The Croissant: Who You Calling Flakey?

Automatic TRANSCRIPT

Today's episode of saver is brought to you by smart water twenty years ago. Smart water, reimagined, what water could be from thoughtful bottle design to adding electrolytes for taste to supporting smart people who are changing our world through fresh thinking. Like you owe. Unlike you any I do of water one of my favorite things is getting some nice cold water after after I run in the morning and smart water because I love the taste. And I love the bottle today. Convenient bottles, sit is and today. Smart water is reimagining water again with new smart water alkaline with nine plus ph and smart water antioxidant with added selenium both with the same great taste as the original smart water is vapor distilled with added electrolytes to taste, great and great tasting water helps you meet your goals. Whether you've got some new ones in two thousand nineteen or are just aiming to look and feel your best every day. Refresh yourself with smart water. Hello. And welcome to save a production of I heart radio and stuff media. I'm and I'm Laurin vocal bomb. And today we're talking about croissants assaults as I was thinking about this. I was like coming up with all my favorite Crisanto memories. And I realize most of the things that are my favorite memories. I'm not sure count as thoughts. Oh, which we will get into. Oh, yeah. Yes. There is a precise. Definition of what a Crisan is. And. Yeah, things that are croissant shaped. I mean, the word means crescent spoiler alert. So I guess I guess many things can be crescent shaped. But it's true. And so yeah. One of the things that I used to love is that kid and people are good. They're gonna grown allowed. But I loved those pills Pillsbury. Super buttery useful for like if you wanna stuff things in their tastes to you make those pinwheel thing. Yeah. And and it's you know, the the they come in those canisters that are so completely. Terrified are terrifying. Glad you agree. Yeah. Yeah. It's a little thrill of danger. Every time you have to get this food, and like, well, it's all processed. I used to love my I think I've mentioned before. But my grandfather used to make panel Shaq allow which is crescent a croissant with chocolate in it. But not really but in my team, Joe. Yeah. In my mind, I always thought it was a croissant. Doing this episode. I've learned to the air of my ways, it's really funny too. Because I I know it means like chocolate bread, essentially, it's even in the name. That's right there. It's pretty much right there. But. That's okay. Oh, yeah. Oh, yes. That is just about that is like one of my favorite foods on this planet. It was my go-to you, and I was living in Belgium, probably every day cheap. And then another thing I mentioned is the I can't remember the kick up said the kit, Kat, croissants, fantastic. Oh, man, if people in Japan. You gave me great joy. Great jerk that invention. I should use one of these and make my own, but they're hard to make. They are hard to make. That's that is why they are so delicious. Yes. And we'll get into all that. But this brings us first to our question. Yes. Croissants. What are they? Well, a croissant is eight type of meanwhile, Wasser made with laminated dough totally clear, right, laminate. Yeah. Let's let's let's unpack that a little bit this time. The literal translation of the French word in west Serie is a thing from Vienna. And you can probably tell just by that one sentence that our history section is going to be really interesting. But yes, literally think from Vienna inn west series are a category of French baked goods, and or pastries that use yeast risen dough that's rich ind with butter, and sometimes eggs or milk. They are rich and on the Savery side unless you add fillings that are sugary brioche also falls into this category. Laminated dough meanwhile is a category of does that have been rolled out. And then sandwiched with a thick layer of butter. Then folded and rewrote and refloated and re rolled creating a Finnish pastry that's made up of lots of thin layers of dough separated by thin layers of butter their flaky and tender puff pastry. Also falls into this category. So a croissant is a rich pastry. Made up of lots of thin flaky buttery layers of yeast dough. Traditionally they are cut into triangles and then rolled and baked into that crescent shape. And yeah, you can use the same dough to make other shapes, and you can add feelings, but I would not call the resulting pastries Khorasan's Norwood. A lot of people have discovered. I very glad to know this now as I move forward in my future of croissants. I understand. Yeah. Yeah. It's it's it's okay. It's okay. We are all only human. It's true. Yeah. True. Remember, I think when we first started doing this show, and I let you borrow that book make the bread by the butter, something, maybe it's other. No, no, it definitely make better. Yeah. That I should probably give it back to, you know, raise this wasn't kind of like some weird shades things that you'd give it back. I just remember