Likewise, making classic French Croissants at home from scratch, has a reputation for being a lengthy and intricate process, with a few too many steps and baking skills to own. Poolish, laminating, proofing… these are obscure terms for some, and they often seem to be the reasons why making classic French croissants appears so daunting to most.

So if you were like me a few years back, contemplating making croissants at home but feeling a bit overwhelmed and not knowing where to start – this Classic French Croissants 101 Guide is for you. I am covering and explaining all the equipment, steps and tips you need to know before you start, to build the confidence you’ll need to make your own Classic French Croissants.   

At the end of the article, you will also find links for 3 recipes: 1-day Classic French Croissants; 2-day Classic French Croissants; 3-day Classic French Croissants. But, make sure you read this 101 article first to get a grasp of the whole process, and then go to the recipe.

Making Classic French Croissants is an intermediate to advanced recipe; and with this article, my goal is to guide you through the process, giving you essential tips and recommendations for success and to show you that making croissants is in fact within reach for any baker!    

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
• For 3-day version: a 8×8-inch (20.3×20.3cm) or 9×9-inch (22.9×22.9cm) square pan
• For 3-day version and 2-day version: 2 large air-tight containers (able to contain 6 croissants each).

The ingredients

Choosing quality ingredients will go a long way in creating this delicate pastry.

• The flour. In France, Flour Type 55 is best for making croissants. Alternatively, unbleached all-purpose flour is good too, which is what I use in Canada (I personally like Five Roses for making pastries or breads).
• The milk. Whole milk is best. I have however already used 2% and the recipe worked well. But avoid 1%, skim, or no-fat.
• The butter. Choose a good-quality unsalted butter. Using a block of butter (instead of 4 sticks) will make it easier later in the recipe too – when slicing it to create a large square.

The poolish

A Poolish is comparable to a “wet sponge”, made before the dough, and typically made with the same ratio of flour and water, to which you can add yeast. This is considered as a pre-ferment. A poolish will need to set for a while, usually 1 or 5 hours (in this recipe, this is more of a “quick-poolish”, that sets for 30 minutes). A poolish will help the dough to extend and rise, and help the yeast to be well integrated into the final dough and do its job properly.

The kneading

Once the poolish is combined into the dough, the dough should be kneaded enough so that the gluten will develop (by kneading) and the yeast will “get activated” in order for the dough to rise.

For this croissant recipe, it is crucial to knead the dough just enough to develop enough gluten but not too much! If the dough is kneaded too long, too much gluten will develop and the dough will be too stiff. If the dough is too stiff, the integration of the butter into the dough (by laminating) will be too difficult and the butter won’t be integrated properly. So make sure the dough is smooth and homogeneous, but still soft and not too elastic.

The laminating

Laminating is probably the most essential step to achieving a croissant. Making a laminated dough means you are layering the butter in between the layers of dough. This is what creates the flaky and puffed character of the croissants. Laminating is achieved by folding the butter into the dough, and then folding and rolling out the dough repeatedly.

If you have never made croissants before, the laminating process is likely to be the most daunting step for you. This process can be overwhelming the first time, but the more you practice, the better and faster you’ll get – and this will seem very simple to do after a while. Just make sure you read each laminating step before you start, and have a timer/clock on hand.

Tips for laminating:  

• Measuring the dough each time you roll it out is key – using a ruler or measuring tape is essential!
• Because we are handling a lot of butter and a delicate dough, the laminating process should be done in a cool environment (cold days are best) and ideally on a cool surface (ie. cool marble top).
• Do not rush the chilling process between each step. Working with a well-chilled dough and butter is key, and much easier – the dough is easier to roll out when chilled, and the butter will remain firm and won’t spread everywhere.
• Be quick! During each folding and rolling out, try to work as fast as possible so the dough and butter remain as cold as possible. These steps might need a bit of practice, so you will get faster and faster everytime your make croissants. If the dough or butter get too warm, place them back into the freezer for a few minutes and wait until they are cold enough to work with again.
• When you roll out the dough, make sure it is even (one side shouldn’t be thicker than the other). Apply an even pressure on the rolling pin as you work the dough.

