Lune: Croissants All Day, All Night by Kate Reid
The debut cookbook from Lune, a world-renowned croissant bakery in Australia. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as 'the best croissant in the world' since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune's pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner. With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.
- Suggested age range - Adult
- Format - Hardcover
- Product dimensions - 8.6" W x 11.2" H x 1.1" D
- Genre - Cookbooks
- Publisher - Hardie Grant, Publication date - 02-07-2023
- Page count - 256
- ISBN - 9781784885168
Web ID: 15924520
Great Ideas that don't translate to American flour
If you get this book -- and you probably should if you love to bake croissants, despite the caveats below -- you must experiment with reducing the flour in the master recipe. Kate Reid is very specific about the flour to use --it is not available in the US but she offers some alternatives, which unfortunately are extremely expensive (three times the price of King Arthur Flour, for example). So like a number of others who have tried the master recipe, I used KA All-purpose flour (others have tried bread flour) and found it produced an extremely dry and heavy dough that is very, very difficult to work with. Reid also calls for fresh yeast, which is hard to find here; so if you have only dry yeast, you must adjust the recipe amount to one-third for instant yeast or four-tenths as much for active dry yeast. For example, 54 g fresh yeast is equivalent to 18 grams instant yeast. The master recipe is also quite large. If you have an older model stand mixer, you probably want to cut the recipe in half, or risk burning out the mixer motor. All these warnings aside, Lune contains many great ideas for croissants and their laminated cousins: danish, Kouign-Amann, etc. She demystifies Cruffins, and describes a method for Kouign-Amann that I much prefer to the usual. You can skip all the hardest work, pick up some bakery croissants and try some of her filled and twice-baked recipes, like a croissant named for Reese's Cup, featuring peanut butter and caramel.
Customer review from barnesandnoble.com