in there that the recipe for croissant. She was like just just. Yeah. Very complicated. It's a lot. But we got a got a section on that later on. There's couple like like tricks that will kind of help. Andrew. But it's still a lot of work. Yes. Yes. And nutrition wise, there's a lot going on. Yeah. That layer of butter that you sandwich into the dough can be anywhere from like twenty five to sixty percent of the amount of dough that you use. Oh, so so you can be dealing with really quite a lot of butter and all that butter means that Khorasan's pack Clark punch and about a third of your daily recommended intake of saturated fat in a single pastry. Ooh. Yeah. I'm that said, I mean, you know, like that fills you up and there's some protein in there from the butter, and we and milk solo. It is in the treat category. Overall. You know, it's more sustaining pastry than something more sugary. Next time. You someone's giving you a side. I about you croissant and us be like it's more sustaining than other pastries. This is basically a protein bar. That's nonsense. I would try to full. So numbers the first results. I got when I Gould croissant numbers were this this croissant formula or formulas every multiples for determining how many layers are in a croissant. And I even have a little picture here. Because I was so intrigued by it. Yeah. Yeah. Depending on how tightly you roll it or many roles you do. I mean, but, but that's you know, there's layers within those layers. Here's what family. Layers all the way down in the song. I am God Konya west raps about croissants quote. I am God. So hurry up with my damn massage in a French asks restaurant. Hurry up with my damn croissants. I am God. And then. In response, some bakers. I think tweeted primarily at him with recipes and cooking times for croissants, which is so good. Let's beautiful. That's that's I'm going to say the at A plus use of Twitter. Yes. The chocolate croissants, are you know, that technically with on? But that pastry is the selling pastry at Starbucks at this not surprise me. No, not at all fifty percent of the croissants in France. Are what are called industrial croissants. So that means they're bought frozen and baked in house, which I think we've discussed before fringe people kind of get mad about that sort of thing. Oh, yeah. There's a whole discussion surrounding authenticity. And in all of that. So yeah, it's I just found a thirty two page paper about the food ways of the Crisan. And that is discussed in depth who in it. I believe it. Yeah. There are all kinds of riffs on croissants nowadays. You've got the pretzel croissants the infamous crow nut which is the croissant. Doughnut the bagel croissant. I read about one made with Bri lower sounds, so good. Oh got really excited about that. And then I found I found in argument about the the British croissant apparently straight listeners right in. Oh. And it's it's a source of controversy. Another controversy course. And also I read that the British use jam which is highly frowned down. You do not do that like inside. Or or like is it? I think they cut it off and put it in. Okay. I don't know. I just was kind of startled at the length of this article about the British doing croissants. You know? However, you wanna eat it. I don't I don't judge. And yeah, yeah. That's the whole chocolate open thing because it's not that shape that crescent shape, which it does make sense with the name the it's not gonna croissant. Anyway, there are lots of country-specific versions like Suisse's, a Gipp fillet, the polish Martin's, glazed and topped with sprinkles for the feast day of or San Martino. Yeah. Yeah. That sounds lovely does. And the croissant has an interesting history, and we'll get into that. But first we're going to pause for a quick break for word from our sponsor. This episode of saver is brought to you by smart water. I drink a lot of water. I have witnessed you do it. Yes. There are a few things. I love more in life than some cool water after a workout and I love smart water, not only for the taste, but for the uniquely designed to bottle because it's so great to grab when you're on the go twenty years ago. Smart water, reimagined, what water could be from the inside out today. They're continuing to find smart ways forward in everything they do from thoughtful bottle designed to supporting smart people who are changing our world. Refresh thinking like you smart water has added electrolytes for taste and great tasting water helps you meet your goals. Whether you've got some new ones in two thousand nineteen or just aiming to look and feel your best every day. Refresh yourself with smart water. And we're back. Thank you sponsor. Yes. Thank you. And we are back with another controversy. Yes. Because although the croissant is French. I mean, how French is it how fringe is. I'm actually I'm not sure how excited people get about croissants, but I feel like pretty excited. So I feel like it's controversial. But maybe. Maybe some. Well. Okay. Let's let's present the facts. Yes. Yes. Because as you might have