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Contents {#contents.TOCHeading} ======== [Types of Breakfast Pastries 2](#types-of-breakfast-pastries) [Viennoiseries 2](#viennoiseries) [Croissants 2](#croissants) [Le pain au chocolat 3](#le-pain-au-chocolat) [Other Viennoiseries 3](#other-viennoiseries) [Danish 3](#danish) [The Classic - S...

Contents {#contents.TOCHeading} ======== [Types of Breakfast Pastries 2](#types-of-breakfast-pastries) [Viennoiseries 2](#viennoiseries) [Croissants 2](#croissants) [Le pain au chocolat 3](#le-pain-au-chocolat) [Other Viennoiseries 3](#other-viennoiseries) [Danish 3](#danish) [The Classic - SPANDAUER 3](#the-classic---spandauer) [DIREKTØRSNEGL (BOSS SNAIL) 4](#direkt%C3%B8rsnegl-boss-snail) [Doughnuts 4](#doughnuts) [Cruffins 5](#cruffins) [Cinnamon Rolls 5](#cinnamon-rolls) [Muffins 6](#muffins) [Scones 6](#scones) [Displaying a bread buffet 7](#displaying-a-bread-buffet) [Other Props Used for Bread buffet 7](#other-props-used-for-the-bread-buffet) Breakfast Pastries Breakfast breads also include pastries, doughnuts, and a variety of quick breads, such as muffins, which can be made in the home or outsourced. Outsourcing breads might help a restaurant save time during a heavy breakfast rush. Pastries, often called Danishes, are popular morning pastries. They are produced using yeasted, sweetened dough and butter, which gives pastries their delicious flavour. Some pastries have eggs in their dough. Many pastries contain almond paste, fruit, cream cheese, or nuts. Bear claws and strudel are two popular desserts. Pastries can be created from scratch, frozen dough, or purchased pre-made. Types of Breakfast Pastries =========================== Viennoiseries ------------- This loosely translates to \"from Vienna,\" where it is said France\'s flaky breakfast buns originated. Unless you pick one up at the boulangerie on your way to work, these are rarely consumed on weekday mornings. One exception is when you stay in a hotel, where these pastries are typically served alongside a breakfast buffet. There are a few other instances, which I will discuss below. There are numerous viennoiseries, enough to keep you satisfied for many breakfasts. ### Croissants The croissant is the most well-known of the viennoiseries. It appears to have descended from the Austrian kipferl, which was shaped like a crescent and originally created to commemorate an Ottoman victory. That is one narrative. In another, a Viennese baker relocated to Paris and offered kipferl to his bakery customers. The discerning Parisians fell in love with it, embraced it, made important changes, and transformed it into the modern croissant. Unfortunately, no evidence supports these and other claims about the croissant\'s origins. But, frankly, who cares where it originated from; what matters is that we have it now. There are numerous common types of croissants; these are the most prevalent: #### plain croissant, or croissant ordinaire These lack that rounded deliciousness and tend to be dry because they are not prepared with butter (these are becoming less common). They taste a little like brioche. #### croissant au beurre The buttered croissant is a favourite of individuals who can consume butter. It is made with creamy, luscious butter. #### croissant aux amandes This is exceedingly sweet, usually filled with almond cream and topped with toasted shaved almonds and powdered sugar. Croissants may not be common breakfast fare, but when they do appear, they are always well received. ### Le pain au chocolat This pastry, known as a chocolate croissant in some English-speaking countries, is almost as popular as the croissant. Children and students commonly consume it in the mid-afternoon as a goûter or snack. For the rest of us, the pain au chocolat is reserved for weekends as a special treat, possibly on Valentine\'s Day, or, like the croissant, for the occasional disorganised early morning rush. If you are visiting southwestern France, ask for a chocolatine instead. For years, there has been a \"friendly\" cultural fight (video), with both claiming to know the right name for this wonderful French breakfast delicacy. ### Other Viennoiseries Your local bakery will have an abundance of viennoiseries. In addition to the standard croissants and pain au chocolat, you\'ll typically find: 1. Pain au Raisin: similar to cinnamon rolls. 2. Try palmier, a flaky, delicious heart-shaped puff pastry with crispy, caramelised sugar. Removing every crumb is impossible, so everyone will know what you had for breakfast. Danish ------ In Denmark, \'wienerbrød\' or \'Vienna bread\' refers to various flaky, sweet pastries. They are named after the Austrian bakers who introduced the method of producing laminated dough (like croissants) to Copenhagen. Danishes, also known as wienerbrød, are a popular dish in Copenhagen. The bakeries are brimming with sweet-smelling (and tasting) options. How will you know which ones to try? We\'ve done the tasting for you in our comprehensive guide to the best Danish pastries. ### The Classic - SPANDAUER This is a pastry. It is the inspiration for the worldwide recognised \"Danish.