The Best Croissants In All Of Paris | Paul Hollywood's City Bakes | Tonic

I'm visiting the baking capitals of the world village in search of the people the places and the traditions that make the very best of baking Wow from the laid-back sunshine vibe of Miami to the European chic of Paris a superb [Applause] [Music] this time on city banks I've come to the capital of French baking power this is something else this is another level I discover the artistry of the brilliant patisserie the finest jewelry shop you've ever been into meets the Louvre meets a bakery i sample the very best blue lingeries in town and i create a towering city bake that you can make a home my quest to find the best of will baking has brought me to the city that sets the standard for all Baker's bakery you go in and get a doughnut filled with cream or Kristen slice honor everything is like a work of art everything is a chef's creation often unique I've developed a huge respect for the recipes the flavors and the traditions of French baking in basic bakery you wouldn't find that in the UK not as elaborate as that anyway so Paris believe it or not this is my first visit to Paris a place that has inspired my love of baking there's so much to take in and they don't just mean the incredible bakes look at the decoration of the deck all around the top the painting the architecture look at this chandelier the middle of a bakery that's ridiculous I grew up a world away from this but I've always admired the style and the elegance of the French this row Baker's like the Holy Grail I think it's absolutely stunning I'd love to have a shop buy this probably missing a sausage roll over from almost there's so much more to Paris than is baking heritage of course and long before I was tucking into a French croissant or baguette it was a local landmark that captured my imagination as a child love Leslie it's such a beautiful building loves me when I was six I got Mikado for Christmas the eiffel tower has stood over Paris for over a hundred and twenty years and the little boy and me can't wait to pay a visit but the view from the top isn't quite what I'd imagined okay so the weather's not the best today but it still feels pretty good to be up here this is the home of bacon I can't see anything because the clouds have descended but who cares Hollywood has come to Paris the view across the city might be a bit limited but all around me the Parisians lover baking is clear to see just walking the streets I've seen three bakeries already there are over a thousand bakeries in the center of Paris alone the secret is looking for the best one if you're a decent Baker in France you have a artisan Blue Lodge here above the door and believe me if you live in Paris next door to a bakery like that you're a shot there every day twice a day gummy baguettes twice a day go and get your pastries and maybe a pudding or cake as well this is about pure neighborhood baking and I'm heading to a bakery that's considered to be the best in the neighborhood of Montmartre it's cafe Raphael run by artisan Baker Sebastien Hyatts multi semester bolivar long way yes I do Sebastian won second place in a prestigious Paris white competition to find the best baguette in the city is there a certain template that you use or the rules that you have to focus there is at least five rules to get to get to a good baguette okay it is the color that the texture and the taste and the smell yeah and when you push on the on the paste when it's cooked it's come back to the springs work yeah Wow Sebastian begs for hundred packets a day and customers visit his award-winning boulangerie from dawn till dusk how many times a day that they come in two times at least in the morning and in the evening till 8 o clock we sell baguette Wow Megan Megan Megan Megan what times you start in the mine - look look most of the time this poor guy is working 16 hours a day yeah you need a lot of love and a lot of craziness - I feel for you I know I've done the same myself that's why I love French bakeries Sebastien is one of those guys it's so passionate about what he does he understands the way the Parisians eat the bread I've got to try some your baguette give me one of your best baguettes let me just try a little bit superb with this now the the smell inside you got a slight sour in there as well but listen listen to this that that makes a good baguette you see that structure you see that structure if in the future you ever buy a bag and it doesn't look like that take it back and come to this guy's bakery and buy old Krispies lots of flavor that's a fantastic but I guess as a baker I know good bread is and I love that celebration of bread and Paris knows what good bread is that is worth a clap delicious I'm taking the metro across town on the trail of another signature french fake it's an iconic part of the national food identity and it's eaten all over the world for me it's the baked by which any good Baker is judged during my professional career I've made tens of thousands of crustle now I'm in Paris the home of the croissant and I want to find the very best one so I've come to the bakery of the best croissant baker in Paris Laurent du Chien and it seems that words got out it's a hell of a kick so this must be one fantastic Wausau what could be more French than the croissant well actually it's based on an Austrian baked introduced to Paris in the 18th century a made popular by Queen Marie Antoinette who's homesick for our Austrian homeland this is the fella dokyoon up for it smells amazing oh it's got a bit of tension there as well this smell is really buttery and