A delectable sweet treat that has taken the bakery world by storm and is sure to impress. Flaky, buttery pastry gives way to a light cream infused with aromatic vanilla. Seal with mouth-watering white chocolate and a sprinkling of slivered almonds.
Croissant dough
Ingredients333g strong white flour (T55) 500g plain white flour 21g fine salt 42g fresh baker's yeast 167g unsalted butter 250g UHT whole milk 129g water 500g dry butter | MethodPut the flours, salt, sugar, invert sugar and butter in the bowl of a mixer. Then freeze it for at least 1 hour. Then add the yeast, milk and chilled water, and start the mixer. Mix with a dough hook for 3 minutes on a slow speed setting. Then knead on a medium speed setting for 11-12 minutes. Take the dough out of the mixer when it reaches 71.6°F-73.4°F. Pay close attention to the temperature of the dough. Leave it to rise for 45 minutes at room temperature. Stretch and fold the dough. Roll it out into a rectangle twice the size of the dry butter. Chill the dough pieces in the freezer and put them in the refrigerator overnight (at least 12 hours at 39°F). Roll out your dry butter into a rectangle that is half the size of your dough and set it aside in the refrigerator. Encase the butter in the dough and make a double turn. Leave it to rest for a minimum of 45 minutes. Make a single turn. Roll the dough out to 3mm thick. Cut the dough into strips that are 2.5cm wide and 50cm long. Roll them up and place them in greased stainless-steel rings measuring 35mm x 100mm on a baking tray covered with a baking mat. Leave them to rise for 2 hours at 80°F. Place a greased mat and two baking trays on top and cook for 20 minutes at 320°F. Chill. |
Papua New Guinea vanilla diplomat cream
Ingredients295g UHT whole milk 24g egg yolk 59g eggs 24g corn starch 25g unsalted butter 3 Prova Gourmet Papua New Guinea vanilla beans 12g Prova Gourmet Fusion vanilla 150g whipping cream | MethodSplit the Papua New Guinea vanilla beans and scrape out the seeds. