During a previous trip to Montreal, I found that Fous Desserts had my favorite croissant in the city. A few months later, I made more bakery visits, ate far too many butter-filled bites, and spent time cleaning up crumbs in my rental car to see how Fous' would fare compared to other recommended croissants.
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It's usually a good omen to see repeat customers—especially locals—coming back for something. One had just placed an order for a raspberry croissant, and who am I to argue with the regulars?
Foragers City Grocer has started carrying some of its own pastries, to great results.
Dominique Ansel bakery unveiled their doughnut-croissant hybrid last Friday, and it's been selling out by noon in the days since. Here it is.
The croissant from M. Wells Dinette appears to have more butter worked into it than should be physically possible.
if you haven't tried the chocolate almond croissant from Patisserie des Ambassades, you are missing out on a lovely uptown dessert.
Come on a good day at Mille-Feuille and the croissants can be among some of the best in the city. The plain, the chocolate, the almond, and...what's this? A Raspberry-Almond Croissant ($4)? Oh yes indeed.
During the month of November, Momofuku Milk Bar dives off into rather savory territory with their Thanksgiving croissant. Each bite contains the most delicious parts of the traditional American meal, sealed inside warm, stuffing-flavored flaky dough.
The croissant (and its cousin, pain au chocolat) embodies of all the techniques I love most in the world of pastry. I find the lamination process, with its series of well-timed folds and turns, challenging, meditative and satisfying. And, on the other hand, I also respect the need for flexibility and the attention that must be paid to a yeasted dough, by adjusting for variables like ingredients and temperatures, for proper dough development and rise. I also love eating them.
Croissants, with their golden brown, crisp exterior and creamy, buttery interior, are always a welcome treat. To make them, you create a yeasted dough, into which you secure a sheet of butter. The flaky layers in the end product are the result of folding the dough many times, a process called lamination. From mixing and proofing, to laminating and resting and shaping, croissants are certainly not a quickie project, but with practice, the results can be amazing.
To enjoy that delicately flaky French pastry known as a croissant, you have two options: Stopping by your local bakery and picking up a few, or the road less traveled—making them yourself. The difference between these two options is really a matter of time, the first taking just a few minutes, and the second, around 14 hours. While heading to the store is a good option for most of us, making croissants at home is a project for intrepid bakers, those who have a need to know just how all of those buttery layers come to be.
For all of you ambitious bakers out there who have been wondering just how the buttery layers of a croissant come to be, this recipe is for you. Harvard grad Joanne Chang has written a comprehensive recipe that will hold your hand from dough rolling to shaping to proudly pulling lovely, flaky croissants out of the oven.
Is ten minutes too long to watch a baker fold sheets of dough and butter to make croissants, pains au chocolat, pain aux raisins, and more? Nope. (Warning: You may really want a croissant after watching this.)
And while it might sound ridiculous to have chocolate early in the morning, you'll kick yourself later if you don't pick up Oriol Balaguer Chocolate Pods ($2.50 each) as an afternoon sweet.
There may not be such a thing as croissants that are truly easy to make, but I guarantee these are easier than any of the more traditional recipes. This dough recipe is a cross between pie dough, sweet flaky pastry dough, and traditional croissant dough, and easy enough to make just about any time you want it.
Traditional French breakfast fare includes a tartine — half a split, buttered baguette with your choice of conserves (jams) to dip in your very own bowl of café au lait or chocolat chaude (hot chocolate). Croissants are not an everyday item, but for those not counting calories, you'll see them at the table as well. Dipping is not only reserved for kids. Fully grown adults do it, too (it's not uncommon to see men in business suits dip the corner of a croissant into their coffee). Let's not forget the obligatory glass of juice (orange or multi-fruits seem to be preferred by most) and a quick expresso (espresso) to prepare an eater for the day.
You'll never look at curled up cats the same way again. Croissants! All of them!
Editor's note: In "Fast Food International," Krista Garcia will take us around New York to the many international fast food chains that have landed in the five boroughs. She blogs at goodiesfirst.com. Country of origin: South Korea Locations worldwide: China,...
We've embarked on a citywide search for the best croissants to be had in New York, and after a few dozen, we're looking to you for suggestions. Who makes your favorite croissants in the city?...