Skip to content
Menu
Moon Croissant with Orange Frangipane and Vanilla Cream
Bakkerij

Moon Croissant with Orange Frangipane and Vanilla Cream

10 uVoor 8Nutri-Score D€€€
van @larchitectepatissier6 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • bread flourGranen500 g
  • whole milk (cold)Zuivel250 ml
  • sugarVoorraadkast60 g
  • fresh yeast (crumbled)Voorraadkast20 g
  • saltKruiden en specerijen10 g
  • butter (softened, for the dough)Zuivel50 g
  • butter (cold, for the butter block)Zuivel250 g
  • egg (beaten, for glazing)Zuivel1 stuk
  • almond powderNoten en zaden150 g
  • butter (softened, for the frangipane)Zuivel100 g
  • sugar (for the frangipane)Voorraadkast100 g
  • egg (for the frangipane)Zuivel2 stukken
  • candied orange (diced)Voorraadkast80 g
  • whole milk (for the vanilla cream)Zuivel250 ml
  • vanilla pod (split and scraped)Kruiden en specerijen1 stuk
  • egg yolk (for the vanilla cream)Zuivel3 stukken
  • sugar (for the vanilla cream)Voorraadkast60 g
  • cornstarchVoorraadkast25 g
  • butter (for the vanilla cream)Zuivel30 g

per portie

Voedingswaarden

740kcal

Koolhydraten
78 g
Eiwitten
12 g
Vetten
43 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Deegroller
  • Mengkom
  • Steelpan
  • Garde
  • Bakplaat
  • Bakkwast
  • Oven
  • cling film

stap voor stap

Bereiding

  1. 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.
    Stap 1

  2. 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.
    Stap 2

  3. 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.
    Stap 3

  4. 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.
    Stap 4

  5. 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.
    Stap 5

  6. Proof and bake

    • Let the shaped croissants proof until puffy.
    • Brush with beaten egg and bake at 180 °C until deep golden.
    Stap 6
Download Mezze