Croissants, Part 1 Chef McManus demonstrates how to make flaky, buttery croissants in your own home, beginning with the dough. Chef: Esther McManus    Series: Baking With Julia To view video by transcript select start point: JULIA CHILD: THIS IS A REAL FRENCH CROISSANT. JUST LOOK AT THAT, TENDER AND FLAKY AND BUTTERY. IT IS ABSOLUTELY DELICIOUS IN EVERY WAY, AND ESTHER MCMANUS IS GOING TO MAKE THEM FOR US, AND SHE IS A REAL FRENCH BAKER. OKAY. HOW DO WE BEGIN? ESTHER MCMANUS: WELL, WE BEGIN BY HAVING THE RIGHT INGREDIENTS, WHICH IS BUTTER, FLOUR, MILK, YEAST, SALT, AND SUGAR. SO, WE PUT THE FLOUR IN, 3 CUPS AND 3 QUARTER. JULIA CHILD: THAT'S JUST ABOUT A POUND? ESTHER MCMANUS: THAT'S A POUND AND 2 OUNCES, EXACTLY. WE ADD THE YEAST. AND THEN WE PUT 2 LEVEL TEASPOONS OF SALT. AND 1/3 CUP OF SUGAR. THEN YOU PUT RIGHT AWAY, 1 WHOLE CUP OF MILK. AND YOU LEAVE THE OTHER HALF SO THAT IN CASE YOU NEED IT, YOU WILL USE IT. THEN, YOU SET ON THE LOW SPEED UNTIL THE INGREDIENTS ARE KIND OF MIXED. SO I CAN SEE THAT IT IS A LITTLE DRY, AND IT IS GOOD TO CONSTANTLY CHECK YOUR DOUGH SO THAT YOU DON'T GET IT TOO WET, BECAUSE IT'S EASIER TO MAKE A DOUGH LIGHTER THAN TO UNTHICKEN IT. YOU ALWAYS KNOW THAT THE DOUGH IS SETTING TO BE RIGHT WHEN IT HAS PICKED UP MOST OF THE FLOUR FROM THE BOTTOM OF THE BOWL. SO, BECAUSE I FIND THAT THE MIXER IS STRUGGLING A LITTLE BIT, I AM GOING TO TAKE IT OUT, AND I'M GOING TO MAKE IT EASIER FOR THE MIXER TO WORK. SO, I PUT IT ON, PULL IT BACK, AND THEN PUT LITTLE PIECES LIKE THIS. IT HELPS THE MIXER WORK. JULIA CHILD: THAT'S INTERESTING. ESTHER MCMANUS: AND THIS IS BETTER. AND THIS WAY, IT WILL HAVE A CHANCE TO GATHER IT INTO A BALL AND MAKE IT WORK. AND I WILL LET IT WORK WITH A LITTLE BIT LONGER UNTIL I FEEL THE DOUGH IS UNIFIED. SO, YOU TAKE IT, YOU POUND IT A LITTLE BIT, KNEAD IT A LITTLE BIT. AND YOU WAIT UNTIL, SEE, IT FEELS NICE. YOU MAKE IT SMOOTH. SO WHAT WE ARE GOING TO DO IS JUST WRAP IT IN A PIECE OF PLASTIC LIKE THIS, AND AGAIN, MAKE IT SMOOTH. AND BECAUSE IT'S GOING TO GROW, YOU WILL PUT IT IN A PLASTIC BAG SO THAT THE AIR DOES NOT PENETRATE IT. I'M GOING TO LEAVE IT IN ROOM TEMPERATURE FOR ABOUT HALF AN HOUR. SO, IT WILL STAY RIGHT HERE NEXT TO ME UNTIL I FEEL THAT IT IS READY TO GO TO THE REFRIGERATOR. NOW, I'M GOING TO CHANGE TO THE PADDLE BECAUSE IT IS GOING TO GO BEAT MY BUTTER WITHOUT MAKING IT OILY. JULIA CHILD: CHILLED, UNSALTED BUTTER. ESTHER MCMANUS: UNSALTED, BEST QUALITY BUTTER. AND WE ARE GOING TO USE A POUND, AND ABOUT 2 OUNCES, LIKE