The shaping

Like the laminating, you need a ruler/tape measurer to measure out the dough and make sure you cut out even triangles. Work your way quickly, it is far easier to shape the croissants when the dough is chilled, rather than at room temperature. Make sure your hands are clean, dry and not too warm.

 The proofing

Proofing is the period of time right before baking when the shaped croissants need to rest in order to set all the layers properly and expand a bit more. A perfect and timely proofing is essential to achieve flaky, airy and evenly-buttered croissants. If you rush the proofing, you will end up with flat layers and the butter is likely to be oozing out of the croissants too much while baking.  

Coincidentally, the quicker the recipe for the croissants, the longer the proofing time needs to be; as your dough hasn’t had enough time to rest and develop yet. So the proofing time is the longest for the 1-day recipe (3hrs) and the shortest for the 3-day recipe (1hr). This may sound counter-intuitive at first, but proofing is even more crucial for a dough that didn’t get any time to rest overnight and ferment yet. Proofing isn’t something that can be rushed – you can have a perfect croissant recipe that won’t work out if the proofing isn’t done properly.

Steps to proofing and what to look for:  

• The day of baking, place the shaped croissants on parchment paper on a baking sheet, leaving enough space between them (at least 2 inches) that they won’t touch when they expand, and then when they bake. Apply the first brushing of egg wash.
• Keep the tray at room temperature (ideally, between 72.4°and 79°F/ 24°C and 26°C), in a draft-free environement (no windows open near-by).
• After 30 minutes or so, look at the croissants from the side and you should start seeing the layers (dough/butter/dough/butter/etc…).
• At the end of the proofing time, you should know the proofing is done when the layers are nice and visible, when the croissants have expanded (not significantly, but enough that it is noticeable), and they jiggle slightly when you shake the pan. You can now apply the second (and final) brushing of the egg wash and bake the croissants.
• Make sure you keep an eye on your croissants during the proofing period. A too-long proofing time will dry-out the croissants and/or miss the optimum “peak” of the croissants expansion, and will end in flatter croissants once baked.
• Keeping the shaped croissants in the refrigerator overnight can be a way to slow down the proofing process – in order to enjoy the croissants freshly-baked in the morning. I am explaining you how to do so in the 3-Day recipe version and 2-Day recipe version. 

The baking

For baking such delicate pastries like croissants, it is important that you know your oven well. Some ovens are higher in temperature than what they indicate and some are lower. Some ovens are not even in heat : more heat can come from the back (in that case you might need to very quickly rotate your baking sheet during the end of the baking process so the croissants are evenly baked and even in color), more heat can come from the top (in that case, you might need to place your rack in the lower-half, rather than in the middle), etc… Knowing your oven comes with practice. The more you bake, the more you’ll get to know your oven ( for this reason, your first batch of croissants might not be perfect).

My oven is a non-convection oven. My perfect baking time is: 390°F (199°C) for 9 minutes, followed by 370°F (188°C) for 8 minutes. This gives dark-gold, crisp croissants, with an airy inside (slightly chewy but not too much).

Steps to baking, and what to look for:

• The first few minutes of baking are when the croissants will rise and expand the most.
• After the first 3-4 minutes, the croissants will start to slightly ooze some butter (don’t worry, this is normal).
• After 7-8 minutes, the croissants have risen significantly, dried out on the outside and start to show the signature crackly and bubbly top.
• After 9 minutes, the croissants will turn sightly golden – that is your cue to turn the temperature down (370F/188C).
• Between 9 and 17 minutes, the croissants will set and turn from light golden to dark golden. Keep an eye on them. Once the croissants start to darken, it can go very fast and you don’t want them to be too dark. Depending on your oven, you might need 1 or 2 minutes more or less, to achieve the perfect baking and perfect color.
• Know what kind of croissants you want: I prefer darker, crisp croissants – but you might prefer paler croissants with a chewier inside (in that case, less baking time is recommended).
• Take the croissants out of the oven when done, leave them on the baking sheet for 2 minutes, and then carefully and transfer them to a cooling rack.

