For More Puff Pastry Recipes for the Holidays, click here! Seal the dough around the butter. Puff pastry and croissants, when done well, are some of the lightest, flakiest and most delicate pastries in a baker's repertoire. French pastry making. Cover the croissants with oiled plastic wrap and let rise for 60 to 90 minutes until it's risen 1.5 times its volume. Croissant dough is made using a similar technique, but with some noteworthy differences.Instead, the basic dough is leavened with yeast like other breads. https://www.inspiredtaste.net/20300/sinfully-easy-chocolate-croissant-recipe 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!). Here were their responses, translated into English: Paul: Wow, that’s gross! Dock It. I’ll stick to my cookies and chocolate cakes and leave puff pastry for the professionals. Tap the dough to even the thickness, and turn again so the fold is on the left side. 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. Classic laminated dough for croissants, pastries and other flakey baked items. Rolling out the pastry dough. Available in 250g (contains 6 croissants) Stretch the triangle from base to tip and at the base. Baf. Your email address will not be published. 2 sheets of Pepperidge Farm Puff Pastry (1 package) 6 ounces of semi-sweet baking chocolate, chopped 1 tablespoon of butter, softened 1 egg Preheat the oven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. Place on a parchment-lined … 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. Be sure to keep the butter cool. Instead of melted butter in case of crescent rolls, puff pastry requires you to combine flour with various ingredients with chilled butter. Puff Pastry Recipe- How To Roll With It. The finished product. Brush off the flour and place the butter block on half the dough and fold the other half over. Pain au Chocolat. Set oven to 350°F. Fold the dough into thirds, as you would a letter. Make two more turns, waiting at least 20 minutes between turns. 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. Just shape, bake and enjoy warm from the oven. 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. I implore him further. If you serve the croissants too soon, the butter will not have cooled, and the pastry will have a greasy feel and taste. 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. Roll the triangle to lengthen, cut a 1⁄2-inch slit on the bottom edge. You'll also get our monthly #MoreCulture newsletter. I’ve used this recipe before, with some success, so I hope this one will be a real winner. It is raised strictly through the interactions of flour, water and the … 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. Please also share on Facebook, Twitter and Pinterest. Can’t wait to try this! Place 1/2 tablespoon of almond paste mixture in the center of each square. Most pastries will come with fillings and some will not. What our your favorite baking #recipes? Place the butter square on the bottom half of the dough, and fold the top half over the butter. The key to making fluffy, layered biscuits is handling the dough strategically. Roll the first piece of dough into a 6×18 inch rectangle. Starting in one corner, cut each half into 6 triangles. Each time you fold the dough, you’re making more and more layers of butter and dough. Traditional patisseries. We will one day conquer la pâtisserie! Thanks Diane! 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 Puff Pastry. Photo by Pexels/Pixabay. It shows an easy method for how to make flaky croissants in your own kitchen. Wrap the package and chill for 30 minutes in the fridge. I love croissants. 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. The next morning, while sipping yet another cup of black coffee, I put my unshapely little pastries from recipe #1 into the oven. Failed. Spray the parchment lightly with oil first. With a stand mixer fitted with the paddle or by hand, mix the ingredients (except cold butter and 2 tablespoons flour) until shaggy. But croissants, while they want that crisp on the outside, also wish to be tender and pliable inside. One at a time, unwrap and unfold the sheets of puff pastry. Lightly flour the counter and dough and roll dough out to a 5.5" by 12.5" rectangle. Your information will *never* be shared or sold to a 3rd party. Photo by Stocksnap/Pixabay. Mix the yeast into the warm water, stirring until … The resulting breakfast pastry should be a piece of soft, buttery, flaky heaven. They’re the perfect way to treat the family to a tasty home baked breakfast as they smell delicious and taste even better. 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. Richard’s solution: The trouble with pastry is that you need … Most people do not like to eat the baked crust so it is very easy to make an uncooked pie. Just before baking, beat the egg in a small bowl with a fork. Yet, this was also a very telling experience for me, and an appropriate introduction into my new French lifestyle. Puff pastry, or pate feuillete, contains neither yeast nor baking powder. I begin with a recipe for chocolate croissants — or pain au chocolat— from Buzzfeed Tasty. Rolling from the base, roll each croissant up and place on cookie sheets or baking pans lined with parchment. Baking butter. Turn the dough one-quarter turn so the fold is on the left and could open like a book. Thus, I’m not surprised and not too upset about this unsuccessful venture into my French kitchen. Oh wow! 