THIS. NOW, WHY DO I CUT IT? IT'S BECAUSE THE PADDLE WILL HAVE AN EASIER TIME GOING AT IT. SO WE GO LIKE THIS, I WILL PUT INTO IT 2 TABLESPOONS OF FLOUR. JULIA CHILD: WHAT DOES THE FLOUR DO? ESTHER MCMANUS: OKAY. THE FLOUR IS IMPORTANT IN HERE BECAUSE IT WILL ABSORB SOME OF THE WATER IN THE BUTTER. AND YOU WANT AS LITTLE WATER IN THIS BUTTER, THAT LITTLE BIT OF FLOUR WILL TAKE CARE OF IT. NOW, I'M GOING TO PUT IT ON HIGH SPEED. LOWER IT A LITTLE. AND I BELIEVE THAT'S IT. I STOP NOW BECAUSE I DON'T WANT IT TO GET OILY. SO NOW, I TAKE THIS MASS OF BUTTER, I PUT IT HERE. JULIA CHILD: IT IS STILL CHILLED. ESTHER MCMANUS: IT IS, BECAUSE I CUT IT IN PIECES. I TAP IT NICE TO GET ALL THE AIR OUT. THIS BUTTER IS GOING TO BE GOING INTO THE DOUGH TO CREATE THE FLAKY CROISSANT THAT YOU SO ENJOY. AND BOTH THESE TWO THINGS ARE GOING TOGETHER, TO THE REFRIGERATOR. THEY'RE GOING TO BE VERY HAPPY TO SPEND THE NIGHT TOGETHER IN THE REFRIGERATOR TO BE OF THE SAME TEMPERATURE AND OF THE SAME CONSISTENCY. JULIA CHILD: FINE. ESTHER MCMANUS: THIS IS THE DOUGH THAT HAS RESTED FOR 30 MINUTES, BUT THEN IT LIVED IN THE REFRIGERATOR WITH THE BUTTER OVERNIGHT FOR A MINIMUM OF 8 HOURS. JULIA CHILD: SO IT IS CHILLED NOW, BOTH IS CHILLED. AND IT HAS BEGUN TO RISE, HASN'T IT? ESTHER MCMANUS: RIGHT. JULIA CHILD: IT LOOKS LOVELY. IT LOOKS SO MUCH SMOOTHER. ESTHER MCMANUS: NOW SMELL HOW MUCH SMELL HOW DELICIOUS IT SMELLS. IT'S FERMENTED, IT'S DELICIOUS SMELLING ALL READY.JULIA CHILD: YOU COULD EAT IT RAW. ESTHER MCMANUS: YOU COULD EAT IT RAW. SO NOW WE HAVE TO WORK WITH A LITTLE BIT OF FLOUR, BECAUSE YOU DON'T WANT IT TO ATTACH ITSELF TO THE MARBLE. THEN I BROUGHT THIS PIN HERE, AND IT HAS A LOT OF WEIGHT. SO YOU WANTED THIS NICE, WONDERFUL WEIGHT. YOU ALWAYS DO IT THIS WAY, AND THAT WAY. ANYWAY, YOU ALWAYS ARE IN A KIND BUT AUTHORITY. YOU DON'T BE SCARED. YOU ARE NOT SCARED OF THE DOUGH; THE DOUGH SHOULD BE SCARED OF YOU, YOU KNOW. SO, YOU BRING IT TO 17 INCHES, AND 11, 10 INCHES WIDE. AND THE BUTTER HAS ALSO LIVED FOR 8 HOURS. IT IS BEAUTIFUL. JULIA CHILD: IT IS QUITE HARD. ESTHER MCMANUS: IT IS. IT SHOULD BE BECAUSE YOU LIFT THIS DOUGH LIKE THIS, AND YOU SORT OF STRETCH IT A LITTLE BIT, AND YOU MAKE IT STICK HERE. IT DOESN'T WANT TO, BUT YOU'RE GOING TO BE THE BOSS. AND YOU DO THE SAME THING, AND YOU TURN IT LIKE THIS, AND YOU HOLD A LITTLE BIT THIS END HERE, AND YOU TAKE THIS PIN, AND YOU START BEATING FROM THE MIDDLE. DISTRIBUTE THE BUTTER KINDLY, BUT FIRMLY. YOU SEE HOW THE BUTTER IS MOVING? IT IS ALMOST