Enjoying the croissants

Like most bakery-style pastries, croissants are best enjoyed within a few hours of baking.

Ready for making Classic French croissants at home?

Now that you have gained some serious knowledge on making croissants at home, it’s time to get baking. As per their reputation, making croissants is a lengthy process and it is very common to make them over 3 days. That said, in our modern and busy lives, I think that having two other alternatives (2-day recipe or 1-day recipe) is sometimes needed.

The three recipes include the exact same steps (the 3-day recipe isn’t any harder than the 1-day version), but the chilling times are different. The three recipes give 12 absolutely delicious croissants, and it is up to you to pick which version you want to do, depending on the time you have on hand. Here are a few notes:

• The 3-Day version (left on the photo) will give you the best croissants. Over three days, the dough has the appropriate time to build texture and develop a rich and complex taste. The 3-day croissants will have big, airy “holes” in the middle, a crisp outside and a perfectly-balanced buttery taste – close to the one you get in French bakeries.
• The 2-Day version (middle on the photo) will give you middle-sized air pockets and a nice buttery taste.
• The 1-Day version (right on the photo) will give you smaller air-pockets, a denser/chewier crumb with a rich buttery taste (slighlty less subtle than the 2 or 3-day versions).

Note that the 3-Day version may be done over 3 days, but it is the one that requires the least “active time” (4 hours); while the 1-day version requires 7 hours.

Another important note: As a French, having a croissant after 11am simply feels odd to me. Croissants are for breakfast only, in my world. So it was really important to develop at least 2 versions of this recipe where you will get freshly-baked croissants in the morning. Only the 1-Day version will give you croissants for later in the day (unless you wake up 6 hours before breakfast time…).

Summary:

3-Day version:
(ie. Start Friday evening, and get freshly-baked croissants for Sunday morning)
Day 1: In the Evening (30 minutes active time, total)
Make the poolish and dough. Refrigerate until Day 2. 
Day 2: Late Afternoon/ Evening (2 hours 30 minutes total, inc. 1 hour 30 minutes of chill time)
Laminate the dough and shape the croissants. Refrigerate until Day 3.
Day 3: Morning (1 hour of proofing and 17 minutes of baking)
Proofing and baking of the croissants
Total: 4 hours, over 3 days

2-Day version:
(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 day

1-Day version:
(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 post Classic French Croissants 101 Guide appeared first on Pardon Your French.

Read along for the delicious details…

Do: The Old Port, in the morning.

“Le Vieux Port” is Marseille’s birthplace (where the Greek settlers landed in the year 600) and is undoubtedty the city’s most famous hang-out spot for locals and tourists alike. The southern and northern quays host a spread of lively bars and cafes (some tourist-traps, some surprisingly not). The beautiful Baroque-style City Hall on the northern quay is a must-see (especially if you are a fan of Netflix’s TV Series Marseille).

But I think The Old Port’s greatest appeal is squeezed in its center, and in the early morning, when fishermen come back from their night of fishing and spread their fresh catches on market stalls for locals and chefs to buy. Most of The Old Port’s fisherman do what we call in French  « la petite pêche». This means they only go to sea for a few hours, on small boats and fish on a smaller scale. Their artisanal practice is a far stretch from the behemoth of fishing industries generated just a few miles away at Marseille’s commercial port – the biggest French port. Still, these artisanal fishermen are icons in the city, and attract plenty of fish lovers every single morning. This ritual at the Old Port is a 100% Marseille experience, and a true feast for the eyes (although not so much for your nose) – something you definitely do not want to miss.

Do: Notre Dame de La Garde

Notre Dame de La Garde is Marseille’s iconic Catholic Basilica and its most visited site. You’ll feel like a tourist among tourists, but you just can’t visit Marseille without making your way up to Notre Dame de La Garde. Perched at the top of the city’s highest natural point (at 149m/489ft), the edifice is regarded as the protectoress of the city, hence its endearing nickname Bonne Mere (“good mother”) given by the locals. The contrasted-stone architecture is beautiful and I really appreciated the mosaic works inside, as well.

