Caramelized Apricot Croissant by Pastry Chef Onika Brown
Ingredients
Croissant Dough :
- 555 grams poolish
- 479 grams whole milk
- 165 grams granulated sugar
- 11 grams yeast
- 668 grams all-purpose flour
- 50 grams melted brown butter
- 44 grams kosher salt
- 1.046 kilograms butter block
Caramelized Apricots :
- 242 grams granulated sugar
- 484 grams apricots
- 12 grams rum
Apricot Frangipane :
- 186 grams butter
- 158 grams Fromager d’Affinois Petit d’Affinois double-cream cow’s milk cheese
- 158 grams powdered sugar
- 23 grams vanilla extract
- 139 grams eggs
- 233 grams almond flour
- 23 grams cornstarch
- 79 grams dried apricots, diced
- Zest of 1 orange
To Assemble and Serve :
- 1 gram sliced Fromager d’Affinois Petit d’Affinois double-cream cow’s milk cheese
- Egg wash
- Flaky salt
- Melted brown butter
Directions
- For the Croissant Dough :
In the bowl of a stand mixer fitted with a dough hook attachment, combine poolish, milk, sugar, yeast, and 215 grams water. Mix until yeast is fully dissolved. Add flour and mix 6 minutes on low speed. Slowly stream in melted butter and salt. Mix additional 6 minutes, or until dough is smooth and elastic. Transfer to a floured work surface and roll out to a 15-inch by 8-inch rectangle. Let dough come to room temperature. Place butter block on left side of dough and book fold. Repeat fold. Sheet dough to 15 inches in width. Rotate and sheet to 4 inches in width. Slice dough sheet in half. Slice one half into 1-centimeter slices. Lay on top of remaining sheet to create a cross lamination. Sheet dough to 2-centimeter thickness. Shape into a 6-inch by 2-inch rectangle. Wrap tightly in plastic wrap and refrigerate overnight.
- For the Caramelized Apricots :
In a saucepan over medium heat, cook sugar until a dry caramel is achieved. Add apricots and stir to evenly coat. Deglaze pan with rum and 12 grams water. Transfer to an airtight container and let sit overnight.
- For the Apricot Frangipane :
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, Fromager d’Affinois Petit d’Affinois, sugar, and vanilla until smooth. Add eggs, one at a time, and mix until just combined. Add almond flour and cornstarch. Mix until just combined. Fold in apricots and zest. Transfer to piping bags and refrigerate.
- To Assemble and Serve :
Heat oven to 375°F. Place Croissant Dough on a floured work surface. Spread 50 grams Frangipane into the center. Top with sliced Fromager d’Affinois Petit d’Affinois and desired amount Caramelized Apricots. Fold edges of dough over filling to overlap and flip seam side down. Freeze overnight. The next day, proof croissants 4 hours at 85°F and fifty-five percent humidity. Brush with egg wash and sprinkle with flaky salt. Bake 8 minutes. Rotate and bake additional 8 minutes. Rotate and bake additional 6 minutes, or until golden brown. Brush with brown butter. Serve immediately.
Recipe by @rafsnewyork – Go on the restaurant page !
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