FILLING ITS HALF. I TURN IT LIKE THIS, AND I DO THE SAME THING FOR THE OTHER HALF. JULIA CHILD: THAT IS A VERY CLEVER WAY OF DOING IT. ESTHER MCMANUS: AND NOW YOU UNDERSTAND WHY THE BUTTER HAS TO BE SOLID, BECAUSE IF IT WAS NOT SOLID, IT WOULD HAVE GONE WHERE IT WANTED TO GO. SO THEN I'M GOING TO GO A LITTLE BIT THIS WAY. AND AGAIN, IN MY HEAD, I AM SEEING THE BUTTER WALKING TOWARD HERE. I DO THIS FOR THE OTHER HALF PERFECTLY, AND I DO THE SAME THING IN HERE. OKAY. NOW, I WOULD SAY THAT I AM NOT GOING TO GO ANY FURTHER THAN THIS, BECAUSE I FEEL THAT IT DOESN'T WANT ME TO. SO I'M GOING TO PUT IT IN THE SHEET TRAY, PLEASE, COOKIE SHEET. JULIA CHILD: HERE YOU ARE. ESTHER MCMANUS: I PUT VERY SMALL AMOUNT OF FLOUR, AND I REST IT FOR 2 HOURS. JULIA CHILD: IN THE FRIDGE? ESTHER MCMANUS: IN THE REFRIGERATOR. THAT'S IT. VOILA. JULIA CHILD: WELL, THIS IS THE DOUGH THAT'S RESTED 2 HOURS.ESTHER MCMANUS: THAT'S RIGHT. NOW, WE ARE GOING TO FLOUR THE BOARD AGAIN AND GO LIKE THIS. PUT IT DOWN, FLOUR THE TOP, AT THIS POINT, DON'T WORK. JULIA CHILD: OH, IT'S ALREADY RISING, ISN'T IT? ESTHER MCMANUS: RIGHT, RIGHT. AND DON'T TRY TO FLOUR THE ROLLING PIN; IT DOESN'T DO IT ANY GOOD. JULIA CHILD: OH, IT DOESN'T? ESTHER MCMANUS: ALWAYS GO BOTH DIRECTIONS. JULIA CHILD: AND TRY TO KEEP IT AS EVEN AS POSSIBLE. ESTHER MCMANUS: AS EVEN AS POSSIBLE. AGAIN, I'M GOING BOTH WAYS. JULIA CHILD: THAT'S ABOUT 24 INCHES LONG, AND ABOUT 14 INCHES WIDE. ESTHER MCMANUS: AND THIS IS WHAT I HAVE NOW. ALWAYS MAKE SURE THAT IT DOESN'T STICK, BECAUSE WHEN IT STICKS, IT TEARS. WHEN IT TEARS, YOU'RE IN TROUBLE. OKAY? SO NOW I FOLD IT, AND I HAVE A NICE LITTLE PASTRY BRUSH HERE. I USUALLY TAKE THE FLOUR OUT, AND I... JULIA CHILD: IT ISN'T ACTUALLY EVEN DOWN THERE... ESTHER MCMANUS: IT DOESN'T HAVE TO BE. IT REALLY DOES NOT HAVE TO BE EVEN, BECAUSE LOOK WHAT I'M GOING TO DO NOW. I AM GOING TO GIVE IT JUST A LITTLE REQUEST. I AM GOING TO TELL IT, COME ON, PLEASE, GET TOGETHER NICELY. BUT I'M NOT GOING TO FORCE IT TO DO ANYTHING BECAUSE IT DOES NOT LIKE TO BE FORCED, DON'T GO DOWN ON IT. JULIA CHILD: THAT TOUGHENS IT, DOESN'T IT? ESTHER MCMANUS: THAT'S RIGHT, THAT'S RIGHT. JULIA CHILD: IT HAS TO FEEL EASY. ESTHER MCMANUS: THAT'S IT. AND IF IT DOESN'T WORK, IT MEANS IT IS NOT READY. PUT IT BACK IN THE REFRIGERATOR, AND DON'T WORRY ABOUT IT. NOW IT IS MEASURING 15 BY 9, EXACTLY. SEE HOW I LIFT IT, LIKE I'M LIFTING A BABY. LIKE THIS, I PUT IT DOWN BECAUSE I DON'T WANT TO STRETCH IT. AND THAT IS WHEN I MARK WHAT I DID, BECAUSE I MAY