Saffron, Vanilla and Orange Criossants

Check out these flaky, buttery delicious croissants from Darren Hogarty, Head Pastry Chef at Chapter One Restaurant

1. Warm the water with 1/4 of the vanilla
2. Add about 12 strands of saffron
3. Let infuse for 1 hour
4. Add all dry ingredients to a mixing bowl
5. Add warm milk to water and strain
6. Add to mixing bowl and with the hook, mix on speed 1 for 2 minutes, then speed 4 for 8 minutes – this really stretches the gluten
7. Your dough should be very strong – wrap this and pop it in your fridge overnight
8. The next day roll your dough and put the butter in the centre
9. Fold the top and the bottom to seal in the butter. Pop back in the fridge for 30 minutes
10. While the dough chills, peel three oranges and segment them
11. Add some saffron and the orange to a pan, then add some more vanilla
12. Add caster sugar to this pan – bring to the boil and simmer for 5 minutes
13. Now to do a turn on the dough – Press down to make sure the butter is pliable and roll out to 5mm thickness
14. Fold the bottom a 1/3 up and then the top 2/3 to meet then fold over like a book
15. Chill the dough for 45 mins in the fridge
16. While the dough chills – we’ll start the vanilla filling – Get 250ml of milk, and the seeds of the rest of the vanilla, add two egg yolks, 40g caster sugar and 10g cornflour – mix and bring to the boil for 1 minute
17. Take your dough and this time do a single fold. So roll along the seam to 5mm then fold top to middle and the bottom over the top (like a book)
18. After 45 mins roll the dough to 30cm in length and 60cm in width. This will get you 6/7 croissants
19. So then cut 30cm in length then 10cm across for the top of your triangles
20. Pipe the orange and saffron jam near the top
21. Stretch and roll your croissant
22. Place on a well-spaced tray and cover and prove for 4 hours
23. After proving, brush with egg wash twice (very gently)
24. Pop into a preheated over at 185 degrees Celcius for 7 minutes then to 170 degrees Celcius for 15 minutes
25. Then boil 100ml orange juice with 50g sugar and use this as a glaze once the croissants are baked
26. Whip 150ml cream and beat into the vanilla filling  and pop it into a piping bag
27. When the croissants are cold, poke a hole in the bottom and fill with the vanilla cream