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Baking 4 (CSCA)

CSCA - Danish and Croissant

TermDefinition
DANISH SHAPES KRINGLE - Pretzel-shaped large danish, FLETNING - Large braid-shaped Danish, KRANS - Large wreath-shaped Danish, PINWHEEL, TURNOVER.
REMONCE Butter and sugar paste spread on Danish before adding a filling. It can be granulated sugar or brown sugar and can also contain cinnamon or vanilla.
CROISSANT SHAPES CRESCENT or BATON (au chocolat)
POULICHE Sponge for the dough portion of croissant.
Created by: CSCAStudy
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