If you plan on climbing to the top of the Basilica’s hill by foot, from the city’s center, be prepared for a work-out! But I guarantee you, you will feel it’s worth every drip of sweat once you catch a glimpse of the breath-taking city panorama from atop. And don’t forget to look South too, for a glimpse of the Velodrome Stadium and the  Castellane, St -Giniez, St-Marguerite and Roucas Blanc districts.

Do : Cours Julien

The Cours Julien is a fun bohemian quarter, famous for its colorful and abundant street art. It has a cool edgy side to it, and you’ll want to get lost in its streets with your head up to admire all the graffiti-painted walls. You’ll find lots of quirky independent stores, tattoo parlors, bookstores, ethnic restaurants, one of Marseille’s only craft breweries and lively markets on the main square. The Cours Julien has a very “real” vibe. In my opinion, it is not the pretties district in Marseilles (kind of rough on the edges, to be honest),  but I can definitely see why for students and young crowds, it is Marseilles’ trendiest neighborhood.

Eat: La Cantine de Nour

Three steps away from the striking Palais Longtchamps, this relaxed Egyptian cantine had to be one of our favourite food finds during our trip! Nested on the ground floor of an Egyptian Cultural Center, La Cantine de Nour offers an authentic Egyptian menu from a bustling open kitchen. The décor features plump cushions, colorful rugs and mosaic-tiled floors. The atmosphere is welcoming and relaxed and the food is simply amazing (and a great value). We shared plates of Egyptian mezzes and a perfectly grilled fish, served with scrumptious kesra (Egyptian sesame flat bread) and all-you-can-drink tea.

To me, La Cantine de Nour is such a great example of Marseille’s abundance of outstanding North African food and talented cooks. Next time in I’m Marseilles, I am definitely going back to this gem!

Do: La Friche de la Belle de Mai

“La Friche” (literaly “The Wasteland” in French) is a former tobacco factory near the St Charles train station, in the Belle de Mai district (famous for being home of the Plus Belle La Vie studios, France’s biggest TV soap opera). The tobacco factory emptied decades ago and the youth slowly invaded the place using it as a skate park, basketball playground and graffiti wonderland. The idea made its way to the Town of Marseille’s officials… who decided to invest money into the project in the 90s. They secured, structured, glamourized the area and turned it into a cultural complex with art studios, a legit skate park, family and community gardens, a café, a restaurant and even a nursery. Walking into La Friche is unsettling, puzzling, yet exciting all at once. A kind of Los Angeles-hip-meets-Detroit-grunge-meets-Marseilles-projects.

Though, exploring the polished art gallery, the hipster cafe and family-filled skate park, I couldn’t help but wonder about the authenticity of the place… Was it a genuine plan to offer a place for artistic expression and playground to the city kids? Or rather a sleek communication strategy from the Town of Marseille, always suffering from a smeared image? Still, the Friche, I think, serves its civic purpose, and no matter what opinion you’ll make of it, it surely is a place like no other in France, and is worth a visit.

Eat : Le Bistro des Dames

From Lunch through Dinner time, la Place aux Huiles is a much-frequented esplanade just a few metres away from the Old Port. As we were searching for a dinner spot in the midst of all the buzzling patios, we opted for Le Bistro des Dames. And maybe because it’s set on one of Marseille’s busiest night-life spots, but we expected the food to be good, yet nothing extraordinary… Oh how we were wrong! The food was outstanding! We started with a board of local cheeses and a plate of razor clams, garnished with parsley butter. For the mains, we enjoyed some scrumptious homemade vegetable pasta (I know vegetable pasta doesn’t sound like much, but these were insane), along with the best Sole Meunière I have ever had in my life (huge props to the chef on this one!). For dessert, a deconstructed rhubard pie made for a perfect ending to this perfect dinner.

Marseille Guide – Part 3, coming soon…

The post Marseille Guide – Part 2 appeared first on Pardon Your French.

I fell hard for Marseille the first time I visited the city two years ago. And I have been bizarrely obsessed with it since then. Which, being a Brittany girl, was a bit against all odds – given how our two regions’ cultures, mentalities and lifestyles are so opposite (both on the French map and abstractly too). But somehow, for the past two years, there isn’t a day I haven’t been longing in despair for Marseille.