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. 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. 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. Attach the dough … Roll the first piece of dough into a 6×18 inch rectangle. There are approximately 35,000 boulangeries-pâtisseries in France; about one per every 1,800 people. 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. Unlike crescent-roll dough, puff pastry depends on combining flour and other ingredients with chilled -- rather than softened -- butter. Place in lightly oiled bowl covered with plastic wrap and chill overnight. 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. Once home, I prepare myself a second cup of black coffee. Rotate the pan and bake for 12 to 15 minutes more or until browned and 205 F internally. They bake to a high and crisp finish, with a golden brown color and plainly visible layers of delicately flaky dough. You could cut puff pastry dough into triangles and roll them up in to crescents. Divide each rectangle diagonally so that there are 14 triangles, 4" at the base and 8" to the tip. Make the Starter (Détrempe) Gather the ingredients. This site uses Akismet to reduce spam. Try not to let the egg to drip down the sides of the croissant onto the pan. Let the Puff Pastry thaw for 20 minutes before you unfold it. You’ll learn the ins and outs of making croissants from scratch — including the key to rolling pastry dough and how to fold croissants. Coming to our second sweet dish of the day, we have classic puff pastry. Baking back home seems like a cake-walk — pun intended. 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. The butter should be cold but pliable. Brush the croissants with beaten egg using a pastry brush and put into the oven. The key to authentic French baking: lots and lots of #butter. The American rendition of #baking just doesn't stack up next to a real #French pastry here's to see the proof. Wondering how to make puff pastry at home, but prefer to learn the art of making these chocolate croissants through a video? My pastry is crumbly and difficult to roll. 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. 4- Beat one egg and brush the surface of the croissants . The layers puff up and then bake through for that compelling and explosive crunch. Immediately lower the temperature to 400 degrees F (200 degrees C), and bake for 10 minutes. Grease 2 baking sheets. A swing and a miss. It’s like bread with chocolate. Roll the dough into a 7×14 inch rectangle. When finished shaping, cover and allow the pastries to rise at room temperature for 1 hour. I explain the experiment I’m doing, and tell them that they have to be honest. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). They're made using very similar ingredients and techniques, but crescent rolls differ from puff pastry in their use of yeast. It seems that these Frenchies do know exactly what they’re doing. When the butter heats and melts in the oven, the water in the butter will become steam. Roll/fold each end of the dough toward the center, then each end once again. The regular sheets are large squares and these geefree gluten free Puff Pastry Sheets are large rectangles. French Baking: How To Make Croissants With Puff Pastry (Recipe Included), A Sweet Challenge: Puff Pastry Chocolate Croissants. 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. 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. Brushing off the flour, fold the dough over letter-style to make 3 layers in an 8" x 6" bundle. The French Décret Pain (Bread Law) of 1993 modifies regulations previously set in 1905 regarding the classification and production of bread. 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. However, as I sit in front of my oven watching the pastries puff out, I can tell they are becoming more unsightly by the second. geefree Puff Pastry Sheets are a real treat after not having anything made with puff pastry in over 8 years. It's not necessary to knead the dough unless for a few times to mix the dough. The following two tabs change content below. For pain au chocolat, cut rectangles measuring 3×4 inches. 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. 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…. Curve the ends of the pastries inward to form a crescent shape. For croissants, divide the dough into two portions. Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge. The result reaffirms a quality — too often misunderstood and misinterpreted — that we can all appreciate within the French culture. 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! With a pastry brush, gently brush the tops of the croissants with egg wash. ), How To Enjoy A Silent Meditation Retreat In Mexico, Epicure & Culture #MoreCulture Newsletter. There’s butter and there’s flour and that’s the important thing. Don’t forget to pin this post for later! 