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Moon Croissant with Orange Frangipane and Vanilla Cream
Bakery

Moon Croissant with Orange Frangipane and Vanilla Cream

10 hServes 8Nutri-Score D€€€
from @larchitectepatissier6 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • bread flourGrains500 g
  • whole milk (cold)Dairy250 ml
  • sugarPantry60 g
  • fresh yeast (crumbled)Pantry20 g
  • saltSpices10 g
  • butter (softened, for the dough)Dairy50 g
  • butter (cold, for the butter block)Dairy250 g
  • egg (beaten, for glazing)Dairy1 piece
  • almond powderNuts & seeds150 g
  • butter (softened, for the frangipane)Dairy100 g
  • sugar (for the frangipane)Pantry100 g
  • egg (for the frangipane)Dairy2 pieces
  • candied orange (diced)Pantry80 g
  • whole milk (for the vanilla cream)Dairy250 ml
  • vanilla pod (split and scraped)Spices1 piece
  • egg yolk (for the vanilla cream)Dairy3 pieces
  • sugar (for the vanilla cream)Pantry60 g
  • cornstarchPantry25 g
  • butter (for the vanilla cream)Dairy30 g

per serving

Nutrition

740kcal

Carbs
78 g
Proteins
12 g
Fat
43 g
Adapt tools

what you’ll use

Tools

  • Rolling pin
  • Mixing bowl
  • Saucepan
  • Whisk
  • Baking tray
  • Pastry brush
  • Oven
  • cling film

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Proof and bake

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