SHOPPING LIST: Cooking Skills: Pastry 2, Chapter 5 (Croissants and Danish Pastries)

Strong white bread flour, fast-action dried yeast, caster sugar, fine salt, whole milk, cold unsalted butter, eggs, dark chocolate (batons or chopped), ready-made or home-made custard, apricot jam, tinned apricots or fresh berries, ground cinnamon, light brown sugar, a rolling pin, a ruler, cling film and baking parchment.

Croissants (and the laminated dough) (12 croissants)
[ ] 500 g strong white bread flour, plus extra for rolling
[ ] 60 g caster sugar
[ ] 10 g fine salt
[ ] 7 g fast-action dried yeast
[ ] 150 ml lukewarm milk
[ ] 150 ml cold water
[ ] 40 g soft unsalted butter
[ ] 250 g cold unsalted butter, for the block
[ ] 1 egg, beaten with 1 tbsp milk, to glaze

Pains au chocolat (6 pastries)
[ ] ½ batch of laminated croissant dough (above), after 3 turns
[ ] 12 dark chocolate batons or strips (about 60 g)
[ ] 1 egg, beaten with 1 tbsp milk, to glaze

Danish pastries with custard and fruit (8 pastries)
[ ] ½ batch of laminated croissant dough (above), after 3 turns
[ ] 8 tbsp thick custard, cooled
[ ] 8 tinned apricot halves, drained, or a few berries
[ ] 1 egg, beaten with 1 tbsp milk, to glaze
[ ] 3 tbsp apricot jam, warmed, to glaze

Cinnamon knots (8 knots)
[ ] ½ batch of laminated croissant dough (above), after 3 turns
[ ] 2 tbsp soft unsalted butter
[ ] 3 tbsp light brown sugar
[ ] 2 tsp ground cinnamon
[ ] 1 egg, beaten with 1 tbsp milk, to glaze

For the experiments
[ ] Extra butter (for the block)
[ ] Extra flour for rolling
[ ] Baking parchment