What is a French baguette?

Well, depends on who you ask!

In France, a “baguette” isn’t just a singular type of bread, it’s typically found in countless variations. For example, a Baguette Ordinaire is extremely light and airy, and the exterior is often pale to slightly golden in color. Meanwhile, a Baguette Tradition (pronounced “tra-diss-yon”) is a bit denser, crunchier and better baked on the exterior. Each type has their purpose, and their set of fans… For me, nothing beats a Baguette Tradition!

Regardless of the type of baguette, they are all regulated by law. Yes, there are bread laws in France! Decree n° 93-1074 of September 13, 1993 states that traditional French breads must be comprised of only 4 staple ingredients – flour, water, salt and yeast or leaven.

Not only this, baguettes cannot be frozen before sale in France, either. We are very strict about our bread and this has helped us maintain the highest quality of breads to this very day.

A recipe for traditional French Baguette

My husband Marc (the passionate bread baker!) actually helped me perfect this traditional baguette recipe. Together, we tested countless batches until we landed on this version.

Why this baguette recipe works?

First, the hydration – meaning the ratio of water to flour. For baguettes, a good hydration level ranges from 65% to 75%. This recipe hits the right spot. The dough has a 69% hydration, resulting in a beautiful crumb: chewy, flavorful, and dotted with airy bubbles. A hint of honey helps develop a crunchy crust with a beautiful golden-brown color – just like thise Baguette Tradition from French bakeries that I love. 

Second, the overnight fermentation – the process involves mixing, folding, and then letting the dough proof and ferment overnight in the fridge. This is the secret of a great-quality baguette! The slow fermentation develops both the airy texture and the complex flavors that make these baguettes so special.

In the sections that follow, I walk you through everything you need: first the ingredients and equipment, then the step-by-step method. Don’t worry—the folding technique is the only part that’s a touch technical, and I’ll break it down clearly for you. 

Ingredients you’ll need to make authentic French Baguette at home

• Flour – All purpose flour works best here. In France, we use either Farine T45 (for white baguettes) or a stronger Farine T55 (for Tradition baguettes). With all purpose flour in this recipe, you can recreate the same texture and taste. For best results, I recommend using a good-quality flour like King Arthur all purpose flour or Fives Roses all-purpose flour.
• Water – The “glue” to the recipe. It helps bind the ingredients together and creates the steam required to lift the bread when baking. Use room temperature water.
• Salt – Essential to enhance all the flavors.
• Yeast – This recipe is designed for active dry yeast, which you can find in small packets or jars at any grocery store. I love using Caputo active-dry yeast, though Fleischmann’s is another reliable option. Always keep your active dry yeast in the refrigerator: cold storage helps maintain freshness and ensures your yeast stays active longer. Since active dry yeast is dormant, it needs to be proofed before use. This step wakes up the yeast, allowing it to activate and give your dough the perfect rise. You can also make this recipe with instant yeast. Both active dry yeast and instant yeast work well and are generally interchangeable. The main difference is that instant yeast activates more quickly, so you’ll usually need a slightly smaller amount. Check the recipe notes for exact measurements if you decide to substitute.
• Honey – While not typically found in French baguettes, I find it provides a very subtle sweetness to the bread and also helps with browning the exterior of the bread in home ovens. A light or golden honey is best – avoid using darker or stronger honey.

The equipment

The essential equipment for making baguettes at home are a large mixing bowl – large enough for the dough to double in size – and a good oven. But here’s a few more equipment and tools to perfect the recipe and make it easier.

Bowl scraper – Because it has a 69% hydration level, the dough is initially wet and sticky. Using a bowl scraper makes it easier to shape it into a rough ball and scrape the sides before you let it rise the first time.

Proofing cloth – or two thick kitchen towels. A proofing cloth (or baker’s couch) is needed for the final proofing of the baguettes, so they keep their shape. As an alternative, you can layer two thick kitchen towels together and fold “U shaped” creases in them.

Bread lame – Before baking, the baguettes are scored to create their signature look. You can use a serrated knife or scissors too, but a sharp bread lame is much easier.

Large baking sheet – or baking stone. This recipe is designed for using a simple baking sheet lined up with parchment paper. However, if you have a heavy baking stone you can use it too: it will help develop a crustier bread. If using a baking stone, make sure you pre-heat the oven with the stone in it. The baking temperature (475°F/245°C) is the same as with a baking sheet, but the baguettes will cook about 5-10 minutes faster.

The Method

1. Mixing the dough.

The start of the recipe is simple: you mix all the ingredients together until they form a rough sticky dough. I like to use a French rolling pin to mix, but you can use a wooden spoon – or even do it in a stand mixer with the paddle attachment.

2. Stretching and folding 

Once your dough has formed, it’s time to build strength and structure with 3 sets of stretch and folds, spaced 20 minutes apart over the course of one hour.

To perform a stretch and fold, lightly wet your hand with water to prevent sticking. Slide your fingers under the right side of the dough, gently lift it up, and fold it over onto itself. Rotate the bowl 90° clockwise and repeat the motion. Continue this process two more times—stretching, folding, and rotating—until you’ve completed a total of 4 folds per set, bringing the bowl full circle.

This technique replaces traditional kneading. It introduces air into the dough while gradually strengthening the gluten network, resulting in a smoother, more elastic dough. By the end of the three sets, you’ll notice how much stronger and more cohesive your dough has become.

For a visual guide, check out this helpful stretch and fold video tutorial. 

3. Let it rise and ferment overnight

This is the secret to this recipe: you let the dough rise and ferment overnight in the fridge. This helps develop more rustic, complex flavors and create a great aerated texture. 

On the photo below, you can see the dough before and after spending the night in the fridge. 

4. Shaping the baguettes

The next morning, it’s time to shape your homemade baguettes. Start by dividing the dough into three equal portions. Shape each piece into a rough oval, then let them rest on your work surface for about 30 minutes.

Once rested, take the first piece of dough and gently stretch it into a loose rectangle. Fold one long side toward the center, then fold the opposite side over it to create a cylinder shape. Be careful not to press too firmly—you don’t want to deflate the air inside. Pinch the seam to seal, then lightly roll the dough back and forth until it reaches about 12–13 inches in length. Repeat this process with the remaining two pieces of dough.

This shaping technique not only forms the classic baguette structure but also helps trap air and strengthen the gluten network. The result is a lighter, more open crumb.

5. Proofing and scoring

Once your baguettes are shaped, place them in a proofing bed (also called a baker’s couche). This step is essential: the couche supports the baguettes as they rise, preventing them from flattening out. The fabric also gently absorbs surface moisture, which helps develop that classic baguette crispy crust. 

After proofing, it’s time to score the baguettes. Using a sharp blade, make quick, diagonal slashes across the top of each loaf. Don’t drag the blade slowly—use a swift, confident motion. Proper scoring allows steam to escape and gives your baguettes their signature look.

6. Baking

For baking the baguettes, I recommend keeping an eye on your oven. Every oven is different and the baking time may vary.

In France, there are two teams – some prefer their baguettes “pas trop cuite” (not too baked) or “bien cuite” (well baked). I prefer well baked and golden, but if you prefer a lighter-colored baguette, you may need to shorten the baking time.

