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