Bake-At-Home Cooking Instructions
Truffle Pithivier, Pain au Chocolat and Croissants
Truffle Pithivier
Optional:
1 egg yolk
100ml cream
1. Pre-heat fan forced oven to 200 degrees C.
2. Remove the frozen pithivier from its packaging and place onto a pre-heated oven tray.
3. Apply a second egg wash (optional) of one egg yolk mixed with 100ml cream. This is optional as we have already applied one for you!
4. Place in oven and bake at 200 degrees C for 10 minutes.
5. Turn the temperature down to 170 degrees C and bake for a further 30 minutes. If you've purchased the confit duck legs as well, you can add them into the oven at the 15-minute mark.
6. After 30 minutes, the centre of the pithivier should be warm to the touch with a cake tester, or have an internal temperature (thermometer) of 75 - 80 degrees C.
7. Remove from the oven and rest for five minutes on the tray. Transfer to a serving dish. Cut as big or small a slice as your heart desires.
Confit Duck & Radicchio
1. Remove the duck legs form the packaging and place onto a suitably-sized oven tray.
2. Place the legs in a pre-heated oven at 170 degrees for 12-15 minutes until caramelised and hot to touch.
3. Remove and place on a serving platter.
4. Dress the leaves liberally with the walnut vinaigrette and a pinch of good salt. Enjoy!
Bake-At-Home Croissants
Overnight Proving Method
Oil spray
1 whole egg
1 tablespoon milk
Ice cubes
1. Remove the croissants from the packaging and place on a lined baking tray with the end tip of the croissant on the bottom, touching the tray.
2. Using a pastry brush, paint some water on the surface of the croissants to encourage humidity. Spray some oil onto cling film and loosely wrap the tray of pastries. Don't pull the cling film tightly as the pastries need room to grow.
3. Place the tray into an oven that is OFF. At the bottom of the oven, place a dish with a cup of boiling water. Close the door and leave overnight.
4. The next morning, check if the pastry has doubled in size and jiggles when the tray is moved. If not, replace the boiling water and turn your oven onto its fan-forced setting at the lowest possible temperature (20 - 30 degrees C). Leave for 30-45 minutes until doubled in size.
5. Remove the tray from the oven, and pre-heat the oven to 180 degrees fan-forced, with an empty oven-safe dish or tray at the bottom of the oven. Remove the cling film from the croissants.
6. To egg wash the croissants, beat one whole egg and 1 tablespoon milk until smooth. Paint the top of the croissants with a pastry brush.
7. Put the tray of croissants into the oven, and pour 3 tablespoons of cold water or a couple of ice cubes into the empty oven-safe dish or tray. Close the door, immediately turn the oven down to 170 degrees C and bake for 20 minutes.
8. Turn the tray around then bake for another 6-8 minutes until the croissant is uniformly golden. Enjoy while warm.
Alternate Proving Method
1 whole egg
1 tablespoon milk
Ice cubes
1. Turn your oven onto its fan-forced setting at the lowest possible temperature (20 - 30 degrees C). Remove the croissants from the packaging and place on a lined baking tray with the end tip of the croissant on the bottom, touching the tray.
2. Using a pastry brush, paint some water on the surface of the croissants to encourage humidity. Spray some oil onto cling film and loosely wrap the tray of pastries. Don't pull the cling film tightly as the pastries need room to grow.
3. Place the pastries into the oven. At the bottom of the oven, place a dish or tray with a cup of boiling water. Close the door and turn off the oven. Replace the boiling water every two hours. At the 6-hour mark, check if your croissants are ready; they should have doubled in sized and jiggle when you move the tray. If they are not ready, replace the water and allow them to rest for another hour.
4. Remove the tray from the oven and empty the dish/tray of water. Pre-heat the oven to 180 degrees fan-forced, with an empty oven-safe dish or tray at the bottom of the oven.
5. To egg wash the croissants, beat one whole egg and 1 tablespoon milk until smooth. Paint the top of the croissants with a pastry brush.
6. Put the tray of croissants into the oven, and pour 3 tablespoons of cold water or a couple of ice cubes into the empty oven-safe dish or tray. Close the door, immediately turn the oven down to 170 degrees C and bake for 20 minutes.
7. Turn the tray around then bake for another 6-8 minutes until the croissant is uniformly golden. Enjoy while warm.