Danish & Croissant

Something challenging about this lab was again, keeping the pastry cool while I laminated it. Another thing was my lab was that my partner was away for part of this lab also. This caused me to be quite slow with adding the different flavours and shaping the pastries.

Something that I did well on the actual lab was I used different flavour combinations this time giving the danishes more variety. Another thing that was done well was The shaping of my pastry because they turned out how I wanted them too as well as it gave more options in shape.

One thing I did well in the photo was My use of props and the colour of the table cloth. The marble rolling pin used as a prop gave a little bit of an extra element to look at. The red table cloth brought out the red in the strawberry making it pop.

One thing I would do differently in the lab next time is that I would try to have better time management, This is because i was cutting it very close to the time the bell was going to ring when i finished up. This caused the other people in the unit to have to do the dishes without my help.

One thing I’d do differently in the photo next time is to try to show the texture of the pastry better, By getting a close up of the danish.



   Buttery-rich pastries with a variety of shapes and fillings – a special breakfast treat!

8 ml active dry yeast                                15 ml vegetable oil

2 ml sugar                                       250-315 ml flour

30 ml warm water                                    15 ml flour to dust butter

30 ml milk                                                125 ml cold marg

1/2 egg                                                      2 ml vanilla

30 ml sugar                                               1/2 ml cardamom

1 ml salt

Danish Fillings  (see sheet)                      Glaze – egg and cream


  1. Dissolve 3 ml sugar in warm water in liquid measure. Sprinkle with yeast. Put in warm spot for 5 min.
  2. Put dry ingredients in large bowl, liquids in medium bowl. Add yeast to liquids when bubbly.
  3. Stir wet and dry together until a soft dough forms, knead on lightly floured counter 2 min. Cut a cross into dough. Wrap in plastic and store in fridge until needed.
  4. Preparing butter: sprinkle 15 ml flour on chopping board, place 125 ml cold butter on surface and mash with a table knife until butter is of a spreading consistency yet still cold.
  5. Combining butter and dough: on lightly floured surface, roll out dough to a large cross, as with puff pastry dough. Brush excess flour from dough.  Place butter mixture over and pull X ends in to seal like an envelope. Roll into rectangle, keeping edges square and complete a triple fold.
  6. Refrigerate until 10 min. before bell. Repeat rolling and folding 3 more times.  Label and refrigerate until next period.
  7. Deflate dough by rapping firmly with rolling pin. Shape and fill as desired. After shaping, place pastries 5 cm apart on baking sheet.  Cover with plastic and chill 10 min.  Preheat oven to 400 F.
  8. Brush pastries with egg glaze and sprinkle with sugar. Bake 5 min., reduce heat to 350 F and bake 10 – 15 min. until golden brown.  Yield: 12 pastries.

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