Sourdough Croissant Recipe from Floriole, Chicago


floriole chicago

Plain croissants as served at Floriole

There was a time in my life when I woke up every weekday before sunrise just to bury myself in a dusty archive until it was dark out, analyzing the most impractical, the most irrelevant of things. My social life was nonexistent. And throughout that period, the only part of me that got any nourishment at all was my brain; the rest felt like it was dying an agonizing, slow, isolated death.

In the midst of that seemingly endless gloomy gray, there were thankfully a few bright spots. One of them was the presence of my favorite bakery, Floriole, at Green City Market in Chicago. No matter what happened during the week, I knew when Saturday rolled around, there would be this little table at the farmers’ market that cheered me up. There would be perfect little canelés de Bordeaux in a glass jar. There would be delicious salted caramel, bread puddings, pies, clafoutis, pecan sticky buns, fruit galettes, and so much more.

And there would be the kind of croissants like you’d get at some of the best shops in Paris.

These were some of the things that sustained me back in that gray era. I loved them so.

sandra holl floriole

Sandra Holl

We started selling at Green City Market in 2005,” says Sandra Holl, chef/owner of Floriole. “Just putting our toes into the water, so to speak.”

As it turned out, the water was fine; the water was more than fine. Their first year at the market was a big success; so were the subsequent years. In fact, less than a year ago, Floriole found a permanent home in Lincoln Park, a lively Chicago neighborhood. With that, Floriole, a farmers’ market vendor, became Floriole Café & Bakery, and Holl’s plan to live in France whence her husband comes was set aside indefinitely.

The bakery prides itself on making everything in-house and from scratch. Their pastries are made fresh daily with ingredients sourced from local farms. They don’t skimp on anything.

Holl gushes on her team of trained professionals who love and take seriously what they do. Also behind the scene, lending support, is Holl’s French husband, Matthieu. Unlike Holl, Matthieu is not a trained pastry chef. However, his discriminating taste, developed from years of growing up and eating widely in France, is behind the recipe development at the bakery.

He’s the ultimate critic,” says Holl. All the French pastries at Floriole are the results of testing and retesting until they met with Matthieu’s approval.

croissant recipe

My sourdough croissants, shaped. Amateurish. But, hey, this thing takes practice.

These croissants, for example, have gone through countless rounds of testing. The exterior of these beautiful pillows is deep golden in color and impossibly flaky; the interior boasts perfect honeycomb-like texture that’s not gummy or too open. The flavor is pronouncedly buttery with just the right level of saltiness which is often lacking in inferior croissants.

In addition to proper technique, the use of premium European butter with higher fat content is key. What also sets Floriole’s croissants apart from others is the presence of sourdough starter in the dough.

how to make croissants

My first attempt – The flavor is right on; the texture and the shaping of the dough could be better.
(I got too impatient with the freezing and chilling of the dough.)

It took Holl a few experiments to finally arrive at the perfect formula which features just the right combination of flours and the right amount of protein content, the right kind of butter with the perfect fat content, and the chilling and freezing of the dough at different junctures. Making croissants is not easy, but with enough practice and the right ingredients, it can be done.

Holl explains how their croissants are made in the video clip below.


Sourdough Croissants
Recipe courtesy of Sandra Holl
Floriole Café & Bakery, Chicago
Printable Version

sourdough croissant recipe
Dough:
300 g whole milk
100 g sourdough starter
15 g active dry yeast
300 g all-purpose flour
200 g bread flour
60 g soft butter, room temperature
30 g sugar
15 g salt

Lamination:
300 g butter

  • Warm the milk to room temperature and pour it into the bowl of an electric mixer.
  • Stir in the yeast, and let the mixture sit for 10 minutes.
  • Add the rest of the dough ingredients and mix on low until the dough just comes together.
  • Wrap the dough with a piece of plastic wrap; freeze for one hour and chill in the refrigerator for one hour.
  • Let the butter come to room temperature; it should be soft and pliable.
  • Roll the dough into 1/2-inch thick rectangle. Spread the butter evenly on one half of dough and fold the other half over the butter to create a “butter Sandwich.”
  • Place the dough seam facing away from you and roll down to about 1/2 inch thickness. Fold the dough into thirds, flip, turn, and roll into a 1/2-inch thick sheet. This counts as one turn.
  • Repeat the folding, turning, and rolling a second time.
  • Cover and chill the dough for 15-20 minutes, and repeat the process for the third turn.
  • Cover and freeze the laminated dough for at least 3 hours. Thaw the frozen overnight in the refrigerator before shaping and filling.
  • How to fold and shape croissants can be found here.
  • Let the shaped croissants rise, covered, in a warm place until doubled in size. Brush the risen croissants thoroughly with egg wash. Bake them at 375 degree F until golden brown.
  • Disclosure: Shesimmers.com is not connected to or compensated for this article by Floriole Cafe & Bakery.

    9 Responses to Sourdough Croissant Recipe from Floriole, Chicago

    1. Rick March 13, 2011 at 11:05 pm #

      Hi Leela, looks great,what starter did you use?

    2. Leela March 13, 2011 at 11:09 pm #

      Rick – My neighbor’s — when she wasn’t looking. Sorry. :)

    3. Angry Asian March 14, 2011 at 7:16 pm #

      how lovely.
      i will be honest. the fact that you ran into a bit of a snag worries me.

      how many does this batch make?

    4. Leela March 14, 2011 at 7:24 pm #

      AA – It’s really not difficult; I’m just not good with laminated dough in general. Of all the croissant recipes I have tried, though, this one is by far the best. You just can’t rush it. When they say chill and freeze the dough, they mean it. :)

      I got 12 large croissants out of this batch.

    5. Gregoire Michaud March 16, 2011 at 11:52 am #

      We’re doing sourdough croissant too!
      They’re absolutely delicious and would love to try the one from Floriole :)

      I did a small movie on our croiisant available here: http://www.gregoiremichaud.com/archives/420

    6. Anonymous March 29, 2011 at 6:32 pm #

      Hi Leela,

      What is the name of the machine she uses to roll out the dough? I love it!

      frances

    7. Leela March 29, 2011 at 6:47 pm #

      Frances – It’s called a commercial dough sheeter. If I’m not mistaken, these machines run around $15,000-25,000. If you’d like to know the specific brand used at Floriole, please let me know and I can try to find out from Sandra for you.

      Ah, yes. Wouldn’t it be nice to have one of these in the kitchen? :)

    8. Kenita August 2, 2011 at 5:26 pm #

      I have only one question before I try these. Is the starter the kind with flour (thick) or without (thin and watery)?

      BTW, just discovered this blog and I LOVE it. Can’t wait to try out all these recipes!

    9. Admin August 2, 2011 at 6:22 pm #

      Kenita – Thanks! It’s the kind that has flour in it.

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