French Croissants

Every country is famous for some type of signature food. France is famous for some foods that are not usually eaten in other places. Escargots, or snails and frog’s legs are regular dishes. However, some French food items are universally accepted and eaten. French croissants are eaten for breakfast lunch or dinner by people all over the world. A French croissant can be turned into a dessert or a meal, depending on what the individual is in the mood for. France also gave French croissants their name. Croissant is French for crescent.

• Even though France is famous for its French croissants, the first croissant was actually made in Austria. However, it was soon adopted by France and the recipe was changed to include the egg mixture being brushed across the crescent shaped dough before baking. French croissants are buttery, with a flaky crust. Butter is folded into every layer of a French croissant. The process can be very time consuming but makes for a delicious layered dough. Although French croissants are famous for being layered with butter, it is very common for a French croissant in France to be made with margarine.

• People in many countries use French croissants to make sandwiches; usually the French eat them for breakfast. A popular way to eat a French croissant in France is by dipping into one’s morning coffee, or spreading preserves on it. Sunday brunches and morning tea times in France often include French croissants as part of the meal. Not all French croissant are the ones that American are used to. Despite the name, a French croissant can be shaped into many different things besides crescents. Some French croissants are triangular, other are shaped like cones, knots or diamonds. It is the ingredients in the dough, and not the shape, that makes a French croissant. The most important thing about French croissants is that they are made with the layered dough that makes the inside flaky. French croissants can be filled with chocolate as well.

• French cafes and bakeries are famous for their treats. Almost any bakery or cafe will serve French croissants, no matter what other types of food they have. In other countries, the best French croissants can usually be found in French bakeries. In America, a popular way to use French croissants is by splitting them open and layering one with ham and cheese or other cold cuts. The breakfast food can then be used at lunch time as well. Since French croissants are already very buttery, it is rare to spread more butter on them. However, they go good with a number of foods and drinks and can replace dinner rolls at a meal.

France is famous for its French croissants. While French bread is also popular, it is French croissants that are one of the most popular breakfast items today in many countries.

Making Croissants

Making croissants is considered to be difficult because of the time that it takes. Many people prefer to buy the flaky pastries at a bakery, rather than learning how to make croissants themselves. However, while making croissants can take a couple of days, learning how to make croissants is not difficult. In fact, the average croissant recipe is fairly simple and only requires a few ingredients.

• Making croissants starts with getting the ingredients that are necessary to make the special dough. The ingredients are flour, milk, eggs, chilled butter, salt, sugar and yeast. These things are also used to make regular bread. Anyone who is learning how to make croissants should know that the real difference between regular bread dough and croissant dough is the flaky, buttery texture. Croissant dough is made of layered dough, which is dough that has been covered in butter, folded and turned until layers of butter are in between every sheet of dough. The reason that the recipe takes such a long time is because of the fact that the dough must be chilled between mixing. Making croissants begins with separating the ingredients properly.

• An individual learning how to make croissants should mix the milk, sugar and yeast in one bowl. The flour and salt should be sifted together into a different bowl; the ingredients in each bowl can be combined when these tasks are completed. Next, the individual making croissants should cover the dough and put it into the refrigerator in order to allow it to chill. During that time, the dough should double in size because of the rising yeast. The butter block that is necessary when making croissants can be prepared next. In order to make the butter block that makes the croissant dough, the cold butter should be mixed with flour. One should then roll the dough into a ball and put it in the refrigerator to chill. After it chills, the dough can be brought out and refolded; one should refold the dough at least three times before covering it again to be refrigerated.

• After the dough has chilled, one should roll it flat in flour, stretching out the corners while rolling. The butter block should be placed in the center of the croissant dough; one should now fold the dough over the butter block. After the butter block is sealed inside the croissant dough, it should be shaped into a rectangle, with all ends of the croissant dough folded over the butter block. When making croissants, the dough should then be rolled flat again and placed in the refrigerator to chill. After the dough has chilled, one can cut it into triangles, and then formed into the shape of a crescent, the typical shape for croissants. Before baking, one should cover the croissant dough in the egg mixture that was prepared earlier. The crescent shaped dough should be baked for 30 minutes in the oven at 350 degrees F.

Learning how to make croissants can be frustrating because of the time involved in the process. However, the actual preparation that goes into making croissants does not have to be difficult as long as one follows the recipe properly and allows the dough adequate time to chill. The biggest mistake one can make when making croissants is to use the dough before it has chilled properly.

