Spring 2022

More documents

Recommendations

Info

110 | The Good Life France https://thegoodlifefrance.com/
emaining 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. Roll the dough into a rectangle measuring 35 × 6 in. (90 × 15 cm), with a thickness of about 1⁄8 in. (3 mm), and cut into 15 equalsized smaller rectangles. 12. Place 1 large or 2 small chocolate sticks near the base of each rectangle and roll up the dough around the sticks to enclose them. Divide the croissants between the baking sheets, seam side down, leaving space between each one. The tops can be scored using a bread knife for a decorative effect. The croissants can now be frozen, if desired (see Chef’s Notes). 13. Brush the croissants with a little beaten egg to prevent them from drying out while rising. Let rise at room temperature for about 2 hours, until doubled in volume. Toward the end of the rising time, preheat the oven to 400°F (200°C/Gas Mark 6). 14. Lightly brush the tops of one sheet of croissants with half the remaining beaten egg, taking care not to deflate the dough. Place immediately in the oven and bake for 18 minutes, until deep golden brown. If the croissants are browning too quickly, reduce the heat to 350°F (180°C/Gas Mark 4). Rotate the baking sheet toward the end of the baking time, if necessary, so they brown evenly. Brush the tops of the second sheet of croissants with the remaining beaten egg and bake in the same way. 15. Cool the croissants 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 1¼ tsp (3.5 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 pain au chocolat sticks are unavailable in stores, they can be purchased online from various suppliers. • 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 4−6. https://perrytaylor.fr/en/ Extracted from French Pastries and Desserts by Lenôtre: 200 Classic Recipes Revised and Updated (Flammarion, 2021). The Good Life France | 111
Page 1 and 2:
FREE The Good Life France ISSUE N
Page 3 and 4:
Bienvenue Bonjour and bienvenue to
Page 5 and 6:
CONTENTS The Good Life France Magaz
Page 7 and 8:
92 Language New series - 5 Minute F
Page 9 and 10:
PARIS in the spring “When spring
Page 11 and 12:
of asparagus and sweet strawberries
Page 13 and 14:
Paris flower market © Nathalie Gef
Page 15 and 16:
Au Vieux Paris d'Arcole © Nathalie
Page 17 and 18:
Think of Caen and most likely the t
Page 19 and 20:
y chatting about the incredible dis
Page 21 and 22:
and majestic, one of the largest me
Page 23 and 24:
L’Okara, 24 Rue Froide, 14000 Cae
Page 25 and 26:
Why head to the south of France whe
Page 27 and 28:
Saint-Omer Saint-Omer in the Pas-de
Page 29 and 30:
Palais de Cathédrale Around the gr
Page 31 and 32:
The Jesuit Chapel Next door to the
Page 33 and 34:
The Audomarois Marshlands Hire a bo
Page 35 and 36:
ockets. Today it is a fascinating a
Page 37 and 38:
“Anyone been to Metz?” I asked
Page 39 and 40:
Train station of Metz © Philippe G
Page 41 and 42:
Where to eat El Theatris in Place d
Page 43 and 44:
Beaux Village de France: La Couvert
Page 45 and 46:
© TripUSAFrance “It’s so extra
Page 47 and 48:
3 Must-sees in Aveyron Aveyron is a
Page 49 and 50:
The Good Life France | 49
Page 51 and 52:
two more Popes to reign in France,
Page 53 and 54:
© Jill Converyr Saint-Bénézet br
Page 55 and 56:
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
Page 107 and 108: folded dough a quarter turn and rol
Page 109: Makes 15 Active time: 10 minutes +
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/
show all

Spring 2022

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

Delete template?

Save as template?