Un Croissant s'il vous plait!

...an opinion of a humble croissant eater

1. A Very Buttery croissant - Sarl Delices Al Pains, 122 RUE SAINT FRANCOIS DE SALES

74570, FILLIERE (by church)

2. An Almond Croissant - Patisserie Richard, 136 Rue Joseph Vallot, Chamonix (opp. post office)

3. The perfect mini French Butter Croissant - Boulangerie Capucine, St Jean de Sixt (next to car park)

4. A fine French Butter Croissant so good that 1 is not enough and you are compelled to buy at least 2 - Boulangerie Maniez, La Clusaz (opp. supermarket)

5. A humble standard croissant at the peril of man and an oven... ... ...found in most boulangeries (bakers) and patisserie houses (cake shops) are usually delicious too, best experience early morning in winter between 06:00 - 07:00. (most towns and villages)

Perspective on a recipe provided below from LE LAROUSSE DU PAIN - ERIC KAYSER

TEMPS DE BASE: 56 degrees C

TEMPERATURE DU FOUR: 170 degrees C

TEMPS DE POUSSE (pointage et appret) / TEMPS DE CUISSON: Refrigération 4 h. Appret 2h / 15 min

INGREDIENTS: 1kg de farine de blé T65, 440g d'eau, 100g de levain liquide, 2 oeufs (100g) , 40g de levure, 20g de sel, 120g de sucre, 50g de beurre ramolli + 500g pour le tourrage, Oeuf pour la dorure

POIDS DE PATE CRUE PAR PIECE: 60g