Spring 2022

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