Had our last assessment the week before the previous aka last last last week. We were tested on Croissants and boy are these French cross breeds (neither pastry nor bread) difficult to nail. The ideal Croissants are suppose to be flaky and light, boasting a honeycomb texture which is the result of both yeast activity and lamination of fat.
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| Croissant |
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| Honeycomb Interior |
We were asked to make 5 chocolate coated ones and 5 plain ones, however my dough only yield 4 each. Fortunately I passed albeit my dough was slightly under baked. It's definitely disappointing when your baked products did not turn out the way it should be; especially so when you've spent the whole morning laminating and proofing the dough.
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| Chocolate Coated Croissant |
Nonetheless, the croissants were still edible and daddy finished them. Sigh, what would I do without Dad, my greedy greatest fan lol.
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| Plain Butter Croissant |
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