FORGET.JULIA CHILD: YEAH. ESTHER MCMANUS: I PUT ONE TURN. AND I KNOW THAT IT IS GOING TO BE THERE. JULIA CHILD: HOW MANY MORE DOES IT HAVE. NOW? ESTHER MCMANUS: IT IS GOING TO HAVE ONE MORE SINGLE, AND ONE DOUBLE. AND EACH TIME IT RESTS ABOUT AN HOUR IN BETWEEN, SOMETIMES IT RESTS A LITTLE LONGER. JULIA CHILD: WELL, THIS IS TURN NUMBER 2? ESTHER MCMANUS: THAT'S RIGHT. JULIA CHILD: RESTED FOR ONE HOUR. ESTHER MCMANUS: YES, AND NICE AND CHILLED AS YOU CAN FEEL. OKAY, WE ARE GOING TO GIVE IT A DOUBLE TURN. THIS IS VERY SIMILAR TO WHAT WE HAVE DONE. SEE, WHEN IT CRACKS LIKE THIS, DON'T WORRY ABOUT IT, BECAUSE IT IS NORMAL. THE ACTION OF THE YEAST HAS STARTED TO WORK, AND IT'S OKAY. JULIA CHILD: IT HAS A LOVELY SORT OF BUTTERY, SWEET AROMA, DOESN'T IT? ESTHER MCMANUS: LET ME JUST GIVE IT A LITTLE BIT MORE. I THINK I FEEL IT GETTING SLICK. THERE IS A LITTLE BUTTER HERE; DON'T WORRY ABOUT IT, OKAY? YOU KNOW WE ARE IN JULY AND IT'S WARM. JULIA CHILD: IT IS GOOD TO KNOW THAT THAT WILL HAPPEN. ESTHER MCMANUS: THAT'S RIGHT, I THINK IT IS IMPORTANT FOR THE STUDENT TO KNOW BECAUSE WHEN THEY SEE THE BUTTER THEY GET ALL EXCITED. DON'T WORRY ABOUT IT. JULIA CHILD: DON'T PANIC. ESTHER MCMANUS: NO, DON'T PANIC. JULIA CHILD: WELL, THIS IS THE FAMOUS DOUBLE TURN. ESTHER MCMANUS: THAT'S THE FAMOUS DOUBLE TURN, OR (FRENCH TERM). JULIA CHILD: A WALLET. ESTHER MCMANUS: A WALLET, IT IS CALLED IN FRENCH. CLEAN IT FROM THE DOUGH, PUT IT LIKE THIS. JULIA CHILD: AND MAKE IT EVENLY THERE. ESTHER MCMANUS: AND LEAVE A LITTLE SPACE HERE FOR THE FOLD.JULIA CHILD: THERE YOU ARE. ESTHER MCMANUS: NOW, YOU HAVE A DOUGH IN A NEEDS TO REST, BUT THEN ONCE IT IS RESTED, IT'S READY TO BE CUT. JULIA CHILD: WHAT ARE YOU GOING TO WRITE ON IT THIS TIME?ESTHER MCMANUS: WHAT I DO, BECAUSE THEY KNOW ME AT THE BAKERY, I PUT THE WORD DONE, AND A BIG EXCLAMATION POINT.                          Croissants, Part 2 Chef McManus finishes the croissants, demonstrating how to fill and roll these rich treats. Chef: Esther McManus    Series: Baking With Julia To view video by transcript select start point: JULIA CHILD: WELL, HERE IS YOUR CHILLED, FINAL DOUGH. YOU CUT IT IN HALF SO THAT'S JUST HALF OF THE DOUGH. ESTHER MCMANUS: REMEMBER, IT IS A DOUBLE FOLD, HERE'S THE DOUBLE FOLD, AND THAT WOULD BE THE LENGTH OF THE DOUGH. MAKE SURE IT IS ALWAYS ON A CLEAN MARBLE SO THAT IT DOES NOT STICK TO IT. JULIA CHILD: THIS IS THE REAL MOMENT OF TRUTH, ISN'T IT? ESTHER MCMANUS: THIS IS THE MOMENT OF TRUTH, THAT'S RIGHT. SO I'M GOING TO ROLL IT IN