Finally, last Fall, I returned to Marseille. But this time with my husband and with the mission of making him fall in love with the city too. September was an ideal time of year to visit, as we enjoyed warm temperatures (but not hot) and avoided the peak of tourist season (June, July, August). And the best part was my husband ended up falling in love with Marseille too. Although frankly, I was a little scared he was going to hate it at first – because some people do hate Marseille, too.

The second-largest city in France has been long unloved and unwanted and seen at the country’s black sheep. It’s known to be loud, proud, rough on the edges, with a serious issue of drug-war related violence. And yes, there are neighborhoods you’d want to avoid (understand the crime-ridden northern suburbs “quartiers nords”), some political struggles and some architectural blots around the city.

But while all these are true, Marseille sure knows how to show her bright side.

Sitting on the edge of the blue Mediterranean, the city is a fierce ambassador of Provence and at the crossroads of European, African and Middle-Eastern immigration. This gives you a city with a fascinating cultural heritage, oscillating between the typical Southern French, sun-bathed, Pastis-sipping slow life and the hussle-and-bussle of one of Europe’s biggest melting pots.

Its food is just the same. A tantalizing mix of earthy Provencal stews, seafood feasts, Moroccan grillades, Algerian pastries, Egyptian mezzes and Italian-inspired antipastos. All coming together in a local cuisine like no other.

Marseille is a city that will make your head spin, your stomach laugh, and bedazzle your eyes with a side of France you weren’t expecting.

I am overly excited to share with you my recommendations on what to do and of course what to eat in Marseille – enough to fill at least 3 days. And because I had a lot of photos and places to share, I divided this Marseille Guide in 3 parts, with each part achievable in a day. These recommendations are hardly comprehensive, but some of the best places we wandered in and ate at, while staying in Marseille. All the recommendations are also summarized at the end of the article.

And I’d love if you added your recommendations too if you have any (leave a comment!). Because 3 days is clearly not enough to explore all Marseille has to offer. 

I already long for the day I will be back …

Do : Le Panier

Getting lost in the history-woven quarter, Le Panier (known as Marseille’s birthplace) is the perfect introduction to Marseille. Once a first stop for immigrants arriving in Marseille, the quarter is now inhabited by a joyous mix of Corsican, North African and French families. A quaint district offers a picture-perfect image of a Provencal village from yesteryear, with narrow hilly streets packed with artsy boutiques, café patios and pastel facades adorned by rows of drying clothes.

But behind every facade, expect to see some reality too.

Because truth is, Le Panier of today is a tad gritty, packed with noisy renovation work at every street corner, not-so-attractive school playgrounds, a tad unclean, with men often whistling at women passing by from their baby-blue sheltered windows. Yet, the graffiti on every wall – half-art, half-visual pollution – seemed to me to be the perfect image of these two opposite worlds co-existing in harmony. 

A place where one’s societal views might have to be reconsidered, to embrace a little more chaos. Although we are still speaking of France here … yet, this is a place like no other.

Do : Musée de la Vieille Charité

In the heart of Le Panier, the Musée de la Vieille Charité is a former hospice turned museum. The impressive U-shaped pink and white stoned edifice (designed by renowned Marseille-Architect Pierre Puget) is just enough to make it a must-stop during your visit of the city. But the museum also hosts unique pieces of Mediterranean archaeology, along with art from Africa, Oceania and the Americas, as well as some great temporary exhibitions (like a nice one on Jack London that we saw). 

Eat: Le Clan Des Cigales

Right outside the doors of La Vieille Charité, stop for lunch at Le Clan Des Cigales, on Rue du Petit Puits. I had gone to this little restaurant two years ago, and made sure to come back last Fall with my husband. Everything is house-made with fresh, local products. On the sun-bathed patio, we enjoyed a delicious farm-to-table meal of star-anise and fennel pork sausage, mashed olive oil potatoes and salad.

A typical Provencal experience, that isn’t a tourist trap. 