Croissants

Croissants are buttery, flaky pastries. Croissants are associated with France but the first croissant was actually made in Austria. A croissant can be served with nearly anything, making them extremely popular. Some croissants are used as sandwiches and are filled with meat and cheese. Other croissants are used for dessert and are eaten with chocolate or preserves. No matter how an individual prefers to eat a croissant, there are common recipes that one can use to make them.

• One should keep in mind that making croissants can be difficult, even though the ingredients are simple. Croissants that are made from scratch can actually take several days to make. A croissant is made of layered dough, which is dough that has been covered in butter, folded and turned until layers of butter are in between every sheet of dough. To make croissants, there are some simple ingredients that one should have. Flour, warm milk, sugar, cold butter, salt and yeast are the only ingredients in an average croissant. Vanilla extract can be added for a richer taste.

• One should mix the milk, sugar and yeast in one bowl. The flour and salt should be sifted in a different bowl. The ingredients in both bowls can be combined at this point. The mixed ingredients should be covered and put into a refrigerator in order to allow it to chill. During that time, the dough should rise to twice its previous size. In order to make the butter block that makes the croissant dough, the cold butter should be mixed with flour. One should then roll the dough into a ball and put it in the refrigerator to chill. After it chills, the dough can be brought out and refolded; one should refold the dough at least three times.

• After the dough has chilled, one should roll it flat in flour, stretching out the corners while rolling. The butter block should be placed in the center of the croissant dough; one should now fold the dough over the butter block. After the butter block is sealed inside the croissant dough, it should be shaped into a rectangle, with all ends of the croissant dough folded over the butter block. The croissant dough should then be rolled flat again and placed in the refrigerator to chill. After the dough has chilled, one can cut it into triangles, and then formed into the shape of a crescent, the typical shape for croissants. Before baking, one should cover the croissant dough in an egg mixture.

The croissants can then be baked in a 350 degree oven for 30 minutes, and then cooled before serving. While it may be time consuming, many people decide to make their own croissants.

Croissant Recipes

While making croissants can be a timely process, a croissant recipe is fairly easy to follow. Croissant recipes can differ depending on what kind of croissants one is making. However, the basic croissant recipe stays the same, no matter if one is following a chocolate croissant recipe for dessert or a regular croissant recipe for a sandwich. The most important part of croissant recipes is the dough. Homemade dough requires some basic ingredients. Croissant recipes require similar ingredients, with a few minor changes. While some croissant recipes can take a couple of days to follow, there are some croissant recipes that take less time.

• To follow a croissant recipe, one must first buy the items that are needed. Milk, butter, salt, yeast, eggs, flour and sugar are the ingredients that are in any average croissant recipe. The first thing that an individual should do to follow a croissant recipe is separate 3 cups of flour and put it in a bowl. Two cups of chilled butter should be added to the flour. The flour mixture should ten me stirred to coat the butter. Next, one should follow a croissant recipe by putting the mixture into the refrigerator to chill. The next step is to combine the leftover flour and dry yeast in a bowl. The milk, salt and sugar should be combined and put into a saucepan.

• Following a croissant recipe requires one to be very careful about temperatures. The stove should be turned specifically to medium heat. If one attaches a thermometer to the pan, they will have an easier time, since the correct temperature for the mixture is 130 degrees F. After it has reached its proper temperature, the milk mixture should be into the large bowl with the flour and yeast. The egg should then be folded into the dough gently, using an electric mixer on low speed until the dough has the texture of clay.

• A croissant recipe requires that the butter and flour mixture be chilled for at least one half hour before being used. Once it’s chilled, it should be added to the dough. The next task is to stir the butter into the dough until they are one solid mixture. The croissant dough should then be spread out onto a hard surface with flour on it. Croissant recipes call for the dough to be needed several times before it is folded. The dough should be folded into thirds, and then wrapped tightly in plastic so that it will not lose its moisture. It should then be refrigerated for roughly one to two hours. The longer it chills, the better the croissant recipe will turn out.

After the dough is taken out of the refrigerator, the dough should be folded into thirds three more times. The dough should then be returned to the refrigerator to chill for another five hours. Although it may seem like this croissant recipe takes a lot of time, many croissant recipes take days to chill the dough. This dough will be ready to use in any croissant recipe within a matter of hours. In this way, an individual can make homemade croissant in one day.

Chocolate Croissants

Adding chocolate to a croissant is one way that people turn the flaky pastry into a dessert. Making chocolate croissants is no harder then making regular croissants. The same ingredients of milk, flour, yeast, egg and salt are needed. There are many different kinds of chocolate but Nutella is a popular type to use to make chocolate croissants. It spreads easily and has a delicious flavor.

