18.03.2022 Views

Spring 2022

Discover Paris in the spring, Caen in Normandy and its marvellous markets plus Yvoire, a picturesque village on the edge of Lake Geneva in Haute-Savoie. Explore Saint-Omer, a historic city in the far north that's full of secrets and treasures, and Evian, where Frankenstein's monster stayed! Head with us to Metz in Lorraine to find out about its incredible past, La Couvertoirade, one of the prettiest villages in France, and the UNESCO heritage of Avignon. Guides, gorgeous photos, what's new in France, the best tours and delicious recipes from the legendary Le Nôtre bakery in Paris - and more.

Discover Paris in the spring, Caen in Normandy and its marvellous markets plus Yvoire, a picturesque village on the edge of Lake Geneva in Haute-Savoie. Explore Saint-Omer, a historic city in the far north that's full of secrets and treasures, and Evian, where Frankenstein's monster stayed! Head with us to Metz in Lorraine to find out about its incredible past, La Couvertoirade, one of the prettiest villages in France, and the UNESCO heritage of Avignon. Guides, gorgeous photos, what's new in France, the best tours and delicious recipes from the legendary Le Nôtre bakery in Paris - and more.

SHOW MORE
SHOW LESS
  • No tags were found...

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

folded dough a quarter turn and roll into a

rectangle again. Fold in thirds as before.

Cover in plastic wrap and chill for at least

2 hours, or, for best results, overnight.

10. When ready to proceed, remove the

remaining butter from the refrigerator and

leave it at room temperature for about

30 minutes. Beat with a rolling pin until

malleable, as described in step 7, and

repeat the rolling and folding instructions

(steps 8–9) with the chilled dough and

butter. After giving the dough a quarter

turn, in the same direction as before, roll

it into a rectangle measuring about 8 × 10

in. (20 × 25 cm). Cover with plastic wrap

and chill for 1 hour.

11. To form the croissants, roll the dough into

a rectangle measuring 6 × 17½ in. (15 ×

45 cm), with a thickness of about 1⁄8 in.

(3 mm). Cut into 12–15 triangles with a

narrower, 2–3-in. (6–7.5-cm) base.

12. Roll up each triangle from the base

to the tip. Place on the baking sheet,

leaving space between each one. The

croissants can now be frozen, if desired

(see Chef’s Notes).

13. Brush the croissants with beaten egg to

prevent them drying out while rising. Let

rise for about 2 hours in a warm place

(about 82°F/28°C), until doubled in

volume. Toward the end of the rising

time, preheat the oven to 400°F

(200°C/Gas Mark 6).

14. Brush the croissants with the

remaining beaten egg; brush lightly

so as not to deflate them. Bake for

15 minutes until deep golden brown.

If necessary, rotate the baking sheet

toward the end of the baking time

so they brown evenly. Cool on a

wire rack.

Chef’s Notes

• Croissants are traditionally made using

fresh yeast, as it gives the best results. If

fresh yeast is unavailable, you can substitute

2¼ tsp (7 g) active dry yeast or 1½ tsp (5 g)

instant yeast. Instant yeast must be mixed

directly into the flour before any liquid is

added, rather than dissolved in the water,

which can be omitted.

• If freezing, place the unbaked croissants

on the baking sheet in the freezer until

solid, then place them in a freezer bag,

seal, and return to the freezer. Let them

thaw overnight in the refrigerator, on a

baking sheet lined with parchment paper,

then proceed with steps 13 and 14.

Extracted from French

Pastries and Desserts

by Lenôtre: 200 Classic

Recipes Revised and Updated

(Flammarion, 2021).

The Good Life France | 107

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!