look at my fingers see the little grease marks on it that tells you it's a good question yes talk more eat it's got a slight crispness on the outside but as you bite in it it flakes in your mouth as you bite in through the layers the butter just bang bang bang just released onto your tongue it tastes amazing I'm fascinated to know how this guy worn the best price on Paris nice meeting you Laurent Duchenne is the Baker responsible for all these amazing looking croissants and pastries and I'm delighted that he's invited me to join him in the kitchen I love all this so that the place where we we make order quasi every day so that the dough we prepare yesterday which has proved in the fridge overnight yes Lauren produces 800 croissants a day and he's perfected every stage of the baking process so the sickness is very important after the door and the butter to the depth probably got 9 mil now Laurent is layering dough butter dough this gives the cross on its characteristic flaky appearance now you're using a good quality French butter of course we have a special bottle is coming from were to short-circuit Risa where we are a lot of milk lot of furcal the quality the quality of milk is very important is better ok that's a top tip from Laura if you layer the dough with top-notch butter you get an incredibly light and flavorsome cross on so now we're going to fold it in two and then in two again I call a book tear but leave exactly booked an old double turn however you want to call it to make the perfect cross on you must get those layers of dough and butter I love this I love it smells like a baker I used to work in and actually smells like bakeries I've worked in for many many years it feels like home to me I love it Laurent book falls and rolls his dough once more before he's ready to form the distinctive Crescent shapes and then we're going to cut it as a triangle like this so this is where you have your your triangle not the triangle fold it one time and then you reward it as even yes you can I love being in a bakery with another bake who knows what they're doing there's something special that there's like a camaraderie round dough I used to say you know you roll it like you are swimming in your yes to create something magical from flour it's deeply satisfying and you must try it at home one of the things when you make your question like this if you put a bit of tension in there and what that does is tightens it up slightly if you roll it up so but attention just tack it at the bottom and when you roll off turn it for too much pressure on edges on the side roll it up just a little tap make sure that that base stays on the tray and doesn't roll like this once Laurent and his team of hand rolled 800 croissant they're left to prove overnight they look graceful like soldiers and lives they're then given an egg wash and finally they're ready for baking making one great croissant is an achievements but Laurent and his team achieved perfect croissants every time every day someone in Paris is gonna have a good breakfast when you think of France you think of Paris when you think of Paris you think of croissant and for me as a baker coming in making croissant with the best croissant maker in Paris fantastic merci law yep I'll leave you to it thank you my work here is done coming up Wow I discover a patisserie masterpiece look at that look at the detail on that it's a work of art and I take inspiration from a local landmark to create my own Parisian fate okay amazing thank you [Music] welcome to Paris this is a city that is inspired my love of baking I visited the boulangerie to Paris and tasted the best they have to offer it tastes amazing feels bringing them out but Parisian baking isn't just about flavor it's about style and elegance something you'll see in the windows of the patisserie 'he's that light up the city streets each one of these tarts has had a syrup been reduced to create the topping and then they put a beautiful glaze on the top and the created magic and the flavors are exquisite these are works of art these this shop isn't just selling baked goods it's selling artwork well give it everywhere you turn Parisian patisserie is set new standards in food presentation but I'm heading to a famous Parisian institution that represents the very finest in french baking style when i was a little kid leaving school I still was going to the local bakery and get a chocolate eclair which is basically a shoe blonde with cream with a little bit of chocolates on the top then I heard about this place for Jean it's meant to be the best patisserie in the whole of Paris Wow think the finest jewelry shop you've ever been into in your life cross with the Louvre meets a bakery and they come up with that they look absolutely beautiful now I'm all for style but you've got to back that up with a little bit of substance too established in 1886 by Auguste Foshan a former street vendor Foshan has become a watchword for French style luxury cakes and pastries sasha has been part of the gourmet team of Foshan for the past three years are these all the range of eclairs that you do yes they look incredible they look French you see I think you may have some bit there yes could I try one of these please with the stripes blue Blanc Rouge the French colors yes and the British they do taste amazing the strobe in there is really strong it's beautiful it's light but the shoot one is so delicate it melts in the mouth now this really is top loaded I've made it close before and I've made a lot of eclairs before not quite as French as that the French word Eclair literally means lightning but