Divide each rectangle diagonally so that there are 14 triangles, 4" at the base and 8" to the tip. At the end of the day, I gather my roommates for a taste test. Pain au Chocolat. Can’t wait to try this! They’re the perfect way to treat the family to a tasty home baked breakfast as they smell delicious and taste even better. The long resting times are not reflected in the preparation or cooking times given here. Puff pastry and croissants, when done well, are some of the lightest, flakiest and most delicate pastries in a baker's repertoire. You'll also get our monthly #MoreCulture newsletter. Your email address will not be published. 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. 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. The key to authentic French baking: lots and lots of #butter. Roll the first piece of dough into a 6×18 inch rectangle. I implore him further. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). The next morning, while sipping yet another cup of black coffee, I put my unshapely little pastries from recipe #1 into the oven. 2- Cut the dough in triangular shapes. Just shape, bake and enjoy warm from the oven. With your fingers, press the puff pastry together firmly around the outer seams and along each line of egg. Creation and consumption of baked goods here are monitored strictly, and in some cases are regulated by law. “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. When it comes to French baking, do you know how to make croissants with puff pastry? 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. https://www.gimmesomeoven.com/3-ingredient-nutella-croissants-recipe Don’t forget to pin this post for later! It’s like bread with chocolate. Place the dough smooth side up, rolls down, on the baking sheet. With a stand mixer fitted with the paddle or by hand, mix the ingredients (except cold butter and 2 tablespoons flour) until shaggy. One at a time, unwrap and unfold the sheets of puff pastry. Thus, I’m not surprised and not too upset about this unsuccessful venture into my French kitchen. Required fields are marked *. Since this dough is supposed to rest overnight, I combine the ingredients, fold lots of butter into the dough — if I know one thing about the French it’s that the love good butter — and then leave it in the freezer overnight, to finish prepping with chocolate in the morning. Classic laminated dough for croissants, pastries and other flakey baked items. It shows an easy method for how to make flaky croissants in your own kitchen. Roll the dough into a 7×14 inch rectangle. I love croissants. Place in lightly oiled bowl covered with plastic wrap and chill overnight. It's not necessary to knead the dough unless for a few times to mix the dough. Lucky for me, in Strasbourg, with its innumerable patisseries et boulangeries, I need only walk out of my front door to get my fix. Baf. Photo by World Travel Guide. Then, I assemble several more pastries using recipe #2, which all turn out equally as misshapen. There was nothing but disappointment when out of the oven came sloppy greasy dense, albeit crispy on the outside, things that roughly resembled croissants. To guarantee keeping croissants fresh, transfer pan to a cooking rack, and allow pastries to cool at least 30 minutes. Hamza: I don’t think this one’s cooked enough, but (referring to the recipe I compiled myself) it’s not a pain au chocolat. Cut triangles with a bottom width of about 3 inches. Most people do not like to eat the baked crust so it is very easy to make an uncooked pie. Licking your lips, it’ll become clear the French treat all such things with immense care and attention to detail. 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. You’ll learn the ins and outs of making croissants from scratch — including the key to rolling pastry dough and how to fold croissants. Adding a little flour and tapping the top of the package with the rolling pin, roll the dough out into an … Curve the ends of the pastries inward to form a crescent shape. Failed. Your email address will not be published. Most pastries will come with fillings and some will not. 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. Ultimate Gift Guide For The Ethically-Conscious Traveler, This Recipe Sharing Platform Supports Women In The Culinary Industry (Labneh Recipe Included! 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. Wrap the package and chill for 30 minutes in the fridge. 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. Photo by Pexels/Pixabay. Dough will be sticky. 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. Please also share on Facebook, Twitter and Pinterest. Baking back home seems like a cake-walk — pun intended. As my dad always says, “The imperfections show you made it yourself!”, Pastries in Strasbourg, France. Roll the dough, keeping about the same width, to 24 inches in length. You need only take a trip here, step into a French bakery, smell the butter and flour wafting from the kitchens, and take a bite of a meticulously shaped and decorated mille-feuille — a pastry made of crème patissière and puff pastry. The steam pushes the layers of dough apart creating the flaky light layers of the croissants. To them, if something is worth doing, it’s worth doing well. Wondering how to make puff pastry at home, but prefer to learn the art of making these chocolate croissants through a video? Baking butter. Any chocolate croissant recipes or tips to add? Wrap 2 sticks of butter touching in plastic wrap. Puff pastry, or pate feuillete, contains neither yeast nor baking powder. Once home, I prepare myself a second cup of black coffee. If you serve the croissants too soon, the butter will not have cooled, and the pastry will have a greasy feel and taste. Lay the second sheet of unfolded puff pastry on top of the first sheet with the almond dollops. Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square. 