![](https://tasteofdublin.ie/wp-content/uploads/2022/01/Croissant.jpg)
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
![](https://tasteofdublin.ie/wp-content/uploads/2023/05/2-9-300x300.png)
Matcha by London Essence
![](https://tasteofdublin.ie/wp-content/uploads/2023/05/1-3-300x300.png)
No Loma by London Essence
![](https://tasteofdublin.ie/wp-content/uploads/2023/03/2-300x300.png)
Tia Maria Espresso Martini
![](https://tasteofdublin.ie/wp-content/uploads/2023/05/12-300x300.png)
Sous Vide Flank Steak by Miele
![](https://tasteofdublin.ie/wp-content/uploads/2024/05/Plankton-Brioche-filled-with-a-smoked-tartar-of-La-Santas-Scarlet-Shrimp-300x200.jpg)
Plankton Brioche, filled with a smoked tartar of La Santa’s Scarlet Shrimp by Chef Nauzet Betancort of Tasting Spain
![](https://tasteofdublin.ie/wp-content/uploads/2023/06/Nigiri-300x300.jpg)
Japanese Fried Nigiri with Salmon Marinated with Gin Tonic & Spicy Mayonnaise by Chef Ramón Accensi of Tasting Spain
![](https://tasteofdublin.ie/wp-content/uploads/2024/05/Steak-tartare-with-braised-bone-marrow-and-Chipotle-mayonnaise-300x300.jpg)
JAPANESE FRIED NIGIRI WITH SALMON MARINATED WITH GIN TONIC & SPICY MAYONNAISE BY CHEF RAMÓN ACCENSI OF TASTING SPAIN
![](https://tasteofdublin.ie/wp-content/uploads/2024/06/Volcanic-Jameo-240x300.jpg)
Volcanic Jameo: Canarian Pork Belly Bun By Chef Yeary Gil OF Tasting Spain
![](https://tasteofdublin.ie/wp-content/uploads/2024/05/2-18-300x300.png)
Fried Potato Mille-feuille with Canarian Chorizo & Pork Shoulder by Chef Alejandro Mederos of Tasting Spain
![](https://tasteofdublin.ie/wp-content/uploads/2024/05/1-18-300x300.png)