Had a go at Danish Pastries at the weekend, one of our ‘Breakfast breads’ course.  Basic (Danish) dough then tried pain au chocolat, pain aux raisins and some plain ones.  Relatively straightforward dough though takes some time adding the butter rolling, resting and rolling again.  Rather than Creme patissiere I cooked some apples down to soft and added a little sugar and cinnamon. Slightly more healthy and went well with the raisins.  Used plain chocolate from Lidl for the pain au chocolat which worked very well.



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