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. How endearing to experience the patience, perfection, and honesty of France as home through creating and sharing your creations! If your recipe says to bake the pastry before adding fillings, you'll want to … Divide this dough into 7 rectangles, 4" wide and 8" long. It’s time to dive back into the colorful, sugary world of amateur baking. What our your favorite baking #recipes? The key to making fluffy, layered biscuits is handling the dough strategically. Fold the dough into thirds, as you would a letter. Repeat this one more time, chilling the package for 30 minutes. They're made using very similar ingredients and techniques, but crescent rolls differ from puff pastry in their use of yeast. Place on a parchment-lined … I expect the result will be puffy and crisp, but not the soft flakiness that you would expect from croissants. So, there you have it, straight from the mouth of my French roommate turned food critic: J’ai totalement raté. Roll the triangle to lengthen, cut a 1⁄2-inch slit on the bottom edge. Roll/fold each end of the dough toward the center, then each end once again. Make the Starter (Détrempe) Gather the ingredients. Here's some of ours! Just before baking, beat the egg in a small bowl with a fork. Total Carbohydrate They bake to a high and crisp finish, with a golden brown color and plainly visible layers of delicately flaky dough. Learn how your comment data is processed. This recipe uses yeast — a typical leavening agent most often used in bread baking — to fluff up the pastry, since typical puff pastry is too crunchy. 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. Your information will *never* be shared or sold to a 3rd party. 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. It will take about three to four rolls to reach the end. Let the Puff Pastry thaw for 20 minutes before you unfold it. Roll the first piece of dough into a 6×18 inch rectangle. 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. For More Puff Pastry Recipes for the Holidays, click here! Place the croissants on a parchment-lined baking sheet, point side down. Here were their responses, translated into English: Paul: Wow, that’s gross! Thanks for sharing Definitely saving this. 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. Jus-Rol’s ready to bake Croissants are deliciously moreish with a wonderfully light and flaky texture. Rolling from the base, roll each croissant up and place on cookie sheets or baking pans lined with parchment. Make two more turns, waiting at least 20 minutes between turns. Stretch the triangle from base to tip and at the base. Pound with a rolling pin until the butter block is 5 by 6 inches. Croissants are crescent-shaped French pastries which may be made from leavened or unleavened puff pastry dough. a meticulously shaped and decorated mille-feuille. Gently knead for 1 to 2 minutes until smooth. Start with the narrow edge nearest to you. Place the pastries, point-side down, on a baking sheet. Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge. A swing and a miss. Lightly flour the counter and dough and roll dough out to a 5.5" by 12.5" rectangle. 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. Attach the dough … 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. 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. Classic Puff Pastry. It seems that these Frenchies do know exactly what they’re doing. Seal the dough around the butter. “But if you had to pick one…”. 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. Rotate pan half way through if necessary. For croissants, divide the dough into two portions. Puff Pastry Recipe- How To Roll With It. Unlike crescent-roll dough, puff pastry depends on combining flour and other ingredients with chilled -- rather than softened -- butter. The layers puff up and then bake through for that compelling and explosive crunch. Spray the parchment lightly with oil first. https://www.inspiredtaste.net/20300/sinfully-easy-chocolate-croissant-recipe Yet, this was also a very telling experience for me, and an appropriate introduction into my new French lifestyle. The French Décret Pain (Bread Law) of 1993 modifies regulations previously set in 1905 regarding the classification and production of bread. There’s butter and there’s flour and that’s the important thing. Shape into a 6×6 inch square about 1⁄2 inch thick. …until I realize that my roommates are not bakers, and have hardly any tools for baking. Return to the refrigerator if your butter feels too soft. The finished product. When the butter heats and melts in the oven, the water in the butter will become steam. Brush off the flour and place the butter block on half the dough and fold the other half over. Traditional patisseries. I’m glad to hear it was a good read for you! Place 1/2 tablespoon of almond paste mixture in the center of each square. Each time you fold the dough, you’re making more and more layers of butter and dough. French Baking: How To Make Croissants With Puff Pastry (Recipe Included), A Sweet Challenge: Puff Pastry Chocolate Croissants. Subscribe to snag our FREE Responsible Tourism Checklist! Photo by Margaret Hoeschele. Learn more here! Nonetheless, I figure they’ll taste alright. Lightly seal the edges, and tap with the rolling pin to even out the thickness. I know it’s the American in me, but despite their appearance, I can’t help but take pride in my ugly little creations. geefree Puff Pastry Sheets are a real treat after not having anything made with puff pastry in over 8 years. French baking is no laughing matter, especially when it comes to how to make croissants with puff pastry. There are approximately 35,000 boulangeries-pâtisseries in France; about one per every 1,800 people. Sadly, I was not reassured as I pulled my creations out of the oven. Thanks Katie, hope your croissants turn out better than mine did! Triple fold again, wrap and chill for 30 minutes. Originally published Boulangerie Pâtisserie HANSS, located at 24 Rue Saint-Marc, Strasbourg, France; boulangeriehanss. Thanks for visiting! I explain the experiment I’m doing, and tell them that they have to be