Croissants

Mmmmmm those buttery flaky treats that seem to hit the spot at any time of the day, whether it’s with a coffee in the morning, your afternoon tea, or a midnight snack.  Croissants are definitely one of the most popular items at Sablétine, which may be because they are such a classic. Although they are composed of the most simplest baking ingredients, the process and labour involved in making them is quite far from simple.  Just ask Ted, Sablétine’s famed “croissant king”!

In fact, at Sablétine we make these crescent shaped pastries entirely by hand, so they take as long as a few days to make from the raw ingredients to the finished product, and require a good dose of skill, strength, and patience.

The whole process starts by rolling out butter into thin sheets so that it can be folded into a basic yeast dough.  This rolling of  butter and dough together is done repeatedly (a good workout for the arms) until the two seperate components have become evenly blended.  The dough then needs to sit overnight only to be rolled out all over again the following day, wherein the individual croissants are cut and rolled.

For a regular croissant, the dough is cut into triangles and rolled up, however, for something like our pain au chocolat (chocolate crossiant) the dough is cut into rectangles and folded over a few times with some dark chocolate.  Then these need to sit out and proof overnight AGAIN! and then they are finally ready to be baked and devoured.  As Ted would say “Deeeelicious”!