Day Nineteen

All right, tonight I did some stuff, want to hear about, here it goes. First chef showed us three ways to do stuff with our brioche dough. Mostly it involved rolling it into balls. So we made balls with little balls on to, balls in a loaf pan, and balls that got flattened and rolled up. They all have French names but I don’t seem to have brought my notes upstairs so I can’t tell you what they are. Those went in the proofer and rose up a whole tone. After they baked they looked super awesome, and some of them came out in crazy shapes.

Some brioche that looks like Hippos.

We also worked on our croissant dough. Just like puff pastry you roll it out and put your square of butter down. Then fold the butter up in the dough and give it some turns. Remember what a turn is? It’s when you roll out the dough and then fold it up, turn it, and roll it out another way. This time instead of doing it by hand we did it all on the sheetter.

We also made some more pastry cream, Boo, and some Flawn, Super Boo. Flawn is made like pastry cream, all the dry ingredients get whisked with egg yokes, milk and cream come to boil, temper the two together, put back on heat and whisk the hell out of it for ever hoping it does not burn and that your arm does not fall off. We made a but load of flawn too and it was so hard to whisk. Amazingly enough mine did not burn.

Colleen whipping her flawn.