\" The name is derived from an infamous jail in Berlin\'s Spandau area, which Danish bakers compared to the shape of the elevated pastry. Spandauer is a beloved and traditional Danish wienerbrød. If you try nothing else in Copenhagen, try a spandauer (but actually, try much more). It is made with a flaky crust and filled with custard crème or marzipan custard crème, usually with fruit. ### DIREKTØRSNEGL (BOSS SNAIL) Directørsnegl is one of Lagkagehuset\'s most popular pastries. This frosted spiral bun is chocolate\'s clear response to the cinnamon roll. Why it\'s named a \"boss snail\" is a mystery, although Lars believes the word evolved from the pastry\'s prior moniker. "It \[used to be\] called højsnegl or "tall snail" because it was a bit more classy \[than a regular cinnamon bun\]... like a top hat." It comprises a flaky but robust dough with a puff pastry and chocolate filling. Doughnuts --------- A doughnut is a sweet, deep-fried pastry that is typically ring-shaped but can be bar-shaped or spherical. There are two categories: cake and raised. Cake doughnuts are made with baking powder, whereas raised doughnuts use yeast to rise. Cake doughnuts are heavier than raised doughnuts and may include spices or chocolate. Many doughnuts are glazed with sugar and other flavourings. Others, such as cakes, incorporate morsels of fruit, such as apples, into the dough before frying. Cruffins -------- Cruffins are a wonderful hybrid pastry with a croissant\'s flakiness but a muffin\'s form and texture. They are usually produced by laminating croissant dough with layers of butter and rolling it into a spiral shape like a muffin. The dough is then proofed, baked, and frequently filled with a variety of sweet or savoury fillings, including chocolate ganache, fruit compote, and pastry cream. The end product is a buttery, flaky pastry with a soft, muffin-like interior, providing a distinct texture and flavour experience. Cruffins are made with a dough that includes flour, water, yeast, sugar, salt, and butter, similar to croissant dough. After being laminated with butter and shaped into a log, the dough is cut into sections and placed in muffin tins to prove and bake. Cruffins can be filled with various fillings, eaten plain, coated with powdered sugar, or drizzled with glaze after being cooked. They are frequently served fresh and warm, making them an ideal morning option. Cruffins\' flaky layers and customisable fillings make them a versatile breakfast choice that may be eaten with coffee or tea, delivering a wonderful and luxurious start to the day. Cinnamon Rolls -------------- Cinnamon rolls are a popular breakfast delicacy made from a soft, sweet dough rolled into a spiral shape and filled with cinnamon sugar. They are usually baked till golden brown and topped with a sweet icing or glaze. To make cinnamon rolls, a dough is made from flour, yeast, milk, sugar, butter, and eggs and then rolled out into a rectangle. Cinnamon, sugar, and, in many cases, butter are equally distributed over the dough before it is tightly formed into a log shape. The log is cut into individual rolls, placed in a baking dish, and left to rise before being baked until fluffy and aromatic. Cinnamon rolls are popular for breakfast because of their soothing flavour and texture. They are frequently served warm, directly from the oven, making them a comforting breakfast delicacy. Cinnamon buns can be served alone or with a cup of coffee or tea for a delicious start to the day. Their sweet and fragrant perfume permeates the kitchen, creating a welcoming environment for lazy breakfasts or special occasions. Cinnamon rolls can also be customised with nuts, raisins, or cream cheese frosting, making them a versatile morning treat. Cinnamon buns are a timeless breakfast favourite that many people love as a standalone treat or as part of a brunch menu. Muffins ------- Quick breads can be served as a side dish in restaurants or as the main course of a continental breakfast. Muffins are very valuable due to their versatility. Muffins are fast breads made with eggs and cooked in a cupcake mould. Corn and seasonal berry muffins can provide variety and nutrition to any breakfast meal. Muffins are flexible quick breads available in various flavours and textures, making them a popular breakfast choice worldwide. Sweet muffins often include flour, sugar, eggs, butter or oil, and leavening agents such as baking powder or baking