Dominique Ansel says this one ingredient is imperative to a great croissant

Dominique Ansel Las Vegas, photo provided by Caesars
Dominique Ansel Las Vegas, photo provided by Caesars /

While almost any pastry recipe starts with flour, butter, sugar, and eggs, the outcome of those simple ingredients varies tremendously. Although the person combining that perfect balance of measures has an impact, the ingredients add to that deliciousness. During a Croissant 101 class, celebrated chef Dominique Ansel gave a glimpse into his quest for the ultimate croissant and why ingredients matter.

From his newly opened Dominique Ansel Las Vegas restaurant in Caesars Palace to his other locations, the tempting aroma from the impeccable pastries from the celebrated chef cannot be resisted. Although a croissant might be on many bakeries’ menus, they are not all created equal. Taking a bite of an elevated, almost artisan version, is one that makes all other version pale in comparison.

During the Croissant 101 class, Chef Ansel admitted that he might long to perfect the croissant, but it is a never-ending journey. Even though he has crafted a process and a method that showcases a stunning honeycomb crumb, the reality is that there is always something to learn.

Even though many people just devour that delicious pastry, there is a craft and an art to the process. Although many people do not casually discuss terms like viennosiserie or levain while adding a touch of jam to that croissant, the chef’s knowledge behind the technique will separate one croissant from another.

Chef Ansel has said time and again, “making croissants is a labor of love and a dedication – a lifelong baking project.” Although some people may argue that his croissants are some of the best, that willingness to keep learning, tweaking, and perfecting the product is one of the reasons why this pastry continues to delight guests.

During the discussion, Chef Ansel shared his opinion that picking the right butter is imperative. His recipe uses Beurre d’Isigny butter. His reasoning is that the French butter is pliable, moldable, it does not break. As the dough is laminated, the butter bends with each fold. It is because this particular butter has less water content.

As each layer tops another layer, the butter creates that desired honeycomb crumb. The airy spiral structure is what should be seen when it is cut open. Even though the golden outside might be tempting, it is the other layers which showcase the technique.

In Chef Ansel’s bakery, it takes three days to make a croissant. From the fermentation to the folds, nothing can be rushed. To say that the flavor is worth the wait is an understatement.

While each pastry has its own process, the croissant serves as a testament to Chef Ansel’s quest to always deliver the best possible bite. From choosing the right ingredients to focusing on technique, it adds the art to the scientific elements that always influence baking.

Whether guests choose a classic croissant, chocolate croissant, DKA, or one of the Lucky 7 Collection pastries at the Caesars Palace restaurant, one element connects them all. Chef Dominique Ansel will always deliver an impeccable bite because he is dedicated to the art and craft of baking.

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