Frequently Asked Questions

What type of flour is best for baking French baguettes?

All-purpose flour is the way to go here. Rustic bread loaves or pizza doughs can require bread flour (with a higher protein content), but this baguette recipe can be made with your good old all-purpose flour. This yields a soft, chewy white crumb – while the overnight fermentation process builds a complex flavor and a crunchy golden crust.

Can I substitute instant yeast for active dry yeast?

Yes. Active dry yeast and instant yeast can be used interchangeably here. Active dry yeast helps develop a more complex, artisanal yeast flavor but instant works perfectly here too if that’s what you have on hand. You need 4g of active dry yeast or 3g of instant. Other than that, the recipe stays the exact same.

Do I need a baking stone for baking baguettes?

Not necessarily. I developed the recipe using a regular baking sheet and the result is bakery worthy. Here again, the secret is the hydration of the dough (69%) and an overnight fermentation.  That said, using a baking stone can only help create a crunchy, nicely baked baguette. Make sure you pre-heat your oven with the stone in it and adjust the baking time to 5-10 minutes less.

Can you freeze baguettes?

Yes, these baguettes freeze well. Let them completely cool down to room temperature and slip them in a freezer bag. To enjoy, let them thaw on the counter top for 2 hours and reheat in the oven at 350°F (180°C) for 5 to 8 minutes.

I hope you enjoy this French Baguette recipe as much as I do. My husband and I spent a lot of time testing and perfecting it, and my goal is to give you clear, detailed instructions so you can confidently recreate this classic at home.

If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More French Bakery recipes to try 

• Three-Day Croissants recipe 
• French Almond Croissants (Bakery Style)
• Classic French Butter Brioche (Brioche Pur Beurre)
• King’s Brioche (La Brioche des Rois)
• French Crêpes
• Chouquettes (French Sugar Puffs)
• French Bakery Beignets
• Classic French Madeleines
• Classic French Thin Apple Tart (Tarte Fine Aux Pommes)

French Baguette Recipe

Print Recipe

Serves: 3 small baguettes Prep Time: 30 Minutes + Overnight proofing Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 cups (500g) all-purpose flour
1 1/4 cup + 3 tbsp (345ml) water
1 1/3 tsp (4g) active dry yeast (or 1 tsp/3g instant yeast)
2 tsp (10g) salt
1 tsp (7g) light honey

Instructions

1. 1. If using active dry yeast, add the yeast, water and honey in a large mixing bowl, stir and let sit for 5 minutes. After 5 minutes, add the flour and salt, and mix everything until it comes together into a rough, sticky ball*. If needed, use a bowl scraper to scrape the sides and help shape the dough. Cover your bowl with a clean kitchen cloth and let sit on the counter for 20 minutes. (*If using instant yeast, just combine all the ingredients together and mix.)
   2. Now for the next hour, every 20 minutes, perform 3 sets of “stretch and fold”.
   3. Cover the bowl tightly with plastic wrap and place it in the bottom of your fridge to ferment overnight. At least 8 hours is ideal, but up to 24 hours is fine.
   4. The next day, turn the dough onto a lightly floured working surface. Cut the dough into three equal parts. Roughly shape them into oval shapes, cover with a clean kitchen cloth and let the doughs relax for 1 hour.
   5. Lightly flour your hands so they don’t stick to the dough. Stretch the first dough into a rough rectangle and fold into a cylinder. Seal the seams and roll to a 12-13 inch (30-33cm) baguette. Repeat with two other doughs.
   6. Carefully lift the cylinders and transfer them into a lightly floured proofing bed. Repeat with the two other doughs, cover with a clean kitchen cloth and let rise for 45 minutes.
   7. Preheat oven to 475°F (245°C). If using a baking stone, place the stone in the oven while it preheats.
   8. Whether using a baking sheet or a baking stone, transfer the baguettes onto a large piece of parchment, with the seam-side down. Using a bread lame, make three diagonal slits in the top of each baguette. This allows the baguette to puff while baking and removes resistance.
   9. Spray the baguettes with some water using a sprayer, or using wet hands and sprinkling them.
   10. Transfer onto the baking sheet or baking stone. Bake for 15 minutes.
   11. After 15 minutes, lower the temperature to 450°F (230°C°) and bake for 10-15min longer. Keep an eye on the baguettes so they don’t overbake (every oven bakes differently!). You want them golden brown to slightly darker, based on your preference. Remove from the oven and place on a cooling rack. Let rest at least 10 minutes before tearing in.

1.  

The post Authentic French Baguette Recipe appeared first on Pardon Your French.

The result is an incredibly moist dessert with a big fruity flavor and a visually striking look. A fabulous way to showcase freshly picked apples!

What is an invisible apple cake?

Known in France as a “Gâteau invisible aux pommes”, this invisible apple cake is a beloved French cake for home bakers and pastry chefs. This dessert is made from fresh apple slices layered with a custardy batter in a loaf pan, and baked until golden.

The very thin apple slices “disappear” when baked, almost binding into the custard – hence the name “invisible”. But you would also think this cake got its name for the fact that it disappears within minutes!

The result is halfway between a flan and a cake, with an incredibly melty texture and a big apple taste. So, if you enjoy custardy desserts like the clafoutis or the flaugnarde, you’ll love this one!

This cake has a high fruit-to-custard ratio, letting the pure taste of seasonal apples shine. And like the majority of French apple cakes, this one is flavored with just a splash of vanilla extract. You won’t find any cinnamon nor nutmeg, which is more typically found in American apple cakes or pies, rather than French ones.

Ingredients you’ll need for this Invisible Apple Cake (Gâteau aux pommes invisible)

This cake is easy to make with simple pantry ingredients and fresh seasonal apples. Here is a detailed look at the ingredients you’ll need.

1. Apples. You need 6 large apples to make this cake. I know this seems like a lot, but trust me here! You want a variety of apples that are crisp and that hold their shape well when baked, such as Honeycrisp, Jonagold, Braeburn or Pink Lady.
2. Eggs. You need 3 large eggs at room temperature.
3. Sugar. White sugar is best here.
4. Butter. Unsalted butter gets melted and cooled down to room temperature before being added to the batter.
5. Milk and cream. A mix of ¼ cup of whole milk and a ¼ cup of heavy cream (35 m.f.) yields the best richness to the cake batter, without being too rich either.
6. Vanilla extract. Just a splash of vanilla extract flavors this cake, letting the taste of apples shine.
7. Flour. All-purpose flour is the way to go. Avoid cake flour as it isn’t sturdy enough to hold the cake together. I would also avoid whole wheat, as on the contrary, it will alter the light texture of the cake. The flour gets mixed with baking powder and salt before being added to the batter.

Frequently Asked Questions

What variety of apples are best for baking?

For baking an apple cake, look for a variety of apple that is crisp, firm and that will hold its shape well when baked. My favorite varieties available in North America are Pink Lady, Jonagold, Jazz, Honeycrisp and Fuji. If you like your apples on the tarter side, Braebrun and Granny Smith are great choices too.

How do you serve this invisible cake?

This invisible apple cake can be served warm or cool, on its own or with a dollop of crème fraiche or a drizzle of caramel.

