Daniela gutierrez
09/07/2021 6:01 AM
Clarín.com
Gourmet
Updated 09/07/2021 6:01 AM
Argentines are passionate, and those passions lead us to defend our tastes tooth and nail.
The croissants do not escape this fervor.
We all believe that we know where the best in the world sell.
We love to recommend that bar or confectionery that serves another gastronomic “marriage” that does not fail: butter croissants with coffee with milk.
The croissants were not born on Argentine soil.
However, they are a popular product that almost everyone loves.
It does not take an expert to realize that
this is a product that varies greatly depending on where we buy it.
In the market there are different qualities: the queen of the bills can be more or less tender, sweet and aromatic or with a more neutral flavor.
Although there are aspects related exclusively to taste,
there are criteria that a good croissant must meet.
To start, size matters: "A good croissant has to be medium, not too big or too small," explains Juan Manuel Herrera, pastry chef and baker who leads the cycle "Our daily bread", from Monday to Friday in The Gourmet.
Mate and croissants.
Photo Shutterstock.
"The texture has to be very fluffy, with a remarkable buttery flavor and soaked in syrup,"
continues the cook.
Perhaps some absent-minded person can mistake them for a croissant, but no.
There are differences between this French pastry and the croissant: “The croissant is more airy, its size is larger and its crust is crisper.
In addition, its flavor is neutral ”, Herrera difference.
The common and ordinary human beings we differentiate the croissants between those of butter and those of fat but
the experts classify them as salty and sweet.
Juan Manuel Herrera prefers the latter.
Coffee with milk with croissants, a gastronomic marriage of the most popular.
“
To prepare the salty ones you have to be very patient and not skip any steps
.
It is essential not to overdo it with the oil because it will complicate the winding ”, he warns.
“
For sweets, butter is the key, it
is essential that it be of the highest quality.
You also have to respect the times that the preparation needs to rest in the cold ”, he concludes.
For the fans who consume them, it is very important to know the coordinates to be able to buy the best ones.
To that end,
we ask leading pastry chefs and chefs to recommend their favorites.
The preparation of croissants has steps and processes to respect.
Photos: Alfredo Martínez
Where to buy the best croissants according to renowned pastry chefs and chefs
Isabel Vermal - La Vicente López
Isabel Vermal.
Photo: Lucia Merle
According to Isabel Vermal, pastry chef of the El Gourmet signal and owner of Smeterling Patisserie & Boutique, to get
the best croissants you
have to go to the north.
There,
for more than 100 years, La Vicente López has been
, a traditional confectionery of the party that gives it its name.
Why does Isabel choose them?
"They are
fluffy on the inside and crunchy on the outside
, the butter flavor is perfect and they have just the right amount of syrup," he argues.
Croissants from La Vicente López.
IG: @lavicentelopez
Already with that description you want to go and look for a dozen but pay attention to this fact that the pastry chef reveals: "They are always fresh and
if you are tempted, from 5 in the morning you can look for them by the side door
."
“
When you go to buy them they always give you a fat one
.
But my favorites are the butter ones by far ”.
Isabel likes to accompany them with a good coffee with milk.
The Vicente López, $ 600 a dozen. Maipú 701, Vicente Lopez. Instagram: @lavicentelopez
Osvaldo Gross - Greater Cordoba
Osvaldo gross
Osvaldo Gross, master pastry chef and one of the greatest references on the subject of Argentina, has confessed that croissants do not turn out as well as he would like.
So when you want to feast on the most popular of invoices,
he takes a walk around
Gran Córdoba, a confectionery with more than 50 years in the Villa Crespo neighborhood.
His fanaticism for these croissants is so great that he dedicated an episode of his cycle Gross's favorites to him on the ElGourmet signal.
"They have tender crumbs inside and dipped in a syrup that gives them sweetness," he
described in his program.
And he added: "When you eat them, you can smell the yeast, butter and syrup."
The preparation method chosen by this family business underlined its artisan character
.
The house pastry chef works the dough for each croissant by hand: "It is necessary to rescue that they continue to be made like this and not with a machine that makes a weird roll," Gross remarked.
Medialunas Gran Córdoba.
Photo Facebook.
Greater Cordoba. $ 600 a dozen. Av. Córdoba 4460, Villa Crespo, CABA. @grancordobaeventos
Mauricio Asta - The Brave
Mauricio Asta.
Photo: Courtesy El Gourmet
Mauricio Asta, pastry chef, owner of The Bakery and a face recognized for his presence on open television and ElGourmet, recommends
the croissants that are sold in the bakery of his colleague and colleague of El Gran Premio de la Cocina,
Christian Petersen
.
“For me they
are the best because they have 100% butter
.
They are spongy although at the same time they
have a lot of texture, like the Mar del Plata.
The balance between sweetness and vanilla is ideal ”, explains Asta.
The crescents of La Valiente in San Isidro. Photo: Fernando de la Orden.
These croissants are prepared with organic flours and rye sourdough
.
“Each step brings its fundamental rest of a few hours of cold.
Good puff pastry cannot be rushed ”, they explain from the bakery.
The process of rolling, cutting, forming, proofing and baking takes 3 days.
From this new bakery in San Isidro
, Mauricio also recommends trying the ham and cheese locatellis.
"Those croissants are so good!
Why are they getting fat? ”He laments.
The brave. $ 95 per unit. Juan Bautista de La Salle 433, San Isidro. Instagram: @lavalientepan.
Felicitas Pizarro - Two Shields
Felicitas Pizarro.
Photo: Juan Manuel Foglia.
Felicitas Pizarro
has her little midnight heart in Recoleta
.
There, on Juncal Street, is
Dos Escudos, a traditional confectionery famous for its
crumb sandwiches, among its many other products, for which its customers queue patiently every day.
Like the vast majority, the cook who became known thanks to her videos on YouTube
prefers the butter ones:
"They never fail, they
are the classic ones, the ones we ate as boys, always wet," she
recalls.
The Dos Escudos croissants are handmade
.
They continue to be prepared one by one and by hand.
They can be bought to take away or enjoyed there, on site, in the local cafe.
Two shield croissants.
"I like to accompany them with
ham
and cheese and a little oven," says
Felicitas.
Emotional memory is relentless with this formula: Felicitas admits to being tempted by mentioning them.
Two Escudos, $ 600 a dozen. Juncal 905, Recoleta. Instagram: @ confiteria.dosescudos.
Coco Carreño - Santa Paula
Sebastián "Coco" Agost Carreño.
Carreño has been running Coco Café (Palermo Chico) for 8 years, where they also offer croissants.
"What I learned is that
the public does not like them as golden as croissants. They prefer that they are flaky and with more crumb content,
" he says.
And he adds that they ask for "the blanquitas", in reference to the less cooked croissants.
"We are almost the only country that makes croissants with fat," says
this outstanding pastry chef and chef who shines on Como Todo (Net TV) from Monday to Friday.
Among the salty croissants, those of La Vicente López stand out, according to the pastry chef there they make the best.
Sweet croissants from Santa Paula.
Photo IG Santa Paula.
For sweets, he leans towards those sold in Santa Paula
, a traditional Palermo confectionery, located near Parque Las Heras.
This place is usually very crowded by residents of the area who are habitual for the quality of their sandwiches, cakes, pastries and bills.
According to Coco, they prepare the croissants to perfection there, very similar to the ones from Mar del Plata.
Santa Paula, $ 600 a dozen. Raúl Scalabrini Ortíz 3154. Palermo. CABA.
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