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. I know it’s the American in me, but despite their appearance, I can’t help but take pride in my ugly little creations. Shape into a 6×6 inch square about 1⁄2 inch thick. Then, I assemble several more pastries using recipe #2, which all turn out equally as misshapen. Return to the refrigerator if your butter feels too soft. Use a paring knife to cut the sheet in half lengthwise. Take the dough our and roll it into an 8" wide, 28" long rectangle, trimming off excess. Thanks Katie, hope your croissants turn out better than mine did! Real french pastries next to my Americanized homemade version. 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. Your email address will not be published. Any chocolate croissant recipes or tips to add? Photo by World Travel Guide. Adding a little flour and tapping the top of the package with the rolling pin, roll the dough out into an … Photo by Markusspiske/Pixabay. Repeat this one more time, chilling the package for 30 minutes. Roll the dough, keeping about the same width, to 24 inches in length. Use both hands, splaying them apart as you roll. Thanks for sharing Definitely saving this. 3- Place a piece of chocolate bar on the dough and roll the dough around the chocolate. Reduce the temperature to 350 degrees F (180 degrees C) and bake for a further 10-15 minutes until well browned and puffy. Mix the dough ingredients until well mixed, place in greased, covered bowl and refrigerate overnight. Cut into four even squares. Dough will be sticky. 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. Lay the second sheet of unfolded puff pastry on top of the first sheet with the almond dollops. So, there you have it, straight from the mouth of my French roommate turned food critic: J’ai totalement raté. Test by poking a finger to see if an indention is easily left. In a small bowl, mix together the cinnamon and 2 tablespoons of the sugar. Need further proof that correctly baked goods are of the utmost importance in French eating culture? Gently knead for 1 to 2 minutes until smooth. Croissants are crescent-shaped French pastries which may be made from leavened or unleavened puff pastry dough. At the end of the day, I gather my roommates for a taste test. After watching, you’ll be making a finished pastry so good it could be French! Hint: They include how to make puff pastry! Thanks for visiting! Nonetheless, I figure they’ll taste alright. Roll the dough stretching the longer side out until the rectangle is 8 by 18" again. Place the croissants on a parchment-lined baking sheet, point side down. Viva the blending and appreciation of cultural differences! French baking is no laughing matter, especially when it comes to how to make croissants with puff pastry. Have you ever had palmier, the scroll shaped pastries made from puff pastry dough? Learn more here! Start with the narrow edge nearest to you. Sadly, I was not reassured as I pulled my creations out of the oven. Triple fold again, wrap and chill for 30 minutes. Divide this dough into 7 rectangles, 4" wide and 8" long. For a delicious taste, try the filling and the crust first before the filling is added. How endearing to experience the patience, perfection, and honesty of France as home through creating and sharing your creations! Paul: This one’s better (referring to the easy puff pastry recipe from Buzzfeed). Fold the pastry squares over the filling to form a triangle. 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. Cover the dough lightly with plastic wrap and rest at room temperature for 20 minutes. When it comes to French baking, do you know how to make croissants with puff pastry? Place the pastries, point-side down, on a baking sheet. Preheat the oven to 450F, but drop to 375F when croissants go into the oven. Place the dough on your lightly floured work surface. Sprinkle over the pastry and top with the walnuts. While the dough is rising, preheat your oven to 350°F. Here's some of ours! No, they’re not good. I expect the result will be puffy and crisp, but not the soft flakiness that you would expect from croissants. 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. If you enjoy this post, please subscribe to Epicure & Culture to snag our FREE Responsible Tourism Checklist + access to our monthly #MoreCulture newsletter. Photo by Margaret Hoeschele. “La Petite France” in Strasbourg, France. Licking your lips, it’ll become clear the French treat all such things with immense care and attention to detail. a meticulously shaped and decorated mille-feuille. Wrap 2 sticks of butter touching in plastic wrap. This recipe is my take on several recipes, but heavily influenced by Peter Reinhart's recipe in Artisan Bread Every Day. Rotate pan half way through if necessary. 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. To guarantee keeping croissants fresh, transfer pan to a cooking rack, and allow pastries to cool at least 30 minutes. It’s true that la boulangerie (baking) et la pâtisserie (and pastry) are essential ingredients to the French cuisine. Required fields are marked *. 2- Cut the dough in triangular shapes. 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. If your recipe says to bake the pastry before adding fillings, you'll want to … It’s time to dive back into the colorful, sugary world of amateur baking. 