Chocolate croissants should be prepared as a regular croissant would be. Time consuming as it is, the dough that one makes must be chilled several times before the actual chocolate croissant can be baked. Chocolate croissants are no different. One should add the milk, sugar and yeast together and mix them. The flour and salt should be combined in another bowl. The ingredients in both bowls can be combined at this point. The mixed ingredients should be covered and put into a refrigerator in order to allow it to chill. During that time, the dough should rise to twice its previous size. In order to make the butter block that makes the chocolate croissant dough, the cold butter should be mixed with flour. One should then roll the dough into a ball and put it in the refrigerator to chill. After it chills, the chocolate croissant dough can be refolded; one should refold the dough at least three times to give it the texture that chocolate croissants have.
After the dough has chilled, it should be stretched out flat in flour. The butter block should be placed in the center of the chocolate croissant dough; one should now fold the dough over the butter block. After the butter block is sealed inside the croissant dough, it should be shaped into a rectangle, with all ends of the chocolate croissant dough folded over the butter block. The chocolate croissant dough should then be rolled flat again and placed in the refrigerator to chill. Now the difference in making regular a croissant and a chocolate croissant becomes apparent.
Nutella can be spread into the center of the dough. Chocolate croissant dough will be exactly the same as regular croissant dough, and although it should be thin, Nutella is not heavy. The dough should be able to hold a layer of Nutella. One can choose if they want to refold the chocolate croissant dough and add more Nutella between the layers.

Chocolate croissants can be baked like regular ones: for 30 minutes in a 350 degree stove. Some people like to add chocolate chips to their chocolate croissants when they are done baking for a finishing touch.

Pastries

Sometimes, people who have a talent for baking decide to become pastry chefs. Pastries can be simple treats or fancy desserts. Some pastry chefs can become rich and famous, while others work at small bakeries. No matter what path a pastry chef takes, they should have a passion for baking. Pastries can be very hard to make. Most pastry chefs have similar workdays, unless they have an unusual job involving pastries. The main thing that a pastry chef will do during any given work day is make pastries. However, the work day does depend on the type of place the pastry chef works in.

• Some pastry chefs work at bakeries or restaurants. Menus can vary at bakeries; usually menus in restaurants tend to stay similar. At either place, the pastry chef may end up creating pastries while other chefs may do a variety of pastries and cakes. Again, depending on the type of work place, a pastry chef might be required to bake the same types of pastries every day. For instance, a pastry chef that works for a restaurant may prepare the same pastries every day, as restaurants have a set menus. Some may prepare and bake special pastries as ordered. Usually, these pastry chefs are ones who enjoy a steady job that has some security. Other pastry chefs want a different kind of career.

• Some pastry chefs decide to open up catering businesses that specialize in pastries. The first order of business each day will be checking orders that may have come in overnight, as well as any schedule. If an individual has ordered pastries to be delivered on that given day, the pastry chef can begin preparing for that. In the mean time, the pastry chef should get in touch with their client to discuss the day and price of the services they want, as well as the pastries that they want to order. Any pastry chef that owns their own company will usually choose to do all of their own administrative work. These tasks can include delivering the pastries to the event and collecting payments for services rendered.
• If a pastry chef works for a caterer instead of running their own, they should begin by checking what orders that head chef or owner of the catering company has given. The head chef will usually have a list of things that must be done. These tasks might include anything from baking pastries to buying supplies. No matter what type of pastry chef one is, they will spend a good deal of time working with flour and other ingredients to create pastries. After all, pastry chefs are aware that their main job responsibility is baking pastries.

Making pastries can be an exciting career plan. However, one must be very skilled to be successful. There are many people who can bake but it takes something special to bake pastries that people will want to buy. NO matter how a pastry chef spends their work day, they should enjoy what they do and be good at it.

Pastry Shops

Pastry shops are plentiful in most of America. Some countries are known for their pastry shops and cafes, like France and Italy. However, while many people buy baked goods in them, few people give though to what a pastry shop owner does during a usual business day. Pastry shop owners work long hours and their days usually begin early, around 4 or 5AM. Since most pastry shops serve a number of different breakfast items, the morning is a busy time. The owner of the pastry shop will usually want to be there to make sure that things run smoothly from the time to the pastry shop opens until the time it closes.

• Owners of pastry shops begin their days by making sure that fresh pastries are being baked and ready for the customers. It is very important for a pastry shop to have enough baked goods to satisfy the morning rush. While it’s true that a majority of pastries can be at least partially prepared the previous evening, they must still be baked, finished and placed on display case before the pastry shop opens. The pastry shop owner supervises the baking, making sure that there are no mishaps. The pastry shop is usually inspected for cleanliness and baking supplies are checked.