To slice it, I recommend you use a serrated knife to cut it neatly into large slices.

How long can you keep this cake?

This cake can be kept in the fridge, well wrapped in plastic film, for up to 2 days. Because it is a very moist cake, I don’t recommend keeping it any longer as it becomes a bit “wet”.

I don’t recommend freezing this cake, as the custardy texture will get soggy when thawing.

Audrey’s baking tips

• This recipe is best for 9”x 5” (22,8cm x 12,7cm) loaf pan.
• The apples need to be sliced fairly thin – but not too thin. When holding a slice, it should stay flat without bending. Ideally, use a mandolin slicer to get evenly thin slices.
• To create a good horizontal layering of the apple slices into the loaf, dump your apples into the pan in several additions (at least 3). Between each addition, make sure the apples are laying flat in the pan. You can use a fork or spoon to fix the apple slices sticking up. By taking this extra time, you’re ensuring neat looking slices and avoiding any air pockets that may form between apple slices.

I hope you’ll love this classic French Invisible Apple Cake (Gâteau invisible aux pommes) recipe as much as I do. If you have any questions, please leave a comment. 

More French Apple recipes to try: 

• Classic French Apple Cake
• Apple Breton Pound Cake
• Apple Jelly
• Skillet Caramelized Apple Cake from Brittany
• Normandy Apple Tarte (Tarte Normande)
• Classic French Tarte Tatin
• Apple Cinnamon Galette
• Gluten Free Apple Crisp
• French Thin Apple Tart

Invisible Apple Cake (Gâteau invisible aux pommes)

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 16 voted )

Ingredients

1 kg (2.2lbs) apples (about 6 apples)
3 large eggs, at room temperature
1/3 cup (67g) white sugar
2 tbsp (28g) unsalted butter, melted and cooled
¼ cup (60ml) whole milk
¼ cup (60ml) heavy cream (35% m.f.)
2 tsp vanilla extract
1 cup (120g) all purpose-flour
¼ tsp salt
2 tsp baking powder

Instructions

Step 1 – In large bowl, whisk together the eggs and sugar until lighter in color and foamy. Add the melted butter, milk, heavy cream and vanilla extract, and whisk to combine. Set aside.

Step 2 – In a separate bowl, sift together the flour, salt and baking powder. Set aside.

Step 3 – Peel the apples, core them and pass them through a mandolin to get thin slices. The apple slices should be fairly thin but not paper thin – you don’t want them to break when you fold them into the batter.

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a 9”x 5” (22,8cm x 12,7cm) loaf pan with parchment paper (bottom and edges).

Step 4 – Whisk the dry ingredients into the egg mixture. The batter should be on the thinner side. Switch to a spatula or large spoon and fold in the apple slices until they’re all coated in the batter. It will feel like a lot of apples for a little batter – that is normal.

Step 5 – Gently dump the batter with the apples into the prepared loaf pan. Go a little at a time, flattening any apples slices that stick up. Lightly press the apples down with a fork or spoon between each addition.

Bake for 45-50 minutes, until the top starts to golden. Transfer to a cooling rack, and let cool for at least 30 minutes before transferring onto a serving plate. Enjoy warm or cool. Use a serrated knife for cutting clean slices. 

The post Invisible Apple Cake (Gâteau invisible aux pommes) appeared first on Pardon Your French.

Scroll through to find one or more simple French recipes to enjoy this apple season!

Classic French Apple Cake

A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a signature crackly top that makes it even more unique, all while letting the apples shine beautifully. This is one of the most popular and loved recipes on the blog. 

Make the recipe

Apple Breton Pound Cake

A Breton Pound Cake, known as “Quatre-Quarts” (four quarters) is the ubiquitous French snacking cake. It’s simple, not-too-sweet, just dense enough to be eaten with your hands and full of buttery flavors. This version is studded with lightly caramelized apple chunks to keep it moist and irresistible. A great year-round recipe for your baking repertoire!

Make the recipe

Apple Jelly

This simple, no-waste apple jelly recipe uses whole apples – cores and peels included – to make a sweet, juicy tasting and colorfully translucent preserve. Enjoy it as a spread for breakfast, to glaze your roasts or serve it on a cheese platter. It also makes a great Holiday favor when visiting friends and family!

Make the recipe

Apple Crinkle Cake (Gâteau Froissé)

Looking for a show-stopping yet simple dessert? This Apple Crinkle Cake combines crispy phyllo layers, sweet apples and a rich vanilla custard, for the perfect balance of crunch and creaminess.

Make the recipe

Skillet Caramelized Apple Cake from Brittany

Known in French as a “Michon aux Pommes”, this rustic-looking dessert features a succulent flan-like texture and big clusters of caramelized apples. As fragrant and luscious as it is, the recipe is ridiculously simple and thrown together in a few short minutes, for a result that is big in flavor and exciting textures.   

Make the recipe

Normandy Apple Tarte (Tarte Normande)

Normandy Apple Tart is a classic French dessert that features a buttery, flaky pastry crust filled with sliced apples and a creamy Calvados-spiked filling. This tart is best served warm with a dusting of powdered sugar, or a dollop of whipped cream on top. It’s a perfect dessert for fall or winter gatherings and will satisfy any sweet tooth!

Make the recipe

Classic French Tarte Tatin

As apple tarts go in France, I don’t think you’ll find more iconic than the classic Tarte Tatin. This tart of caramelized apples and crisp buttery crust turned upside-down, is an icon of French cuisine and a must to have in your baking repertoire as a French host(ess). 

Make the recipe

Apple Cinnamon Galette

This Apple Cinnamon Galette, or a “Tarte Rustique” as we call it in France, holds all the deliciousness of an apple pie but with half the work. This rustic-looking fruit tart features a flaky all-butter crust, folded in a free form manner over crisp apples. 

Make the recipe

Gluten Free Apple Crisp

This Gluten-Free Apple Crisp is proof that healthier desserts don’t have to be boring. Made of melty apples under a crisp gluten-free topping of ground almond, oats and pecans, this rustic dessert is pure comfort. I love how it’s a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser.

Make the recipe

French Thin Apple Tart

This Tarte Fine aux Pommes – literally “Thin Apple Tart” – is a French bakery staple in the Fall. It features a thin puff-pastry crust with no raised borders, thin apple slices for topping and crisp caramelized edges.

Make the recipe

Invisible Apple Cake Recipe

A French home baker’s favorite, the Invisible Apple Cake is a deceptively easy, yet exceptional recipe for apple season. It features nearly invisible apple slices layered in a custardy batter and baked until sweet, melty and golden.

Make the recipe

Buttered Cabbage & Apple

Known in French as an “Embeurrée de choux”, this Buttered Cabbage recipe is a cold-weather staple hailing from central France. The idea here is to turn shredded cabbage utterly soft and melty by cooking it in a generous amount of butter, along with onions garlic and a sprinkle of fragrant Juniper berries.

Make the recipe

Pork Chops with Apples and Cider Sauce

Pork chops, apples and cider collide in this typical dish from Brittany – a French region famous for its apple orchards and pig farms. These Pork Chops with Apples served in a cider-spiked creamy sauce are a favorite recipe amongst Brittany home cooks, as it’s a simple one-pan dish that boasts delicious sweet and savory flavors.