guessed from the name the translation that Lorne gave the at the top the croissants, most likely was a fancy import to France from Austria. So not from France. Really? Yeah. Yeah. Yeah. Let's let's move on you, you you could say you could say that it was imported from Austria and finalized in. Oh, yes. That's we'll say that. But let's good into some of this the the nitty gritty of this croissant history. The spiritual predecessor of the croissant. The Kip fell originated in sixteen eighty three. And the kid fell is a baked good in the shape of a crescent featuring a lot of butter and lard and sometimes sugar sometimes almonds Bill and goes at the Kip fell arose as part of a celebration after the Austrian victory at the siege of Yeta, and you can see our pretzel up for more about that. Oh, I loved it. Just keeps coming up. I know like thank you bakers of Austria, you're like doing everything you're up early. And. Yeah. Heard some tunneling under your city, and you let people know and pretzels and croissants were involved somehow. Maybe maybe. Yeah. It's pretty it's like a legend. But so the story goes that. Yeah. After they these bakers who heard this tunneling alerted the authorities. There is this big celebration that the crescent shape there was this baked good. They made specifically for the celebration in the shape of a crescent that was meant to resemble the Ottoman flag because they hit a yeah. A fought back the the invasion of the Ottoman empire. Writes this is supposed to symbolize eating your enemy. Oh, he bad ass. That's great sponsor way more metal than I thought. Right. Yeah. So next time. Yeah. You're eating protein. Heavy monitorable. That's a croissant. That's the true spirit of the beautiful. Yeah. Just miss side, Kip furlough is the German word for crescent and some Islam. Ick. Fundamentalist refused to eat the croissant because it resembles their religious symbol. However. Ever the kid fell existed before this legendary events Apoel from twelve twenty seven CE mentions a crescent shaped bread product, given as a Christmas gift from baker's Vienna to Duke Leopold and moon-shaped breads, go back centuries before that I feel like we talked about that in our cake episode talked about it and it cert- episode. Yeah. I think of cake, maybe maybe waffles. Maybe man, that's a throwback. Yeah. I was a old timey hot minute ago. I lo- awful. I don't need to be thinking about that right now. Okay. All right, okay. In another aside to throw in here. These days if you order a kit fell in Germany or Austria, you're more likely to get a crescent shaped cookie as house to this kind of pastry croissant type thing. But okay, let's give France some credit where credit is due. There's a popular legend at Marie onto a net. Introduced the Kip fell to France when she was feeling homesick for via fun story. But there is no real evidence for it El, no. Yeah. Whatever the case the cafe did make its way to France. And if we go back a bit to eighteen thirty eight and Austrian August Zang, he moved to Paris, France and opened the first Viennese bakery in the city called LA Boulogne. Shreve in was it was well liked and well advertised, and it had these spectacular window displays that people adored. And of course, he sold Kip fell possibly given a lift sheen thinks to esteem oven. Okay. I find I just like thinking about old time you how you found ways around things we just take for granted. And despite having what sounds like a very successful bakery. He shut it down after a couple of years and relocated back to Austria where he founded that country's first daily newspaper, and he made Bank. Also, he worked in the banking industry and the mining industry. He was a man of many interests. All right and there's an elaborate tomb in Vienna. Central cemetery to him and no mention of the the croissant. Would love if people who've been there had taken pictures. Yeah. The Mirwais sounds like it's pretty. Do you expect? That's awesome. Okay. All right. But so he had set up the sort of a trend for Viennese style. Pastry in Paris. Yes. It kind of reminds me of like, which is so funny. But the cronut like it sounds like it was kind of this trendy bakery to go to you. And that. Yeah. Yeah. After even after he left the love of Kip full had bins by eighteen forty as you could find a dozen or so bakers making Viennese breads, and pastries it didn't take long for the croissant to be adopted as a breakfast food. Charles Dickens, even mentioned, quote, the dainty croissant on the boudoir table after visiting Paris in eighteen seventy two ish while simultaneously calling out the dismal monotony of English breakfast foods. Oh, yeah. Dane. The first written mention of the croissant. Infringe could be found. An awesome pans eighteen fifty three days substance, automated tear, the first recipe for croissant is because it wasn't quite what we would. Call a croissant today appeared about fifty years later and Joseph vas to Chanel universal to cuisine at the eighteen eighty nine world's fair, which is the one the Eiffel tower was built. Croissants