Is there really anything better than a good croissant? So simple yet complex when you think about what goes into it.

The shatteringly crisp shell with all those beautifully browned crater-like pockets. The impossibly light layers as I bite into it.

When I have a freshly baked one that’s been made well, it’s a whole experience.

And while I may never get to the pro level like the ones at Tartine (seriously their chocolate croissant is life changing) or let’s face it, any bakery in France, I can say I’ve made it to a level at home that feels pretty freaking special.

Because there’s something about trying my hand at things in my own kitchen. First, I get to see all that goes into making something I love and of course appreciate it that much more. Second, it’s always a reminder that in the end it comes down to me using my intuition and trusting myself to know what’s best.

As much as I can read a recipe, or watch a video, or even stand beside someone and soak in their technique. I’m always going to be the one who knows best in the end. And it always comes from two things: practice and trust.

It always comes down to finding that feel, in all cooking as I say over and over again, but especially in the croissant practice.

The smoothness of the dough making sure you get that perfectly laminated, see through texture. Rolling with just the right pressure and having the patience to put it back in the fridge if it’s just not doing what you want it to. Getting the temperature right and seeing the changes that happen; the layers that are created with each fold. The soft pillowy perfection of the right proofing time. And finally that moment when you open the oven to a beautifully browned result.

There's magic in a practice that moves you to trust your own instincts and be devoted to something that’s ever evolving. Can we have more of this please? More things that feel magical? 

If you want to try your hand at croissants, here’s a few places I found my inspiration. Like I said, it’s about reading and watching but most importantly getting in your kitchen and doing it so you can take the bits that work for you and create your own unique practice.

New European Baking - This is where I started with a recipe. I’ve tweaked my folding techniques a little and have been playing around with different types of flour to see what works best

The At of Lamination - This book dives deep into the world of lamination so if you really want to nerd out with me, it’s worth it :)

Baker Hands - Tara has stories saved in her highlights all about croissants. I haven’t made it to sourdough ones yet but there’s lots here about rolling, folding and temperature.

What’s Cooking This Week: Croissant Pan Perdue

So you can imagine with my croissant learning I’ve made many a batch over the last few months - because that’s the practice right? Anyways, as much as I love being able to share them with friends and neighbours I still ended up with leftovers that I didn’t want to toss out as you probably know with croissants is that they don’t keep well. Perfect time for me to get those creative ideas flowing and here’s what I came up with.

This is like French Toast but with Croissants. Soak them in a milky, egg-y mixture, add some flavourings and bake until they’re beautifully puffed and then tuck in. It’s good timing to share right now with Mothers’ Day coming but because wouldn’t this be just the best thing to make for the Moms in your life? I’ve give you some ideas for flavours but you can experiment and try your own too. And I know you might not dive into making your own croissants which I totally get but please be sure to splurge on the best ones you can find at your local bakery - it makes a difference!

Croissant Pan Perdue

• 4 day old croissants, cut in half crosswise

• 1 1/2 cups whole milk

• 1/2 cup whipping cream

• 4 large eggs, lightly beaten

• 1/2 cup sugar, plus a few teaspoons to sprinkle on top before baking

• optional flavourings; splash of brandy or contreau, vanilla, orange zest, marmalade, rhubarb compote, maple syrup, berries of any kind (I’d add these fresh at the end)

Arrange the croissants in a baking dish, leaving some of the points of the croissants sticking up. Mix the milk, cream, eggs and sugar in a bowl until well combined. Add any additional flavourings. Pour the egg mixture over the croissants. Cover the dish with plastic wrap and refrigerate overnight.

Preheat your oven to 350*

Remove plastic wrap and sprinkle with a few teaspoons of sugar over the croissants. Bake in the oven on the middle rack for 35-40 minutes or until the croissants have puffed up and the egg mixture has set. Remove from the oven and add fresh berries or drizzle with maple syrup before serving.

Serves 4.

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Ready to learn the pleasure and the principles of cooking well? Let’s THE CREATIVE KITCHEN This if for you if you want to learn some foundational cooking skills so you can find your own creativity and flow in the kitchen. Because that’s what it’s all about!

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