ORDER TO CUT IT. FOR THE BEGINNER, THIS IS A MUCH EASIER AMOUNT OF DOUGH TO USE BECAUSE OTHERWISE, WHEN IT'S TOO BIG, YOU CAN'T REALLY HANDLE IT IN THE BEGINNING. AT THIS POINT, IT IS NICE IF YOU COULD JUST LEARN TO WORK FAST, BECAUSE WHEN THE DOUGH GETS WARM, IT HAS A PROBLEM. JULIA CHILD: WELL, YOU COULD USE CHILLED MARBLE, IF YOU DIDN'T HAVE... ESTHER MCMANUS: THAT'S WHAT WE HAVE AT WORK. NOW, I WOULD SAY FOR THIS WE HAVE THE MEASURING STICK PLEASE, SO JUST SOMEBODY WILL KNOW, IT IS ABOUT 20, AND HERE WE HAVE ABOUT 15. JULIA CHILD: 20 BY 15. ESTHER MCMANUS: IT COULD GO A LITTLE BIT MORE, BUT WE ARE JUST GOING TO GO OVER LIKE THIS. NOW, BRUSH THE FLOUR BECAUSE AT THIS POINT, YOU DON'T KNEAD THE FLOUR ANYMORE. IF YOU HAVE TOO MUCH FLOUR, YOU CANNOT ROLL THE CROISSANT. SO, YOU WANT AT THIS POINT TO HAVE A NICE, CLEAN MARBLE. YOU START HERE, AND YOU MAKE AN ANGLE LIKE THIS. AND THEN IT'S ABOUT 4 INCHES WIDE. JULIA CHILD: THAT'S A DOUBLE PIECE OF DOUGH. ESTHER MCMANUS: DOUBLE PIECE OF DOUGH. THESE PIECES OF DOUGH, USUALLY, I SHOW YOU WHAT I DO WITH THEM. THEY DON'T GO TO WASTE, THEY'RE VERY NICE TO HAVE. THEN YOU OPEN IT, OPEN THEM UP LIKE THIS. JULIA CHILD: WELL, THAT'S VERY NEAT AND NICE. ESTHER MCMANUS: IT IS NICE. CUT IT LIKE THIS. JULIA CHILD: WELL THIS IS THE BIGGEST MOMENT OF TRUTH, HOW TO FORM A CROISSANT. I'LL BE INTERESTED IN THAT. ESTHER MCMANUS: AND IT IS SOMETHING YOU HAVE TO ACQUIRE, REALLY. FIRST OF ALL, YOU HAVE TO LEARN HOW TO LENGTHEN THEM.JULIA CHILD: I WANT TO DO THAT A LITTLE BIT WITH YOU. ESTHER MCMANUS: OKAY, JUST HOLD WITH ALL YOUR FINGERS TUCKED UNDER AND YOUR THUMB IN HERE. AND THEN STARTING FROM THE MIDDLE, ROLL, ROLL, ROLL, ROLL, WITHOUT STOPPING ALL THE WAY. BEAUTIFUL. JULIA CHILD: WELL, THAT REALLY DOES HOLD. GENTLY, OKAY. ESTHER MCMANUS: YES, THAT'S SOMETHING PEOPLE ARE AFRAID TO DO BECAUSE THEY DON'T KNOW HOW. AND THEY ARE AFRAID TO TEAR IT. THEN YOU PUT A LITTLE PIECE OF DOUGH TO GIVE IT A LITTLE BIT MORE BELLY. JULIA CHILD: WELL, THAT'S A GOOD IDEA. ESTHER MCMANUS: AND THEN YOU JUST SEAL IT IN THERE. AND THEN GIVE IT THE FIRST KIND OF TURN, AND WET YOUR HANDS. OR MOISTEN YOUR HANDS. AND START AT ARM'S LENGTH SO THAT YOU HAVE PLENTY OF ROOM TO COME DOWN. AND YOU START ROLLING WITH YOUR PALM RIGHT ON THE FLOOR. THIS IS VERY, VERY, NICE MARBLE. IT IS VERY SHINY. BEAUTIFUL. ALWAYS, THIS FLAP HERE HAS TO FACE YOU WHEN YOU PUT IT DOWN SO THEY ALL ROLL IN THE RIGHT DIRECTION. NOW I'M GOING TO USE ALMOND CREAM. JULIA CHILD: I'M NOT GOING TO DO IT, YOU