A Danish for you, A danish for me

Would anyone like a Danish?? :) I have way too many of these!  I need them taken off my hands! I  had fun making these today though! I thought I wasn't into details, but I guess I am. :) We were demo'd 5 different shapes today:

Pinwheel

Rosette

1/2 Pocket

Bear Claw

Fruit Twist

We were to make 3 of the five. Since the first 3 required 4x4 squares, I chose those.  We took 1/2 of our danish dough that we created yesterday, rolled it out and then cut out as many 4x4 squares as we wanted.

To create the Pinwheel, you slit the 4x4 square at each corner as seen below:

These were actually TOO close to the center, you want to cut into it less than I did.  Then you want to pick the left or right corner and fold in. You will fold in the same side you chose for every triangle. So if you picked to fold in the Left, then you will fold in every Left corner into the middle and press:

.....until you have your final product that will need proofing, an egg wash, a topping and then off to be baked!

The Rosette is made similarly except you want to take your 4x4 square and cut a big circle out with your cookie cutter. Cut 4 slits into the circle as you did for the pinwheel, remembering not to go too much towards the center. Mine, again, were too close to the center. I obviously found this out AFTER the chef looked at my finished product, so my pictures reflect an incorrect method. Boo... throw tomato's at me!!!  I don't care.....Whatever! You try taking notes, looking up at the chef, and taking pictures all at once! laughing.... I will just say sorry, how about that?? Me very sorry you are seeing this dough with slits that are way too long, not leaving sufficient space in the center. :(



Pick your left or right side to fold into the center, do that all the way around.

Last but not least. The Fruit Twist.  Grab your dough, put it in front of you so the dough looks like a diamond.  Fill the dough as showed below with your favorite filling:

Fold the left side over and press down on the tip.

Now fold the right side over and under.

There you have it.

I will show you the technique for the Bearclaw and the Fruit Twist tomorrow. They require a few more steps and are slightly more work than these 3. They look very cool though. :) I cant wait to try tomorrow. The reason you don't want to go too deep into the center with your slits is because once you bake your dough, if  you cut too much into the slit, you wont be able to pick it up with one hand without one of the folds falling down.... resulting in  your yummy filling falling out. If you leave enough space, you can pick it right up and have no problemo! The only thing you have to do at that point is munch and enjoy :) :) Corny!!! I know!!! I love it!!!

We only have 4 little days left for this class. I want to soak in as much information as possible. I am not a puff pastry lover, but I did enjoy the education. I am proud to know how to make, create and bake all of these products that you have seen in the past 5 weeks. I was taken out of my comfort zone and had butterflies in my stomach when I went to learn each method. I want to do things so right, that I mess up. But the good thing about it is that the Chef's will tell you what exactly you did wrong, so you know how to correct it. :)

Have an amazing day! I'm off to work out with my sista!! Oh yea, we have been on a roll. This is day 3 :) Work it!! laughing...

Take care of you! I will see you here tomorrow!