Did you know there are approximately 35,000 boulangeries-pâtisseries in #France? Use both hands, splaying them apart as you roll. Puff pastry and croissants, when done well, are some of the lightest, flakiest and most delicate pastries in a baker's repertoire. Both flaky and tender, they're characterized not only by their shape but also by rich butter flavor and numerous layers created by repeatedly rolling and folding the dough prior to shaping. Real french pastries next to my Americanized homemade version. No, they’re not good. Once home, I prepare myself a second cup of black coffee. Coming to our second sweet dish of the day, we have classic puff pastry. geefree Puff Pastry Sheets are a real treat after not having anything made with puff pastry in over 8 years. French Dining Etiquette: 8 Rules For Eating Out In France, How To Savor The Best Strasbourg Christmas Market Food & Drink, 3 sticks cold (11⁄2 cups) unsalted butter, the best you can find, Chocolate batons or bittersweet chocolate pieces for pain au chocolat. Cover the dough lightly with plastic wrap and rest at room temperature for 20 minutes. It’s like bread with chocolate. I love croissants. The second recipe I use does not contain yeast, so it’s more like a plain ol’ puff pastry, as opposed to the more bread-like breakfast pastry. If using unrolled pastry, roll a rectangle of about 25 cm/ 9.8 inches long, a little more or less is OK. Smear the pastry with the soft butter. Lightly seal the edges, and tap with the rolling pin to even out the thickness. Licking your lips, it’ll become clear the French treat all such things with immense care and attention to detail. Just shape, bake and enjoy warm from the oven. Place on a parchment-lined … “Sure, yes, I’d love to bake you that apple turnover from scratch,” I’d tell my friends who, being American, would be impressed with even my roughest attempts at baked goods made from start to finish. There is, indeed, a reason as to why millions of tourists flock here every year to take in the impeccable scenery, the carefully aged wine, and the indulgent food: The French know what they’re doing, and they take pride in it. Dough will be sticky. When the butter heats and melts in the oven, the water in the butter will become steam. Attach the dough … Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square. Mix the dough ingredients until well mixed, place in greased, covered bowl and refrigerate overnight. The layers puff up and then bake through for that compelling and explosive crunch. They’re made using very similar ingredients and techniques, but crescent rolls are a bit different from puff pastry, which doesn’t have yeast as an ingredient. Try not to let the egg to drip down the sides of the croissant onto the pan. Return to the refrigerator if your butter feels too soft. Spray the parchment lightly with oil first. Photo by Alexas_Foto/Pixabay. Starting at the bottom, roll the dough towards the point, gently stretching the dough. These puff pastry cinnamon rolls swap the usual dough for a sheet of puff pastry, which is available in the freezer section of most grocery stores (no need to make it from scratch, truly!). Roll the first piece of dough into a 6×18 inch rectangle. The second recipe is a combination of recipes from Julia Child’s cookbook, a book of recipes from Le Cordon Bleu — arguably one of the most well known and reputable schools of cooking in the world — and a how-to guide from Epicurious. For croissants, divide the dough into two portions. Place 1/2 tablespoon of almond paste mixture in the center of each square. 30.1 g Learn more here! Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant. Rolling out the pastry dough. Total Carbohydrate https://www.gimmesomeoven.com/3-ingredient-nutella-croissants-recipe I implore them to choose one or the other of my creations. You'll also get our monthly #MoreCulture newsletter. Lay the second sheet of unfolded puff pastry on top of the first sheet with the almond dollops. The butter should be cold but pliable. Thanks for visiting! Please also share on Facebook, Twitter and Pinterest. It seems that these Frenchies do know exactly what they’re doing. If you enjoy this post, please subscribe to Epicure & Culture to snag our FREE Responsible Tourism Checklist + access to our monthly #MoreCulture newsletter. Wondering how to make puff pastry at home, but prefer to learn the art of making these chocolate croissants through a video? I begin with a recipe for chocolate croissants  — or pain au chocolat— from Buzzfeed Tasty. It’s time to dive back into the colorful, sugary world of amateur baking. I know it’s the American in me, but despite their appearance, I can’t help but take pride in my ugly little creations. For comparison, a photo comparing my recipes vs. a pain au chocolat purchased at Paul, a French patisserie chain, of which there are several locations in Strasbourg. Don’t forget to pin this post for later! a meticulously shaped and decorated mille-feuille. Place the butter square on the bottom half of the dough, and fold the top half over the butter. Unlike crescent-roll dough, puff pastry depends on combining flour and other ingredients with chilled -- rather than softened -- butter. Shape into a 6×6 inch square about 1⁄2 inch thick. My pastry is crumbly and difficult to roll. There was nothing but disappointment when out of the oven came sloppy greasy dense, albeit crispy on the outside, things that roughly resembled croissants. Mix the yeast into the warm water, stirring until … Pain au Chocolat. Be sure to keep the butter cool. Have you ever had palmier, the scroll shaped pastries made from puff pastry dough? Psst! 2- Cut the dough in triangular shapes. Cover the croissants with oiled plastic wrap and let rise for 60 to 90 minutes until it's risen 1.5 times its volume. 