These pictures are from the first week of my first rotation, which was doughs.
brioche a tetes- fail. misshapen and lost their heads.

they are supposed to look like this:

and these are pain au raisin, brioche rolled with vanilla pastry cream and rum-soaked currants, finished with an apricot glaze:

and finally, almond croissants- twice baked, soaked in rum simple syrup, filled with frangipane (almond paste), coated in almonds and powdered sugar:

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