Quebecois Croissant Poutine

Introduction to Quebecois Croissant Poutine

The Quebecois Croissant Poutine is an innovative twist on a classic Canadian dish that melds the buttery flakiness of a croissant with the rich, savory flavors of traditional poutine. Born from the cultural melting pot of Quebec, this dish pays homage to the province’s French roots while celebrating the uniquely Canadian love for poutine. Poutine, originally just a humble dish of french fries, cheese curds, and gravy, has undergone numerous transformations. The Quebecois Croissant Poutine, however, elevates this comfort food by adding elegance and complexity to every bite.

History of Poutine

Originating in rural Quebec in the late 1950s, poutine's exact birthplace is often debated, with several towns claiming the title. The word 'poutine' in Quebec slang means 'a mess,' aptly describing its melty, saucy nature. Over the years, poutine has spread across Canada and beyond, becoming a beloved fast-food staple and even finding its way into high-end restaurants.

Ingredients

• Croissants
• Russet Potatoes
• Cheese Curds
• Butter
• All-Purpose Flour
• Beef Broth
• Cornstarch
• Salt
• Black Pepper
• Vegetable Oil
• Onions (optional)

How to Make Quebecois Croissant Poutine

Preparation

The preparation of Quebecois Croissant Poutine involves several steps that carefully layer flavors to create a dish that is both familiar and exceptional. Begin by gathering and measuring your ingredients.

Preparing the Croissants

Cut each croissant in half horizontally and lightly toast them until golden brown. This step ensures they retain their crispness under the weight of the toppings.

Fries Preparation

Peel the russet potatoes and cut them into thick strips resembling classic french fries. Soak them in cold water for at least 30 minutes to remove excess starch, which helps them become crispy when fried.

Gravy Instructions

While the potatoes soak, make the gravy. In a saucepan, melt butter over medium heat. Add flour and whisk constantly until the mixture turns a light golden brown. Gradually add beef broth, whisking continuously to avoid lumps. Allow it to simmer to thicken.

Thickening the Gravy

Mix cornstarch with water to create a slurry, then add it to the gravy. Stir until the desired thickness is achieved. Season with salt and pepper to taste.

Cooking the Fries

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (163°C). Fry the potatoes in batches until they are lightly golden, about 4-5 minutes. Remove and drain on a wire rack.

Double Frying

Increase the oil temperature to 375°F (190°C). Fry the potatoes a second time until deep golden and crispy, approximately 2-3 minutes. This double-frying ensures a crunchy exterior and fluffy interior.

Assembly

Assemble the Quebecois Croissant Poutine by placing the toasted croissant halves on a plate. Top with a generous heap of fries, sprinkle with cheese curds, and liberally douse with hot gravy, ensuring the curds melt slightly.

Enjoying Quebecois Croissant Poutine

This dish is best enjoyed fresh, with the contrasting textures of crispy croissant and fries, gooey cheese, and rich gravy. Perfect as a decadent brunch item or a late-night indulgence, and it pairs beautifully with a light side salad or a sparkling cider.