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110 | The Good Life France https://thegoodlifefrance.com/

emaining butter from the refrigerator and leave it at room temperature for about 30 minutes. Beat with a rolling pin until malleable, as described in step 7, and repeat the rolling and folding instructions (steps 8–9) with the chilled dough and butter. After giving the dough a quarter turn, in the same direction as before, roll it into a rectangle measuring about 8 × 10 in. (20 × 25 cm). Cover with plastic wrap and chill for 1 hour. 11. Roll the dough into a rectangle measuring 35 × 6 in. (90 × 15 cm), with a thickness of about 1⁄8 in. (3 mm), and cut into 15 equalsized smaller rectangles. 12. Place 1 large or 2 small chocolate sticks near the base of each rectangle and roll up the dough around the sticks to enclose them. Divide the croissants between the baking sheets, seam side down, leaving space between each one. The tops can be scored using a bread knife for a decorative effect. The croissants can now be frozen, if desired (see Chef’s Notes). 13. Brush the croissants with a little beaten egg to prevent them from drying out while rising. Let rise at room temperature for about 2 hours, until doubled in volume. Toward the end of the rising time, preheat the oven to 400°F (200°C/Gas Mark 6). 14. Lightly brush the tops of one sheet of croissants with half the remaining beaten egg, taking care not to deflate the dough. Place immediately in the oven and bake for 18 minutes, until deep golden brown. If the croissants are browning too quickly, reduce the heat to 350°F (180°C/Gas Mark 4). Rotate the baking sheet toward the end of the baking time, if necessary, so they brown evenly. Brush the tops of the second sheet of croissants with the remaining beaten egg and bake in the same way. 15. Cool the croissants on a wire rack. Chef’s Notes • Croissants are traditionally made using fresh yeast, as it gives the best results. If fresh yeast is unavailable, you can substitute 2¼ tsp (7 g) active dry yeast or 1¼ tsp (3.5 g) instant yeast. Instant yeast must be mixed directly into the flour before any liquid is added, rather than dissolved in the water, which can be omitted. • If pain au chocolat sticks are unavailable in stores, they can be purchased online from various suppliers. • If freezing, place the unbaked croissants on the baking sheet in the freezer until solid, then place them in a freezer bag, seal, and return to the freezer. Let them thaw overnight in the refrigerator, on a baking sheet lined with parchment paper, then proceed with steps 4−6. https://perrytaylor.fr/en/ Extracted from French Pastries and Desserts by Lenôtre: 200 Classic Recipes Revised and Updated (Flammarion, 2021). The Good Life France | 111