Cooks | Bellecour at Home - Cooks

Cooks | Bellecour at Home

Equipment Needed

The night before:

Remove the frozen croissants from the packaging. Evenly place on a parchment-covered sheet pan. There should be no more than 6 croissants on a standard (18 x 13) sheet pan.
Cover lightly with plastic wrap and place on the counter to thaw and proof overnight or for 10 to 12 hours at room temperature (approx. 68– 72 degrees). The buns will double in size. Time will vary depending on the temperature in your home.

The day of:

Preheat the oven to 350 degrees no convection.
Make an egg wash: mix 1 beaten egg yolk with 2 tablespoons of water. Strain through a fine mesh sieve into a small mixing bowl.
Using a pastry brush, lightly brush egg wash over the croissants just before placing in the oven. This will create a golden-brown shine.
Place croissants on the middle or ¾ high rack of oven and bake for 20 to 30 minutes, or until the croissants appear golden brown in color.
Remove from oven and serve.

Baker’s Tip

If don’t have parchment paper, a Silpat is your next best option.
If you don’t have a fine mesh sieve, simply whisk egg wash and brush on with a pastry brush.

Serves 6

Equipment Needed

The night before:

Remove the frozen buns from the packaging. Evenly place on a parchment-covered sheet pan. There should be no more than 6 buns on a standard (18 x 13) sheet pan.
Cover lightly with plastic wrap and place on the counter to thaw and proof overnight or for 10 to 12 hours at room temperature (approx. 68– 72 degrees). The buns will double in size. Time will vary depending on the temperature in your home.
Remove cardamom syrup from freezer and place in refrigerator overnight.
Remove pearl sugar and leave on the countertop overnight.

The day of:

Preheat the oven to 350 degrees no convection.
Remove the cardamom glaze from refrigerator and bring to room temperature.
Make an egg wash: mix 1 beaten egg yolk with 2 tablespoons of water. Strain through a fine mesh sieve into a small mixing bow. Then, using a pastry brush, lightly brush the egg wash over the top of the buns and sprinkle with pearl sugar just before placing in the oven. This will give the buns a golden-brown shine.
Place the buns in the middle or ¾ high rack of the oven and bake for 25 to 35 minutes, or until they appear golden brown in color.
Once baking is complete, remove from the oven and let rest on baking sheet for 10 minutes. Move to a rack to cool. Glaze buns.

Baker’s Tip

If Swedish buns unravel after proofing, simply tuck the tails under the bun before baking.
If don’t have parchment paper, a Silpat is your next best option.
If you don’t have a fine mesh sieve, simply whisk egg wash and brush on with a pastry brush.

Serves 6

Equipment Needed

The night before:

Remove the pain au chocolat from the packaging. Evenly place, seam side down, on a parchment-covered sheet pan. There should be no more than 6 on a standard sheet pan (18 x 13).
Cover lightly with plastic wrap and place on the counter to thaw and proof overnight or for 12 to 14 hours at room temperature (approx. 68–72 degrees). The pain au chocolat will double in size. Time will vary depending on the temperature in your home.

The day of:

Preheat oven to 350 degrees, no convection.
Make an egg wash: mix 1 beaten egg yolk with 2 tablespoons of water. Strain through a fine mesh sieve into a small mixing bowl.
Using a pastry brush, lightly brush egg wash over the pains au chocolat just before placing in the oven. This will create a golden-brown shine.
Place the pain au chocolat in the middle or ¾ high rack of the oven and bake for 20 to 30 minutes, or until the pain au chocolat appear golden brown in color.
Remove from the oven and serve.

Baker’s Tip

If don’t have parchment paper, a Silpat is your next best option.
If you don’t have a fine mesh sieve, simply whisk egg wash and brush on with a pastry brush.

Makes 6

Equipment Needed

Keep the package of cookies in the freezer until the oven is preheated and ready.

Adjust oven racks so that one rack is placed in the middle of the oven.
Preheat the oven to 350 degrees, no convection.
Remove cookies from the freezer. Arrange frozen cookie dough evenly on an 18” x 13” baking sheet lined with parchment paper. Place no more than 6 cookies on the sheet pan as they will spread out when baking.

(Optional step: if topping with the Maldon sea salt, sprinkle a pinch of salt on top of

each frozen cookie before entering the oven.)

Place the cookie sheet on the middle rack of the oven and bake between 21- 24 minutes, or until the cookies appear golden brown and crispy on the edges and the middle is still soft.
Remove from the oven and rest for 5 to 10 minutes, and then serve.

Baker’s Tip