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Chocolate Croissants 108 | The Good Life France Photo: © Caroline Faccioli
Makes 15 Active time: 10 minutes + making the croissant dough Rising time: 2 hours Cooking time: 18 minutes for each baking sheet Storage: Up to 2 months in the freezer (unbaked), in a sealed freezer bag EQUIPMENT Instant-read thermometer Stand mixer fitted with the dough hook 2 silicone baking mats (optional) 2 rimmed baking sheets lined with parchment paper INGREDIENTS Water dough 1⁄3 oz. (10 g) fresh yeast (see Chef’s Notes) 1 tbsp (15 ml) lukewarm water 2 tbsp (25 g) sugar 1½ tsp (7 g) fine salt 1 tbsp (20 g) butter ¼ cup (60 ml) water ¼ cup (60 ml) whole milk + 1 tbsp for the sugar and salt 2 ¾ cups (9 oz./250 g) bread flour For laminating 1 stick + 1 tbsp (4½ oz./130 g) butter Chocolate filling 30 pain au chocolat sticks, weighing 1⁄6 oz. (5 g) each, or 15 sticks weighing 1⁄3 oz. (10 g) each (see Chef’s Notes) 1 egg, lightly beaten METHOD 1. To prepare the water dough, dissolve the yeast in the lukewarm water in a small bowl. In a separate bowl, stir the sugar and salt into the 1 tbsp milk until dissolved. 2. Heat the 1 tbsp (20 g) butter in a small saucepan with the water and milk, until the butter has melted and the temperature reaches 86°F (30°C). 3. Sift the flour into the bowl of the stand mixer. Beat in the sugar/salt/milk mixture on low speed, then the warm butter/milk mixture. Finally, mix in the dissolved yeast. 4. Continue kneading until the dough is smooth, comes away from the sides of the bowl, and is just warm to the touch (about 1 minute). 5. Cover the bowl with plastic wrap and let the dough rise at room temperature, ideally around 77°F/25°C, until doubled in volume (about 1 hour). 6. Dust a shallow baking dish with flour and press out the dough over the base. Cover with plastic wrap and refrigerate for 2–3 hours. 7. To laminate the dough, remove the butter from the refrigerator about 30 minutes ahead, so it will be easier to work with. Place between the two silicone baking mats or two sheets of parchment paper, then beat with a rolling pin to make the butter as malleable as the dough. Cut into 2 equal pieces, wrap 1 piece, and return it to the refrigerator. 8. On a lightly floured surface, roll the dough into a rectangle three times as long as it is wide. 9. Cut the butter into small pieces. Dot these evenly over the bottom two-thirds of the dough: the butter should be slightly softer than the dough at this point. Fold the top third of the dough down over the butter and the bottom third up. Give the 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 The Good Life France | 109
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FREE The Good Life France ISSUE N
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Bienvenue Bonjour and bienvenue to
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CONTENTS The Good Life France Magaz
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92 Language New series - 5 Minute F
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PARIS in the spring “When spring
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of asparagus and sweet strawberries
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Paris flower market © Nathalie Gef
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Au Vieux Paris d'Arcole © Nathalie
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Think of Caen and most likely the t
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y chatting about the incredible dis
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and majestic, one of the largest me
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L’Okara, 24 Rue Froide, 14000 Cae
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Why head to the south of France whe
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Saint-Omer Saint-Omer in the Pas-de
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Palais de Cathédrale Around the gr
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The Jesuit Chapel Next door to the
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The Audomarois Marshlands Hire a bo
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ockets. Today it is a fascinating a
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“Anyone been to Metz?” I asked
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Train station of Metz © Philippe G
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Where to eat El Theatris in Place d
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Beaux Village de France: La Couvert
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© TripUSAFrance “It’s so extra
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3 Must-sees in Aveyron Aveyron is a
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The Good Life France | 49
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two more Popes to reign in France,
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© Jill Converyr Saint-Bénézet br
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uilt to protect the city from the a
Page 57 and 58: Lost Monuments of Paris Sue Aran ex
Page 59 and 60: Clockwise: Palais du Bardo, vintage
Page 61 and 62: Spotlight on: EVIAN MAP The spa tow
Page 63 and 64: Lac Leman Lac Leman (Lake Geneva in
Page 65 and 66: The 467-acre 150 room hotel opened
Page 67 and 68: AMY McPHERSON finds beauty and adve
Page 69 and 70: ‘Actually, many of the French Nor
Page 71 and 72: , Haute-Savoie Yvoire, in Haute-Sav
Page 73 and 74: 14th century Chateau d’Yvoire Art
Page 75 and 76: Les Calanques, Peter Jones Cassis,
Page 77 and 78: Pont du Gard The Stunning Roman Aqu
Page 79 and 80: © Bassin de Lumieres, Bordeaux -5
Page 81 and 82: Cite Internationale de la Gastronom
Page 83 and 84: 30 June-3 July: Le Mans Classic ret
Page 85 and 86: delivering truly unforgettable imme
Page 87 and 88: Vineyard in the Rhône Valley Ville
Page 89 and 90: Cruising the Rhône France is criss
Page 91 and 92: © David Jefferson river is 200m ac
Page 93 and 94: French from English. Had déjà vu
Page 95 and 96: Paris in the spring by Yvonne Rodri
Page 97 and 98: Brantome, Dordogne by Ian Walls Bra
Page 99 and 100: We have more than our fair share of
Page 101 and 102: Limousin Limousin has been my home
Page 103 and 104: What is a French Assurance Vie We t
Page 105 and 106: If you’ve ever sighed over a phot
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Page 111 and 112: emaining butter from the refrigerat
Page 113 and 114: Makes 2 desserts, each serving 6 Ac
Page 115 and 116: Makes 2 cakes, each serving 6 Activ
Page 117 and 118: Makes 2 cakes, each serving 8 Activ
Page 119 and 120: https://www.frenchestateagents.com/
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Spring 2022

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