soda. They can be flavoured with fruits (such as blueberries, bananas, or apples), chocolate chips, almonds, or spices like cinnamon or vanilla extract. Sweet muffins are frequently eaten as a solitary breakfast meal or with coffee or tea. They provide a convenient, portable breakfast choice, ideal for hectic mornings or on-the-go lifestyles. On the other hand, savoury muffins add a hearty twist to the morning table. They use cheese, bacon, ham, herbs, vegetables (such as spinach, sun-dried tomatoes, bell peppers), and savoury spices like garlic or onion powder. Savoury muffins are equally versatile and can be enjoyed as a filling breakfast or as part of a brunch buffet. They provide a savoury and delicious start to the day, contrasting with conventional morning pastries\' sweetness. Whether sweet or savoury, muffins are popular due to their simplicity, adaptability, and ability to accommodate a wide range of tastes and preferences, making them a breakfast staple in many households. Scones ------ A scone (\'skon) is a form of fast bread, comparable to biscuits, commonly cut into triangular shapes. Scones are a classic baked dessert eaten worldwide, recognised for their crumbly texture and rich flavour. Scones are often created with flour, butter, sugar, eggs, and baking powder and can be sweet or savoury depending on the ingredients used. Sweet scones frequently include dried fruits (such as raisins or currants), chocolate chips, or citrus zest and are occasionally topped with a glaze or powdered sugar. Savoury scones, on the other hand, may include cheese, herbs, bacon, or sundried tomatoes, providing a delicious contrast to their sweet counterparts. Scones are a popular breakfast option worldwide, and they are served in various ways depending on local traditions and tastes. Scones are commonly served with clotted cream and jam as part of a traditional cream tea in the United Kingdom, which is usually served in the middle of the morning or afternoon. Sweet scones are often eaten as a breakfast pastry with coffee or tea in the United States, although savoury scones can be consumed as a side dish with eggs or soups. Scones are commonly served with butter, jam, or whipped cream during breakfast or brunch in Australia and New Zealand. Scones are treasured for their versatility, making them a popular breakfast option throughout cultures. Displaying a bread buffet ========================= Before implementing a buffet presentation, you must have a vision or design. A chef may be exceptional at manufacturing, but presenting it in a way that appeals to a guest is a skill that not everyone has. When arranging a buffet, similar-looking breads should not be put next to one another. Breads with similar tastes should not be stored together. Some breads will have a hard crust, some will be soft, and some will appear flaky; a symphony of these textures is essential. Most importantly, it is difficult to make it look colourful due to the scarcity of brilliant colours in bread. It\'s difficult to turn that into something appetising. Frills and props are suitable for this purpose. Also, the bases on which the loaves are placed may be a contributing role. Dead dough sculptures or salt dough sculptures should be created in keeping with the theme of the buffet. Just because something appears excellent does not guarantee it can be served on a buffet. It could appear disconnected and irrelevant in a buffet. Other Props Used for the Bread buffet ------------------------------------- Various props are used to make a display of breads catch the customer's eye or make it look appetising. They are as follows: - Wooden boards - Acrylic boards - Bread baskets - Wooden stands - Stainless steel wheels - Glass showcases The breakfast buffet A classic buffet style is the breakfast buffet! Almost every hotel offers breakfast in whole or in part as a buffet.So the guest can assemble their breakfast according to their wishes. In addition, the buffet can be prepared in the evening in large parts and it requires less staff than in the midday and evening business. The offer and the choice of food may vary depending on the level of the hotel or the pension. While juices, milk and water are often also offered at the buffet, egg dishes and hot drinks such as tea and coffee are often served by the service staff. In low-budget hotels there is also the possibility to set up a automatic machine, where guests can help themselves with coffee. Bread that is made in advance at bakeries and delivered to food service establishments is called ready-made bread. The choice of quality pre-prepared breads on a breakfast menu is almost unlimited. Bagels, scones, doughnuts, muffins, croissants, and English muffins are just a few examples. More on this is covered in the next microsession.