CFS202 Danish, Croissant, Choux, and Puff Pastry

This course covers methods of producing various laminate dough including puff pastry, croissant and Danish dough. Students will acquire skills in performing the mixing, rollout process and unit preparation of pastry such as figure eights, snails and cream horns. Specialized mixing techniques involved with producing choux pastry for eclairs and cream puffs are also included.