DO IT. ALMOND CREAM. THAT'S ABOUT A TABLESPOON. ESTHER MCMANUS: THIS IS A TABLESPOON. IT IS A LITTLE MORE TRICKY TO ROLL A FILLED CROISSANT, BECAUSE OBVIOUSLY YOU NOW HAVE A MASS OF SOMETHING INSIDE THAT NEEDS TO BE DEALT WITH. SO, YOU JUST HAVE TO GO, IF YOU FEEL YOU HAVEN'T DONE IT TIGHT ENOUGH, YOU GO OVER IT AGAIN. AND THEN, DOWN, DOWN, DOWN, DOWN, ALL THE WAY, BECAUSE YOU'RE GETTING A LITTLE BIT OF A SPIRAL HERE, TOO, WHICH IS IMPORTANT. PUT THEM DOWN. NOW, BEFORE YOU FORGET, YOU MUST LABEL YOUR TRAY. I DIVIDE IT. I PUT ALMOND IN HERE AND PLAIN IN HERE, BECAUSE IT IS VERY QUICKLY FORGOTTEN. JULIA CHILD: I NOTICE YOU TURNED THEM TO POINTS NOW. ESTHER MCMANUS: THAT'S RIGHT, BECAUSE YOU WANTED THEM TO BE WHAT THE FRENCH CALL (FRENCH TERM). THE REASON I PUT THEM OFF OF EACH OTHER IS SO THEY HAVE ROOM TO EXPAND. JULIA CHILD: BECAUSE THEIR GOING TO PUFF RIGHT UP. ESTHER MCMANUS: THAT'S RIGHT. WE EGG WASH THEM AND THEN WE PUT THEM IN A TURNED OFF OVEN WITH A LITTLE BOILING WATER FOR STEAM. JULIA CHILD: HOW MUCH DO THEY RISE? ESTHER MCMANUS: ABOUT 3 HOURS. AND YOU DON'T COVER THEM AT THIS TIME. JULIA CHILD: DO THEY RISE TWICE OR MORE? ESTHER MCMANUS: THEY DON'T ACTUALLY RISE THAT MUCH; THEY JUST BECOME KIND OF SPONGY. JULIA CHILD: SPONGY. ESTHER MCMANUS: AND THERE IS NO RESISTANCE TO THE DOUGH. IT'S LIKE HOLLOW INSIDE. WHEN IT FEELS HOLLOW INSIDE, YOU PUT THEM IN A 350 DEGREE OVEN AND YOU BAKE THEM. JULIA CHILD: WELL, NOW THESE ARE READY TO POOF. ESTHER MCMANUS: TO POOF. JULIA CHILD: GOOD. ESTHER MCMANUS: THIS IS THE SECOND HALF OF THE DOUGH THAT WE USED IN THE BEGINNING, AND WITH THIS HALF WE ARE GOING TO MAKE (FRENCH TERM) CHOCOLATE CROISSANT, WHICH IS A GREAT FAVORITE. THEY ARE USUALLY THE ONE THAT GOES FIRST. YOU KNOW THAT. SO WHAT I DO, I FOLD THE DOUGH THE SAME WAY I DID WITH THE OTHER CROISSANT. AND I KIND OF MEASURE IT BY THIS SEMI SWEET CHOCOLATE. IF YOU DON'T HAVE A PIECE OF CHOCOLATE LIKE THIS, YOU TAKE YOUR OWN PIECE OF CHOCOLATE AND YOU PUT 2 PIECES TOGETHER, YOU KNOW. SO WE SAVE THIS FOR LATER. WE HAVE, AGAIN, THE SAME WAY, UNFOLD THE DOUGH. AND CUT IT. NOW, THIS IS MUCH EASIER TO ROLL THAN WHAT WE HAVE DONE UNTIL NOW, YOU JUST PUT YOUR 2 PIECES OF CHOCOLATE. JULIA CHILD: AND IT DOESN'T MAKE ANY DIFFERENCE IF THAT'S UNEVEN? ESTHER MCMANUS: NO, IT DOES NOT. IT WILL ALL POOF OR RISE NICE AND EVEN. JULIA CHILD: PRESS DOWN ON THAT. ESTHER MCMANUS: PRESS DOWN ON IT. GIVE IT A NICE, LITTLE TOUCH. JULIA CHILD: 2 PIECES IS ABOUT AN OUNCE, I WOULD SAY. ESTHER MCMANUS: ABOUT