• In between waiting on customers and baking pastries of their own, most pastry shop owners find that they have many other things to do each day. During the day, owners of pastry shops must be aware of what they have in stock. If they notice that supplies are dwindling, it is up to the pastry shop owner to restock those supplies. Keeping inventory is something that most owner’s of pastry shops do each day. Pastry shops must stock their regular baking supplies in bulk and order in bulk, so it is important to order all the necessary items right away. Supplies should not run out before a new delivery of that item comes to the pastry shop. The pastry shop owner should also see to it that fresh batches of dough are being made for the rest of the day’s order, since dough is used in such a large number of baked goods.

• Like any business owner, pastry shops must be run efficiently to be successful. Pastry shop owners usually have a staff to manage. Sometimes the staff is made up of family members; they still must be supervised throughout the day. While the employees may be there in order to make the pastry shops run smoothly, there are times when they will have questions or problems will arise. No matter what type of issue a pastry shop employee has, the owner will be the one to decide the final outcome. It does not matter whether it concerns an issue of training or a batch of cookies. The situation must be resolved. Finally, there will be paperwork that needs to be done. A pastry shop owner should review their records daily to make sure that any bills are paid, orders are placed and the books are correct.

Pastry shops are not always run in the above manner. Some pastry shop owners may leave all of the pastry shop duties up to a manager, an accountant, bakers and cashiers. However, other pastry shop owners like to be completely involved in their business and will settle for nothing less.

Bakery Equipment

No matter how much one bakes at home, the baking tools that they use can not compare to the speed and efficiency of the bakery equipment that is used by real bakeries. No matter what type of bakery one owns, they will find that they need some basic bakery equipment to do anything, along with a lot of bakery supplies. Bakery display cases are filled with treats that could not be produced in mass quantity if not for the bakery supplies and equipment that is used. Baking equipment is able to perform in seconds what people would take several minutes to do. Although there are different baked goods that are cooked with different baking procedures, most bakeries use the same standard bakery equipment.

• Before an individual can even think about bakery equipment, they must know that they need to keep certain bakery supplies stocked at all times. Customers will not be happy if the bakery runs out of items. One should always keep a large amount of all of the necessary bakery supplies. The size of the bakery and the average number of customers each day will determine the amount of the particular bakery supplies needed. Besides the obvious perishables such as dough, eggs, flour, milk and butter, common bakery supplies that will be needed are cake pans, muffin tins and cake decorating supplies. Due to the high production volume, bakeries must use commercial-sized pans, since they are able to produce a higher number of baked goods per batch. Other bakery supplies may include items like decorating stands and pastry bags.

• There are several basic pieces of bakery equipment that an individual must have when operating a bakery. The first consideration with bakery equipment is the ovens. Bakeries use four different kinds of ovens. These ovens are the revolving oven, convection oven, deck oven and a rack oven. Each oven serves a different purpose. Revolving ovens are able to bake bagels and croissants better than any other piece of bakery equipment. This is because the surface of the oven revolves in a circle, allowing everything to bake evenly. Convection ovens are similar to one’s home oven. However, this piece of bakery equipment is much bigger than the home sized version. The deck ovens are good for baking loaves of bread. Rack ovens are an essential piece of bakery equipment since they are able to accommodate ready to bake goods to be wheeled in. As a result, employees do not have to load or unload the oven, which saves time.

• Bakery supplies work better with certain types of bakery equipment. In fact, another important piece of bakery equipment is a mixer. Bakery supplies like cake batters, dough, icing, cake fillings, fruit and whipped cream are properly blended using mixers. Some bakery supplies in particular, like dough can take hours to proof in a home oven. Bakeries need dough proofed very quickly. Proof boxes are pieces of bakery equipment that heat quickly and add humidity, which allows for the dough to proof in minutes instead of hours. They also keep the dough moister than a regular oven.

While this is not a complete list of the bakery equipment or bakery supplies needed to run a successful bakery, they are a good starting point. Without these products, no bakery would be able to produce the goods that they currently do.

Italian Bakeries

Starting an Italian bakery is almost the same as starting a regular bakery, with a few minor differences. Italian bakeries are rich with tradition. Many Italian neighborhoods relied on their local Italian bakery to get all of the baked goods they needed. Any bakery that socializes in a particular ethnicity- whether it be an Italian bakery, an English bakery or a French bakery- has a history that can go back generations. Some Italian bakeries have been in an individual’s family for generations. The people who own these Italian bakeries are often reluctant to let others buy or work at their bakery. Family owned and operated may be a thing of pride to them.