made their debut. I mean had already debuted. But this was like a big deal the grand debut. A lot of the attributes today. That's good. It's good. I like it. Thank you. Because you're about the only one. Hey, it helps the production. Even if it doesn't make it into the to the final product, the the emotion is there. We're both gesturing about the emotion. Yes. I imagine you listeners know that gesture, you know, the emotion just. And then in nineteen sixty three a little company called Pillsbury launched their refrigerated crescent rolls and debuted poppin fresh, aka the Pillsbury dough. Boy, I don't know if I knew his name was poppin fresh. I. I feel like they should bring that back because that's great. It is it sounds like you how you would lamely. If it was me describe like a song you heard. Yeah. Poppin fresh are like shoes. Maybe. Yeah. I'm I'm picturing that like he he's dressed much more like the fresh prince of Bel-Air. Version anyway, somebody makes that. And then with the help of industrialization and the introduction of premade frozen dough a century later. This is a century from I've really messed up the timeline a century from the world's fair. So yeah. Like around the same time that Pillsbury thing was happening. We which had kind of been this fancier luxuriance thing became more readily available and they were croissant. Teddies? These takeaway croissant places that started showing up across France yet in this really kicked in around the late nineteen seventies. Some historians see this as a way for France to to sort of take back their culinary scene. Because around that time American fast food joints had started popping up and Crisanto raised countered that by offering sandwiches made with this. You know, very French base of Crisan, although this demand also led to further industrialization and innovation and wider popularity which would serve to further. Distance croissants from their origins. So much stuff so much layers upon layers like you said here's upon layers in nineteen Eighty-one Sara Lee came out with their frozen croissants, and they quickly became a best seller. And then seeing this fast food chains like Burger King and arby's. Started offering croissant breakfast sandwiches in by nineteen Eighty-four. The New York Times ran with the headline claiming that the Americanization of the quest. Sants had begun. And then further proof the krona I feel like that's a pretty Americanization of. Yes. Yeah. I mean, it's it's related is not I would say, it's probably not a croissant is definitely not a class on anymore, but came out in two thousand thirteen. Oh, wow. Yeah. Right. So so soon and yet so far. I know I know it is interesting. I hadn't I I guess I just like internalize this, but I'd never really considered it. But how the croissant is just this kind of symbol of France. I think if you just ask somebody to come up with stereotypical. This represents France, it would be a beret. Uh-huh. A bag at stripes. Yeah. On a croissant? It's up there, certainly. I could be wrong. Maybe this is just me. But I I think that's the that's the American persists for sure American perception. But yeah, the croissants like this become this cultural icon in France. So that's that's about our history. We've been teasing some science here. Yeah. And we will get into that. As soon as we get back from a quick break for word from our sponsor. Today's episode is brought to you by save the food dot com. Each year up to forty percent of food in the United States never gets eaten. This translates to two hundred and eighteen billion dollars lost in wasted water energy fertilizers cropland in production costs. The average American throws away over twenty pounds of food per month for the average family of four that's nearly one thousand pounds of food every year gone to waste resulting in one thousand five hundred dollars lost and sad vegetables. In the bottom of your fridge. Save the food has awesome resources for helping you prevent that a guide for how to store hundreds of common ingredients to keep them. Fresher longer a tool for planning a whole week of meals, incorporating leftovers, and leftover ingredients and another tool for taking the guesswork out of how much food to make for guests, whatever their dietary preferences and hangar level cook. It store it share it. Just don't waste it. Learn more at save the food dot com. Brought to you by the natural Resources Defense Council and the Ad Council. And we're back. Thank you sponsor. Yes. Thank you. So all right. There are a few Saudis reasons why croissants are so tasty of fluffy and flaky at the same time. And so reaching satisfying. It comes from croissants being a vian Waziri. Though. That's also limited as I was talking about at the top. This is really combining everything read that was happening with French baking and pastry around the time that they were invented. And yes, there is a difference there between baking and pastry classically French bakers were working with the heat of ovens to do their science slash magic. Whereas pastry chefs working with