Bringing a Bite of Paris Back Home
July 25, 2009 at 12:00 am | In Baking / Cooking, Food | 33 CommentsParis. If anyone can sum up that city in just a few succinct paragraphs, I would be highly suspicious of how much they actually went out and experienced there. Overwhelmed by all of the words that could be said, the myriad of stories that could be told, after a mere 5 1/2 days of total immersion in the capital of France, I found it impossible to pick and choose the right ones at all. (However, if you want to know more about the photos I posted, you can now see a few brief descriptions and explanations on Flickr.) Speechless, stunned, and yet brimming with inspiration, I was back at work in the kitchen again as soon as we walked through the door.
Suitcases still stuffed, with both dirty laundry and happy memories, the familiar scent of buttery pastries began floating through the air, as if we had never left Paris at all. This time, however, I could actually enjoy those flaky delicacies, instead of solely photographing them.
I’ll be the first to admit that these are no where near as grand as those massive breakfast confections, but for a first try, I was pleasantly surprised by the outcome. Cut into miniature sizes, each croissant was but two bites each, but unarguably rich enough to quell any further hunger.
Despite how intimidating the hundreds of paper-thin layers may seem, croissants are actually quite simple to make; it’s the waiting and repetition that might become a bit trying. Luckily, I found a recipe for “quick” croissants, which can produce fresh, homemade pastries from start to finish in about 3 hours. Adapting it to better suit my American cups and teaspoons, while also easily veganizing it, this is definitely a good starting place for anyone who wants to give croissants a try for themselves.
Basic Vegan Croissants
Dough:
2 1/4 Cups Bread Flour
1 Teaspoon Active Dry Yeast
1/2 Cup + 2 Teaspoons Water
1 Teaspoon Salt
2 Tablespoons + 2 Teaspoons Granulated Sugar
1 1/2 Tablespoons Melted Margarine
“Butter” Block:
9 Tablespoons Margarine, Frozen
To make the dough, start by combining all of the dry ingredients together in a large bowl until well distributed. Mix everything together and knead until a smooth dough is formed. Let rest in the fridge for 20-30 minutes. Add in the water and melted margarine, and stir thoroughly to incorporate. Turn the dough out onto a floured surface and kneed by hand for about 10 – 15 minutes, until smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap, and let rest in the refrigerator for about 30 minutes.
While the dough chills, you can go ahead and prepare the “butter” block.
It helps to start by cutting the margarine into sizable chunks and arranging them right next to each other in as even of a rectangle as possible on top of a silpat or piece of parchment paper. Sandwich the margarine in between another silpat or sheet of parchment paper, and using your rolling pin, whack it into submission. You want to flatten the block out to about 1 cm or so high, and try to keep the sides even and rectangular. Allow it to chill in the fridge for 20-30 minutes.
Once properly chilled, roll the dough out into a rectangle about twice as large as your “butter” block. Place the “butter” block in the center, diagonal to the sides (not parallel.) Enclose the block like an envelope, bringing the corners of the dough in to meet at the center. Roll the whole thing out gently to a thickness of about 1 cm again, and fold the short sides in by thirds. Return it to the fridge so that it can chill for another 20 minutes before proceeding. Don’t be tempted to hasten this time, as the heat from your hands and the rolling pin will make all of the margarine melt and run out. It’s essential to keep this dough as cool as possible before it hits the oven!
The folding and shaping process is rather difficult to describe in words, so don’t worry if you’re a bit confused. Just check out the very helpful photos over at WikiHow and Joe Pastry if you need a visual aid.
Roll out the dough into a rectangle yet again, and fold in thirds as before. Chill for the same amount of time, and then repeat this process once more. Chill the dough for 20 more minutes before shaping it.
To shape your croissants, roll the dough out into a rectangle as before, but cut it with a very sharp knife into equal triangles. If you want mini croissants, cut the dough in half lengthwise first, and then cut your triangles. Roll each triangle up, starting at the widest side, and the place each one on a fresh silpat or piece of parchment paper. Once all the croissants are cut and rolled, let them rise in a warm place for about 75 minutes, until nearly doubled in size.
After rising, move the croissants into a preheated 415 degree oven. As soon as they’re safely inside, reduce the heat to 350 degrees, and do not open the door again until 15 minutes has elapsed. They should be golden brown, but if not, bake for an additional 5 – 10 minutes as necessary. Let cool before enjoying the fruits of your labor!
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You read my mind! I was about to research some croissant recipes to veganize one–I can’t wait to try this (especially stuffed with chocolate chips and tofutti…)!!
Comment by Jes — July 25, 2009 #
Yum! I love crossants. Ive made them a couple of times, although i agree they are easy to make, they are awfully time consuming. I only make them for special occasions, because they are worth the effort.