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Poulet Vallée d’Auge (Cider-Braised Chicken with Apples and Mushrooms)

A comforting one-pot recipe hailing from beautiful Normandy, featuring chicken leg quarters braised in apple cider and served in a creamy apple-and-mushroom studded sauce. You can find this recipe in my cookbook Rustic French Cooking Made Easy. 

Get the cookbook

If you try any of these French Apple recipes, let us know! Leave a comment, rate them, and don’t forget to tag a photo @pardonyourfrench on Instagram. Bon appétit !

The post Easy French Apple Recipes appeared first on Pardon Your French.

Chocolate Almond Twice-baked cookies from Provence

Known in French as “croquants”, these little twice-baked cookies may remind you of the Italian biscotti, but I promise they are French through and through. They are very popular in the South of France, and especially in Provence, where almonds grow abundantly. Just like biscotti, they are quick and easy to assemble, cut cross-ways and twice baked for an incomparable crispness. And they are very hard to stop at one!

See the recipe

Cocoa and Almond Thumbprint Cookies from Alsace (Linzele)

These little Holiday treats are a specialty from Alsace, France – a region that has an extensive repertoire of Holiday cookies. In essence, they are simple thumbprint cookies filled with raspberry jam, but the dough is made with ground almonds, cocoa and cinnamon. They are ultra sandy with a sweet sticky middle, and bring the taste of all the warm Holiday spices we love. 

Seet the recipe

Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele)

Known as Alsatian Schwowebredele, these Almond Cinnamon Shortbread Cookies belong to the long list of typical “bredele” cookies made over the holidays in Alsace, Eastern France. Made with ground almonds, a pinch of cinnamon and a generous amount of butter, these cut-outs are easy to make, deliciously sandy and taste just subtly spiced and nutty. A must-do recipe for your holiday cookie box!

See the recipe

Thin Spiced Almond Cookies (Pains d’Amandes)

Known as “Pains d’Amandes”, these thin Spiced Almond Cookies are a beloved specialty from the Flanders region, straddling Northern France and Belgium. Made with cinnamon, nutmeg and almonds, these slice-and-bake oblong cookies pack warm holiday-spiced flavors and a great crunch.

See the recipe

Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)

Cinnamon, nutmeg, ginger, clove, candied citrus peels, honey, almonds, kirsch liquor… if you like all kind of Holidays spices and fixings, you’re in for a treat! These popular Leckerli cookies embrace all the flavors of the Holidays in a delicious tiny format. “Leckerli” means “little treat” and that’s exactly what they are: sticky, chewy yet crisp edged, and so fragrant from all the spices.

See the recipe

Double Chocolate Twice-baked cookies (Croquants)

Known locally as “Croquants,” these double chocolate twice baked cookies are the French answer to Italian Biscotti. Hailing from sun-kissed Provence, these typical treats have a crisp texture and a classic elongated shape that make them perfect for dunking in coffee, tea or a glass of milk. 

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Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Known in French as Lunettes de Romans, these Raspberry Jam Filled Sablé Sandwiches are delicious cookies hailing from the little town ofRomans-sur-Isère, in South Eastern France. Made from two layers of “pate sablée” and a jammy filling, they are the perfect mix of buttery/tangy and crisp/tender.

See the recipe

Breton Salted Butter Sablés

If there’s one cookie that defined my childhood, it is undoubtedly this one: the Breton Salted Butter Sablé, also known in French as the Galette Bretonne. It is a crisp, “sandy” cookie made with the simplest of ingredients: flour, sugar, eggs and a lot of butter enriched with sea salt flakes. It can be found in all bakeries across Brittany, and lots of natives like myself will tell you it is their absolute favorite.

See the recipe

Butter Sablés from Alsace (Butterbredele)

These Butter sablés from the Alsace region, known as “butterbredele”, are the most common cut-out cookies made and enjoyed over the Holidays in France. They are buttery, subtly flavored with lemon zest and satisfyingly crisp yet sandy. They are also simple to make – which make them a great baking project for the whole family. They are perfect for gifting, hanging on trees or just to be devoured on the spot.  

See the recipe

Buckwheat Sablés with Chocolate

Popular French butter cookies, Sablés come in all forms and flavors– and these Buckwheat Sablés with Chocolate are some of my favorite ones. Nutty buckwheat flavor, the rich taste of butter and speckles of dark chocolate come together in a perfectly crisp shortbread cookie texture. These easy to make cookies are a must to try, and adopt. 

See the recipe

Lemon Poppy Seed Sablé Cookies

These Lemon Poppy Seed Sablé cookies are melt-in-your-mouth French shortbreads that I recommend for any season, any occasion, or any reason. They offer a burst of zesty lemon, a gentle crunch from earthy poppy seeds, all wrapped in a rich buttery flavor. With their delicate, sandy texture, these sablés are perfect to pair along with your afternoon tea or coffee.

See the recipe

Chocolate Chip Cookies with Fleur de Sel

We all need a classic chocolate chip cookie recipe in our baking repertoire – and this is mine. These Chocolate Chip Cookies with Fleur de Sel are chewy on the inside, crispy on the outside, rich and buttery, and full of chocolate chips. They are sprinkled generously with Fleur de Sel before baking to make all the flavors pop and give them an incomparable taste. 

See the recipe

Classic French Madeleines

Quintessentially French, Madeleines are dainty bite-sized cakes that yields a soft middle, crispy edges, and a distinctive buttery taste. Easy and fun to make at home, they are best known for their shell-like shape and their signature bump at the top. I am sharing my tips (and the bump secret!) to master madeleines at home.

See the recipe

Roasted Hazelnut Financiers

While classic French financiers are typically made from ground almonds, these Roasted Hazelnut Financiers are made from – you guessed it – roasted hazelnuts, to help provide bolder flavors. This variation on these iconic French bite-sized cakes is a favorite of mine for its perfectly-matched notes of nutty brown butter and rich, toasty hazelnuts. These financiers are quick and easy to make, incredibly delicious and the perfect treats to ease into Fall baking.

See the recipe

The second Chocolate Sablés you see in the cookie box pictured (bottom row, middle) are Double Chocolate Shortbreads from Ricardo. I have been using this recipe for a while, and love it!

The post French Christmas Cookie Roundup appeared first on Pardon Your French.

Now I know making bread at home can be intimidating. So, if you are a new to the process, I have put together below a list of the ingredients and recommended equipment you need to make this Overnight No-Knead Bread.

Why using a combination of all-purpose flour and whole-wheat flour? What is instant yeast? Which baking vessel should I use? What is a Banneton…? Read through my explanations and helpful tips, and get ready to make this practically fool-proof bread.

Ingredients:

• Unbleached All-purpose flour (450g) & Whole wheat flour (50g)

Unbleached all-purpose flour is best for making cakes and soft breads such as pain de mie or brioche. This type of flour has a low amount of protein, usually around 10%, which isn’t enough to create a crusty bakery-style bread loaf, with an airy crumb.

