A morning with time unrestrained, weekend papers waiting to be perused, hot tea (or coffee) steaming and a warm buttery, flaky croissant. The picture of a wonderful moment. Savoring, savoring, savoring.
Nearly every Sunday morning after a long walk with the boys, I am settling into my living room with my newspapers piled high, a warm homemade croissant in the oven, hot water for the teapot boiling and my favorite go-to breakfast waiting to be enjoyed. There really is nothing quite as sweet when it comes to weekly rituals and routines.
Over the many years, I have been in pursuit of the most scrumptious croissant, and as I will share in today’s episode, once you have had a French croissant, it is hard to spend even a couple of dollars on an inferior, albeit valiant attempt, at this classic and quintessential French weekend morning pastry (or should I say boulangerie item, as you will find the best ones in a classic French boulangerie as I will share in today’s episode). However, there are a couple of bakeries in the states that have mastered it almost exactly as my tastebuds can attest after my trip to San Francisco this summer.
In today’s episode, a helpful step-by-step visual guide teaching you how to make your very own croissants. As I will share in the video, I make a large batch of both classic croissants and pain au chocolat, and freeze most of them so that I can enjoy them each week for nearly four months (I will show you how to do this as well). Not only does this save me money (here in Bend a croissant can run as much as $3.95/each). As well, making my own croissants inspired by the classic Baking with Julia episode with French baker Esther McManus (links below the video) ensures the size is not too extreme and the flavor is the wonderful and desired marriage of buttery goodness throughout and flaky exterior.
I do hope you will tune in to this week’s episode as I will share the Paris 2018 boulangerie that won for Best Croissant and much more about Paris and places to visit, stay and enjoy. Now, to the episode!
~Episode Note: A small scene was inadvertently left out in the editing room (55:30), so I would like to add that step here (it is correct in the written recipe shared here on the Show Notes). After you place the croissants in the oven for 3 hours to proof, you remove them, add one more round of egg wash, and then put into a 350 degree oven for 20-25 minutes until beautifully golden brown.
Links from the Episode:
- Link to the FULL RECIPE for EACH CROISSANT (traditional and pain au chocolat)
- Posts mentioned:
- A Butter Tasting and My Favorite Butter (yep, it’s French ;))
- Visiting Musée d’Orsay and Impressionist Berthe Morisot’s Exhibit
- 9 Places in Paris I Recommend for Dining, Sleeping, Exploring and Finding the Perfect Croissant
- TSLL’s 4th Annual French Week (2019)
- Tartine, in San Francisco is spotlighted in episode #256 of the podcast: 72 Hours in San Francisco — Where to Eat, Sleep and How to Get About
- Baking with Julia: Savor the Joys of Baking with America’s Best Bakers
- Esther McManus & Julia Child, making croissants on Baking with Julia on PBS, part 1 (video)
- Esther McManus & Julia Child, making croissants on Baking with Julia on PBS, part 2 (video)
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed. Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes. And see the most recent shares since Season 1 wrapped up as viewers began to explore the recipes in their own kitchens.
Check out previous episode from Season 2 of The Simply Luxurious Kitchen
Season 2 Premiere – Moules Marinière à la Crème
Season 2, Episode #2, My Friday Night Lemon Butter Shrimp Pasta
Season 2, Episode #3, Apple Tart Tatin, plus How to Polish Copper Simply & Easily
Season 2, Episode #4, Herbed Trout with Citron Beurre Blanc
~CLICK HERE for the entire recipe and step-by-step pictures for both Croissants and Pain au Chocolat