Buttery elegance: It’s National Croissant Day

Croissants.
Buttery.  Flaky.  Vaporous.  Sensual.  Sensational!
It’s also National Croissant Day.
The Menu Shoppe has it covered…
including a great chefs blog engaging comments about ‘best efforts’.  Explore this at cheftalk.com/t/8320/croissants-the-best-recipe-for-the-first-time
Why not update your brunch or patisserie menu.  Or for newish bistros, develop a classic tableside menu–for extra panache. Trending LED Specials Boards ought be
must-haves” at bakeries and bistros. Our LED Specials Board is ideal for daily specials.
…and this morsel from best-bread-recipes.com
Trivia: The croissant is thought to have originated in Buddapest in 1686. Bakers working at night raised an alarm when Turkish invaders attempted to dig into the city. Later, the bakers created the crescent-shaped delicacies as analogy to the Turkish Crescent.
While the French have raised the croissant to an artisan level.
Classic Croissants
1 cup warm milk
1 tsp sugar
1 tbsp yeast
1 cup flour
3/4 cup milk at room temperature
1 1/2 tsp salt
1/4 cup sugar (second amount)
1 beaten egg
1/2 cups melted and cooled butter
4 cups flour
1 cup cold butter (second amount)
1 egg beaten with cold water for wash
Stir warm milk and sugar together. Add yeast then let stand 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans. Pour the liquid batter into the flour mixture–stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight. Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. Roll each into a circle 12″ or 16″. Cut each circle into 6 or 8 pie-shaped wedges. For each croissant, roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. This could take in excess of two hours. Brush each with egg beaten with cold water. Preheat oven to 400 F. Place croissants in oven. Lower temperature to 350 F and bake recipe croissant for 15 – 20 minutes until golden.
Also these tips:
It is important to keep the dough cold while working with it.
You will get best results if you roll the dough on a cool surface.
Each time you cover recipe croissant dough, wrap securely to keep air out. Wrapping prevents an unwanted skin from forming.
Resist eating your croissants when they come from the oven. Croissants need time for the layers of dough to settle.
Bananas Foster French Toast
…with croissants…courtesy of Paula Deen
4   large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter, divided
8   large croissants, halved
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6   ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract
In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves.  Set aside and keep warm. In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast.
Parisian Steak and Cheese Croissant Sandwiches courtesy of Giada De Laurentiis
4 (4-ounce) beef fillet steaks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter at room temperature
4 croissants
6 ounces Brie cheese cut into 1/2-inch slices, at room temperature
2 cups arugula
1 cup (about 4 ounces) jarred roasted red bell pepper, thinly sliced
Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices. Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak.  Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant.
According to gourmande David Lebovitz, the best croissants in Paris are from Au Levain du Marais. His culinary savvy advises a true croissant au beurre, which has that unmistakable smell of deeply-toasted, caramelized-crunchy French beurre.
Au Levain du Marais
28, Blvd Beaumarchais (11th)
Tél: 01 48 05 17 14

If it’s on the menu…the Menu Shoppe has it covered.
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