This year we decided to forgo cooking a large and time-consuming Christmas lunch. Instead, we headed to Kirin Restaurant for a dizzying ten course Chinese banquet but more on that next time.
To tide us over until the lunchtime feast, we opted for a light Christmas breakfast of freshly baked mini croissants served with either raspberry jam or smoked salmon and crème fraiche and a platter of fresh fruit.
Now let me tell you about the croissants. They were incredible...impossibly light, flaky and organic! We bought twenty of the little dough crescents from Vancouver Croissant. Actually, we had intended to buy them but the kind manager, Maged Sedky, wouldn't hear of it and, even though we'd never met before, he gave them to us free as a Christmas present!
The croissants came with some instructions on how to proof them. Proofing is a technique that bakers use to allow the yeast to rise in unleavened dough. The delicate process must be done at room temperature.
According to the instructions, the croissants required about seven to eight hours of proofing. However, if you over-proof them, the pastry will lose it's texture and become bread-like. Or even worse, the dough will begin to sag! Both worrying prospects when the croissants are the star attraction of the show.
A warmer kitchen will need less proofing time while a colder kitchen will need more. Too much air can be a disaster while too little can also end in misery. So you get my point...they're delicate little morsels.
Nic came up with the brilliant idea of putting the croissants in the oven to proof, with the door closed and the temperature off of course and, it worked! I ended up proofing them for 9 hours and in the morning the croissants had doubled in size. They looked like delightful little crab-shaped pillows. They were so soft to touch that I made everyone poke them ever so gently just so I could hear their 'oohs' and 'ahhs'.
I baked them for 15 minutes in a preheated oven at 325F until their tops were a golden colour. The croissants were a resounding success and every single one was gobbled up.
So I really want to thank Maged from Vancouver Croissant for his generous spirit and seriously wonderful croissants.
The twenty year-old family Vancouver business supplies many a bakery with its award-winning, gourmet croissants which are carefully made using traditional methods. Only the best organic and natural products are used in production. Vancouver Croissant's are the best croissants in Vancouver. Making them hot and fresh at home on Christmas morning only further improved the experience.