What is a croissant? This infamous french pastry is a buttery flaky bread named for its distinctive crescent shape. Croissants are made from a leavened puff pastry. The yeast dough is layered with butter, and carefully folded several times creating the term "laminate."
But enough scientific talk! As a pastry chef, educated at Le Cordon Bleu, I have trained with world renowned french chefs who turned my passion into a fun and exciting career! Lately, I feel that the art of being a pastry chef has slowly begun to fade in the city, as it is being taken over by the cakeworld. With television shows such as "Cupcake Wars" and "Cake Boss", the obsession of having sculpted cakes, and mechanically engineered cakes have taken over! The pastry chef in me is revolted at the thought of how much that sculpted cake has been handled, and even less enticed to eat it.
I have made it my mission to bring back the love of old world pastries. Decadent croissants, pain au chocolat, chaussons aux pommes, pain au raisins, pâte a choux, religieuses, éclairs...and the list goes on and on as my mouth begins to water! The main ingredients: flour, eggs, sugar, milk and most importantly...BUTTER!
This week in the J'Adore Kitchen, we have made it our mission to perfect the art of the croissant. After two batches, we finally achieved success! Follow that warm buttery smell right to J'Adore's doorstep, and taste our delicious croissants : Almond croissants, hazelnut croissanst and the original butter croissant!