The French Chef with Julia Child Season 3 Episode 20 The French Chef: Croissants

In season 3 episode 20 of The French Chef with Julia Child, titled "Croissants," Julia dives into the art of making the quintessential French pastry. As she demonstrates step-by-step how to make the delicate, flaky croissant dough, she shares her tips and tricks for achieving the perfect texture and flavor. Throughout the episode, Julia emphasizes the importance of patience and precision in the process, noting that the dough must rest for several hours at various intervals in order to achieve the desired results.

Julia begins by demonstrating how to make the "detrempe," or dough, which consists of flour, water, yeast, sugar, salt, and melted butter. After kneading the dough to the desired consistency, she covers it and lets it rest for half an hour while she prepares the "beurrage," or butter layer. Julia uses a large block of butter that has been beaten and flattened into a rectangular shape, which she then wraps in parchment paper and chills in the refrigerator. Once the allotted time has passed, Julia rolls out the dough and places the chilled butter in the center, folding the dough over so that the butter is enveloped inside.

From here, Julia demonstrates how to execute a series of "turns," or folds, which create the signature layers that give croissants their flaky texture. Between each turn, she allows the dough to rest and chill in the refrigerator, which allows the butter to solidify and create the optimal contrast of textures. Julia stresses the importance of being gentle with the dough and not overworking it, as this can cause the layers to merge together and compromise the overall texture.

Once the turns are complete, Julia rolls out the dough one final time and cuts it into triangles, which she then rolls up into the iconic crescent shape. She brushes each croissant with a beaten egg mixed with water, which gives them their signature golden color and crispy texture. Finally, she bakes them in the oven, revealing their flawless layers and impressive rise.

Throughout the episode, Julia offers insight into the history and culture of croissants, noting that the pastry is a relatively new addition to French cuisine, having likely originated in Vienna. She also shares several variations of croissants, including the "pain au chocolat" and "almond croissant." In classic Julia Child fashion, she inserts humor and playfulness into the episode, joking that croissants are the perfect pastry for a Frenchwoman who wants to "fatten up her man."

Overall, "Croissants" is a highly informative and entertaining episode of The French Chef with Julia Child. Through her signature wit and charm, Julia guides viewers through the intricate process of making croissants, sharing her considerable culinary acumen along the way. Whether you're a seasoned pastry chef or a beginner home cook, this episode is sure to inspire and instruct.