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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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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

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