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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.

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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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