I finally did it! I went to a cooking class with La Cuisine Paris a couple days ago and learned how to make croissants, pain au chocolat, pain suisse, pain au raisin, and then a bunch of other pastries I don’t remember the names of. Turns out they’re all made with the same croissant-butter dough so it was really easy to make a bunch of things when everyone had a slab of their own dough!
The entire class lasted three hours. The process of making the croissant dough is actually very complicated as it involves folding (like literal folding) a block of butter (yes that’s right) into the dough. However once you have the dough the hard part is over and it’s pretty simple to shape them into the correct shapes.
I doubt I could ever recreate these on my own especially since the specific butter and flour would be difficult to find in the US, but I’ll probably spend a good week of my life this summer trying!
At the end of those very labor intensive three hours, when the pastries came out of the oven we all looked a little bit like this:
We were hungry.
Then they brought us some tea and coffee and we all ate as much as we could!
Then because there was still trays upon trays of croissants left, we were all given bags to take the remaining pastries:
All in all it was a successful morning and I can honestly admit I couldn’t even look at croissants and pastries the rest of the day!
I’m considering going back to the same place sometime this semester to learn how to make macarons (macaroons for all you English people) but it’s pretty expensive! But I suppose it’s worth the money to be able to tell people that I’m now a French pastry chef! What else did people expect me to learn when I came to France??
Moving beyond food: the first week of classes just ended, I snagged an internship, and even grabbed another pair of cheap opera tickets and went to see the German opera Ariadne auf Naxos! Stay tuned for a more in depth explanation 🙂
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3 thoughts on “I am now a (beginner) French Pastry Chef!”
Well an interesting looking croissant!
We made them a bit smaller than normal so that everyone could have plenty to share! It definitely still tasted like the real thing.
Do not despair, Dear Pastry Chef Emily, when you’re back in Houston I’m sure you will locate a source of French ingredients. Remember Tenuta’s in little Kenosha. I’m proud of you for giving it all a try.