AN OUNCE. JUST ROLL, ROLL, ROLL, ROLL, AND FLATTEN. AND AGAIN, ONE MORE LITTLE FLAP. JULIA CHILD: GOOD. ESTHER MCMANUS: AND NOW, WE ARE GOING TO MAKE A PATE. JULIA CHILD: AND HERE IT IS, I CAN SMELL IT. ESTHER MCMANUS: IT IS A PATE (FRENCH TERM). PUT A LITTLE PIECE IN HERE. JULIA CHILD: YOU CAN USE REGULAR (FRENCH TERM). ESTHER MCMANUS: YOU CAN PUT ANYTHING YOU LIKE. AGAIN, JUST TUCK IT SLIGHTLY IN, BECAUSE IT IS NOT A PIECE OF CHOCOLATE THAT IS STURDY. JULIA CHILD: I GUESS YOU GLAZE IT AND LET IT RISE. ESTHER MCMANUS: MAKE IT RISE OR POOF. PUT IT IN A TURNED OFF OVEN THAT HAS A LITTLE PILOT LIGHT FOR HEAT, AND GIVE IT A LITTLE BOILING WATER FOR STEAM, AND DO NOT COVER IT. JULIA CHILD: IT WILL TAKE ABOUT 3 HOURS. ESTHER MCMANUS: THAT'S RIGHT. NOW, THESE ARE THE POOFED, READY CROISSANT TO GO TO THE OVEN. JULIA CHILD: THEY REALLY HAVE RISEN, TOO, HAVEN'T THEY? ESTHER MCMANUS: YES. I'M GOING TO EGG WASH THIS AGAIN. JULIA CHILD: THIS IS THEIR FINAL EGG WASH. ESTHER MCMANUS: AND YOU SEE HOW SPONGY THEY ARE WHEN THEY'RE READY? IF YOU TOUCH THEM, THEY'RE LIKE HOLLOW INSIDE. NOW, ON THE ALMOND ONES, I'M GOING TO SPRINKLE A FEW SLIVERS. JULIA CHILD: THEN YOU WOULD REALLY KNOW THAT IT WAS ALMOND. ESTHER MCMANUS: THEN YOU REALLY KNOW, BECAUSE ONE THING, IT IS VERY HARD TO TELL WHICH IS WHICH. THIS IS THE VERY LAST THING WE HAVE TO DO NOW. WE HAVE TO BAKE THEM IN A 350 DEGREE FOR ABOUT 15 TO 20 MINUTES. ROTATE THEM, MEANING PUT ONE ON THE TOP, THAT'S ON THE TOP ON THE BOTTOM, AND THE BOTTOM ONE ON THE TOP. JULIA CHILD: ABOUT HALFWAY THROUGH? ESTHER MCMANUS: ABOUT HALFWAY THROUGH, AND WISH THEM A BON VOYAGE. JULIA CHILD: OUI. DO YOU THINK THEY'RE READY? ESTHER MCMANUS: I THINK SO. THEY'RE BEAUTIFUL. JULIA CHILD: BEAUTIFUL. ESTHER MCMANUS: AH, THESE ARE NICE. JULIA CHILD: LET'S LOOK AT THE PATE. I'D LOVE TO SEE THAT ONE. ESTHER MCMANUS: PETITE PATE, OKAY. WE WILL CUT THIS ONE OPEN. AND, SAME IDEA. SEE? JULIA CHILD: THAT LOOKS LOVELY. YOU DON'T SEE CROISSANT QUALITY LIKE THIS ANY MORE. EVEN IN FRANCE, THEY DON'T MAKE THEM THIS QUALITY. ESTHER MCMANUS: WELL, WE FEEL WE HAVE THE RESPONSIBILITY TO BE THE GUARDIAN OF A TRADITION. JULIA CHILD: THANKS EVER SO MUCH. I REALLY FEEL LIKE I CAN EVEN ROLL A CROISSANT, THANKS TO YOU. ESTHER MCMANUS: THANKS JULIA. AND KEEP MAKING WONDERFUL CROISSANTS. JULIA CHILD: YOU DO, TOO. OKAY, THANKS. MERCI!                          Previous 1  of 1 pages | Next Define search criteria using menus and/or keyword. 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