Psst! Required fields are marked *. https://www.inspiredtaste.net/20300/sinfully-easy-chocolate-croissant-recipe Roll the dough, keeping about the same width, to 24 inches in length. There was nothing but disappointment when out of the oven came sloppy greasy dense, albeit crispy on the outside, things that roughly resembled croissants. Pain au Chocolat. There’s butter and there’s flour and that’s the important thing. Most people do not like to eat the baked crust so it is very easy to make an uncooked pie. …until I realize that my roommates are not bakers, and have hardly any tools for baking. Each time you fold the dough, you’re making more and more layers of butter and dough. 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. Be sure to keep the butter cool. Divide each rectangle diagonally so that there are 14 triangles, 4" at the base and 8" to the tip. Let the Puff Pastry thaw for 20 minutes before you unfold it. It's not necessary to knead the dough unless for a few times to mix the dough. Traditional patisseries. So, I trade in my apron for a jacket and head out to the centre-ville (city center) to find the necessary equipment. Your email address will not be published. Turn the dough one-quarter turn so the fold is on the left and could open like a book. 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. This site uses Akismet to reduce spam. For pain au chocolat, cut rectangles measuring 3×4 inches. 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. Starting at the wide end, roll up the pastry triangles toward the point. Croissant dough is made using a similar technique, but with some noteworthy differences.Instead, the basic dough is leavened with yeast like other breads. Then, I assemble several more pastries using recipe #2, which all turn out equally as misshapen. Thanks Diane! Nonetheless, I figure they’ll taste alright. One at a time, unwrap and unfold the sheets of puff pastry. Your email address will not be published. 2 sheets of Pepperidge Farm Puff Pastry (1 package) 6 ounces of semi-sweet baking chocolate, chopped 1 tablespoon of butter, softened 1 egg Preheat the oven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. I begin with a recipe for chocolate croissants — or pain au chocolat— from Buzzfeed Tasty. Roll the dough into a 7×14 inch rectangle. Need further proof that correctly baked goods are of the utmost importance in French eating culture? Real french pastries next to my Americanized homemade version. Cover the croissants with oiled plastic wrap and let rise for 60 to 90 minutes until it's risen 1.5 times its volume. I’m glad to hear it was a good read for you! 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. Roll the triangle to lengthen, cut a 1⁄2-inch slit on the bottom edge. Lucky for me, in Strasbourg, with its innumerable patisseries et boulangeries, I need only walk out of my front door to get my fix. 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. Lay the second sheet of unfolded puff pastry on top of the first sheet with the almond dollops. Pound with a rolling pin until the butter block is 5 by 6 inches. Available in 250g (contains 6 croissants) 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. What our your favorite baking #recipes? In a small bowl, mix together the cinnamon and 2 tablespoons of the sugar. 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. There are approximately 35,000 boulangeries-pâtisseries in France; about one per every 1,800 people. Croissant dough also has sugar and milk in its ingredient list, which puff pastry … 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. Stretch the triangle from base to tip and at the base. They're made using very similar ingredients and techniques, but crescent rolls differ from puff pastry in their use of yeast. 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. Dough will be sticky. 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. It will take about three to four rolls to reach the end. The steam pushes the layers of dough apart creating the flaky light layers of the croissants. Croissants are crescent-shaped French pastries which may be made from leavened or unleavened puff pastry dough. It’s time to dive back into the colorful, sugary world of amateur baking. I expect the result will be puffy and crisp, but not the soft flakiness that you would expect from croissants. Starting in one corner, cut each half into 6 triangles. No, they’re not good. Oh wow! 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. Roll the first piece of dough into a 6×18 inch rectangle. Photo by Stocksnap/Pixabay. So, there you have it, straight from the mouth of my French roommate turned food critic: J’ai totalement raté. Photo by Markusspiske/Pixabay. As my dad always says, “The imperfections show you made it yourself!”, Pastries in Strasbourg, France. Puff Pastry Recipe- How To Roll With It. To guarantee keeping croissants fresh, transfer pan to a cooking rack, and allow pastries to cool at least 30 minutes. Photo by Pexels/Pixabay. It’s true that la boulangerie (baking) et la pâtisserie (and pastry) are essential ingredients to the French cuisine. With a stand mixer fitted with the paddle or by hand, mix the ingredients (except cold butter and 2 tablespoons flour) until shaggy. Adding a little flour and tapping the top of the package with the rolling pin, roll the dough out into an … Take each triangle and make a 3/4" slit half-way along the base. The next morning, while sipping yet another cup of black coffee, I put my unshapely little pastries from recipe #1 into the oven. Place all the ingredients into the bowl of a stand mixer - except the extra milk. For More Puff Pastry Recipes for the Holidays, click here! Roll/fold each end of the dough toward the center, then each end once again. Triple fold again, wrap and chill for 30 minutes. Brush off the flour and place the butter block on half the dough and fold the other half over. To them, if something is worth doing, it’s worth doing well. Instead of melted butter in case of crescent rolls, puff pastry requires you to combine flour with various ingredients with chilled butter. The long resting times are not reflected in the preparation or cooking times given here. https://www.gimmesomeoven.com/3-ingredient-nutella-croissants-recipe 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. When it comes to French baking, do you know how to make croissants with puff pastry? French pastry making. The key to making fluffy, layered biscuits is handling the dough strategically. 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 croissants, divide the dough into two portions. 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. Sadly, I was not reassured as I pulled my creations out of the oven. Test by poking a finger to see if an indention is easily left. 