Comments on: Review: Des Gateaux et du Pain (a.k.a., “The House of Pain”)

By: The Boyfriend

The Boyfriend — Sat, 28 Mar 2009 15:09:35 +0000

ChezAsima,

You worked at the House of Pain? Tell me more!

And since you trained at Le Cordon Bleu, could you address the debate (look at the earlier comments) over why we don’t/can’t get really good croissants here in the states? Is it because, as one commenter said, they have a different type of flour in France that simply isn’t available here?

The Boyfriend

By: ChezAsima

ChezAsima — Sat, 28 Mar 2009 04:44:54 +0000

Hi there,
I know this is an old post but I just came across it….hilarious!
Ok, here’s the thing: I worked at Des gâteaux et du pain for my stage while in Paris after finishing pastry school at Le Cordon Bleu!

Let’s just it def. is the house of pain!!! lol…BUT they do make yummy croissants!

By: stepf

stepf — Thu, 29 Jan 2009 21:23:16 +0000

Perfect timing: A French Flour: Easy on the Gluten, Great for Pastries http://www.nytimes.com/2009/01/28/dining/28flour.html?ref=dining

By: julie

julie — Wed, 28 Jan 2009 21:44:59 +0000

Interesting! Trader Joe’s often has “name brand” stuff under their own label.

I’ve been reading up on flour in Twinkie, Deconstructed, and there tend to be standard varietals that we use vs. what the rest of the world uses.

Here’s an interesting discussion: http://www.thefreshloaf.com/node/4628/european-flour-types-german-550-french-t-55-italian-00-flours

From Wikipedia: # French flour type numbers (type de farine) are a factor 10 smaller than those used in Germany, because they indicate the ash content (in milligrams) per 10 g flour. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries (“pâte feuilletée”). Type 45 is often called pastry flour, but is generally from a softer wheat. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour

By: Lesley

Lesley — Wed, 28 Jan 2009 18:34:31 +0000

Le Cezanne used to import flour from France, just a bit of trivia….

By: Lesley

Lesley — Wed, 28 Jan 2009 18:33:43 +0000

It has to do with gluten. I think their flour has less ?? Ugh, I can’t remember, but it’s a gluten issue.

That’s why ours tend to be heavy, almost like a dinner roll, and in France they are so light…

And at Trader Joe’s, be sure to get the frozen ones, not the already-baked ones…those are baaaad.
I actually think the frozen ones they sell are the same ones that Williams-Sonoma sells, but don’t quote me!!

By: julie

julie — Wed, 28 Jan 2009 17:39:55 +0000

I think the thing with the King Arthur is that it’s good, but it’s not the same as the stuff you get in France– probably a different wheat varietal? I know I have some pastry people who read who could enlighten us…

By: liz

liz — Wed, 28 Jan 2009 15:34:41 +0000

i think julie will understand your love for the croissant. however you may have to fight me for it. croissant, be mine!

re: king arthur flour, i love it.

By: vudutu

vudutu — Wed, 28 Jan 2009 13:04:35 +0000

Lesley and Julie, Le Cezanne curried chicken salad was the best, I loved it! I had a client in Wyoming and it we always hit their for lunch.

Friends who bake confirm the best flour generally available is King Arthur.
http://www.kingarthurflour.com

For those who enjoy great bread, try Blue Ovens breads available at Findlay.

http://www.blueovenbakery.com

BF, Some Googling uncovered these croissant links, enjoy!

http://www.lefigaro.fr/culture/20061128.WWW000000301_quel_est_le_meilleur_croissant_de_paris.html

http://www.chezpim.com/blogs/2008/07/the-best-croiss.html

By: The Boyfriend

The Boyfriend — Wed, 28 Jan 2009 04:23:36 +0000

Lesley — Thanks for the tip on the Trader Joe croissants. I’m due for a big TJ excursion soon. I’ll just add the croissants to the list. Anything that even gets into the ballpark with The House of Pain will be money well spent.

Your information about American flour is interesting and, actually, not surprising. Wouldn’t you think that, with all the things we import into this country, it wouldn’t be difficult for bakers to get their hands on the right kind of flour?