To do so, we need to add some whole-wheat flour, which contains more protein, about 14% of protein. Adding some whole-wheat flour boosts the amount of gluten and hence makes for a more substantial bread, both in taste and texture. For this recipe, we only need to use 10% of whole-wheat flour. This is enough to give extra support and rise, without compromising the soft texture of the crumb. Adding too much whole-wheat flour (hence, too much gluten) would result in a dense chewy crumb (like bagels).

• Instant Yeast

Instant yeast is dry yeast that has been milled to very fine granules. It helps in leavening breads and creates an airy crumb. In comparison to active dry yeast (milled to bigger granules), instant yeast doesn’t’ need to be dissolved in water before using. It can be mixed right into your dry ingredients, which is very easy.

Instant yeast can be found in most grocery stores, in small packets or in bigger pouches. Fleischmann’s and Saf are two brands I use regularly. 

Once open, I like to store my instant yeast in a Tupperware in the freezer. It protects the yeast from oxygen and humidity and makes it last longer.

• Fine-grain sea salt

In bread baking, salt helps the gluten from the flour hold more water and carbon dioxide, creating an airy crumb. You need to use a fine grain salt as it will disperse quickly and evenly into the dry ingredients. A coarse/flaked salt won’t disperse evenly.

I like to use Maison Orphee’s fine Grey seal salt and  La Baleine, from France.

• Lukewarm water

Adding lukewarm water to your flour, yeast and salt is the last “ingredient” you need to make bread. It is important to add lukewarm water as it will re-activate the yeast. It is important that you get the temperature right since cold water won’t get that yeast going, and hot water will kill it. Lukewarm water is around 105-115F (40-46C) ; a temperature you would be comfortable washing your hands in.

Recommended Equipment:  

• • A Cast Iron skillet Combo Cooker. This equipment is a small investment and a great addition to one’s kitchen! A Cast Iron skillet Combo Cooker is a deep skillet and a Dutch-oven all in one, with a lid that can convert into a second skillet. It is ideal for making bread as it retains high heat and distributes it evenly. For this recipe, the loaf bakes 25 minutes with the lid on – to allow a good rise and the formation of the crust; and then 15-20 minutes with no lid – to create a crisp golden crust. If you do not have a Cast Iron skillet Combo Cooker, you can use a regular Dutch-oven. It may not make for a crust as crunchy, but the result will be similar.
  • A metallic dough Scraper/Cutter and/or a silicon bowl scraper. A dough scraper makes it easy to manipulate bread doughs, especially when they are sticky like in this bread recipe. Use a scraper to scrape out the sticky dough from the bowl and to flip it upside down easily on your working surface, without it sticking to your hands.
  • Bread/Scoring Lame. You need a very sharp blade (ideally set on a handle) to score deep, clean slices on top of the bread. This is very important as it allows the bread to expand in the oven and not break or crack. This also gives the loaf a beautiful bakery-style look.
  • A round Banneton. A Banneton is a proofing basket where you will place your bread dough for its second rise (after it is shaped, before it is baked). This basket provides the loaf with a nice round shape and is ideal for making round loafs. I use a 9-inch round banneton for this bread recipe.

More Cooking notes/tips:

• Grams vs. cups. If you a regular baker, you know that when it comes to baking you have to be very precise. So I do want to mention I make this recipe relying on grams and using a scale (like with all my baking). There could be a large margin of error when using “cup measurements”, and this will likely affect the success of this recipe. This is true for most baked goods, but especially this one. For convenience, I have included here conversions in cups, but I highly recommend you use a scale. If you don’t have one, I think this is a small investment to make that could take your baking to the next level.
• The optimal room temperature for proofing your dough overnight is 80-90F. I usually like to place my bowl inside the oven (off). This is a dry, draft-free space that is often slightly warmer than the rest of the house. My house is usually set at 70 degrees, and rises perfectly fine in the oven (with the oven set to OFF)
• Steps 2 & 3 (in the morning) – including folding the dough like an envelope, flipping it upside down and rolling it around to make the fold seams underneath “disappear” and close the loaf may seem like the two most intimidating steps. This folding technique is inspired by Chad Roberston from his book Tartine Bread. Many no-knead bread recipes do not include these steps. However, I think the folding step really helps in building structure and shaping a perfectly round loaf. It also helps create layers and contributes to a more aerated crumb (“holes” in the bread). These 2 steps are optional, but highly recommended in my opinion.
• There is no need to grease your cast iron or Dutch oven. The pre-heating will prevent the dough from sticking to it.

Remember, making bread from scratch requires more time and commitment than baking a regular cake. This bread dough is likely much looser and stickier than you are used to, and your first loaf may not turn out beautifully. Do not stress it, this is very normal. After two or three attempts, you will master the shaping and dough handling process better, and your loaves will come out looking better and better.

I hope you enjoy this Overnight No-Knead Bread as much as I do!
Any questions, don’t hesitate to leave a comment. 

You may also like:

• Classic Pain de Mie
• Orange Anise Sugared Easter Brioche
• Ham Cheese and Olive Bread

Overnight No-knead Bread

Print Recipe

Serves: 1 loaf Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 26 voted )

Ingredients

3 ½ cups + 1 tbsp (450g) unbleached all-purpose flour
1/3 cup + 1 tbsp (50g) whole wheat flour
1/4 tsp instant yeast (yes, only ¼ tsp)
1 1/2 tsp kosher salt

1 ½ cup + 1 ½ tbsp. (375ml) lukewarm water

Instructions

Make sure you read the cooking notes before you start. 

The night before:

Step 1 - In a mixing bowl, combine the two flours, salt and yeast, and stir to combine.

Step 2 - Warm the water in a small sauce pan over medium heat. When just warm (not hot yet), pour the water into the flour mixture and stir well to combine.

Note: Use a wooden spoon or even French rolling pin to combine. Do not knead – just mix until no dry flour is visible. The mixture will be very sticky and will not form into a ball, this is normal.

Step 3 - Cover the bowl tightly with a plastic film and poke 5 tiny holes in the top with a toothpick, to allow the gases to escape.

Leave on the counter, and allow to rise overnight at room temperature.

In the morning:

The dough should have tripled in size, and have a spongy appearance with big air bubbles.

Step 1 – Remove the plastic film from the bowl, turn the bowl upside down and scrape dough onto an unfloured work surface. Lightly dust the top of the dough with flour and dust the work surface around it as well with flour.

Flip the dough so that the "floured side" is now on your work surface and the unfloured side is facing upwards.

Step 2 – Starting from the right side of the dough, lightly stretch the dough out (to the right) and fold it a little over halfway over the dough. Do the same with the left side. Do the same with the top.

Grab the bottom (still unfolded side), stretch it and pull it over the 3 folded sides of the dough. Flip the dough upside down so the seamless rounded side is now on top.

Step 3 – With both hands circling around the base of the dough ball, roll only the bottom part of the dough around your work surface, allowing the tension to "close" the bottom of the dough ball. The folds at the bottom should mostly disappear – it is fine if it isn’t completely closed.

Step 4 – Flip the dough into a mixing bowl/banneton lined with a clean dish cloth and cover with another cloth (the almost closed up side should be facing upwards)

Step 5 – Place your cast iron combo cooker (or Dutch Oven) into your oven and preheat the oven to 500F (260C) degrees.