there's some dispute over whether this name refers to the glistening chocolate icing or the speed at which these cakes are usually devoured it is delicious the flavor the hazelnut that comes through is gorgeous Wow there is sent me a bruising style which is very very elaborate flamboyance yes they look amazing they taste incredible but what gets me the detail I mean they look because if they have jewels this is this is something this is something else this is another level now being in Paris the Mona Lisa I mean look at that but the detail on that it's a work of art I'm gonna bite into this now this pair of eyes I'm getting the arm and two in there that's delicious yes I was worried that it was all about style no substance but to be honest they taste amazing and they are absolute works of art Mel C specially for Jean is unlike any patisserie I visited before and represents everything I love about this city refined elegance an artistic heritage makes Paris a jury to explore the place we're going to now is sacre-coeur which just happens to be the second highest part of Paris got a build up a sweat for it [Music] I wanted to see this place for ages sacre-coeur the Sacred Heart it looks like a massive whip meringue sitting on top of Paris the history of this place is fascinating the first Bishop of Paris was a guy called Saint Denis for Denny who was beheaded by the Romans and the story goes when they beheaded him his body picked up his own head and it carried on saying the sermon all the way to the top of here where it eventually died and dropped and they built one of the first churches here on my mat the view for me is incredible that is Paris I've loved everything about my first visit to this great city and to mark the occasion I want to add my own twist to a French classic and I'm taking my inspiration from a famous local landmark to make my bake I'm heading to patisserie stirrer which opened its doors in 1730 has been wowing customers ever since now look at this little fellow here Tarte au citron these are little pearls all of them are delicious Bonjour it was also Theory jeffrey Kenya is the head Baker here it's daughter and it's offered to help me out what I'm gonna do I'm gonna use this tat as a template to try and make the Eiffel Tower out of choux pastry or chocolate eclair if you like it's the same mixture so the whole thing would be like one massive chocolate eclair well oh that should work I've never done it before so I'm just gonna freehand it boss I have Jeffrey is the chef of this beautiful patisserie we're gonna make this together now to start with we need to put the pan on the heat we start by mixing equal parts of milk and water with butter after warming through Jeffrey adds a couple of tablespoons of sugar so how many years Jeffrey have you been making eclairs 10 yes yes whipping up a good old-fashioned choux pastry the flour goes in next it's second nature to a French pastry chef like Jeffrey there you go if you look inside there now it's beginning to come together into a one ball and it gets softer and softer and softer the paste is transferred to a large mixing bowl before we add the eggs one egg at a time one egg I can count you see each time you add an egg you have to beat the pastry vigorously with a wooden spoon and this requires a bit of elbow grease keep adding the eggs until you get the right consistency so if you look at this mixture now how soft and glossy it is and that is what your shoe pastry should look like job done on the pastry mixture it's time to get creative I'm gonna try and make the base now bear with me I've never done this before try and keep it nice and gently that's the basic shape of the Eiffel Tower and then you can crisscross you start from the bottom go off and across so you're zigzagging all the way up to make the girders look authentic once you've got the basic shape this needs to be baked off now we're gonna bake that at 200 for around 20 minutes 25 minutes should be good my Eiffel Eclair is ready it's good chef is it okay amazing you look similar yes and same wing same once the Eclair pastry is cooled I can add some architectural touches I'm decorating with chocolate fondant icing and there's a knack to this too so as you're doing it just put a little bit of pressure on the bag don't force it too much I don't find its way so don't squeeze too hard just a constant pressure I'm going to do is put a couple of highlights down here not all the way [Music] it's knowing when to stop that great something like this but for me that is [Music] the Eiffel Tower made out of shoot pastry made in the oldest patisserie Paris it's okay it's okay it's amazing like this is good job thanks for that so a unique Eclair to symbolize the charm and beauty of this amazing city I've waited a long time to visit the home of French baking and it's surpassed all my expectations I love Paris do you know what it is they don't know the words that we'll do because that just won't do so whatever they make of pearls the bits of new magic and they taste exquisite Paris is one of the most beautiful cities I've ever been to [Applause] [Music]

Channel: Tonic

Views: 665,180

Keywords: Paul Hollywood, paul hollywood's city bakes, city bakes, city bakes full episodes, city bakes paris, paul hollywood paris, best croissant, how to make croissants, what is an eclair, how to make eclairs, best eclairs in the world, how to make a baguette, baguette sourdough, baguette recipe, best baguette in paris, best baguette in the world, montmartre patisseries, sacre coueur paris

Id: 4wdsIxSdMcg

Length: 22min 54sec (1374 seconds)

Published: Sat May 23 2020