the chill of ice with jellies and things and fruit fillings stuff like that. The trick of making a good croissant is to work with very cold dough and butter and then to let the heat of the oven perfect them. And to talk about that. We I have to talk about east poop what food. Yeah. The in Weiser redo its yeast risen, which means that you've let a colony of yeast grow in the dough, you feed them a little bit of sugar, and they'll poop carbon dioxide and flavor. The flavor part in croissants is usually pretty minimal you have to let a a colony grow for at least several hours to really make enough flavor. Compounds to be super noticeable at which point argument would us friends lactic acid bacteria are also probably involved, and I have read recipes that will have you do this let let it proof for several hours to overnight. But it's optional. However, the carbon dioxide part is critical these tiny air bubbles are what make baked goods fluffy. But hey, another thing that can make baked goods fluffy is butter and water and follow with me here because into and of themselves. Neither better nor water are things that one would really describe. It's fluffy. Both are almost entirely unlike say marshmallows. Yes. But the moisture in each will evaporate when exposed to heat, meaning it will expand into steam in baked goods this can provide lift in a DOE as long as the structure of the dope can support it an increase aunts. You've created Hella structure because you have laminated. The dough you've made all those layers of the butter melts and the moisture from it and from the DOE itself will boil and evaporate out the remaining fats and proteins from the butter coat each expanded layer of dough. And as the DOE continues to heat each of those layers cooks like a like a Panini in oppress except the press is made out of butter and hot air. Yeah. And then as the as the pastry continues to heat the starches and amino acids in the ingredients will react producing the yard reaction of Browning. On. I didn't really mention milk is one of the ingredients in the DOE. It helps with all of this. And so yes, that's how you get fluffy. Flaky flavorful layers that first bite crunches in crumbs everywhere. Oh zone messy. It's service is so good. And there are there are lots of good guides to making croissants online. The important part really is keeping everything cold like chilling. You're rolling surface, chilling, the dough chilling the butter and also making clean cuts when you create your triangles and being real delicate when you shape them, so that you don't Smoot layers. Yeah. You don't want us move. You don't wanna smooshed you've never not not not in Crisan in croissants, other things smooth. But yeah knows no small share not share. And and I wanted to to give you guys a couple references that I found super interesting, and helpful as I was pulling together these notes one is that thirty two page article about croissant food ways, it's called the way of the Crisan traditional perspectives on a traditional pastry. It's by one Rachel Hopkin and was published in the journal digest, though, which is a journal of food waste and culture. And yeah, that was great. And then there was a baking guide and fine cooking by one Robert Joran. Oh, it's got an awful lot. I'm not sure if I'm saying that right? I'm sorry. I've looked up so many French words today, and I'm butchering everything. Anyway, it's called baking light and flaky croissants, and it it's it's it seems good. I haven't used as methodology, but he's very thorough and laying everything out, and yeah, also, just I apologize for right? French pronunciation throughout this. I'm sure that some nice French speaker out there is. Cringing? Yeah. It's been a roller coaster pronunciation for sure. Our we've been living in fear. Every other words, but I think you know, we need to brace. We tried. We tried our best. Yeah. Yeah. I all all mistakes are mine. No offense intended. Yeah. Well that that's that's about the end of the croissant. It would you ever tried making one? Now, I kind of want to this is precisely the type of like really nit-picky pastry making that I enjoy doing. I also really enjoy making buck, lavar, which is which is different. But similar like it's got similar physics that go on while you're baking it, but but, but it wouldn't be considered this Viennese style pastry because you're not you're not rolling, Mike. You are with Crisanto. But yeah, just just the idea just the sheer mental image of rolling out dough. And then putting a slab of butter half the size of that dough down and folding just making that butter that initial butter sandwich. Yeah. Is just so sexy. Yeah. Have you have you tried? Oh, no. I remember reading that the entry in the book that we mentioned. And she was pretty flat out unless this is something you're like super excited about. 