We're in Our Croissant Era, with the Baking School's Elisabeth Berthasavage
5/4/202645 min
With their shattering layers and honeycomb interior, croissants are perhaps the ultimate pastry achievement. And they’ve never been hotter than right now.
In this episode, David and Jessica unpack what makes croissants so special, including the intricacies of the lamination process, the irresistible appeal of a perfect pastry, and the “croissant theory” that powers many patisseries. They are then joined by Elisabeth Berthasavage, an instructor from the King Arthur Baking School known for her croissant classes. She shares her insight on how to make a perfect croissant at home (and why you should try!) before David and Jessica jump into Ask the Bakers to answer more questions about making croissants directly from listeners. Finally, they close out the show with a Jess-opinion about a particular croissant mashup and the recipes they’re baking this week.
Recipes and other links from this episode:
Read about The Croissant Theory in the Wall Street Journal
Learn how to make croissant directly from Elisabeth in her On-Demand Class Intro to Laminated Baking
Can’t get enough? Take our other croissant-focused On-Demand Class with instructor Wilhelm Wanders: Extra Flaky Croissants
Find our recipe for Baker’s Croissants
Read more about why more folds aren’t always better in croissants
Subscribe to our new Substack: Things Bakers Know!
What David’s baking this week: Salt Bread (Shio Pan)
What Jessica’s baking this week: Weeknight Detroit Pizza
Record your question for our Ask the Bakers segment here!
This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.
Clips
Transcript preview
First 90 secondsDavid Tamarkin· Host0:00
This episode is sponsored by Brod & Taylor, makers of the new countertop dough sheeter built to elevate every bake ahead. No, the best croissants are the ones you make at home.
Jessica Battilana· Host0:10
No.
David Tamarkin· Host0:11
Not true. [laughs] From King Arthur Baking Company, this is Things Bakers Know. I'm David Tamarkin, King Arthur's editorial director.
Jessica Battilana· Host0:19
And I'm Jessica Battaglini, King Arthur's staff editor, and today we are devoting the entire episode to flaky, buttery croissant.
David Tamarkin· Host0:30
[instrumental music] Wh- say it- Bonjour. [laughs] How, how, wait, how do I do it? Croissant?
Jessica Battilana· Host0:37
Croissant.
David Tamarkin· Host0:37
Croissant.
Jessica Battilana· Host0:38
[laughs] Uh- In Ohio, we called them croissant. Or crescent rolls in- Or actually, that was more- Croissants ...
David Tamarkin· Host0:44
across the river in Kentucky. Cris- cris- croissants.
Jessica Battilana· Host0:46
Croissants.
David Tamarkin· Host0:47
[laughs] Yeah. But, uh, but yeah, I'm here to talk about it.
Jessica Battilana· Host0:49
Um, and I'm going to offer a very, very early Jess opinion. I like to just get them in now at the top of the show.
David Tamarkin· Host0:57
Yes, that's a- let's do it ...
Jessica Battilana· Host0:57
so people don't have to wait.
David Tamarkin· Host0:58
Yes, right.
Jessica Battilana· Host0:58
[laughs] Uh, and tell you that I think the best croissants are the ones that you can't eat without, like, destroying your outfit.
David Tamarkin· Host1:07
Okay.
Jessica Battilana· Host1:08
You know? Like, where they're shatteringly crisp, lots of flaky shards of pastry, and you're like, you've got them all over your shirt- Yes ... all over your pants.
David Tamarkin· Host1:14
Right. The best croissants are the ones you make at home.
Jessica Battilana· Host1:17
No.
David Tamarkin· Host1:18
Not true. [laughs] You know? But we are talking about baking them at home. Um, for anybody who does not know, though, let's, let's back up, and I, I don't think... I think there are very few people who don't know what a croissant