10 %, (mix with 1 tablespoon water for optional egg wash). For croissants, divide the dough into two portions. As my dad always says, “The imperfections show you made it yourself!”, Pastries in Strasbourg, France. I figure, for comparison’s sake, it’s good to start with the most simplified and Americanized version of this classic recipe. The long resting times are not reflected in the preparation or cooking times given here. “But if you had to pick one…”. Photo by Pexels/Pixabay. Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square. “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. Pound with a rolling pin until the butter block is 5 by 6 inches. The sheets of puff pastry are a different color and size from the regular sheets. Soyez courageux mes amis. To them, if something is worth doing, it’s worth doing well. 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. Starting at the wide end, roll up the pastry triangles toward the point. https://www.gimmesomeoven.com/3-ingredient-nutella-croissants-recipe The butter can be increased to 10 ounces or 2.5 sticks for a richer croissant with slightly better crumb. There was nothing but disappointment when out of the oven came sloppy greasy dense, albeit crispy on the outside, things that roughly resembled croissants. Psst! Creation and consumption of baked goods here are monitored strictly, and in some cases are regulated by law. The slit will help widen the dough and create a traditional shape. I implore them to choose one or the other of my creations. Jus-Rol’s ready to bake Croissants are deliciously moreish with a wonderfully light and flaky texture. 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. Take each triangle and make a 3/4" slit half-way along the base. Croissant dough also has sugar and milk in its ingredient list, which puff pastry … Photo by Alexas_Foto/Pixabay. I’m glad to hear it was a good read for you! 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. So, I trade in my apron for a jacket and head out to the centre-ville (city center) to find the necessary equipment. This monthly themed newsletter will help you discover conscious travel brands, book sustainable trips, and get involved with important causes! Puff pastry and croissants, when done well, are some of the lightest, flakiest and most delicate pastries in a baker's repertoire. Lightly seal the edges, and tap with the rolling pin to even out the thickness. A self-declared foodie and amateur baker, I find all these rules and regulations intimidating, at the very least. 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 … Originally published Boulangerie Pâtisserie HANSS, located at 24 Rue Saint-Marc, Strasbourg, France; boulangeriehanss. It will take about three to four rolls to reach the end. Cut triangles with a bottom width of about 3 inches. Lucky for me, in Strasbourg, with its innumerable patisseries et boulangeries, I need only walk out of my front door to get my fix. Starting at the bottom, roll the dough towards the point, gently stretching the dough. Subscribe to snag our FREE Responsible Tourism Checklist! Total Carbohydrate With your fingers, press the puff pastry together firmly around the outer seams and along each line of egg. from Puff Pastry, 6 Large Rolls. Learn how your comment data is processed. Remember, if your room isn’t too warm, you don’t need to return to the refrigerator after each turn. DIRECTIONS: 1- Roll out puff pastry dough into 2 x 1 ft rectangle. Place all the ingredients into the bowl of a stand mixer - except the extra milk. Did you know there are approximately 35,000 boulangeries-pâtisseries in #France? The steam pushes the layers of dough apart creating the flaky light layers of the croissants. 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. 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. …until I realize that my roommates are not bakers, and have hardly any tools for baking. 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. Place the dough smooth side up, rolls down, on the baking sheet. Step 9: Cut triangles with a bottom width of about 3 inches. Ultimate Gift Guide For The Ethically-Conscious Traveler, This Recipe Sharing Platform Supports Women In The Culinary Industry (Labneh Recipe Included! And rest at room temperature for 1 hour trimming off excess 4 at... Are crescent-shaped French pastries which may be made from puff pastry dough into x! And create a traditional shape wrap and rest at room temperature for minutes! Filling to form a crescent shape that they have to be tender and pliable inside is 5 by inches... 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Can all how to roll a croissant from puff pastry within the French culture 1 to 2 minutes until it 's risen 1.5 its. An indention is easily left hardly any tools for baking up, rolls down, on a parchment-lined baking.. Pastry should be a piece of chocolate bar on the left and could open like a —! Baking is no laughing matter, especially when it comes to French baking Beat. At a time, unwrap and unfold the sheets of puff pastry for the professionals the professionals a good for!