'cause I mean, the whole the premise of the book is like calculating the cost of ingredients. And then the cost of the time you like the labor. Yeah. Whether or not it's more cost effective. So we're not like telling you don't do if you want to do it. Yeah. Yeah. Take pictures and send us. Yes. It was more. Like, if you're just thinking, I'll try croissants, and you're not super excited about it. Maybe don't do that. Yeah. I think there was like two recipes in there that she I don't wanna say failed. But like. She couldn't get to work. Oh, Qassam might have been one of them. Oh, yeah. Anyway, I I would I after my disaster making buttermilk, biscuits and marshmallows that. I will gladly help you if you ever decide to do oh still need to have. We still need to have a cause. I can totally help you out with that. Anyway. Okay. Yeah. That's what we have to say about croissants. Next time. You're biting to Kasane. Just remember how medal it is. Be like. Like it. Like, he's the most weights hero. This brings us to listen. Buyers. So many layers. Jane wrote, I'm from Dunedin New Zealand, and while I could care less about whether Bob Lova is originally an Australian or New Zealand thing apart from to say that all can have Russell Crowe. And we'll keep the of. I can't couldn't for one thing. It's still issues as it is summer here at Christmas time is my family's go to for our Christmas dinner dessert my birthday happens to be a week after Christmas, and I have been known to request my mom oops up one for that celebration two. She only got a standard mixer couple of years ago, and before that whipped with an electric ham beater, so it has always been a labor of love and not to be trifled with. We see what you did there. And we like it Christmas just ain't Christmas without it. My mom's version tends to be a crisper flatter Pov than those marshmallow. We one sold in stores like Cowles, but it is much preferred by my family for sure the eggs are laid by her hands in the poverty is always topped and fresh whipped cream and fruit usually locally picked raspberries, and blueberries and is a perfect finisher to a summary Christmas lunch. Oh, that's nice. That's so delightful. I'll say hi to your mum's hens for. Sim-? Big couldn't pet pictures of been they've been coming in your love it the best Matteo wrote. I just listened to your food TV episode and your mention of dinner and a movie on TBS. Brought back font. Childhood memories. You see for some bizarre reason TBS was broadcast in southern Ontario for many years. I think every person in that region can fondly remember the channel and how it used to play amazingly rewatch -able movies, like Shawshank, Redemption, and Forrest Gump and Braves games today. I know considerably more about Georgia than I ever thought I would TBS several years ago was replaced by Peachtree TV a vestige of its former self no more saved by the bell in the mornings or dinner and a movie sad face. Any? I have a perfect Ed boiling recipe for your mother place exit. A pot cover them with water put the pot on the stove and place a lid on top bring the water to a rolling boil and as soon as it comes to enrolling boil turn off the heat and. This is important. Do not take the eggs off the stove for ten minutes after ten minutes. Take the eggs off cool immediately and peel perfect eggs. Every time. I have so many experiments at try. Out my onion goggles. Oh, it doesn't make any sense. I'm going to use them take some notes trial these weight, and then and then I'll go present by findings my mother, and maybe she won't hate willing. The gift that keeps on giving results in more deviled eggs than that's great. Or in a happier mother. Both are good both deviled eggs first mother's happiness. Are you about my priorities there? That's I'm gonna bad personnel. Okay. And I just want to say I too saw a Shawshank Redemption for the first time on TBS. Oh, I'm positive that that yes. Yes. So. Oh, yeah. Yeah. That and I'm breakfast club. So many movies that like when I saw them again, not in their edited for TBS format. Yes. I was like this is a different film. Why? Make more sense. Yeah. Oh, but yeah, thank you so much to both of them for writing in. Yes. And if you like to write too as you can our Email is Hello at sabre pod dot com. You can also find us on social media. We are on Facebook, Twitter and Instagram at saver pod. We do hope to hear from you. Savor is a production of iheartradio and stuff media. For more podcasts from iheart radio. You can visit the iheartradio app apple podcasts or wherever you listen to your favorite shows. Thank you as always tour super producers Dylan Fagin and Andrew Howard. Thank you to you for listening. And we hope that lots more good things are coming your way. Today's episode of saver is brought to you by smart water twenty years ago. Smart water, reimagined, what water could be from thoughtful bottle designed to adding electrolytes for taste to supporting smart people who are changing our world. Refresh thinking like you today. Smart water is reimagining wander again with new smart water alkaline with nine plus P, H and smart water antioxidant with added selenium both with the same great taste as the original. Refresh yourself with smart water.

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