• However, just because many Italian bakeries have long years of service behind them does not mean that an individual can not open an Italian bakery of their own. Crowding a new Italian bakery into an area that already has several may not be a good idea, especially if the competition has a good reputation and a long-standing period of service. One should try to place their Italian bakery in an area where there are a limited amount of bakeries. Small towns may not even have one Italian bakery. In fact, Italian bakeries are often associated with an area of the Bronx and a area of Manhattan: both are called Little Italy. These neighborhoods may literally have two or three Italian bakeries on each block. Some usually stand out as the favorite Italian bakery of the neighborhood.

• If an individual does want to start an Italian bakery, they should know that many people will be looking for baked goods and sweets that are traditionally Italian. Italian bakeries often sell fresh Italian bread, cannolis, panettone, cassatas and tiramisu. Italian bakeries are known for having the best of these. Therefore, an individual should specialize in Italian baked goods if they want to start an Italian bakery. The next steps are similar to starting any other type of bakery. One should obtain the financing they need to open their Italian bakery.

• It may be wise to look for an Italian bakery that is closing. Buying that or renting that space will usually give the owners access to all the baking equipment that the old Italian bakeries used. People will also already know the location. After securing the licenses that will be necessary to begin, the Italian bakery will almost be ready to open. Most Italian bakeries are family owned and operated. However, staff members may need to be hired, especially if the bakery is a large one. That will be the decision of the owner and their family. The owner may be enthusiastic about owning an Italian bakery while the family is not. In that case, it may be necessary to bring in outside parties. One also may want hire an accountant or lawyer, if they feel they are needed. Some people are capable of doing their own books, but if one is unsure they should leave the job to a professional.

Some Italian bakeries have been around for many years while others are just beginning. There is no question that certain areas have many Italian bakeries, making the competition very steep. If possible, one should open an Italian bakery in an area where people are not used to having the option to buy their baked goods. These may be the loyal customers that one needs to keep their Italian bakery running.

Bakeries

Bakeries are popular businesses to open. In fact, some areas, like big cities have bakeries on every block. Many people want to start a bakery, but they do not know how to start. They also be afraid of the stiff competition in the market. However, starting any small business is scary and a bakery can develop a reputation and become very popular, depending on the location, staff and products offered. While there are a series of steps involved with opening a bakery, one should begin by asking themselves if they honestly have a baking skill that people might be willing to pay for. Having special recipes for baked goods is also smart. If an individual thinks they have what it takes to own a bakery, then they may decide to give it a shot, even if they are scared.

• The first thing that an individual should do is figure out what type of bakery that they want to open. There are some bakeries that specialize in certain products, such as wedding cakes. Other bakeries are more traditional and serve the usual cakes, pastries, cookies, pies, bagels and croissants that bakeries are known. The type of bakery that one wants to open should depend on their baking skills. If the individual excels at making exotic and special baked goods, they may wants to open a bakery that is known for having unusual items. If an individuals is exceptional at the basics, then starting a traditional bakery may be a better idea for them. In the same token, the area that one wants to start their business in can also be a factor. Upscale areas may be the place to start a specialty bakery, while other traditional bakeries may thrive in other areas. This is especially true if there are no other nearby bakeries.

• The next step may be very difficult for some. Finding financing for the bakery must be done before it can become a reality, unless the individual has the money to start it with no help. One should figure out what their costs will be for the first year to determine their budget. Usually, the start up costs will be the biggest part of the budget. Some people can borrow money from banks if they have collateral and good credit. Others may need to ask for help from family and friends. After the individual has secured the capital they need to get their bakery running, they should get in touch with their local license commissioner in the district they are starting their bakery in. They can tell the individual what certifications and licenses that will be needed to open a business that is serving food. One should acquire those necessary licenses.

• After all of the technical work is done, it is time to purchase the baking equipment that will be used. If an individual is moving their bakery into a building that was a bakery, most of the necessary equipment should still be there. If not, one will need to purchase a minimum of special baking ovens, mixers, display cases, pots, storage areas and other items that may be needed. It may be a good idea to move into a location that was a bakery at some point; having the equipment already set up can save time and money. Finally, one should hire a staff if they need one. A family operated bakery may not need anyone else. Many small bakeries do tend to be run by one family. However, if staff is needed professional bakers should be hired. An accountant may also be necessary.

When an individual’s bakery is ready to open, they should try to make the opening into a celebration. Advertising in the local paper may be a good idea in a smaller town. Even handing out free samples on the street can draw in new clientele. A grand opening should be an event that people remember.