Make the croissant dough

• Mix the flour, milk, sugar, yeast and salt, then knead in the softened butter until smooth.
• Shape into a ball, cover and chill.

Laminate the dough

• Pound the cold butter into a flat block and enclose it in the dough.
• Roll out and fold the dough several times, chilling between each fold.

Make the orange frangipane

• Cream the softened butter with the sugar, then beat in the eggs.
• Stir in the almond powder and the diced candied orange.

Make the vanilla cream

• Heat the milk with the split vanilla pod.
• Whisk the yolks, sugar and cornstarch, then pour in the hot milk and cook until thickened.
• Off the heat, stir in the butter and let cool.

Shape the moon croissants

• Roll the laminated dough out thinly and cut long triangles.
• Spread with frangipane, pipe a line of vanilla cream and roll into a crescent shape.

Proof and bake

• Let the shaped croissants proof until puffy.
• Brush with beaten egg and bake at 180 °C until deep golden.