Tag Archives: French

The Croissants Adventures: Part Deux

One of my biggest challenges for last week was set by M’s teacher, when she let me know on the Tuesday that they would be engaging in a spot of French role-play and would be tasting hot chocolate, croissants and other traditional French breakfast foods during the lesson. She was anxious that M shouldn’t feel left out and asked whether there was any chance I could send in something “…M-friendly and close to a pastry…” for the activity. The thing is that there really isn’t anything readily available that is even vaguely similar to a French pastry that is based on M’s handful of safe foods and so I knew this was going to be a baking challenge I needed to tackle and quickly. break05My starting point was actually a conversation with M as there was no need to stress about how to create a French-inspired masterpiece for him, if he’d simply be satisfied with a rice krispie treat instead. We started on the matter of the hot chocolate and despite his desperate bids to start his cocoa trial weeks before Easter, rather than when planned, he quickly changed his tune – well who’d want to miss out on an Easter Egg if it’s up for offer?! – and settled on rice milk flavoured with banana nesquik for his drink. However, he was less open to be swayed on the matter of the croissants and I promised to at least investigate if there was anything I could do before the Friday deadline dawned. Fortunately, 2 years ago the school had hosted a MFL (Modern Foreign Languages) Day and whilst G’s needs were met by the purchase of some delicious Genius pain au chocolat, even then there was nothing I could buy that would suit M’s trickier requirements. I had researched and adapted a great vegan recipe for croissants and baked a batch that kept him happy, even if they were not quite up to my more exacting standards. I knew I had added that recipe to my blog and quickly had a skim-through the list of ingredients to see if a new and improved M-friendly version was even possible.

For once, luck seemed to be on M’s side and, after a quick internet search for possible alternatives to the yeast I’d needed before, I was able to tell my excited child that I was willing to at very least give it a go. With plenty of warnings that there were no guarantees regarding taste or texture, I tentatively started the long and drawn-out process of making the pastry dough. I swapped coconut oil for the Trex and a bicarbonate of soda and xanthum gum mix for the yeast. The dough was prepped on the Tuesday night and I popped it into the fridge for a couple of days until I needed it: that was a big mistake. IMG_0207[1]The coconut oil solidifies at cold temperatures and by the time I was ready to make and bake the croissants on Thursday evening, my pastry was now filled with marble-sized lumps of coconut oil that I just had to remove. Whether this made much of a difference to my final product, I really don’t know, but given that a lot of the flavour in a French pastry comes from the fat added to it, I don’t think I did myself any favours.

I rolled and folded, and folded and rolled for a good 25 minutes on Thursday evening, until my dough was smooth and no longer a sticky mess that couldn’t be worked and I carefully cut triangles and rolled each one into the croissant shape, complete with slight curve. With the excess dough, I formed 2 pastry cases and attempted a couple of apple turnovers as an unexpected treat. Once all my pastries were ready, IMG_0209[1]I popped them into the oven, set the timer and attempted to forget all about them until the bell rang. The turnovers ended up being a little overdone and I wasn’t entirely convinced by the croissants either, though both children devoured them eagerly and with far more gusto than I was expecting!

This morning I was asked by a friend if I was planning to make a third attempt and I didn’t know what exact answer to give. The time and patience needed to make this pastry was tough to fit in alongside the everyday hustle and bustle of our household, but I reaped huge rewards. M and G were delighted with this different treat and I know that with a little more tweaking and a lot more practice, I might end up with a M-friendly pastry that would open up a lot more possibilities for meals for him. Not just croissants or apple turnovers, but chicken pot pies spring to mind too. So my honest answer probably should be:

Just watch this space!

Oh la la, the ultimate baking challenge

Courtesy of theguardian.com

Courtesy of theguardian.com

Two weeks ago, G and M came home from school bursting with details of their up and coming MFL Day – a day to experience more about the Modern Foreign Languages they both learn at school.  Not content with themed craft activities, dance lessons and extra language practice on the day itself, school naturally decided a food treat would be an ideal extra for the day too.  G and the rest of Years 5 and 6 would be baking and then tasting their efforts in school, whereas M and the others in Years 3 and 4 were simply going to enjoy eating a shop-bought version. The teachers couldn’t decide on an easy, Spanish treat, so the whole school would try a French delicacy instead.

Just when I thought baking couldn’t get any harder, I was presented with the ultimate baking challenge – chocolate croissants!

It was relatively easy to accommodate G’s dietary needs for the day as she is only wheat- and dairy-free.  G could participate in the French cookery lesson, where the children were using supermarket croissant dough and milk chocolate to create their masterpieces, but rather than eating her own creation, G would give hers to her teacher and instead enjoy one of the marvellous Genius gluten-free Pains au chocolat that I had tracked down in our local Tesco. We hadn’t tried these before, but G assures me that they were absolutely delicious and she can’t wait to enjoy them again.


M, naturally, was a completely different story.  School had agreed that I could provide a M-friendly chocolate bar as an alternative to the chocolate croissants the rest of his class would be enjoying, but I wanted to see if I could bake an equivalent for him to eat.  Had I realised just how much work was involved in making these French delicacies, I might not have even entertained the thought, but having researched a recipe, I thought I’d give it a go.  M has been finding things tough recently and I didn’t want him to feel even more different from his classmates.  I was determined to attempt an edible and reasonably delicious safe version of chocolate croissants.

The original recipe I found was a vegan one and needed a little tweaking to allow for M’s current wheat- and gluten-exclusions.  I replaced the plain flour with rice flour and took the decision to not add xanthum gum this time round.  The croissant dough that resulted was difficult to work and I found it nearly impossible to perform the “laminating” process that is required when making this specialised pastry,   20140328_082805 (1) I will no doubt attempt these again and will play around with my recipe to include xanthum gum to see if I can achieve the perfect consistency needed for this dough.  I added the chocolate, baked the croissants and was pleasantly surprised at just how authentic my first attempt looked.

However, whilst the end result was not quite as I had imagined it, M was delighted that I had managed to produce a reasonable croissant and declared it an immediate hit.  At the end of the day, I got the result I was after, one happy boy!