After a morning lecture about fats and baking I can say that I have now learned that butter... good cold... AA... 80%fat... unsalted butter is the best stuff for baking with. Unless you can get your hands on some European Butter which is 82% fat and even better for baking with. We put the butter is good theory into practice today with the making of
1. Croissants... buttery flaky croissants. And there is a fun little method of rolling them to get their pretty shape!
2. Danishes... filled, not filled, coated in cinnamon sugar, mmm they were all fantastic! We turned this simple dough into windmills, twisty circles, and windowpanes.
The smells of these items baking in our kitchen were amazing. I left the room for a moment at one point and I could smell the pastries baking halfway down the hall!
I am getting to know our Chef and he is amazing! His background is in sugar and chocolate. I've seen examples of what he can produce with chocolate and would love to see his sugar work; sadly we won't cover it in this class.
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I love your blog :) We're in Nutrition together - so spill the beans ... who are you?
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