In Class 8, we started our Brioche dough (yeasted dough with added butter) and put it in the freezer. We made the Brioche dough using the paddle attachment of the KitchenAid. The paddle attachment pulls the gluten strands better than the dough hook, and it was a much faster process. I have made Brioche before with the dough hook and it takes a long time. I'm glad I learned this new method!
The day before this class, the staff moved our dough from the freezer to the refrigerator for proofing. We had it sit out for a bit on our tables and then made cinnamon rolls.
After a brush with melted butter and a rise, these were baked up into yummy goodness.
We started our Puff Pastry and Croissant doughs. Both doughs are very similar but the Croissant dough has yeast while the Puff Pastry doesn't. The latin term for these doughs? "Butter delivery device veni vidi vici". We used close to 2 pounds of butter today...that's 8 sticks. We turned it three of the minimum four turns. To see how the turns work, please see Tracey's Culinary Adventure's great step-by-step process.
Stay tuned to see what we made in our last class with the puff pastry and croissant doughs!
Recaps of the New School of Cooking, Pro Baking 1 course:
Baking Therapy: Going back to school
Class 1: Quick Breads
Class 2: Custards
Class 3: Soufflés & Pate a Choux
Class 4: Tarts, Pie, Crisps and Cobblers
Class 5: Chocolate
Class 6: White Cake with Italian Meringue Buttercream
Class 7: Artisan Breads
Class 8: Flat Breads, Brioche and Focaccia
Wow, great creations! Those classes are surely very interesting!
ReplyDeleteCheers,
Rosa
Those cinnamon rolls looks so good! What a great treat to have any time of day.
ReplyDeleteHow fun! What fabulous treats!
ReplyDeleteOh God, I am so hungry, now. Cinnamon rolls are a once-a-year thing for me, pretty much (I make them for Christmas morning), and I clearly need to come up with more reasons to justify baking them.
ReplyDeleteThey look very very tasty! I never thought of using the paddle attachment to make dough, I'll have to give it a try.
ReplyDeleteThose cinnamon rolls are to die for Mary!! They look absolutely perfect. I've been enjoying the posts from your class. It really seems like you've learned quite a bit.
ReplyDeleteThanks for the mention :)
woW> I have a case of cinnamon roll envy. looks great.
ReplyDeleteEvery class you post about makes me wish I was taking the class with you!
ReplyDeletethanks for the tip on the paddle attachment when making brioche, I have only used the dough hook. Your cinnamon rolls are calling my name!
ReplyDeleteMmm. Now I want cinnamon rolls... And I can't wait to see what you do with the laminated doughs.
ReplyDeleteAnother great post. I can't wait to try these out, those pics look mouth-watering.
ReplyDeleteI took a croissant-making class too! I loved folding the 'beurrage' into the rest of the dough.
ReplyDeleteEnjoy the rest of your classes!
Thanks for sharing your Classes with us. It has been a while since I made Croissants and now I have a craving.
ReplyDeleteI made your Texas Sheet Cake last week and showcased it on Saturday's Blog Showcase. Thank you.
Gorgeous!I love the photos!
ReplyDeleteYour cookies were fantastic for StirIt28, but I ate half of them before I thought to photograph them for the round up. Do you have a pic? GREG
ReplyDeleteI love puff pastry. Making it is kind of fun too. Can't wait to see what you did with it.
ReplyDeleteCinnamon rolls are such a comfort food for me-I loved looking through all your photos. It reminded me of the times when I was younger and my Mom would make homemade cinnamon rolls for breakfast on the weekends :)
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