Today we finished up our croissants by making both sweet and savory versions. The dough is rolled out to 1/8" and square it off with a knife. We cut 4" triangle bases and rolled our pastries. Some with chocolate, some with ham and cheese, and some plain. They were then proofed, egg washed, and baked off.
We also baked off our blitz puff pastry for our Napoleon preparation tomorrow. We cut them into 2 3inch strips approx 9 inches long. We placed a baking sheets on top and popped then in the oven too.
Work Update: I asked guy who is in charge of the casual restaurant, The Back Door, at the Club if I could come in and "stage" for him a few days a week during lunch to get some line experience. He said, sure. It's been great so far and I'm learning how to manage the tickets as they come in, plate, grill, and fry. I'm so glad I decided to do this, it has been a great introduction to this process. The lunch rush is only 45 min to 1 hour and typically includes about 25 covers, so it's perfect to get a handle on what's going on and not get too far in the weeds.
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| Our assortment of croissants |
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