Those of you who have tried baking croissants before, know the golden rule during the lamination process, the name of the game is: don’t let your butter melt! So, a common solution to this problem, naturally, is to ensure that your butter is very cold, but watch out!
If your butter is too cold, it will break during the process creating marbling. This results in uneven layering, without distinct flakes and a brioche like croissant! The reason for this is because the butter breaks into pieces, rather than creating clear and defined layers you will have spots where the dough touches the layering dough, producing a brioche like croissant.
Help - my butter was too cold!
If you have completed the first step of the lamination process, and noticed that indeed your butter was too cold - don't panic! Before completing the next turn, let your pâton rest outside the refrigerator for just a few minutes to let the butter soften a little. The butter needs to be cold, but it also needs to be pliable so it will spread smoothly with the next détrempe.
Le Soufflé
Au menu:
a traditional savory Soufflé au Fromage (cheese soufflé)
a plateau of fromage (a selection of fine French cheeses)
salade with a traditional French vinaigrette
a delicate and sweet Soufflé au Chocolat (chocolate soufflé)
After all that hard work (and fun), enjoy lunch with your classmates and a glass of wine while admiring wonderful views across the Seine to Notre Dame.
Three hours of French Bread heaven in the heart of Paris. Learn the tips and tricks to bring the French 'boulangerie' to 'chez vous'!
Spend the morning like the locals, with a typical Parisian experience. A full immersion in to French culture with a French Market Tour followed by a hands-on French Cooking Class right in the heart of Paris !
Spend the morning like the locals, with a typical Parisian experience. A full immersion in to French culture with a French Market Tour followed by a hands-on French Cooking Class right in the heart of Paris !
Those of you who have tried baking croissants before, know the golden rule during the lamination process, the name of the game is: don’t let your butter melt! So, a common solution to this problem, naturally, is to ensure that your butter is very cold, but watch out!
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