Rose
Comment by Roses R Red — July 25, 2009 #
Croissants are one of the most delightful things to hit my taste buds. This looks excellent. Your photos from Paris are beautiful! And I really enjoyed seeing them.
Comment by Oiyi — July 25, 2009 #
Nice! They sure looks flaky & lovely.
Comment by Melisser — July 25, 2009 #
I love this. Finnaly, a proper vegan croissant recipe that I can make to share with friends!
Comment by Anh — July 25, 2009 #
Oh wow! I love a good croissant, but I don’t think I’ve had one since going vegan. Thank you SO much for this recipe and welcome back from you trip.
Comment by The voracious Vegan — July 25, 2009 #
Man, I haven’t had a croissant in years. I used to get them every Sunday for breakfast when I was in…maybe HS, but but I want to say even earlier. Yummy!
Comment by Gina — July 25, 2009 #
When I visited Paris back in 2003, I ate croissants with jam EVERY morning – thank you for this delectable vegan version!!
Comment by VeggieGirl — July 25, 2009 #
This looks so delicious. Something about croissants makes me feel so fancy and now I can make them whenever!
Comment by Shelby — July 25, 2009 #
But..margarine is One Molecule away from being plastic
Comment by Joe — July 25, 2009 #
my heart loves you but my thighs…yeah, not so much! they look so good and buttery and flaky! awesome job!
Comment by Maggie — July 25, 2009 #
Glad to hear you had such a great time Hannah! I totally love Paris too, it’s been too long since I last visited! I’ve enjoyed your photos in the meantime and these croissants look delicious!
Comment by Simone (junglefrog) — July 25, 2009 #
I have also made vegan croissants once!It is actually easy!
Comment by Veggie Wedgie — July 25, 2009 #
I’m torn between trying these and the Pain au Chocolat in Vegan Brunch…or I could do both :)
Comment by Nora — July 25, 2009 #
Oooh – what a guilty pleasure! Good job veganising such a buttery delight!
Comment by DJ — July 25, 2009 #
Your croissants look wonderful! I really really enjoyed all your photos from your trip. What an amazing vacation for you.
Comment by Diann — July 25, 2009 #
this slathered with my homemade vegan “nutella” would be just too good for words!
Comment by Laura — July 25, 2009 #
Can see you enjoyed your trip, Hannah. This is the easiest croissant I’ve seen and I’m bookmarking it to make.
Comment by Aparna — July 26, 2009 #
I’m assuming this is all in preparation for vegan pain au chocolat, non? ;) Tes croissants semblent si bon!
Comment by vegyogini — July 26, 2009 #
Hannah, have you read “the sweet life in Paris” by David Lebovitz? It is part recipes, part anecdotes. If you like Paris, you will laugh with David. His blog is terrific too.
Comment by Nadege — July 26, 2009 #
Those look amazing… however I think croissants are one of those foods that I would just rather not know how much butter goes into them.
Comment by Meghan Telpner — July 26, 2009 #
Hannah, you are simply amazing! I last ate a croissant in Paris when I was 13 (there on an exchange program), and I can still conjure up the taste in my memory. Yours look just as delectable!
Comment by Ricki — July 26, 2009 #
These look so flakey and delicious! Gorgeous Paris photos too.
Comment by lisa (dandysugar) — July 26, 2009 #
I made similar vegan croissants before. Very nice! I love the whole process. Your photos, of course, are gorgeous as usual. I enjoyed all of your France photos. Welcome back!
Comment by Singing Horse — July 26, 2009 #
They look very flaky and delicious. Good stuff.
Comment by theinversecook — July 26, 2009 #
Whoa. I don’t even want to mess with all that. They’re beautiful, though! Glad you enjoyed your vacation.
Comment by Mary — July 26, 2009 #
Oh, my darling. I miss you! And I am so happy to hear that your trip to France went delightfully well! Your photos are, as always, quite mesmerizing.
:) <3
Comment by Cabbit Jen — July 26, 2009 #
Whenever I return from a vacation, I start making food from that place too! Fantastic that you made your own croissants. It is really not as difficult as most people think. Just some work. It’s awesome to see a whole post on this topic and yay for vegan croissants.
Comment by mihl — July 27, 2009 #
it sounds a bit like making puff pastry, which it is i suppose. i’ve never made my own but might have to give it a go now, it sounds like fun! i love croissants too.
Comment by Sal — July 27, 2009 #
Now that’s amazingly flaky! Great job!
Comment by veron — July 27, 2009 #
You amaze me! I bow down to your greatness! :-)
Comment by Fuji Mama — July 30, 2009 #
Wow, I am impressed. I always thought vegan croissants were an urban legend!
Comment by Penny — July 30, 2009 #
A dear friend of mine used to make vegan croissants on the weekends, and while they were very yummy, they didn’t have the desired flakiness that you have mastered! I’m forwarding him your recipe!
Comment by Tessa — July 30, 2009 #