Full of puff and fluff

Our next encounter in our baking and pastry class we learned all about puff pastries. One dough can make so many different things, but we made only 2. It all starts by making a dough. Once that is made it is wrapped around butter that is somewhat pliable but still cold. Then we roll it out, and then we fold it tri-fold style. Then it is rolled again and then tri-folded again. Then rolled out again to fit in a half sheet pan. After that we let it cool over night to be used the next day. Also so you know the dough and the butter in this recipe have third own special names in french. The dough is called the Detrempe, and the butter is called the Beurrage. They sound pretty much how they look, sorry I couldn't find the phonetics for those particular words.
That next day we made two completely different things out of the dough. We made cream horns and napoleon. For the cream horns we took the dough and cut it into strips and then wrapped the strips around metal cones. Then brushed a little water on them before rolling them in some sugar, and then into the oven with them. For the napoleons we just rolled it out to fit in the pan again and docked it. Docking is when you pierce holes in the dough with a fork so it can let out the steam and so it doesn't rise to much. Then it went in the oven.
Once they came out we filled the cream horns with cream (obviously) and cut the other dough into wide strips. We then put some cream on top of the pastry before laying another strip on top, and then just repeat that again and you have a napoleon. In the picture the. Ream horns are in middle and the napoleons are on the edges.
Hope you all enjoyed, and keep it mixed up.