The basis of the class is/was to learn to make the basic Croissant dough, which become the foundation for many other pastries, like Chocolate Croissant, Almond Croissant, Apple Croissant, etc. I think you can see where we are headed.
The process starts with the Détrempe or basic dough (this rests for 6-hours). This is followed by the fun step, called the barrage, or incorporating the butter in to the dough, in steps, it best to have a glass or wine in between each step, which takes about 20-minutes.
Next we cut to croissants into their recognizable shape and roll them up. Then they proof for about 2-hours are 75-80 degrees.
Now comes the hard part, you have to bake for 20-minutes, you can imagine baking a two ovens full of croissants, and the aroma of the melting butter. If you were a serial killer you would have to cut someone up!Now they are ready, oh wait that have to cool! Well not that long especially if you have an asbestos mouth.
The bottom line YUM!
Be sure to visit us soon!
Each time we come to Paris we visit the kitchen suppliers who are huddled in the Las Halles area of Paris. Le Halles used to be the “Belly of Paris” a term made famous by Emile Lola in his book titled Belly of Paris. Unfortunately the “belly” no longer exists in it’s former form and the suppliers of meat, fish and vegetables have moved outside Paris to Rungis. The Rungis wholesale market officially opened on 3 march 1969, and has been growing ever since.
There are tours of the market, however, this person, tried as he may, has never been able to successfully book a reasonable priced tour of the market. So if you are up to it try booking a tour; they range form an affordable 89€ to 300€.
The good news is the kitchen shops have remained in Les Halles and no trip to Paris for a foodie would be complete without a visit to one or all of the shops.
(See list of US Suppliers at the end of this post)
To start their 2012 tours, Real Richmond Food Tours and More offered their VCU: Alternative Eats tour to a sold out crowd on a bright, crisp Saturday afternoon January 14th. Maureen and Susan, tour hosts, take ticket holders on a mile and a half walk through Richmond’s culture, architecture, history – and, naturally Richmond’s food scene. The tours feature at least seven different areas of the city, seven totally different tours. But, even the same tour experienced several times provides a very different perspective by stopping in different eateries along the way. Tours are rotated so not all areas are available at the same time.
Today’s tour began at the William Miller House Bed and Breakfast, in the heart of the Fan, just a block from Virginia Commonwealth University’s Monroe Park campus. After a quick briefing about the house, the two guest rooms, and William Miller (the marble carver who built the house in 1869), the group visited the dining room where breakfast is served to guests and the wine room where beverages and hors d’oeuvres are available for guests in the evening as they make their dinner plans. Pat and Mike explained they began renovations in 1996 (still on-going, an old house is never done!) and opened as an urban inn/bed and breakfast in 2000. Then to the inn’s best feature – the Kitchen, where gourmet breakfasts are prepared for guests!
Bed and Breakfast owners, who are members of the Bed and Breakfast Association of Virginia, share their favorite mouthwatering recipes in their new “Virginia Bed & Breakfast Cookbook.”
This collection of recipes includes inn’s signature dishes; breads, muffins, biscuits & biscotti; coffee cakes, scones, granola & parfaits; pancakes and waffles; french toast and bread puddings; breakfast entrees; appetizers & side dishes; soups and salads; luncheon and dinner entrees; fruit specialties, and desserts!