Friday, March 11, 2011

New Line of Croissants

Is there really room for improvement with a croissant? Does a good croissant even need to be fussed with? I wouldn't necessarily say so, but there is room for expanding its variety and its versatility. A croissant on its own is pretty much all you need. Well, maybe a little jam or marmalade doesn't hurt. But with this new line we are starting next week at the APBC, you don't need the jam at all. The croissant is simply glazed with a combination of confectioner's sugar, buttermilk and citrus juice (we used Yuzu juice for these particular ones, but really any citrus juice will do). The croissants in the photo directly below are (from top to bottom): chocolate covered puffed rice, candied yuzu, coconut and toasted almond croissants. Pretty fantastic.





12 comments:

  1. They look delicious - but they're not crescent-shaped! How can they be croissants when they're straight?

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  2. Crescent shaped croissants are traditionally made with margarine; diamond shaped croissants are made with butter. This is done in classic French patisseries so that they can be distinguished from each other. I like this shape also because it is the one which is fussed with the least.

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  3. Really? I thought the crescent shape was obligatory. It's their name after all.

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  4. No Bronwyn, I am just making it up.

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  5. http://www.lefigaro.fr/culture/20061128.WWW000000301_quel_est_le_meilleur_croissant_de_paris.html

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  6. B: your efforts to prove your point are adorable! Hey, if you have a moment, do a quick image search on google:
    Croissant Dalloyau
    Croissant Christophe Michalak
    Croissant Ispahan Pierre Herme
    Croissant au beurre
    If you are still not convinced then I don't know what else to tell you.
    Also, Le Figaro is not my "go to" source for gastronomic reference, the Larousse Gastronomique is. You may want to check that out! Have a wonderful day!

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  7. James MacNaughtanMarch 19, 2011 at 9:22 AM

    The straight croissants do look a lot more elegant than the usual handlebars, and you damage the dough/butter layers a lot less.

    A lot of smaller French bakers/patissiers are choosing to make their pure butter croissants curved, however, so they appear less industrial.

    Not so pretty, but I understand the principle. More and more artisans are shipping their croissants in frozen.

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  8. Shape arguments aside.... Your Croissant/Danish recipe in the Modern Cafe is superb!! Thanks a million!

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  9. Love the work that you do, glaze on the croissant adds a nice flavor profile that was considered taboo. curious about the ratio of buttermilk:citrus. Would you be willing to share?
    I would like to try this on scones.

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  10. 2100 g confectioner's sugar
    450 g buttermilk
    100 g citrus juice

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  11. I honestly didn't know croissants could actually look that perfect. The shape is beautiful and so appetising and gorgeous to the eye. I start pastry school next September, I hope I can learn to make them as perfect as you do.

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