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All About
CCrrooiissssaanntt
Jean-Marie Lanio and Jérémy Ballester
All About
CCrrooiissssaanntt
All About
CCrrooiissssaanntt
Jean-Marie Lanio and Jérémy Ballester
contents
006 Prologue
008 BBaassee 0011 - Delicious facts about croissants
001100 BBaassee 0022 - What makes a delicious croissant?
001122 BBaassee 0033 - Croissant ‘layers’ with different lamination methods
001144 BBaassee 0044 - Base temperature determines the condition of the croissant dough
Classic Croissant Base
Classique
001166 Classic croissant Croissant classique
003366 Polish croissant Croissant poolish de lait
004422 Orange croissant Croissant à l’orange
004488 Coconut and lime croissant Croissant noix de coco-citron vert
005566 Colored raspberry croissant Croissant bicolore framboise
006644 Colored cocoa praline croissant Croissant bicolore cacao-praliné
007722 Caramel vanilla croissant Croissant caramel-vanille
007788 Exotic croissant Croissant exotique
008866 Speculoos croissant Croissant spéculos
009944 Almond croissant Croissant aux amandes
110000 Chocolate croissant Pain au chocolat
Salé Savoury Croissant Base
110066 Laugen croissant Laugen croissant
111133 Sausage mustard croissant Croissant saucisse-moutarde
111188 Ham and mushroom croissant Croissant jambon-béchamel aux champignons
112266 Chicken curry Colored croissant Croissant bicolore poulet curry
113344 Ham croissant with Mornay sauce Croissant jambon-sauce mornay
prologue
Delicious croissants
and French chefs
Viennoiserie croissants are symbols of France.
Jean-Marie and Jeremy put everything they know to make perfect traditional and trendy croissants into this book.
They hope that the English-speaking readers could also savor the taste of the croissants they pursue.
SSppeecciiaall TThhaannkkss
to Yoo Ji Yoon for the translation from Korean to English. And Hong Jeong Soon for the amazing work on the
design of the English version.
6
His great-grandfather was a miller, but Jean-Marie had never thought he
himself would become a baker. During school breaks, he frequented a local
boulangerie, where he first learned to bake, and in high school, he began
his apprenticeship at a boulangerie. He later obtained the CAP (Certificat
d'Aptitude Professionnelle; certificate of professional training), BEP (Brevet d'Etudes
Professionnelles; vocational training certificate), BP (Brevet Professionnelles;
professional certificate) and, later in 2010, a BM (Brevet de Maîtrise; certificate
of mastery) at the Rouen INBP (Institut National de la Boulangerie-Pâtisserie;
National Institute of Bakery and Pastry). He then taught passionate and earnest
students as a member of INBP’s instruction team. In 2012, following
a suggestion of Thomas Marie, a MOF (Meilleur Ouvrier de France—a title
awarded to craftsmen competition in France held every four years) boulanger,
he worked at EHL Lausanne Hotel School as a professor for three years,
and in 2015 he prepared for the MOF. He now lives in Korea and has been
teaching INBP Master Class at the SPC Culinary Academy for four years.
In June 2017, he co-authored Le Grand Livre de la Boulangerie (The Great
Book of Boulangerie) with Thomas Marie and Patrice Mitaille.
Jean-Marie Lanio
As a child, hovering around his mother, Jérémy Ballester
Jérémy entered the world of baking by making
creative doughs with the flour at the table. He
started baking seriously when he entered the
Compagnons du Devoir (French organization of
craftsmen and artisans) in Lyon at 15, and obtained
the CAP at 17.
His curiosity about bread led him to numerous
adventures in Paris, Brussels, Oslo, New Zealand,
Dubai, and the UK, where he gained new and
valuable experiences. He moved to Seoul for a
woman who stole his heart in Dubai, whom he
married shortly after.
His current passion is to design French baking
programs at the SPC Culinary Academy and teach
students. His thirst to be a better baker led him to
get training at the INBP to obtain the BP and BM.
He is the proud father of his son Theo and hopes
Theo becomes a baker as well.
7
BASE
01
Delicious facts about
croissants
8
Baguettes and croissants are two major “French breads.” Croissants are a staple for a
typical French breakfast. Croissants are classified as bread because yeast is used for the
Croissant,
leavening agent, but they are closer to pastry in reality. In France, Viennoiserie is a term
bread or pastry?
that encompasses baked goods in between bread and pastry, rich with added ingredients
such as eggs, butter, milk, and sugar. Croissants, brioches, pain au chocolat (chocolate
croissant), pain au lait (milk bread), and apple turnovers all fall into this category.
Croissant means crescent in French, and the name comes from its crescent moon
shape.
Crescent-moon-
The most famous legend behind its birth is that a baker made it in Vienna in 1683, after
shaped croissant
Vienna smashed the siege of the Ottoman Turks, taking its shape after the crescent
on the Ottoman flag. The legend became widespread after Alfred Gottschalk and
Auguste Escoffier featured this story when they published the first edition of Larousse
Gastronomique in 1938. This book also proposed another legend that the croissant was
made in 1686 when the Austrian Hapsburg Family took Budapest, Hungary, back from
the Turks. However, Alan Davidson, the author of Oxford Companion to Food, argued that
the present-day croissant recipe first appeared in a French cookbook only in the early
20th century and no other traces can be found in cookbooks before that. In other words,
the 17th-century croissant is assumed to be a product of a completely different baking
method.
When does a croissant taste best? The croissant tastes best not when it is right out of
the oven but after 2-3 hours. Its crispiness, an essential quality of croissant, peaks around
The croissant at
that time, which gives both a crispy crust and a moist crumb.
its most delicious
We recommend trying a plain croissant first to savor the flavor of butter and
moment
fermentation. Of course, not when it is piping hot, but after it has cooled down. A spoon
of jam or honey drizzled on top of a croissant makes it even more delicious.
Because paper lets air into the bag, a paper bag is better than a plastic bag, which makes
the croissant soggy. Croissants freeze well, wrapped individually using cling wrap. Then
before eating, defrost the frozen croissants at room temperature and reheat it a little in
the oven or toaster oven.
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