Check out these flaky, buttery delicious croissants from Darren Hogarty, Head Pastry Chef at Chapter One Restaurant
- Warm the water with 1/4 of the vanilla
- Add about 12 strands of saffron
- Let infuse for 1 hour
- Add all dry ingredients to a mixing bowl
- Add warm milk to water and strain
- 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
- Your dough should be very strong – wrap this and pop it in your fridge overnight
- The next day roll your dough and put the butter in the centre
- Fold the top and the bottom to seal in the butter. Pop back in the fridge for 30 minutes
- While the dough chills, peel three oranges and segment them
- Add some saffron and the orange to a pan, then add some more vanilla
- Add caster sugar to this pan – bring to the boil and simmer for 5 minutes
- Now to do a turn on the dough – Press down to make sure the butter is pliable and roll out to 5mm thickness
- Fold the bottom a 1/3 up and then the top 2/3 to meet then fold over like a book
- Chill the dough for 45 mins in the fridge
- 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
- 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)
- After 45 mins roll the dough to 30cm in length and 60cm in width. This will get you 6/7 croissants
- So then cut 30cm in length then 10cm across for the top of your triangles
- Pipe the orange and saffron jam near the top
- Stretch and roll your croissant
- Place on a well-spaced tray and cover and prove for 4 hours
- After proving, brush with egg wash twice (very gently)
- Pop into a preheated over at 185 degrees Celcius for 7 minutes then to 170 degrees Celcius for 15 minutes
- Then boil 100ml orange juice with 50g sugar and use this as a glaze once the croissants are baked
- Whip 150ml cream and beat into the vanilla filling and pop it into a piping bag
- When the croissants are cold, poke a hole in the bottom and fill with the vanilla cream
RECIPE INFORMATION
Serves: 6 – 7 croissants
Difficulty: Intermediate
INGREDIENTS
- 500g flour
- 55g caster sugar
- 8g dry yeast
- 15ml warm milk
- 150ml warm water
- 250g soft butter
- Saffron
- Vanilla
MORE RECIPES
Matcha by London Essence
Glendalough Wild Rose Martini
The Fercullen Fáilte
No Loma by London Essence
Sous Vide Flank Steak by Miele
Lamb and Feta Meatballs by BORA
Volcanic Jameo: Canarian Pork Belly Bun By Chef Yeary Gil OF Tasting Spain
JAPANESE FRIED NIGIRI WITH SALMON MARINATED WITH GIN TONIC & SPICY MAYONNAISE BY CHEF RAMÓN ACCENSI OF TASTING SPAIN
Plankton Brioche, filled with a smoked tartar of La Santa’s Scarlet Shrimp by Chef Nauzet Betancort of Tasting Spain
