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Lemon Danishes

6 May

May 6th, 2012
This post is a week late, as I made these delicious danishes last weekend, but didn’t have time to post until now. What enticed me to make these? Well, a few weeks ago I received a bunch of lemons from someone at work who was trying to get rid of them. It was like hitting the jackpot for me! Free lemons!?! The endless possibilities of what I can do with them! I whipped up a batch of lemon curd and they have been sitting in the fridge waiting to be used. So I decided to make fruit danishes last weekend so that I can fill them with the lemon curd, and indeed it was a brilliant idea. Making these danishes also allowed me to work with yeast again after the buttery croissant experience.

This was definitely a more time intensive project compared to making the croissants, in my opinion. The dough had to be rolled out, rested, shaped, proofed and filled before finally going into the oven and then glazed once they were done baking. I’m glad I made the lemon curd in advance, otherwise it would have been an entire day project!

I was a happy camper with all these lemons…and they were free!

Tangy lemon curdFigure 8-shaped danishes filled with cinnamon sugar.

Spiral-shaped danishes filled with lemon curd and topped with raspberries.

Pinwheel-shaped

A platter of tangy, sweet, delicious danishes!

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Buttery Croissants

7 Apr

April 7th, 2012

I’ve always been afraid of baking with yeast because of an incident an old roommate and I had when we attempted to make challah bread. That was a few years ago and since then I never really dared to use yeast. However, I think I’m a changed person now.

Even though it is easier to go and buy these, I decided to make croissants. It was a risk because I don’t have the required proofer to allow the dough to rise, so I had to get a little creative. I created a warm and humid condition in the oven, where I preheated it to the lowest temperature, turned it off, then placed a bowl of very hot water inside. I then monitored the temperature so that it was at about 80 degrees Fahrenheit. The warm and humid environment allowed the dough to properly rise after it was shaped.

Croissant dough is definitely a multiple-step process and takes time because of the numerous steps involved, which include folding the dough, resting it between folds, and rising the dough before finally baking them. However, the outcome is a payoff– a batch yielded plenty of croissants!

Regular Croissants:

Chocolate Filled Croissants:

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