The Art of French Pastry

confectioners’ sugar in a food processor fitted with the steel blade. Once the powder is ground, turn the foo ...

any of the ingredients. ...

CROISSANTS AND CHOCOLATE CROISSANTS ...

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YIELD | 10 REGULAR OR CHOCOLATE CROISSANTS 2-DAY RECIPE BASE TEMPERATURE | 54°C For my last supper, I would defin ...

the pleasures of puff pastry —layers of butter and dough—with that of yeasted bread. The result of this combina ...

evil. Making croissant dough is a lot like making puff pastry, except the base dough, called détrempe, is yeasted ...

back more than puff pastry dough when you are wrapping the butter block and making the turns. You may fin ...

Paul, a big bakery chain in France. My job was making 3,000 croissants a day. It was boring, but if you make ...

croissants with ease. BEFORE YOU BEGIN Get out the following equipment and allow all of the ingredients to come t ...

metric weights 1 digital thermometer KitchenAid or stand mixer fitted with the hook attachment 1 small rubber s ...

1 rolling pin 1 full-sized silpat 1 ruler 1 chef’s knife 2 sheet pans lined with parchment paper 1 pastry ...

UNDERSTANDING INGREDIENTS I use all-purpose flour for the poolish, the liquid fermentation that kick- starts the a ...

dough. I don’t use all bread flour, because that would introduce too much gluten and the dough would be dif ...

that contains at least 82 percent fat. If butter contains less fat, it contains more water, and you ...

and therefore in the dough, the croissants will collapse soon after rising. INGREDIENTS | WEIGHT | MEASURE (APPROX ...

cup Water | 100 grams | ½ cup less 1 teaspoon Dry yeast | 5 grams | 1¾ teaspoon DOUGH Bread flour | 20 ...

38 grams | 2½ tablespoons Butter (French style, 82% fat), softened | 15 grams | ½ ounce Water | 45 grams ...

beaten Sea salt | 7 grams | 1 teaspoon Butter (French style, 82% fat), for butter block | 150 grams | 5^3 / ...

chocolat only) | 20 bars or 40 coins | 20 bars or 40 coins METHOD DAY 1 1 Make the poolish with ...