Eat :  Maison Geney

Also in Le Panier, Maison Geney is a modern and cozy little coffee shop that offers savoury and sweet breakfast, brunch and lunch options – all made-on site. Everything is fresh, delicious and so creative (both in looks and with the choice of ingredients). On the sweet side, you’ll find decadent baked-goods like giant chocolate fondants, fig & raspberries quatre-quarts, banana clafoutis and pistachio financiers. On the savoury side, fresh focaccia sandwiches, loaded veggie wraps and overflowing pizzas, sold by the slice.

Eat : Vanille Noir

There are plenty of ice-cream shops all around Marseille, but this one offers a black vanilla ice-cream that will knock your socks off. The color comes from the two kinds of vanilla pods used in its creation (a vanilla from Tahiti and a vanilla from Madagascar). The rest of the recipe is kept secret, but I suspect there is some activated charcoal as well. The ice-cream is amazing! Intensely vanilla-flavoured, with a slight bittersweet taste that gets rounded off by the velvety texture of the scoop. Vanille Noir also offers plenty of other delicious flavours, all 100% organic.

Eat : Les Navettes des Accoules

Navettes are traditional orange-flavoured biscuits from Marseilles (shaped like “navettes”, Marseille’s old fishing boats). You’ll find many bakeries in Marseilles where they are offered, but Les Navettes des Accoules is said to offer the most authentic ones. They’re crunchy outside, soft inside, with delicate orange notes – and most importantly not tooth-breaking (which you’ll find a lot of the other ones are). Make sure you also try their Anise-flavoured Canistrelli.

Do : Cathédral de La Major

Marseille’s Cathedral is an enormously scaled Byzantine-Roman style edifice that dominates the whole landscape. It truly impresses with its size, but also because it contrasts strikingly with its modern neighbourhood La Joliette, located at the start of the autonomous port. If in the mood for a shopping trip, walk north to the funky shopping mall Les Docks, built in a re-purposed building.

Do : The MUCEM and The Fort St Jean

The MUCEM (Museum of Mediterranean and European Civilizations) is a must, for any tourist or local in Marseille. Opened in 2013 as part of Marseille being the designated European Capital of Culture, the museum has greatly contributed ever since to the city’s new-found attractiveness and wave of optimism. Anchored at the beginning of the docks, at the entrance of the old port, The MUCEM is a breath-taking 15,000 m2 cube of latticework shell made of fiber-reinforced concrete, meant to remind visitors of fishermen’s nets. Allow 2 to 3 hours to visit its permanent and temporary exhibitions.

Once finished, make sure to exit through the rooftop patio and hop on the elevated pedestrian bridge to the pink-stoned Fort St Jean. Fragrant herb gardens, olive trees, sinuous sentry walks and areas to lounge in the sun… Fort St Jean offers an amazingly serene haven, with superb views on the urban hub. 

Eat: Sard’in

Sard’in has it all right. Ideally located on rue Coutellerie (a street away from the Old Port), this concept restaurant is one of the world’s first sardine bars – a genius idea, and insanely delicious! The chef works with local canneries to source the best quality sardines, and offers them in a deliciously-crazy menu. Canned, grilled, fried, in beignets, on toast, with pescadou sauce or confite… Sardines in all its forms and shapes, all equally exquisite. The menu also offers delicious antipastos and dishes featuring cod, urchin and squid. After you eat, you can also purchase the cans of sardines to go. 

Eat: La Femina

In the heart of the Noalle quarter (the North-African quarter, described as “Marseille’s stomach”) La Femina is the place to go if you want to indulge in an authentic couscous. Portions are very generous and the taste is amazing. Your meal is served in traditional clay dishware, with wooden spoons, and with a fiery side of harissa sauce.

Marseille Guide – Part 1 summary:

Do: 

• Le Panier
• Musée de la Vieille Charité
• Cathédral de La Major
• MUCEM
• Fort St Jean

Eat: 

• Le Clan Des Cigales
• Maison Geney
• Vanille Noir
• Les Navettes des Accoules
• Sard’in
•  La Femina

Marseille Guide – Part 2 Coming soon … 

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