roll out dough.

2. Roll out butter.

3. Fold butter into dough and roll out.

4. Roll out dough and fold several times. Then roll out dough.

5. Shape croissant

6. Proof for 2 hours to allow to rise.

7. Bake!

Brioche time

Traditional shaping into a tete 'a tete.

We used the extra Brioche dough to make a bunch of random things.

Weird cinnamon roll things

Mexican conche bread. It is just brioche topped with a strange white mixture (shortening, powdered sugar, flour).

Little flavored breads. Brioche filled with pretty much anything.

Tomato, cheese, and herbs
Cake crumbs, blueberry filling, streusel
Etc.

Vienn Day 1

The start of Viennosierie! Vienn is essentially any dough that is enriched with fats, sugar, and or eggs. Think croissant, brioche, muffins, etc.

Day one was a lecture and then muffins.

My group for this class was the two Ashleys. Brandi isn't in class for these 9 days so it is just the 3 of us.

We are allowed to make whatever flavor things that we want, so we made lemon ginger chai muffins. The batter had lemon zest, black tea, fresh ginger, walnuts, and dried ginger. The streusel on top was cardamom, cinnamon, ginger, and nutmeg. We also added chopped walnuts to the topping.

They were really yummy, but the tea and ginger flavors could have been stronger.

Bread Day 9

For out final we made the braided challah bread from day 4 and baguettes. It was rather chaotic and hostile in class on finals day, so I didn't get to many photos. Here are the only two photos that I took of loading the baguettes in the oven.