{"id":7876,"date":"2013-01-21T17:53:02","date_gmt":"2013-01-21T16:53:02","guid":{"rendered":"https:\/\/www.colleensparis.com\/?p=7876"},"modified":"2021-01-28T15:08:58","modified_gmt":"2021-01-28T14:08:58","slug":"best-croissants-in-paris-figaroscopes-ranking","status":"publish","type":"post","link":"https:\/\/staging-wptechsupport.com\/colleensparis\/2013\/01\/best-croissants-in-paris-figaroscopes-ranking\/","title":{"rendered":"Best Croissants in Paris-Figaroscope’s Ranking"},"content":{"rendered":"

\"Croissant<\/a>When travelers arrive hungry in Paris, isn’t the croissant one of the visitor’s first thoughts? How do you choose a croissant? What’s the criteria. Have you ever seen one made in front of your very eyes?<\/p>\n

Croissant aficionados, prepare yourself to indulge. The best time to indulge in a croissant is in the morning.\u00a0This might mean either anticipating its appearance in front of an oven or breathlessly waiting at a counter.<\/p>\n

After tasting thirty Paris croissants, the French newspaper, le Figaro<\/em>, has published its ranking of the best croissants in Paris.<\/p>\n

Le Figaroscope<\/em><\/strong>, the Wednesday\u00a0supplement of\u00a0le Figaro<\/em>, published an article that begs to answer the question: “Where does one find the best croissants in Paris<\/a><\/strong>“. ‘… A ton of crumbs later’ …, \u00a0the tasters’ response:\u00a0Pierre Herm\u00e9, 72 rue Bonaparte 75006<\/strong>. The newspaper’s journalists compiled\u00a0Figaroscope’s list of 30 best croissants tested in Paris.<\/a>\u00a0Some results are noted by “ex aequo” because of ties in the tasting,.<\/p>\n

Translating from the Figaroscope article<\/strong>, the croissant is the most celebrated French viennoiserie<\/em> and the most consumed. The croissant is associated with caf\u00e9s and their zinc bars, slow rising yeast, a warm and cosy breakfast, in other words, all the rituals that help kickstart the day. The croissant is not exactly something you bite into over tea or before bed.<\/p>\n

Answering the question of where to buy a croissant leads to a complicated response, they say. Where don’t you find a croissant ….??? Boulangeries, p\u00e2tisseries, major supermarkets, and pastry chains make the flaky, layered pastry. Among hundreds of addresses, everywhere you look and on every corner dozens are artisan bakers who probably make the best flaky pastry in the world. Figaroscope concentrated on the most well-known Parisian artists. Thus, they had to narrow the search by eliminating chains and franchises, frozen croissants and croissants sold in a grocery store.<\/p>\n

\"Christophe<\/a>

Christophe Felder pendant le test. Cr\u00e9dits photo : S\u00e9bastien SORIANO\/Le Figaro<\/p><\/div>\n

The Tasting Criteria<\/strong>
\nChristophe Felder<\/strong> managed the tasting and answered three questions in the Figaroscope article about the criteria.<\/p>\n

What makes a good croissant?<\/strong>
\nIt’s aspect is very important: slight golden color, the multiple layers of pastry. When opening the croissant, as
\nwith bread, you should smell the rich scent of butter, a mastered fermentation without a strong yeast taste.<\/p>\n

What is your opinion of the winner, Pierre Herm\u00e9?<\/strong>
\nIt had the most agreeable taste. Taking into consideration the beautiful shape of the alv\u00e9oles<\/em> (holes in the crumb of the pastry) and the\u00a0saveur<\/em>\u00a0(taste)\u00a0of fresh butter, a creaminess like milk… Mr. Felder also liked S\u00e9bastian Gaudard<\/strong>‘s croissant with its small touch of syrup on top that is found on the galette<\/em> or the chausson aux pommes<\/em>.<\/p>\n

Can anyone make a croissant?<\/strong>
\nMore and more people are attempting to make croissants, especially men. More than likely, men like the technique involved. The secret for a successful croissant, besides an excellent AOC<\/a><\/strong>\u00a0(Appellation d’origine contr\u00f4l\u00e9e<\/em>)\u00a0is the temperature of the dough. It should especially not be too warm before it enters the oven.<\/p>\n

\"Photo<\/a>

Comme lors de notre pr\u00e9c\u00e9dent palmar\u00e8s, le croissant de Pierre Herm\u00e9 arrive en t\u00eate du classement. Cr\u00e9dits photo : BOUCHON<\/p><\/div>\n

Croissant and Baguette Differences<\/strong>
\nPreparation criteria differentiate certain boulangerie favorites: the baguette and the croissant. For a croissant choosing between “beurre” or “ordinaire” was once the distinction. For a few years now, the butter croissant has practically eliminated the ordinary (butter substitute). You were able to tell the difference by the price and the shape. The cheaper ordinary being curved like a crescent moon. \u00a0It is more rare nowadays to have the choice of the two styles.<\/p>\n

The croissant beurre artist makes up the recipe, how many “turns” the pastry layers make, fermentation and baking time. The preparation is varied and might be changed on a whim.<\/p>\n

The whimsical croissant preparation has no comparison with the baguette. Today, at the boulangerie, many ask for “Tradition” or “Trady” instead of the white bread baguette of the past. The Tradition (tra di cion) is a little more expensive. The price includes strict process of rules to be followed, a longer preparation process and more expensive ingredients. (Worth every crumb!)<\/p>\n

Methodology for the Tasting<\/strong>
\nThe journalists and tasters anonymously purchased the croissants on the morning of the tasting.<\/p>\n

Each croissant was numbered and blindly tasted. Christophe Felder managed the tasting, which lasted about 70 minutes.<\/p>\n

Five points were covered on a rating of 1 to 5, including half marks. The points were (1) aspect – form, color, size, the bumps in the crust (asp\u00e9rit\u00e9s<\/em>); (2) the “nose” (the strength of the butter perfume); (3) the taste; (4) the layers (crackling next to the ear). Using a quality-price ratio was insignificant to the findings.<\/p>\n

As a result of the findings, the ingredients, the technique and the baking time made the difference (some croissants from a dough insufficiently rested or undercooked).<\/p>\n

Always taste this small, fragile pastry immediately out of the oven, they recommend. Delicious at dawn, lousy late at night. (“Cette petite chose fragile, d\u00e9licieuse \u00e0 l’aube, support mal les nuits blanches<\/em>“.)<\/p>\n

Colette\u00a0Monsat, Alice\u00a0Bosio\u00a0and\u00a0Fran\u00e7ois\u00a0Simon of le Figaro researched and prepared the Figaroscope article.<\/p>\n

You might also be interested in:<\/strong>
\nPatisserie: Mastering the Fundamentals of French Pastry<\/strong>\u00a0by Christophe Felder (Christophe Felder is one of the world\u2019s most respected pastry masters. After working at Fauchon and Guy Savoy, he served as the pastry chef at the H\u00f4tel de Crillon for fifteen years. He has published more than twenty cookbooks in France, but this is the first to be translated into English. In 2009, he founded his own school devoted to teaching pastry skills to the home cook, located in Strasbourg, France.–from the Rizzoli Web site)<\/em><\/p>\n

Les meilleurs croissants de Paris<\/a>, includes list of 30 best in Paris.<\/p>\n

Video of the <\/a>d\u00e9gustation<\/a>\u00a0(tasting) – wait for the ad to finish –\u00a0<\/i>or visit “Les meilleurs croissants de Paris<\/a>”<\/p>\n

Christophe Felder’s recipe for cr\u00e8pes<\/a> (France 2 television).<\/p>\n

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