Layer upon layer of pure, buttery happiness. Tasting delicious french bakery with special surprise guest on Riviera Gourmet famous Test Kitchen.
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0:00 Introduction to French Bakeries
0:09 The Art of Baking in France
0:20 The Secret Behind French Baguettes
0:36 The Quality of Produce in French Bakeries
0:39 Riviera Gourmet Bakery
1:00 The Difference Between Our Pastries and Mass Produced Ones
1:23 How to Cook the Pastries
1:44 Egg Washing Pastries
2:05 A Professional Yacht Crew Member Tastes Our Pastries
3:34 The Process Behind Our Fresh Pastries
4:29 Final Verdict
if you’re going to have a pastry have a good [Music] one most bakeries in France use huge companies which are usually on the outskirts of town who make the produce and then sell it and drop it off every morning to the bakeries to be a BL longer in France the law is you have to cook something on site so quite a lot of bakeries actually only cook a baguette and that comes already pre-made they just literally have it as dough in a roll and stick it straight in the oven and heat it and cook it what it also means is that not every single blonger has the best quality produce we found our Bakery many years ago I think I was about 12 13 years ago I started working with them these are the three main ones that we sell we have I think arranged about eight different types of pastries we’re going to take these out let them prove overnight and then tomorrow morning cook them for you so you can see how they look they come in a really really nice packs of 10 which is just so easy to store and take them out when you need them and the difference between these and the ones you may buy in the big boxes which you can sometimes store quite well in your freezer is that they are just mass produced and they’re not fantastic really really simple to open up and take out how many you need and then when you cook them you just need to place them down so you can see very clearly the line underneath I’ll come back tomorrow morning and I’ll put my oven on 180° usually between 6 and 8 minutes depending on the type of oven you have whether it’s f assisted if it’s a convection oven uh if you’ve got a fantastic rationale they’re going to cook differently so you need to check that the first time you get them and then tomorrow morning we’ll see what they look like let’s give it a go we have our pastries they’ve risen now I like to egg wash my pastries just a little bit give them a little brush over like this before I put them into the oven I just think it makes the top a little bit more crunchy a bit crispy which I quite enjoy if you’re wondering why they’re not as big as your normal quason or pan Chala pan basically it’s because these are actually minis a professional yacht crew member who’s just turned up in the south of France to come and visit us he’s going to have a taste of the pastries and tell you what he thinks in a minute so they’re nearly done we’ve been in now 7 Minutes ladies and gentlemen Joe has come to visit us he’s just jumped off one of the biggest super yachts in the industry and he specifically said to me when he called me to say I’m back in the south of France let’s come and have a look at your new place he literally said to me can we have your fresh pastries cuz he remembers from years ago how amazing they were when he used to work for Riviera Gourmet before he went to Yachts so what what did you choose panaka quason or panan panan go for it tell us what you think yeah I’m going to go panaka they should be hot yeah they’re quite warm they are a bit hot aren’t they nice how you want to Fresh the raisins might catch you out cuz they’ll be a bit warm it’s like Napal raisin nice huh good really soft when they’re fresh like that soft you know when you go to your bakery you got pan panan quite firm aren’t they crunchy this is light isn’t it that’s good it’s like a yeah soft squidy good word very descriptive in my oh yeah soft and squidy I think that’s how everybody wants their qule you going to have a pan of chocolate do you like pan of chocolate I do I’m going to have a pan of Ra I’m not a big fan of U crossant why not find them boring yeah they get made by a baker okay and um we get them Frozen unproven we take them out leave them out for a couple of hours they rise and then you cook them so that’s the same as you’d get from any Bakery if they make them themselves little custody flavor remember you used to have rhubarb and custard as a kid your mom would say oh rhubarb and custard you go put the custard on the side do you like rubar and custard together I love the custard I you used to get a bowl of custard a bowl of rhubarb I’d eat the rubab then I’d eat the custard but I’m weird yeah I’m strange you are weird you can have another one of those I will eat that last one if I’m going to eat yeah you eat that one no one else want to they they’ll get them at Christmas p is coming around soon is it six months I’m joking I think you should taste a quason just to see if a fresh one’s better than a basically plain one that you don’t like this is my dinner your well yeah late lunch early dinner it’s nice I like them I think they’re when they’re fresh like that they’re just fantastic you wouldn’t want them any other way would you what’s that like now that is good A bit ham and cheese in M that’ be lovely or or maybe a bit of maybe a bit of honey if you wanted something sweet or a bit of jam I only like them saory I don’t know why really I think I’ve ever had a sweet one okay I probably why we we do uh these uh really nice Armond quason it’s got CRST inside and almonds on the top of it you cook those they’re amazing better than a normal why would you buy them Frozen in a box from Metro if you can buy them in a pack of 10 and they’re just like amazing you know thanks very much Joe you’re welcome we’ll see you soon would you like a