Spotlight: Croissant Class – Take One

I finally took the plunge, and signed up for a croissant class at Mille Feuille‘s Laguardia Place location in Greenwich Village this December. As a huge fan of their croissants for years, this felt like the appropriate place to begin my tutelage.

The participants slowly began trickling into the back of the small storefront. Our instructor introduced himself, provided aprons for everyone and started class. We began by shaping our croissants, as they needed to proof before baking. Typically baking croissants is a three-day process, but this has been condensed considerably for this three-hour course! Our instructor walked us through the basic shapes and techniques, and provided constructive criticism to improve our individual trays of treats. After we had worked our way through the dough provided, rolling as carefully as possible, he popped them into the proofing drawer.

From there, he demonstrated the butter-layering process. I am embarrassed to say I had no idea how much butter was added to these delightful breads. After beating our slabs of butter into rectangular shapes, we slowly began the rolling, folding and re-rolling process. It was quite the lower arm work-out, and I was thankful to be moving around, as the air-conditioning made the room chilly. Our instructor would later inform us that it needed to be relatively cold in the room to ensure the butter did not begin to melt, which would ruin the croissants. They do recommend bringing an extra sweater in the event it is too cold!

After the croissants were done proofing, we slathered them in egg wash, re-arranged them on our trays for optimal baking, and then he placed them into the oven. He used a few of the leftover slivers as “appetizers,” and they were a delicious way to create a natural break for the class. I only wish they had provided the hot drink (described online), but unfortunately one was never offered.

Finally, he showed us how to make the dough and how to test if the gluten has been activated. A pro tip: if the gluten has been activated, croissant dough can be used as pizza dough instead!

All in all, the session was very informative, and I left the bakery with over 15 croissants and my own butter-layered dough for baking my next versions at home.

I would absolutely recommend it to anyone looking to learn more about how croissants are made or to hone their baking skills. Next up will be the macaron class!

Until next time,
SugarSource

Dear Sugar Source: Sweet New Mother Gift

Dear Sugar Source:

One of my clients recently had a baby, and I would like to send her something small and sweet. It can’t be too personal, but I want it to be thoughtful and something from New York City (since that is where our office is located). What would you recommend?

Thanks,
Manhattan Account Executive

Hi Manhattan Account Executive,

It sounds like you want to skip the Toys R’Us/baby gift card route, which is perfectly fine! It’s important to note that you don’t want to make her life more stressful with your gesture, as her family is adjusting to the presence of a newborn. In this case, I would advise against sending cupcakes – while great for a baby shower, the potential mess and generally two-handed nature of the treats may end up being more of a challenge to eat.

Eleni’s Bakery New Baby Cookie Collections

I would recommend ordering cookies from Eleni’s Bakery (especially if she cannot, or prefers not to, consume gluten).  They come in nicely curated packages, are beautifully decorated with icing , and present several options for the new mother, ranging from gender-specific to the gender-neutral. If you happen to know the sex of the child, that will only help you narrow down your choices. The cookies can be a treat for her or her family, or she can leave them out for visitors coming to see the new bundle of joy for themselves. They can also keep for several days, so there is no pressure to consume them immediately (though she may very well be tempted to do just that).

Don’t forget a simple card congratulating her on the latest addition to her family as well!

Until next time,
SugarSource

Best of NYC Cupcakes – Manhattan

In the city that helped kick off the cupcake craze, I have tried quite a few different cupcakes. 44 establishments and 90 different cupcakes later, I have gotten a good sense of the variety and quality available (at least in the Manhattan area).

Cupcake variety,
Buttercup Bake Shop

– Café  Angelique: Mellow Days. I have mentioned this previously but I will mention it again. These delightful treats are flavorful, sugary enough to satisfy a strong sweet tooth, and a surprising find for a non-cupcake-centric shop.

– Magnolia Bakery: Coconut Lemon. A fluffy marshmallow frosting covered in flakes of coconut, the lemon cake is nicely balanced and tastes like lemon, not an artificial interpretation of lemon. The curd hidden in the middle (also lemon) was a bonus, adding an additional layer of tangy lemon to the experience. This specialty cupcake (purchased in the spring around Easter) is worth tracking down.

– Buttercup Bake Shop: Devil Dog. The whipped meringue frosting is sticky to the touch and reminiscent of a just-melted marshmallow, and coated with a dark chocolate drizzle.  The light chocolate cake is well-balanced with a good cocoa presence, but the frosting is the clear star in this combination.

– Eleni’s: Boston Cream Pie. This gluten-free bakery packs this New England classic with many complementary flavors. A rich custard-like filling, a silky chocolate ganache, and a chocolate cake base strong enough to bring everything together, this is one complete and heavenly package.

Cupcake Cafe

– Amy’s Bread: Devil’s Food. If you are searching for an intense chocolate experience, this is the cupcake for you. Rich, thick chocolate icing top Amy’s moist, rich chocolate cake. Bite after bite, you experience the same cocoa immersion, waves of chocolate coursing through your veins.

– Cupcake Cafe: Chocolate with Vanilla. I cannot resist including the first cupcakery I experienced in New York long ago at the age of 9. The tradition of beautifully decorated cupcakes is upheld with unwavering quality at this landmark. The soft buttercream frosting, the intricate flowers, and the simple, classic flavors make this a must-try for any New Yorker serious about their cupcakes.

Though the first “Best of NYC Cupcakes” was Manhattan-focused, there are great bakeries sprinkled throughout the four boroughs, and many yet to be experienced. I’m looking at you, Brooklyn!

Until next time,

SugarSource