Danish anyone?

This is amazing. It seems like we only were just starting Viennoiserie and now here we are in Custards. So sorry folks I have some catching up to do. We will start with the second week of Viennoiserie and work forward from there. In the second week we made Danish and croissant doughs. They are laminated doughs and formed much the same way as I described the puff dough. We working the butter into the dough through turns. The big difference with these two doughs and the puff is the amount of turns and the fact that the danish dough is enriched (with milk and egg.) These two doughs need less turns because they have yeast in the dough acting as a leavener and no longer relying solely on mechanical leavening. By the way, real danish is a far cry from the "danishes" on the breakfast buffet at the hotel you stayed at last week. On the same note, croissants should always be light and airy with a buttery flavor, if they are dense and chewy send them back. The photos are of the pinwheels and rosettes filled with pastry cream or almond cream and topped with fruit filling. The two croissants are the chocolate and almond cream filled and the plain. The pain au raisin is filled with pastry cream and rum soaked raisins. Think these will sell in my bake shop?