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Moon Croissant with Orange Frangipane and Vanilla Cream
Pieczywo

Moon Croissant with Orange Frangipane and Vanilla Cream

10 godz.Porcje: 8Nutri-Score D€€€
od @larchitectepatissier6 importówugotowano 0 razy
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Składniki

8 osób
  • bread flourProdukty zbożowe500 g
  • whole milk (cold)Nabiał250 ml
  • sugarSpiżarnia60 g
  • fresh yeast (crumbled)Spiżarnia20 g
  • saltPrzyprawy10 g
  • butter (softened, for the dough)Nabiał50 g
  • butter (cold, for the butter block)Nabiał250 g
  • egg (beaten, for glazing)Nabiał1 kawałek
  • almond powderOrzechy i nasiona150 g
  • butter (softened, for the frangipane)Nabiał100 g
  • sugar (for the frangipane)Spiżarnia100 g
  • egg (for the frangipane)Nabiał2 kawałki
  • candied orange (diced)Spiżarnia80 g
  • whole milk (for the vanilla cream)Nabiał250 ml
  • vanilla pod (split and scraped)Przyprawy1 kawałek
  • egg yolk (for the vanilla cream)Nabiał3 kawałki
  • sugar (for the vanilla cream)Spiżarnia60 g
  • cornstarchSpiżarnia25 g
  • butter (for the vanilla cream)Nabiał30 g

na porcję

Wartości odżywcze

740kcal

Węglowodany
78 g
Białko
12 g
Tłuszcz
43 g
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Przybory

  • Wałek do ciasta
  • Miska
  • Rondel
  • Trzepaczka
  • Blacha do pieczenia
  • Pędzelek kuchenny
  • Piekarnik
  • cling film

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5

  6. Proof and bake

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