How to Make Croissants and Pain aux Chocolate
Croissants are not typically Provencal fare, but you can expect every respectable bakery to present their version of this French pastry for sale. However, if you want to find the good stuff listen to the Parisians debating where to find a decent baguette, the best tarte tropézienne and a croissant that might rival their patisserie in Paris.
Or look for a line-up (photo in Antibes).
As some might know, I have been on a quest to find proper butter for making pastries for quite some time. The issue in Canada is finding butter with a high enough fat content. North American butter is very different than European. The higher moisture content makes pastries a little flabbier, and flabby just won’t do when it comes to croissants. I was recently at a little Polish deli in Calgary and noticed they had butter. Fatty butter!
If I am going to the trouble of making pastry, the results better be worth it, and I figured this butter might just be the ticket. I was very pleased with the results, much better than when I’ve used regular Canadian butter. Making croissants and pain aux chocolate is a fun project, great for a chilly weekend.