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<br />
leave it at room temperature for about<br />
30 minutes. Beat with a rolling pin until<br />
malleable, as described in step 7, and<br />
repeat the rolling and folding instructions<br />
(steps 8–9) with the chilled dough and<br />
butter. After giving the dough a quarter<br />
turn, in the same direction as before, roll<br />
it into a rectangle measuring about 8 × 10<br />
in. (20 × 25 cm). Cover with plastic wrap<br />
and chill for 1 hour.<br />
11. Roll the dough into a rectangle measuring<br />
35 × 6 in. (90 × 15 cm), with a thickness of<br />
about 1⁄8 in. (3 mm), and cut into 15 equalsized<br />
smaller rectangles.<br />
12. Place 1 large or 2 small chocolate sticks<br />
near the base of each rectangle and roll<br />
up the dough around the sticks to enclose<br />
them. Divide the croissants between the<br />
baking sheets, seam side down, leaving<br />
space between each one. The tops<br />
can be scored using a bread knife for a<br />
decorative effect. The croissants can now<br />
be frozen, if desired (see Chef’s Notes).<br />
13. Brush the croissants with a little beaten<br />
egg to prevent them from drying out while<br />
rising. Let rise at room temperature for<br />
about 2 hours, until doubled in volume.<br />
Toward the end of the rising time, preheat<br />
the oven to 400°F (200°C/Gas Mark 6).<br />
14. Lightly brush the tops of one sheet of<br />
croissants with half the remaining beaten<br />
egg, taking care not to deflate the dough.<br />
Place immediately in the oven and bake<br />
for 18 minutes, until deep golden brown.<br />
If the croissants are browning too quickly,<br />
reduce the heat to 350°F (180°C/Gas<br />
Mark 4). Rotate the baking sheet toward<br />
the end of the baking time, if necessary,<br />
so they brown evenly. Brush the tops of<br />
the second sheet of croissants with the<br />
remaining beaten egg and bake in the<br />
same way.<br />
15. Cool the croissants on a wire rack.<br />
Chef’s Notes<br />
• Croissants are traditionally made using<br />
fresh yeast, as it gives the best results. If<br />
fresh yeast is unavailable, you can substitute<br />
2¼ tsp (7 g) active dry yeast or 1¼ tsp (3.5<br />
g) instant yeast. Instant yeast must be mixed<br />
directly into the flour before any liquid is<br />
added, rather than dissolved in the water,<br />
which can be omitted.<br />
• If pain au chocolat sticks are unavailable in<br />
stores, they can be purchased online from<br />
various suppliers.<br />
• If freezing, place the unbaked croissants on<br />
the baking sheet in the freezer until solid,<br />
then place them in a freezer bag, seal,<br />
and return to the freezer. Let them thaw<br />
overnight in the refrigerator, on a baking<br />
sheet lined with parchment paper, then<br />
proceed with steps 4−6.<br />
https://perrytaylor.fr/en/<br />
Extracted from French Pastries and Desserts by<br />
Lenôtre: 200 Classic Recipes Revised and Updated<br />
(Flammarion, 2021).<br />
The Good Life France | 111