The Pastry School Diaries: It's the Season for Layers
Editorial Assistant Lauren Katz is enrolled in the part-time Pastry & Baking Arts program at New York City's Institute of Culinary Education. Follow her each week as she shares her sweet experiences!
Remember last week when I told you we prepped the dough for croissants and danishes? Well, the day finally arrived when we got to roll out, form, fill, bake--and devour--the finished product. These two pastries are definitely a labor of love. They are made from a laminate dough, which is dough that has been covered with a layer of butter, folded over itself, rolled out and repeated twice more. This process forms paper-thin alternating layers of dough and butter, resulting in that sinfully delicious, flaky texture that we have known to associate with French pastries. What makes a danish different from a croissant is two key ingredients: eggs, which create a more cake-like texture, and cardamom, a popular spice in Scandinavian baking.
What I liked about making croissants and danishes is the variety and liberty we had in both shape and filling. We made four types of croissant: plain, almond, chocolate and ham and cheese. For the danishes, fillings included pastry cream, frangipane (an almond filling), various fruits, a ricotta-raisin mixture and pureed prunes. We had a variety of shapes to experiment with as well.
Ham & cheese croissant
Braided Danish filled with ricotta, raisins and poached pineapple
A variety of bear claw, pinwheel and envelope Danishes
I'm not sure I would try my hand at making these at home quite yet, but I'm glad I learned the process. If you do, however, have the desire, time and, most importantly, counter space to try making laminate dough at home, here are my "things they only tell you in pastry school" tips:
1. When making, folding and rolling out your dough, keep everything as cold as possible. The butter cannot melt, or else you won't get those beautiful air pockets that we all know and love about croissants.
2. Use a ruler to measure out the dough. Each pastry should be roughly the same exact size, which allows for uniform baking time (and no fighting over the biggest one!).
3. When working with liquid fillings, don't overdo it. The filling is just going to spill out during baking.
4. When working with solid fillings, like ham and cheese, you can go a little heavier. Because no one wants a ham-less ham and cheese croissant.
5. Be sure to egg wash the ends of your dough. Seal it tightly so your filling doesn't fall out and your pastry maintains its shape.
6. Got leftovers? Wrap them in a layer of plastic wrap, followed by a layer of tinfoil and stick them in the freezer. They will thaw looking as perfect as they did when they were hot out of the oven!
Check back next week for more baking tips!