Table Of Content

A l l A b o u t CC rr oo ii ss ss aa nn tt All About CCrrooiissssaanntt Jean-Marie Lanio and Jérémy Ballester All About CCrrooiissssaanntt All About CCrrooiissssaanntt Jean-Marie Lanio and Jérémy Ballester contents 006 Prologue 008 BBaassee 0011 - Delicious facts about croissants 001100 BBaassee 0022 - What makes a delicious croissant? 001122 BBaassee 0033 - Croissant ‘layers’ with different lamination methods 001144 BBaassee 0044 - Base temperature determines the condition of the croissant dough Classic Croissant Base Classique 001166 Classic croissant Croissant classique 003366 Polish croissant Croissant poolish de lait 004422 Orange croissant Croissant à l’orange 004488 Coconut and lime croissant Croissant noix de coco-citron vert 005566 Colored raspberry croissant Croissant bicolore framboise 006644 Colored cocoa praline croissant Croissant bicolore cacao-praliné 007722 Caramel vanilla croissant Croissant caramel-vanille 007788 Exotic croissant Croissant exotique 008866 Speculoos croissant Croissant spéculos 009944 Almond croissant Croissant aux amandes 110000 Chocolate croissant Pain au chocolat Salé Savoury Croissant Base 110066 Laugen croissant Laugen croissant 111133 Sausage mustard croissant Croissant saucisse-moutarde 111188 Ham and mushroom croissant Croissant jambon-béchamel aux champignons 112266 Chicken curry Colored croissant Croissant bicolore poulet curry 113344 Ham croissant with Mornay sauce Croissant jambon-sauce mornay prologue Delicious croissants and French chefs Viennoiserie croissants are symbols of France. Jean-Marie and Jeremy put everything they know to make perfect traditional and trendy croissants into this book. They hope that the English-speaking readers could also savor the taste of the croissants they pursue. SSppeecciiaall TThhaannkkss to Yoo Ji Yoon for the translation from Korean to English. And Hong Jeong Soon for the amazing work on the design of the English version. 6 His great-grandfather was a miller, but Jean-Marie had never thought he himself would become a baker. During school breaks, he frequented a local boulangerie, where he first learned to bake, and in high school, he began his apprenticeship at a boulangerie. He later obtained the CAP (Certificat d'Aptitude Professionnelle; certificate of professional training), BEP (Brevet d'Etudes Professionnelles; vocational training certificate), BP (Brevet Professionnelles; professional certificate) and, later in 2010, a BM (Brevet de Maîtrise; certificate of mastery) at the Rouen INBP (Institut National de la Boulangerie-Pâtisserie; National Institute of Bakery and Pastry). He then taught passionate and earnest students as a member of INBP’s instruction team. In 2012, following a suggestion of Thomas Marie, a MOF (Meilleur Ouvrier de France—a title awarded to craftsmen competition in France held every four years) boulanger, he worked at EHL Lausanne Hotel School as a professor for three years, and in 2015 he prepared for the MOF. He now lives in Korea and has been teaching INBP Master Class at the SPC Culinary Academy for four years. In June 2017, he co-authored Le Grand Livre de la Boulangerie (The Great Book of Boulangerie) with Thomas Marie and Patrice Mitaille. Jean-Marie Lanio As a child, hovering around his mother, Jérémy Ballester Jérémy entered the world of baking by making creative doughs with the flour at the table. He started baking seriously when he entered the Compagnons du Devoir (French organization of craftsmen and artisans) in Lyon at 15, and obtained the CAP at 17. His curiosity about bread led him to numerous adventures in Paris, Brussels, Oslo, New Zealand, Dubai, and the UK, where he gained new and valuable experiences. He moved to Seoul for a woman who stole his heart in Dubai, whom he married shortly after. His current passion is to design French baking programs at the SPC Culinary Academy and teach students. His thirst to be a better baker led him to get training at the INBP to obtain the BP and BM. He is the proud father of his son Theo and hopes Theo becomes a baker as well. 7 BASE 01 Delicious facts about croissants 8 Baguettes and croissants are two major “French breads.” Croissants are a staple for a typical French breakfast. Croissants are classified as bread because yeast is used for the Croissant, leavening agent, but they are closer to pastry in reality. In France, Viennoiserie is a term bread or pastry? that encompasses baked goods in between bread and pastry, rich with added ingredients such as eggs, butter, milk, and sugar. Croissants, brioches, pain au chocolat (chocolate croissant), pain au lait (milk bread), and apple turnovers all fall into this category. Croissant means crescent in French, and the name comes from its crescent moon shape. Crescent-moon- The most famous legend behind its birth is that a baker made it in Vienna in 1683, after shaped croissant Vienna smashed the siege of the Ottoman Turks, taking its shape after the crescent on the Ottoman flag. The legend became widespread after Alfred Gottschalk and Auguste Escoffier featured this story when they published the first edition of Larousse Gastronomique in 1938. This book also proposed another legend that the croissant was made in 1686 when the Austrian Hapsburg Family took Budapest, Hungary, back from the Turks. However, Alan Davidson, the author of Oxford Companion to Food, argued that the present-day croissant recipe first appeared in a French cookbook only in the early 20th century and no other traces can be found in cookbooks before that. In other words, the 17th-century croissant is assumed to be a product of a completely different baking method. When does a croissant taste best? The croissant tastes best not when it is right out of the oven but after 2-3 hours. Its crispiness, an essential quality of croissant, peaks around The croissant at that time, which gives both a crispy crust and a moist crumb. its most delicious We recommend trying a plain croissant first to savor the flavor of butter and moment fermentation. Of course, not when it is piping hot, but after it has cooled down. A spoon of jam or honey drizzled on top of a croissant makes it even more delicious. Because paper lets air into the bag, a paper bag is better than a plastic bag, which makes the croissant soggy. Croissants freeze well, wrapped individually using cling wrap. Then before eating, defrost the frozen croissants at room temperature and reheat it a little in the oven or toaster oven. 9