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.
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!!!
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.