14 replies to this topic

[Rorschach]

I'm looking for Victoria's best croissants. My favorite so far is [url=http://www.bonrouge.ca/bakery.html:fe499]Bon Rouge Boulangerie[/url:fe499] at 850 Gordon Street downtown. But even there it's just not quite right and they don't have the croissant I'm looking for. When I lived on park benches in Paris one summer, there was a boulangerie that sold a cinnamon/walnut croissant that was just to die for it was so good. Have not quite seen anything like that in town and I was wondering if any of the members out there can point me in the right direction.

[LJ]

Whaaat!!!

You mean you were one of those damn homeless people????

[VicHockeyFan]

Anyone else get the feeling that all Rorschach does all day, every day is roam the streets looking for good food?

[G-Man]

My favs are:

For the traditional butter croissant- Vieux Montreal Bakery, Govt. Street & Bon Rouge Bakery, Gordon St

For the fun stuff - Patisserie Daniel, Cook St. Apple almond Croissant YUM

[Rorschach]

Anyone else get the feeling that all Rorschach does all day, every day is roam the streets looking for good food?

Don't forget the beer too. Not much else to post about. My political subjects don't go over too well here. I do want to stimulate conversation.

[Rorschach]

Whaaat!!!

You mean you were one of those damn homeless people????

I actually was a sixteen year old exchange student and ran out of money a bit early so I had to slum for a while. If only I'd had someone else to do everything for me and reward me for my improvidence.

[Ms. B. Havin]

Last Saturday, I had the best croissants (outside of continental Europe / France) since La Baguette et l'Echalotte on Granville Island in the early 80s, and they were on sale at the Moss Street Market on the Thurlow sidewalk (that's the North end of the market, off the school grounds). I believe that stand is run by the ex-partner of the Wildfire Bakery -- and wasn't there some info somewhere on this forum about said ex-partner going into a retail space at Dockside Green?

Anyway: these croissants -- perfect! Many otherwise fine croissants, although airy & light, are marred by an elasticity that's too extreme, so that you bite, and then pull, and the croissant extends. Not these babies, which, at $2.50 a pop, aren't cheap (but what is, in Victoria?): you bite, they're light and melt-in-your-mouth, but they separate where your teeth hit the dough, no problem. It's literally like a knife going through butter. And of course they taste divine.

The stand also sells one or two other pastries, and baguette. The line was long (unlike the other stands').

[julienne]

I concur that those Moss St. Market babies are fanatastic, and are baked by Cliff Leir of House Bread. Butter, butter and more butter and of course, quality wheat flour is what makes a difference. I'm sure if Wild Fire is still making croissants they are comparable and then there are the wonderful croissants made in Sooke at the Little Vienna Bakery.
I suggest a back-to-back tasting!

[mat]

When I lived in Belgium (and I do miss the baking from there) croissant were breakfast, normally pre-ordered - ie every family had a set daily order and would pick it up. Moving here, and spitting out a Safeway version, I hunted for a recipe and found this one which works really well. Follow the tips...

Tip: It is important to keep the dough cold while working with it. You will get best results if you roll the dough on a cool, marbled surface, using a cool marble rolling pin.

Tip #2: Each time you cover recipe croissant dough, wrap securely to keep air out. Wrapping prevents an unwanted skin from forming.

Tip #3:Cut the dough of recipe croissant with a very sharp knife or pizza cutter.

Tip #4: Resist eating your croissants when they come from the oven. Croissants need time for the layers of dough to settle.
Recipe Croissant #1 -- Basic

1 cup milk
1 tbsp butter (first amount)
1 tbsp sugar
1 tsp salt
1 pkg dry yeast
1/4 cup warm water
2 1/2 cup unbleached flour
1 cup cold butter (second amount)
Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil. Remove from the heat and cool to room temperature.

While mixture is cooling, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer and add the flour. Using the dough hook, mix until the dough is elastic and sticky.

Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours. Place in refrigerator and chill for 30 minutes.

While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin.

Roll the dough on a floured board to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds.

Cover the dough and place in the refrigerator for 2 hours or more. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness once more. Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Place on baking sheets lined with parchment paper. Leave enough room for each croissant to triple in size. Chill for 30 minutes in the refrigerator before baking.

Preheat oven to 400F. Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.

Remove recipe croissant from the oven. Cool and enjoy.

[gumgum]

OK, so when I do I get my dozen in the mail???

[mat]

OK, so when I do I get my dozen in the mail???

So what are you lacking to make your own - the marble rolling pin, a kitchen, or the time LOL ?

There is something about Croissant - it is actually best not made yourself, but 'selected' from a baker you trust, even admire. Much the same way the coffee culture as taken off here in the last decade, of course the coffee/croissant culture has been a part of the Netherlands/French/Italian breakfast ritual for centuries.

[gumgum]

^It was worth a try. I can be lazy.

[DrDeath]

It's a bit out of town, but True Grains in Cow Bay makes the best croissants I've tasted on the Island.

DrD

[Caramia]

Vv Road Trip!!!

[Ms. B. Havin]

^ I made croissants at home. Once.

It's so.much.work, and so.unbelievably.time.consuming.

You get some good croissants, but after what seems like 2 days of work, they're gobbled up in 2 minutes, poof, all gone!

Mat is right on this -- leave it to the pros, if you're lucky enough to have good ones nearby.