Creating croissants: a step-by-step guide

February 26, 2015

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Flaky croissants and colorful macarons are always on the menu at downtown Evanston’s personal slice of Paris.

With its convenient location, 600 Davis St., and beautiful seating area, Patisserie Coralie is a place you’ll want to return to. Owner Pascal Berthomieux and head Patissier Manuel Bouillet ensure this with an ever-changing menu that keeps regular customers happy and in tune with the French tradition.

Bouillet started working with pastries at 15 when he began pastry school. After four years of learning from the best, he headed to Paris to work at Fauchon, a famous international pastry shop legendary for its reputation and quality. Next, he worked at an all-chocolate concept bakery called “Un Dimanche a Paris,” which translates to “a Sunday in Paris.” In 2013, he decided to move to Chicago to experience new things. It’s been a year and a half, and Bouillet says he’s had an amazing experience in Evanston.

“The French tradition lets me be creative,” he said. “After I had mastered the basics, I used what I had learned to create new things. When I’m in my office, I’m always looking for new flavors and combinations.”

Bouillet let The Daily inside his kitchen to see his pastry-making skills in action.

Here’s how he makes the classic chocolate croissant:

1. After making the dough, Bouillet folds it in three layers and puts it through the dough machine to evenly flatten it out. He repeats this several times.