Once the oven is pre-heated - working quickly and safely, remove the cast iron combo from the oven and place on your stove top. Quickly flip your dough into the center of the cast iron and score a square into the top of the dough with a blade/very sharp knife.

Step 6 – Cover and place the cast iron into the oven and turn down the temperature to 450F (232C) degrees for 25min. After 25min, remove the lid and bake for another 15-20min at 450F (232C) degrees. When a dark golden color appears, remove bread from the oven and cast iron and place on a cooling rack.

Allow the bread to cool for at least one hour before slicing.

The post Overnight No-knead Bread appeared first on Pardon Your French.

In comparison to my 2-Day version or 3-Day version, these croissants are more buttery, with smaller air bubbles inside and a satisfyingly chewy crumb. A great compromise if you don’t have two or three days to create the real deal! 

Before you start this recipe, make sure you read this post: Classic French Croissants 101, where I am covering all the essentials you need to know before making croissants for the first time (choice of ingredients, yeast, poolish, laminating, proofing, etc…). 

Summary of the timeline: 

(ie. Start Sunday morning and get freshly-baked croissants for Sunday afternoon)
Step 1: Make poolish and dough (30 minutes), refrigerate (1 hour)
Step 2: Laminate the dough and shape the croissants (2 hours 30 minutes; inc. 1 hour 30 minutes chill time)
Step 3: Proofing (3 hours), baking (17 min).
Total: 7 hours, over 1 day

The equipment

• Stand Mixer (optional – easier for kneading the dough; but this can be done by hand too)
• Large working surface (ideally, cold marble top)
• Rolling pin
• Ruler or measuring tape (cm or inch)
• Pizza cutter
• Pastry Brush
• Two baking sheets; parchment paper
• Plastic film
•  8×8-inch (20.3×20.3cm) or 9×9-inch (22.9×22.9cm) square pan

Important note: Making Classic French Croissants is an intermediate to advanced level recipe. It took me several years to get a hang of “laminating” and “proofing”, having several failures along the way. I can’t promise your very first batch of croissants will be a success (mine definitely weren’t). But if you persevere, you will succeed!

One Day Classic French Croissants

Print Recipe

Serves: 12 Croissants Prep Time: 7 Hours Cooking Time: 17 Minutes 17 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 35 voted )

Ingredients

For the poolish :

½ cup + 2 tsp (140ml) water
1 cup (125g) French Type 55 flour or unbleached all-purpose flour
2 tbsp (17g) Instant yeast

For the dough:

3 cups (375g) French Type 55 flour or unbleached all-purpose flour (+ extra for dusting)
2 ½ tsp (12g) salt
1/3 cup (65g) sugar
½ cup + 2 tsp (140ml) whole milk, cold
2 ¾ tbsp (40g) unsalted butter, at room temperature and cubbed

For laminating:

1 cup (250g) unsalted butter, cold
1 egg + 1 tsp whole milk (egg wash)

Instructions

Make sure you read the Classic-French Croissants 101 before you start this recipe. 

Step 1 – Make the poolish.

In a small sauce pan over low heat, bring the water to a lukewarm temperature and turn off the heat immediately (make sure it doesn’t get any warmer than lukewarm or it will kill the yeast). Stir in the flour and yeast and mix until well incorporated. The mixture should be thick and slightly difficult to mix.

Set aside for 30 minutes. The poolish will expand. It should triple or even quadruple in size, and become spongy with bubbles forming at the top. Photos below: Before and After. 

Step 2 – Make the dough.

Meanwhile, in a large mixing bowl, sift together the flour, salt and sugar. 

Add the poolish (make sure you scrape the saucepan to get all the poolish into the dough) and the milk. Stir to combine.

Knead in the cubes of butter in three separate additions. Make sure the butter is well incorporated before you incorporate the next addition. 

Knead the dough for 5-6 minutes (in the bowl or you can transfer it to a working surface). The dough should be soft, smooth and slightly sticky. Do not over-knead. The dough shouldn’t be too firm nor elastic.

Cover a 8x8-inch (20.3cmx20.3cm) or 9x9-inch (22.9cmx22.9cm) square pan with plastic film and pat the dough into it. Cover with plastic film and refrigerate for 1 hour. 

Step 3 – Prepare the butter

In the meantime, take the butter out of the fridge and cut it into about ½-inch (1.25cm) thick square slices (if using a block of butter – not sticks - this will give you 4 slices).

Lay a large piece of parchment paper on a working surface. Place the slices of butter flat on the paper to form a 5x5-inches (12.7cmx12.7cm) square.

Lay another piece of parchment paper on top. With a rolling pin, roll out the butter to a large 6.5x6.5-inch (16.5cmx16.5cm) square. Peel off the parchment paper, wrap the butter slab in plastic film and chill until needed.

Step 4 – Laminate the dough

After the 1 hour, take the dough out of the fridge. Take it out of the square pan, unwrap it and place it onto a large, lightly floured working surface (ideally, cold marble top / Do not flour it too much or the dough will absorb too much flour and become too stiff.)

Step 4.1 - Roll out the dough into a 12X12-inch (30.5cmx30.5cm) square – make sure it is even in thickness. Take the butter out of the fridge and place it in the middle of the square at a 45 degree angle. Fold a corner side of the dough over the butter, with the tip of the corner in the middle of the butter (corner side should be triangle-shaped, since the butter is 45 degree diagonal). Repeat with the other other corner sides of the dough, so they all overlap in the center and the butter is totally encased within the dough.

Step 4.2 - Lightly flour your rolling pin and carefully start to roll out the dough (with the butter inside) to a 8x24-inch (20.3cmx61cm) rectangle. Be very gentle when you roll the dough out: apply even pressure and work your way slowly (you don’t want to break the butter into pieces nor squeeze it to the sides – it has to stay enclosed within the dough). Keep it mind that 8-inches (20.3cm) isn’t very wide, so focus on lenghtening the dough to 24-inches (61cm), rolling back and forth, rather then widening it.

Once the dough has reached its intended rectangular size (8x24-inches/20.3cmx61cm rectangle), fold it like a letter lenghtwise (one side on top of the other). Wrap in plastic film and chill for 30 minutes.

After 30 minutes, take the dough out of the fridge and place it onto the working surface with the “open side” facing you (rotate 90 degrees; see photo right below). Repeat Step 4.2 (rolling to a 8x24-inch (20.3cmx61cm) rectangle and folding) and chill again for 30 minutes. After 30 minutes, repeat Step 4.2 one last time, starting again with the open side facing you, and chill for 30 minutes. In total, you complete Step 4.2 three times.

Step 5 – Cutting the dough

After 30 minutes, take the dough out of the fridge and place it onto the working surface with the “open side” facing you again and roll it out to a 8x43.3-inch (20.3cmx110cm) long rectangle. The dough will resist a bit (this is normal). When the dough is its intented size, make sure it isn’t stuck to the working surface by lifting it gently (it will shrink a bit naturally).

Working along one of the long sides of the rectangle, make small cuts in the dough at 5 inch (12.5cm) intervals (you get 7 cuts in total). Working along the other long side of the rectangle, make small cuts at 5 inches (12.5cm) intervals, but starting at 2.5 inches (6.25cm) from the top of the rectangle, so these cuts don’t align with the ones on the other side – this will form the basis of triangles.