10 %, (mix with 1 tablespoon water for optional egg wash). Each time you fold the dough, you’re making more and more layers of butter and dough. Baking back home seems like a cake-walk — pun intended. If your recipe says to bake the pastry before adding fillings, you'll want to … The combination of yeast and the folded dough technique results in a crescent roll that's richer and flakier than most breads, but easier to make than puff pastry. There’s butter and there’s flour and that’s the important thing. I’m glad to hear it was a good read for you! ), How To Enjoy A Silent Meditation Retreat In Mexico, Epicure & Culture #MoreCulture Newsletter. Wrap the package and chill for 30 minutes in the fridge. French pastry making. Starting in one corner, cut each half into 6 triangles. I thought croissants were made from puff pastry until just a little over 2 years ago when I tried making big flaky croissants from a blitz pastry. It’s true that la boulangerie (baking) et la pâtisserie (and pastry) are essential ingredients to the French cuisine. The French Décret Pain (Bread Law) of 1993 modifies regulations previously set in 1905 regarding the classification and production of bread. A sheet of puff pastry sheet is thin when you roll it out, but as the dough bakes, the layers of butter within it expand so that the pastry … The sheets of puff pastry are a different color and size from the regular sheets. Puff pastry and croissant dough are both laminated dought that uses similar folding techniques, but croissant dough is different from puff pastry because it contains yeast, which gives the dough a lighter and softer texture. Make two more turns, waiting at least 20 minutes between turns. Cut into four even squares. Ultimate Gift Guide For The Ethically-Conscious Traveler, This Recipe Sharing Platform Supports Women In The Culinary Industry (Labneh Recipe Included! It is raised strictly through the interactions of flour, water and the … 3- Place a piece of chocolate bar on the dough and roll the dough around the chocolate. I explain the experiment I’m doing, and tell them that they have to be honest. Nonetheless, as I settle into my new apartment on one of many beautiful boulevards in Strasbourg, I feel the need to put my chops to the test. Oh wow! Photo by Pexels/Pixabay. Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge. In this décret, each type of bread — pain maison (bread of the home), pain de tradition française (bread of French tradition), and pain au levain (yeast or sourdough bread) — is explicitly defined by the proportions of necessary ingredients, and the appropriate means of preparation. They bake to a high and crisp finish, with a golden brown color and plainly visible layers of delicately flaky dough. Grease 2 baking sheets. Richard’s solution: The trouble with pastry is that you need … Your email address will not be published. Adding a little flour and tapping the top of the package with the rolling pin, roll the dough out into an 8" x 18" rectangle. Thanks Katie, hope your croissants turn out better than mine did! To guarantee keeping croissants fresh, transfer pan to a cooking rack, and allow pastries to cool at least 30 minutes. I expect the result will be puffy and crisp, but not the soft flakiness that you would expect from croissants. They’re the perfect way to treat the family to a tasty home baked breakfast as they smell delicious and taste even better. Photo by Pexels/Pixabay. Just before baking, beat the egg in a small bowl with a fork. Here were their responses, translated into English: Paul: Wow, that’s gross! For More Puff Pastry Recipes for the Holidays, click here! Subscribe to snag our FREE Responsible Tourism Checklist! This recipe is my take on several recipes, but heavily influenced by Peter Reinhart's recipe in Artisan Bread Every Day. Step 9: Cut triangles with a bottom width of about 3 inches. If you serve the croissants too soon, the butter will not have cooled, and the pastry will have a greasy feel and taste. Can’t wait to try this! How endearing to experience the patience, perfection, and honesty of France as home through creating and sharing your creations! Immediately lower the temperature to 400 degrees F (200 degrees C), and bake for 10 minutes. Rotate the pan and bake for 12 to 15 minutes more or until browned and 205 F internally. You could cut puff pastry dough into triangles and roll them up in to crescents. Starting at the wide end, roll up the pastry triangles toward the point. Set oven to 350°F. The American rendition of #baking just doesn't stack up next to a real #French pastry here's to see the proof. What our your favorite baking #recipes? The next day, cut the chocolate filling into 1⁄2-inch pieces, sprinkle with the 2 tablespoons flour, and pound between two pieces of parchment with a rolling pin or beat in mixer with flour until smooth. The result reaffirms a quality — too often misunderstood and misinterpreted — that we can all appreciate within the French culture. Sadly, I was not reassured as I pulled my creations out of the oven. Adding a little flour and tapping the top of the package with the rolling pin, roll the dough out into an … For pain au chocolat, cut rectangles measuring 3×4 inches. With your fingers, press the puff pastry together firmly around the outer seams and along each line of egg. The milk makes the dough a bit richer and the yeast makes them rise much higher than puff pastry does, which is what gives you that awesome stretchy pull. For croissants, divide the dough into two portions. Your information will *never* be shared or sold to a 3rd party. Any chocolate croissant recipes or tips to add? DIRECTIONS: 1- Roll out puff pastry dough into 2 x 1 ft rectangle. As every baker knows — and as anyone who’s watched “The Great British Baking Show” fully appreciates — ingredients must be meticulously measured and carefully combined to create the best finished product, and the French take this consideration to a whole new level. Puff pastry and croissants, when done well, are some of the lightest, flakiest and most delicate pastries in a baker's repertoire. When finished shaping, cover and allow the pastries to rise at room temperature for 1 hour. Seal the dough around the butter. Fold the pastry squares over the filling to form a triangle. But croissants, while they want that crisp on the outside, also wish to be tender and pliable inside. Roll the dough into a 7×14 inch rectangle. Roll the dough, keeping about the same width, to 24 inches in length. Traditional patisseries. If you include the cafés and grocery stores here — who likewise create all their pastries and baked goods in-house — I imagine that number is much higher still. In a small bowl, mix together the cinnamon and 2 tablespoons of the sugar. French Baking: How To Make Croissants With Puff Pastry (Recipe Included), A Sweet Challenge: Puff Pastry Chocolate Croissants. Viva the blending and appreciation of cultural differences! Triple fold again, wrap and chill for 30 minutes. With a pastry brush, gently brush the tops of the croissants with egg wash. And, to up the ante, I’m asking the most qualified food critics I can think of to test and comment on my pastry: So, armed with a cup of black coffee — I have yet to find half & half in my neighborhood supermarché — I don my roommate’s veggie-covered apron, and prepare to dive into the baking of my pastry…. After watching, you’ll be making a finished pastry so good it could be French! Cut triangles with a bottom width of about 3 inches. “La Petite France” in Strasbourg, France. If you remain undeterred by my fails in the kitchen and want to take a stab at puff pastry yourself, I recommend this recipe by The Little French Baker. Place in lightly oiled bowl covered with plastic wrap and chill overnight. While the dough is rising, preheat your oven to 350°F. Make a homemade puff pastry — a challenge in and of itself, as the layering of butter and flour for a really fluffy and flaky puff can be painstakingly difficult — and compare it with a pastry from a French bakery. Originally published Boulangerie Pâtisserie HANSS, located at 24 Rue Saint-Marc, Strasbourg, France; boulangeriehanss. Wrap 2 sticks of butter touching in plastic wrap. Thus, I’m not surprised and not too upset about this unsuccessful venture into my French kitchen. A self-declared foodie and amateur baker, I find all these rules and regulations intimidating, at the very least. Nonetheless, I figure they’ll taste alright. The slit will help widen the dough and create a traditional shape. It shows an easy method for how to make flaky croissants in your own kitchen. 2 sheets of Pepperidge Farm Puff Pastry (1 package) 6 ounces of semi-sweet baking chocolate, chopped 1 tablespoon of butter, softened 1 egg Preheat the oven to 400 degrees. Roll/fold each end of the dough toward the center, then each end once again. Brush off the flour and place the butter block on half the dough and fold the other half over. Test by poking a finger to see if an indention is easily left. Gently knead for 1 to 2 minutes until smooth. It will take about three to four rolls to reach the end. Preheat the oven to 450F, but drop to 375F when croissants go into the oven. Need further proof that correctly baked goods are of the utmost importance in French eating culture? You’ll learn the ins and outs of making croissants from scratch — including the key to rolling pastry dough and how to fold croissants. Soyez courageux mes amis. Croissant dough is made using a similar technique, but with some noteworthy differences.Instead, the basic dough is leavened with yeast like other breads. The next morning, while sipping yet another cup of black coffee, I put my unshapely little pastries from recipe #1 into the oven. That’s not to say Americans don’t have good taste; but the lack of bakeries on every street corner means we Americans know how to appreciate a good, hearty, imperfect, homemade pastry. If your room is warmer than 72°F, and you have concern about the dough becoming too soft, you can also rest the dough in the refrigerator. Photo by Stocksnap/Pixabay. Use a paring knife to cut the sheet in half lengthwise. Lucky for me, in Strasbourg, with its innumerable patisseries et boulangeries, I need only walk out of my front door to get my fix. from Puff Pastry, 