Things are heating up at school. Next week is our last week of this class already. We have a whole lot less down time and a whole lot more "oh crap I have five minutes to get this in the proof box" time. We are on to croissants and danishes right now. They are a lot like puff pastry in that they require folds that can only be done every 30 minutes but they have the added steps of dough that needs to ferment and rise for an hour and then the final products need to be put in the proof box to rise again for 45 minutes or so. It would seem like a lot more waiting around but we have 3-4 products going at once so it has become more of a slow and steady marathon instead of sprints here and there.
So far we have made classic croissants, pain au chocolat (chocolate filled croissants) and standard fruit filled danishes. They have all been delicious.
Also I need an iphone. The pictures today are courtesy of the food photo app on my husband's phone and they are much better than anything I have ever put up here.