honest. When finished shaping, cover and allow the pastries to rise at room temperature for 1 hour. Soyez courageux mes amis. No, they’re not good. I figure, for comparison’s sake, it’s good to start with the most simplified and Americanized version of this classic recipe. Starting at the bottom, roll the dough towards the point, gently stretching the dough. I’ll stick to my cookies and chocolate cakes and leave puff pastry for the professionals. Step 9: Cut triangles with a bottom width of about 3 inches. With a pastry brush, gently brush the tops of the croissants with egg wash. The following two tabs change content below. Croissant dough is made using a similar technique, but with some noteworthy differences.Instead, the basic dough is leavened with yeast like other breads. Cover the dough lightly with plastic wrap and rest at room temperature for 20 minutes. This recipe is my take on several recipes, but heavily influenced by Peter Reinhart's recipe in Artisan Bread Every Day. The American rendition of #baking just doesn't stack up next to a real #French pastry here's to see the proof. Test by poking a finger to see if an indention is easily left. 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. Tap the dough to even the thickness, and turn again so the fold is on the left side. “La Petite France” in Strasbourg, France. This monthly themed newsletter will help you discover conscious travel brands, book sustainable trips, and get involved with important causes! Real french pastries next to my Americanized homemade version. Immediately lower the temperature to 400 degrees F (200 degrees C), and bake for 10 minutes. The slit will help widen the dough and create a traditional shape. I’ve used this recipe before, with some success, so I hope this one will be a real winner. Puff pastry and croissants, when done well, are some of the lightest, flakiest and most delicate pastries in a baker's repertoire. 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. We will one day conquer la pâtisserie! 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…. This site uses Akismet to reduce spam. DIRECTIONS: 1- Roll out puff pastry dough into 2 x 1 ft rectangle. Cut into four even squares. Try not to let the egg to drip down the sides of the croissant onto the pan. 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. In a small bowl, mix together the cinnamon and 2 tablespoons of the sugar. Photo by Pexels/Pixabay. Reduce the temperature to 350 degrees F (180 degrees C) and bake for a further 10-15 minutes until well browned and puffy. The result reaffirms a quality — too often misunderstood and misinterpreted — that we can all appreciate within the French culture. Available in 250g (contains 6 croissants) Instead of melted butter in case of crescent rolls, puff pastry requires you to combine flour with various ingredients with chilled butter. Place the butter square on the bottom half of the dough, and fold the top half over the butter. Rotate the pan and bake for 12 to 15 minutes more or until browned and 205 F internally. Coming to our second sweet dish of the day, we have classic puff pastry. Grease 2 baking sheets. Be sure to keep the butter cool. You could cut puff pastry dough into triangles and roll them up in to crescents. For a delicious taste, try the filling and the crust first before the filling is added. I begin with a recipe for chocolate croissants  — or pain au chocolat— from Buzzfeed Tasty. 10 %, (mix with 1 tablespoon water for optional egg wash). 30.1 g 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. Turn the dough one-quarter turn so the fold is on the left and could open like a book. After watching, you’ll be making a finished pastry so good it could be French! A self-declared foodie and amateur baker, I find all these rules and regulations intimidating, at the very least. It is raised strictly through the interactions of flour, water and the … 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. from Puff Pastry, 6 Large Rolls. Set oven to 350°F. The resulting breakfast pastry should be a piece of soft, buttery, flaky heaven. Use both hands, splaying them apart as you roll. Dock It. While the dough is rising, preheat your oven to 350°F. Richard’s solution: The trouble with pastry is that you need … Paul: This one’s better (referring to the easy puff pastry recipe from Buzzfeed). So, I trade in my apron for a jacket and head out to the centre-ville (city center) to find the necessary equipment. Starting at the wide end, roll up the pastry triangles toward the point. Brushing off the flour, fold the dough over letter-style to make 3 layers in an 8" x 6" bundle. 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. I implore them to choose one or the other of my creations. Photo by Markusspiske/Pixabay. Starting in one corner, cut each half into 6 triangles. Need further proof that correctly baked goods are of the utmost importance in French eating culture? 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. 3- Place a piece of chocolate bar on the dough and roll the dough around the chocolate. 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. The sheets of puff pastry are a different color and size from the regular sheets. 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!). It’s similar to most recipes for classic French croissants, and the author actually teaches readers how to make puff pastry from scratch, so you can learn from my mistakes! My pastry is crumbly and difficult to roll. For pain au chocolat, cut rectangles measuring 3×4 inches. 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. 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. Oh wow! Thanks Diane! Rolling out the pastry dough. French pastry making. Psst! 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. Place all the ingredients into the bowl of a stand mixer - except the extra milk. 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. Use of yeast rolls to reach the end of the day, I they. 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