Lesson 7: Croissants (Plain and Chocolate)

This week is the start of a very tough week! The tough rolling week! We are doing croissants and puff pastry and because we need to incorporate butter into the dough to 'moisten' the dough, or 'Detrempe' as the French call it, we need to do a lot of rolling and turning. So we already did the croissant dough the last week, so today was just to cut the right triangle sizes and then roll the croissants accordingly. And in between that, we have to start preparing two puff pastries for the next lessons. This means that we all do double portions of puff pastry dough and leave it for the next lessons.

Doing puff pastry was quite tough for me, as I have no idea why I can't roll it to perfect rectangles. So at the end my puff parties have an odd round shape on the top. Chef Am said it was ok so I just continued to do it. Let's see if those pastries turn out well. Was totally drained out after this class as we did so many rollings and turnings. Went back and slept right away!

And last week, our class size was increased from 12 to 13. And our new classmate's name was Khun Chef. Initially i thought that he was the teaching chef, but turns out his name is Chef! Which was funny. During practical class, we all stand along the marble tables and normally two people occupy one 'block' of marble. However, after an additional classmate, me, Aileen and chef had to share the same block, which was a bit squeeze for us. Even Sohny next to me was slightly affected as I crossed my border to use some of her space as well. A bit uncomfortable but nevertheless, we still managed to roll!

Panya only had the croissants the next day and he didn't like it as it was a bit hard he said. So rating was only 6.5. Chef Am mentioned that if we had more time for the croissants to proof it would be softer, so maybe I could try that at home!

Basket of Croissants by Chef Geraldine

Croissants by Li Lian