Dough Boy

10 Nov

This is in fact day two of five at the French Culinary Institute baking course. Today we made Kaiser rolls, cholla and began the many stages of making croissants.

So far the class has been excellent, a good group of people a great teacher (Chef Johnson) and some really tasty results. I am going to let the pictures do the talking with captions available if you move the cursor over the pictures.

Day 1

We also made pretzels but i gave these all away as i have never been a fan. Interestingly the secret that makes pretzels look and taste the way they do is Lye, It’s a very corrosive chemical often used in soap and drain cleaners!!!

Day 2

Here is a step by step guide to making cholla

We also made some Kaiser rolls, pretty much like any other roll, but we used a special stamp to give the twisted star effect on top.

There will be more to follow tomorrow, including croissants, bagels and i am sure another few things that i do not have any room in the freezer for.


2 Responses to “Dough Boy”

  1. foodieinberlin November 10, 2010 at 7:59 am #

    Curious to hear how the institute advises you put the butter in. Tried to make croissants the other day and they came out like little stones!

    • LDN Eats NYC November 10, 2010 at 11:15 pm #

      When did you add the butter? Here is the step by step we used;
      Mix dough, allow to rise, chill to below 60, soften butter (by using rolling pin to bat out cold butter), lock in butter by wrapping in dough, roll out and make first fold, chill to relax dough, roll out and make second fold, relax the dough, roll out the dough thin and divide, shape xants, egg wash, allow to rest and rise, egg wash and bake…
      Hope that helps, but i gotta say save yourself the headache and go to the store!!!

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