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! Take the dough our and roll it into an 8" wide, 28" long rectangle, trimming off excess. “La Petite France” in Strasbourg, France. “But if you had to pick one…”. 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!). Place the pastries, point-side down, on a baking sheet. I love croissants. Photo by Margaret Hoeschele. It is raised strictly through the interactions of flour, water and the … Shape into a 6×6 inch square about 1⁄2 inch thick. 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. Brush the croissants with beaten egg using a pastry brush and put into the oven. geefree Puff Pastry Sheets are a real treat after not having anything made with puff pastry in over 8 years. Mix the yeast into the warm water, stirring until … Hint: They include how to make puff pastry! 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. Failed. Starting at the bottom, roll the dough towards the point, gently stretching the dough. Did you know there are approximately 35,000 boulangeries-pâtisseries in #France? This monthly themed newsletter will help you discover conscious travel brands, book sustainable trips, and get involved with important causes! You could cut puff pastry dough into triangles and roll them up in to crescents. 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. We will one day conquer la pâtisserie! Once home, I prepare myself a second cup of black coffee. Here were their responses, translated into English: Paul: Wow, that’s gross! Fold the pastry squares over the filling to form a triangle. Use a paring knife to cut the sheet in half lengthwise. 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. Originally published Boulangerie Pâtisserie HANSS, located at 24 Rue Saint-Marc, Strasbourg, France; boulangeriehanss. Wondering how to make puff pastry at home, but prefer to learn the art of making these chocolate croissants through a video? If your recipe says to bake the pastry before adding fillings, you'll want to … A swing and a miss. Return to the refrigerator if your butter feels too soft. Just before baking, beat the egg in a small bowl with a fork. 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 butter should be cold but pliable. Please also share on Facebook, Twitter and Pinterest. A self-declared foodie and amateur baker, I find all these rules and regulations intimidating, at the very least. At the end of the day, I gather my roommates for a taste test. Place on a parchment-lined … Soyez courageux mes amis. After watching, you’ll be making a finished pastry so good it could be French! Most pastries will come with fillings and some will not. 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…. 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! Spread 1 tablespoon almond mixture on each pastry square to within 1/4-inch of the edge. The butter can be increased to 10 ounces or 2.5 sticks for a richer croissant with slightly better crumb. Repeat this one more time, chilling the package for 30 minutes. Set oven to 350°F. For croissants, divide the dough into two portions. 2- Cut the dough in triangular shapes. The sheets of puff pastry are a different color and size from the regular sheets. The regular sheets are large squares and these geefree gluten free Puff Pastry Sheets are large rectangles. Thanks Katie, hope your croissants turn out better than mine did! Cut into four even squares. Tap the dough to even the thickness, and turn again so the fold is on the left side. Creation and consumption of baked goods here are monitored strictly, and in some cases are regulated by law. Try not to let the egg to drip down the sides of the croissant onto the pan. 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 croissants on a parchment-lined baking sheet, point side down. The resulting breakfast pastry should be a piece of soft, buttery, flaky heaven. 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. Sprinkle over the pastry and top with the walnuts. 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. Make two more turns, waiting at least 20 minutes between turns. Learn more here! Immediately lower the temperature to 400 degrees F (200 degrees C), and bake for 10 minutes. 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. Roll the dough stretching the longer side out until the rectangle is 8 by 18" again. The slit will help widen the dough and create a traditional shape. I implore them to choose one or the other of my creations. Place the butter square on the bottom half of the dough, and fold the top half over the butter. The following two tabs change content below. Seal the dough around the butter. Richard’s solution: The trouble with pastry is that you need … Subscribe to snag our FREE Responsible Tourism Checklist! With your fingers, press the puff pastry together firmly around the outer seams and along each line of egg. ), How To Enjoy A Silent Meditation Retreat In Mexico, Epicure & Culture #MoreCulture Newsletter. Divide this dough into 7 rectangles, 4" wide and 8" long. 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. Use both hands, splaying them apart as you roll. 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. I figure, for comparison’s sake, it’s good to start with the most simplified and Americanized version of this classic recipe. Rotate pan half way through if necessary. Brushing off the flour, fold the dough over letter-style to make 3 layers in an 8" x 6" bundle. Baf. Total Carbohydrate 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. Puff pastry and croissants, when done well, are some of the lightest, flakiest and most delicate pastries in a baker's repertoire. I’ll stick to my cookies and chocolate cakes and leave puff pastry for the professionals. When finished shaping, cover and allow the pastries to rise at room temperature for 1 hour. The result reaffirms a quality — too often misunderstood and misinterpreted — that we can all appreciate within the French culture. 10 %, (mix with 1 tablespoon water for optional egg wash). 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. Grease 2 baking sheets. Attach the dough … Start with the narrow edge nearest to you. Dock It. 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. French baking is no laughing matter, especially when it comes to how to make croissants with puff pastry. The finished product. Have you ever had palmier, the scroll shaped pastries made from puff pastry dough? from Puff Pastry, 6 Large Rolls. Curve the ends of the pastries inward to form a crescent shape. 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. 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