Croissants are one of the symbols of France. Knowing how to make them is an art that Jean-Marie Lanio and Jérémy Ballester transmit on the pages of their latest book “All About Croissant”. The book offers some curious facts about this product, gives the keys to its preparation, different rolling methods, advice on the temperature of the dough and, of course, on fermentation and cooking.
In addition to technical data, the book includes eleven recipes for classic croissant bases (classic, polish, orange, coconut and lime, two-colored raspberry croissant, two-colored cocoa praline croissant, caramel vanilla, exotic, speculoos, almond, and chocolate) and five savory croissant base recipes (laugen, sausage mustard, ham and mushroom, chicken curry two-colored, and ham with Mornay sauce).
The authors are two passionate bakers who want to share their work with everyone and who organized all this material in their current workplace, Korea. Now, and after the success of the original Korean version, the same book translated into English has arrived.
Everything you ever wanted to know about Croissant and the technique of laminating is presented here. All About Croissant is a step-by-step guide that explains how to make a croissant.
You’ll find 15 Croissant recipes, from the classic buttered croissant to the more original-unique Croissant, such as the exotic Croissant stuffed with mango / passion fruit cream. A must for any passionate baker!