Use the pizza cutter and a ruler (or straight object) to make diagonal cuts (joining the top and bottom small cut marks), to create triangular cuts along the length of the dough. Discard of the two end pieces.

Step 6 – Shaping the croissants

Using a sharp knife or your pizza cutter, mark a small ½ inch (2.5cm) cut in the center of the short side of each triangle.

Grab the shorter side, stretch it out slightly and roll it up toward the pointy end. 

Once all rolled up, press gently onto the pointy end to seal the croissant.

Take both ends of the rolled up croissants and slightly bend them to create a crescent shape. 

Step 7 – Proofing

Carefully lift each croissant and arrange them on parchment-lined baking sheets (6 croissants/sheet), leaving enough space between them to expand.

Whisk the egg with the milk and brush a first generous coat of egg wash onto the croissants.

Proof the croissants for 3 hours in a draft-free environment (make sure you read the steps to proofing here). 

Pre-heat your oven to 390°F (199 °C).

When the oven is pre-heated, brush a second coat of egg wash on the croissants.

Step 8 – Baking

Bake for 9 minutes. When the croissants start to become golden, turn the heat down to 370 F(188 °C) and bake for 7 minutes (1 or 2 minutes more/less depending on your oven).

Take the croissants out of the oven. Leave on the baking sheet for 2 minutes, and gently transfer them onto a cooling rack.

If you try this One Day Classic French Croissants, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. 

You might also want to try: 

• Two Day Classic French Croissants
• Three Day Classic French Croissants

The post One Day Classic French Croissants appeared first on Pardon Your French.

In comparison to my One-Day Classic French Croissants recipe, the crumb of these 2-day croissants is more aerated and offers lovely subtle butter notes. The three-day version of this recipe has more depth in taste and texture, but if you only have two days to spare, this recipe is for you (and you’ll achieve a result very, very close to the real deal!).

Before you start this recipe, make sure to read this post: Classic French Croissants 101 Guide, where I am covering all the essentials you need to know before making croissants for the first time (choice of ingredients, yeast, poolish, laminating, proofing, etc…). 

Summary of the timeline: 

(ie. Start Saturday afternoon and get freshly-baked croissants for Sunday morning)
Day 1: Late Afternoon (4 hours, inc. 2 hours 30 minutes chill time)
Make poolish and dough (30 minutes), refrigerate (1 hour)
Laminate the dough and shape the croissants (2 hours 30 minutes; inc. 1 hour 30 minutes chill time)
Refrigerate until Day 2.
Day 2: Morning (2 hours of proofing and 17 minutes of baking)
Proofing (2 hours), baking (17 min).
Total: 6 hours, over 2 days

The equipment

• Stand Mixer (optional – easier for kneading the dough; but this can be done by hand too)
• Large working surface (ideally, cold marble top)
• Rolling pin
• Ruler or measuring tape (cm or inch)
• Pizza cutter
• Pastry Brush
• Two baking sheets; parchment paper
• Plastic film
•  8×8-inch (20.3×20.3cm) or 9×9-inch (22.9×22.9cm) square pan
• 2 large air-tight containers (able to contain 6 croissants each).

Important note: Making Classic French Croissants is an intermediate to advanced level recipe. It took me several years to get a hang of “laminating” and “proofing”, having several failures along the way. I can’t promise your very first batch of croissants will be a success (mine definitely weren’t). But if you persevere, you will succeed!

Two Day Classic French Croissants

Print Recipe

Prep Time: 2 Days Cooking Time: 17 Minutes 17 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 13 voted )

Ingredients

For the poolish :

½ cup + 2 tsp (140ml) water
1 cup (125g) French Type 55 flour or unbleached all-purpose flour
2 tbsp (17g) Instant yeast

For the dough:

3 cups (375g) French Type 55 flour or unbleached all-purpose flour (+ extra for dusting)
2 ½ tsp (12g) salt
1/3 cup (65g) sugar
½ cup + 2 tsp (140ml) whole milk, cold
2 ¾ tbsp (40g) unsalted butter, at room temperature and cubbed

For laminating:

1 cup (250g) unsalted butter, cold
1 egg + 1 tsp whole milk (egg wash)

Instructions

Make sure you read the Classic-French Croissants 101 before you start this recipe. 

Step 1 – Make the poolish.

In a small sauce pan over low heat, bring the water to a lukewarm temperature and turn off the heat immediately (make sure it doesn’t get any warmer than lukewarm or it will kill the yeast). Stir in the flour and yeast and mix until well incorporated. The mixture should be thick and slightly difficult to mix.

Set aside for 30 minutes. The poolish will expand. It should triple or even quadruple in size, and become spongy with bubbles forming at the top. Photos below: Before and After. 

Step 2 – Make the dough.

Meanwhile, in a large mixing bowl, sift together the flour, salt and sugar. 

Add the poolish (make sure you scrape the saucepan to get all the poolish into the dough) and the milk. Stir to combine.

Knead in the cubes of butter in three separate additions. Make sure the butter is well incorporated before you incorporate the next addition. 

Knead the dough for 5-6 minutes (in the bowl or you can transfer it to a working surface). The dough should be soft, smooth and slightly sticky. Do not over-knead. The dough shouldn’t be too firm nor elastic.

Cover a 8x8-inch (20.3cmx20.3cm) or 9x9-inch (22.9cmx22.9cm) square pan with plastic film and pat the dough into it. Cover with plastic film and refrigerate for 1 hour.

Step 3 – Prepare the butter

In the meantime, take the butter out of the fridge and cut it into about ½-inch (1.25cm) thick square slices (if using a block of butter – not sticks - this will give you 4 slices).

Lay a large piece of parchment paper on a working surface. Place the slices of butter flat on the paper to form a 5x5-inches (12.7cmx12.7cm) square.

Lay another piece of parchment paper on top. With a rolling pin, roll out the butter to a large 6.5x6.5-inch (16.5cmx16.5cm) square. Peel off the parchment paper, wrap the butter slab in plastic film and chill until needed.

Step 4 – Laminate the dough

After the 1 hour, take the dough out of the fridge. Take it out of the square pan, unwrap it and place it onto a large, lightly floured working surface (ideally, cold marble top / Do not flour it too much or the dough will absorb too much flour and become too stiff.)

Step 4.1 - Roll out the dough into a 12X12-inch (30.5cmx30.5cm) square – make sure it is even in thickness. Take the butter out of the fridge and place it in the middle of the square at a 45 degree angle. Fold a corner side of the dough over the butter, with the tip of the corner in the middle of the butter (corner side should be triangle-shaped, since the butter is 45 degree diagonal). Repeat with the other other corner sides of the dough, so they all overlap in the center and the butter is totally encased within the dough.

Step 4.2 - Lightly flour your rolling pin and carefully start to roll out the dough (with the butter inside) to a 8x24-inch (20.3cmx61cm) rectangle. Be very gentle when you roll the dough out: apply even pressure and work your way slowly (you don’t want to break the butter into pieces nor squeeze it to the sides – it has to stay enclosed within the dough). Keep it mind that 8-inches (20.3cm) isn’t very wide, so focus on lengthening the dough to 24-inches (61cm), rolling back and forth, rather then widening it.

