Baking 112 Practical #2

For our practical we had to present six brioche a tetes, and as many croissants, almond croissants, and pain au chocolate that we could get out of our croissant dough.

I received a 96%. Points were taken off because my brioche were slightly misshapen and my classic croissants were inconsistent (in size). But, my pain au chocolates were the best in the class. =)

practical platter