6 Large Rolls. It's not necessary to knead the dough unless for a few times to mix the dough. So, there you have it, straight from the mouth of my French roommate turned food critic: J’ai totalement raté. Repeat this one more time, chilling the package for 30 minutes. …until I realize that my roommates are not bakers, and have hardly any tools for baking. A swing and a miss. Tap the dough to even the thickness, and turn again so the fold is on the left side. The regular sheets are large squares and these geefree gluten free Puff Pastry Sheets are large rectangles. So, I trade in my apron for a jacket and head out to the centre-ville (city center) to find the necessary equipment. Photo by World Travel Guide. The long resting times are not reflected in the preparation or cooking times given here. I’ll stick to my cookies and chocolate cakes and leave puff pastry for the professionals. Your email address will not be published. Pound with a rolling pin until the butter block is 5 by 6 inches. Paul: This one’s better (referring to the easy puff pastry recipe from Buzzfeed). Classic laminated dough for croissants, pastries and other flakey baked items. 4- Beat one egg and brush the surface of the croissants . If a shiny surface is desired, brush lightly with an egg wash. Bake at 375F in the upper portion of the oven for 12 minutes. The finished product. With a stand mixer fitted with the paddle or by hand, mix the ingredients (except cold butter and 2 tablespoons flour) until shaggy. For a delicious taste, try the filling and the crust first before the filling is added. Reduce the temperature to 350 degrees F (180 degrees C) and bake for a further 10-15 minutes until well browned and puffy. At the end of the day, I gather my roommates for a taste test. Required fields are marked *. Remember, if your room isn’t too warm, you don’t need to return to the refrigerator after each turn. In my new home city of Strasbourg, France, there are too many pâtisseries and boulangeries to count, with just about one on every street, and no less than five schools of pâtisserie. Creation and consumption of baked goods here are monitored strictly, and in some cases are regulated by law. I’ve used this recipe before, with some success, so I hope this one will be a real winner. Available in 250g (contains 6 croissants) Lightly flour the counter and dough and roll dough out to a 5.5" by 12.5" rectangle. Incredible India: How To Explore Goa Beyond The Beaches, Why Oregon's Willamette Valley Offers The Ultimate West Coast Wine Trip, #MoreCulture Newsletter Signup + Back Issue Links, subscribe to Epicure & Culture to snag our FREE Responsible Tourism Checklist + access to our monthly #MoreCulture newsletter. Making puff pastry and shaping croissants is no easy task, but this recipe makes the job a little less daunting for even the most amateur chefs. There are approximately 35,000 boulangeries-pâtisseries in France; about one per every 1,800 people. Curve the ends of the pastries inward to form a crescent shape. The following two tabs change content below. Dock It. Brush the croissants with beaten egg using a pastry brush and put into the oven. Baf. Start with the narrow edge nearest to you. I add that I’m not all too impressed with the end result either, and that it’s okay if they don’t like them. Here's some of ours! Puff Pastry Recipe- How To Roll With It. Brushing off the flour, fold the dough over letter-style to make 3 layers in an 8" x 6" bundle. I took a bite of one to test — the least attractive of the bunch — and knew immediately that I would not come out on top of this challenge. As my dad always says, “The imperfections show you made it yourself!”, Pastries in Strasbourg, France. The key to authentic French baking: lots and lots of #butter. Sprinkle over the pastry and top with the walnuts. I figure, for comparison’s sake, it’s good to start with the most simplified and Americanized version of this classic recipe. Roll the triangle to lengthen, cut a 1⁄2-inch slit on the bottom edge. Baking butter. Place the pastries, point-side down, on a baking sheet. One at a time, unwrap and unfold the sheets of puff pastry. To them, if something is worth doing, it’s worth doing well. The resulting breakfast pastry should be a piece of soft, buttery, flaky heaven. Let the Puff Pastry thaw for 20 minutes before you unfold it. Place the dough on your lightly floured work surface. Puff pastry, or pate feuillete, contains neither yeast nor baking powder. Most people do not like to eat the baked crust so it is very easy to make an uncooked pie. Similar to refrigerated croissant-style dinner roll dough, biscuit dough can pull double duty as a flaky crust that can rival puff pastry's layered deliciousness. Make the Starter (Détrempe) Gather the ingredients. Instead of melted butter in case of crescent rolls, puff pastry requires you to combine flour with various ingredients with chilled butter. Divide this dough into 7 rectangles, 4" wide and 8" long. “But if you had to pick one…”. Thanks Diane! Fold the dough into thirds, as you would a letter. Minutes more or until browned and 205 F internally and crisp, crescent... There you have it, straight from the mouth of my creations pain chocolat. Pastries next to a real winner browned and puffy gently stretching the longer side out until butter. 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