Once the dough has reached its intended rectangular size (8x24-inches/20.3cmx61cm rectangle), fold it like a letter lenghtwise (one side on top of the other). Wrap in plastic film and chill for 30 minutes.

After 30 minutes, take the dough out of the fridge and place it onto the working surface with the “open side” facing you (rotate 90 degrees; see photo right below). Repeat Step 4.2 (rolling to a 8x24-inch (20.3cmx61cm) rectangle and folding) and chill again for 30 minutes. After 30 minutes, repeat Step 4.2 one last time, starting again with the open side facing you, and chill for 30 minutes. In total, you complete Step 4.2 three times.

Step 5 – Cutting the dough

After 30 minutes, take the dough out of the fridge and place it onto the working surface with the “open side” facing you again and roll it out to a 8x43.3-inch (20.3cmx110cm) long rectangle. The dough will resist a bit (this is normal). When the dough is its intented size, make sure it isn’t stuck to the working surface by lifting it gently (it will shrink a bit naturally).

Working along the long side of the rectangle, make small cuts in the dough at 5 inch (12.5cm) intervals (you get 7 cuts in total). Working along the other long side of the rectangle, make small cuts at 5 inches (12.5cm) intervals, but starting at 2.5 inches (6.25cm) from the top of the rectangle, so these cuts don’t align with the ones on the other side – this will form the basis of triangles.

Use the pizza cutter and a ruler (or straight object) to make diagonal cuts (joining the top and bottom small cut marks), to create triangular cuts along the length of the dough. Discard of the two end pieces.

Step 6 – Shaping the croissants

Using a sharp knife or your pizza cutter, mark a small ½ inch (2.5cm) cut in the center of the short side of each triangle.

Grab the shorter side, stretch it out slightly and roll it up toward the pointy end. 

Once all rolled up, press gently onto the pointy end to seal the croissant.

Take both ends of the rolled up croissants and slightly bend them to create a crescent shape. 

Step 7 – Proofing

Carefully lift each croissant and arrange them in parchment lined airtight containers, leaving enough space between them to expand. Close with a lid, and refrigerate overnight.

The next morning, transfer the chilled croissants on parchment lined baking sheets, (6 croissants/sheet), leaving enough space between them to expand.

Whisk the egg with the milk and brush a first generous coat of egg wash onto the croissants.

Proof the croissants for 2 hours in a draft-free environment (make sure you read the steps to proofing here). 

Pre-heat your oven to 390°F (199 °C).

When the oven is pre-heated, brush a second coat of egg wash on the croissants.

Step 8 – Baking

Bake for 9 minutes. When the croissants start to become golden, turn the heat down to 370 F(188 °C) and bake for 7 minutes (1 or 2 minutes more/less depending on your oven).

Take the croissants out of the oven. Leave on the baking sheet for 2 minutes, and gently transfer them onto a cooling rack.

If you try this Two Day Classic French Croissants, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. 

You might also want to try: 

• One Day Classic French Croissants
• Three Day Classic French Croissants

The post Two Day Classic French Croissants appeared first on Pardon Your French.

Speaking of which, I am excited to be sharing with you today, Mardi Michel’s recipe for raspberry financiers, from her debut cookbook In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Family to Make and Enjoy. And I am telling you right now, these are some of the best financiers I have ever baked, and enjoyed.

I have been following Mardi’s culinary adventures through her blog for a little while now. If you don’t know her, Mardi is a Toronto-based food writer and a French elementary school teacher, who also runs cooking classes for kids. Her style is genuine and approchable, and it’s likely one of the reason why she’s been so successful at blogging. So much so, she now has released her first cookbook and she’s already receiving amazing praise for it.

I received a copy of Mardi’s book a few weeks ago and it hasn’t left my kitchen counter since then. As a French native, I am so happy to find a cookbook of French classics that feels both so authentic and adjustable to my Canadian kitchen. The tone is fun and recipes are thorough, a perfect mix for making kids and kids-at-heart eager to get cooking.

And beyond teaching kids the important life skill that is cooking, I like to think In the French Kitchen with Kids serves other purposes too…

First, it is an appealing cookbook boasting with beautiful, essential French recipes. I personally know it’s one of my new go-to books, and that I’ll often reach for it whenever I want to make a crowd-pleasing and effortless French staple for my Canadian peers – recipes like madeleines, croissants, a ratatouille or a scrumptious cheesy pasta bake.  

But secondly, I see this book as a great effort to debunk some cliches on French cuisine. With kid-tailored recipes and handy tips, Mardi shows us a French cuisine that is approachable and fun – far from what most people think. Too many people still see French cuisine as a sophisticated, intricate art that only professionally skilled chefs can master in their own kitchen. But truth is, French cooking is filled with easy, simple recipes that any homecooks (be it adults or kids) can whip up effortlessly in just a few minutes. This approach is so necessary for people to finally understand the simplicity of French cuisine and give them the empowerment they need to go back to the kitchen and take the time to prepare feel-good meals for the whole family.

Because if kids can do it, we can all do it, right?

So really (and whether you have kids or not), this book is a must-have if you’re curious about French cuisine, but have been too shy to tackle it, or if you’re simply looking for a new set of comforting yet healthy(ish) recipes to add to your repertoire.

In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Family to Make and Enjoy is in stores today. Find it where books are sold, or online at Indigo and Amazon. Bon appetit, and enjoy these delicious raspberry financiers!

Raspberry Financiers

Print Recipe

Serves: 24 financiers Prep Time: 15 Minutes Cooking Time: 10-12 Minutes 10-12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 8 voted )

Ingredients

Unsalted butter for greasing the pan
1/2 cup (113 g) unsalted butter
4 large egg whites
3/4 cup (150g) granulated sugar
1/2 cup(50g) almond meal
1/3 cup(50g) all-purpose flour
1/4 teaspoon fine sea salt
Icing sugar, for sprinkling
12 raspberries

Instructions

Preheat the oven to 400˚F (200˚C). If you are using a nonstick mini muffin pan you may not need to butter them, but otherwise generously butter the cups of the pan.

Melt the butter either in a small pot on the stove-top over medium heat or in a microwave-safe bowl in the microwave for about 1 minute. Set aside to cool.

Beat the egg whites until frothy with handheld electric beaters on high speed, 1 to 2 minutes.

In a separate bowl, whisk together the sugar, almond meal, flour and salt.

Add the dry ingredients to the wet and fold them in gently with a rubber spatula until just combined.

Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated.

Divide the batter between the cups of the muffin You can do this with a 11/2-tablespoon cookie scoop or a small spoon. Fill each cup almost to the top.

Just before you bake the financiers, cut 12 raspberries in half and place one half, cut side down, on top of each financier. Press down gently.

Bake for 10 to 12 minutes, or until the center is slightly puffed and the edges are golden and slightly crispy and coming away from the There may be cracks in the tops. That’s totally okay!

Remove the financiers from the muffin pan immediately and allow to cool on wire racks.

Once they have cooled completely, sprinkle them with icing sugar to serve. These are best eaten the day they are made, although they can keep for a couple of days in an airtight container at room temperature.

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