Pascal Basket Recipe

Make dough

In a large bowl or stand mixer, combine 3.5 cups flour, 2 tsp instant yeast, 3 tbsp sugar, and 1 tsp salt. Warm the milk to about 100–105°F (warm, not hot) and mix with 1/4 cup warm water. Add warmed milk/water mixture and 2 tbsp softened butter to dry ingredients. Mix on low with a dough hook until a shaggy dough forms, then increase speed to knead 4–5 minutes until smooth but slightly sticky. Shape into a rectangle, cover, and refrigerate 30 minutes to relax the gluten.

Prepare butter block

While dough rests, place 12 oz cold unsalted butter between parchment and beat/roll into a 7x8-inch rectangle about 1/2-inch thick. Keep chilled but pliable.

Laminate dough

On a lightly floured surface, roll chilled dough into a 10x14-inch rectangle. Place butter block in center, fold dough around it (envelope), sealing edges. Roll to a 10x18-inch rectangle and fold into thirds (like a letter) — this is a single turn. Wrap and chill 30 minutes. Repeat two more single turns (roll, fold into thirds) with 30-minute chills between each; total 3 turns. After final chill, roll to ~12x24-inch rectangle about 1/8–1/4 inch thick.

Shape croissants

Trim edges, then cut the dough into triangles about 4–5 inches wide at the base by 8–9 inches tall. Make a small slit in the base of each triangle, gently stretch the base, then roll toward the tip to form a crescent. Place on parchment-lined baking sheets with points tucked underneath. Leave room to proof.

Proof and egg wash

Cover loosely and proof croissants at about 75–80°F until doubled and jiggly, 1.5–2 hours depending on room temperature. Whisk 1 large egg with 1 tsp water and gently brush croissants once or twice (avoid deflating) for a glossy finish.

Bake

Preheat oven to 400°F (200°C). Bake croissants for 12 minutes, reduce heat to 375°F (190°C) and bake additional 6–8 minutes until deep golden brown and fully puffed. Remove to racks to cool.

Use croissant dough after the final laminate and rest. Roll dough into a rectangle about 12x18 inches and cut into long rectangles roughly 3x4 inches. Place a 1-inch wide chocolate baton or 1 tbsp chopped dark chocolate near one short end, then roll tightly toward the other end. Place seam down on a baking sheet. Proof like croissants until puffy, brush with egg wash, and bake with the croissants at 400°F for 12 minutes then 375°F for 6–8 minutes until deeply golden and chocolate is melted inside. Cool slightly before serving.

Prep batter

Whisk together 1 cup flour and 1 tsp baking powder; set aside. In a medium bowl, whisk 3 large eggs with 3/4 cup sugar until pale and thick, about 3–5 minutes. Fold in 1 tsp vanilla and 1 tsp lemon zest. Gently fold the dry ingredients into the egg mixture until just combined. Fold in 3/4 cup melted butter in two additions, mixing gently so batter stays airy.

Chill and bake

Cover batter and chill at least 30 minutes (helps develop hump). Preheat oven to 375°F (190°C). Generously butter and flour madeleine pans. Spoon batter into molds about 3/4 full. Bake 9–11 minutes until edges are golden and centers spring back. Remove from pan to cool on a rack. Dust lightly with 2 tbsp confectioners' sugar when cool.

Prep dry and wet mixes

Preheat oven to 400°F (200°C). Line a 12-muffin tin with liners or grease. In a bowl whisk 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt. In another bowl whisk 2 eggs, 3/4 cup milk, 1/2 cup vegetable oil, and 1 tsp vanilla until combined.

Combine and add blueberries

Make a well in the dry ingredients and pour in wet mixture. Stir gently just until combined — batter should be lumpy. Fold in 1.5 cups blueberries (if frozen, do not thaw). Fill muffin cups about 3/4 full. Sprinkle tops with 1 tbsp coarse sugar if using.

Bake

Bake at 400°F for 5 minutes, then reduce heat to 375°F and bake 12–15 more minutes until tops are golden and a toothpick inserted near center comes out with a few moist crumbs. Cool in pan 5 minutes, transfer to a rack to cool completely.

Warm 1/2 cup jam with 1 tbsp water over low heat until smooth; strain if desired. Lightly brush croissants and pain au chocolat with jam for shine right after they come out of the oven, or warm and brush later for serving.

Arrange 4–6 croissants (depending on size), 4 pain au chocolat, 12 madeleines, and 6–8 blueberry muffins in a woven basket lined with a clean kitchen towel or parchment to create the 'Pascal Basket'. Dust madeleines and some croissants lightly with confectioners' sugar for a finished bakery look. Serve at room temperature; croissants and pain au chocolat are best eaten the day of baking.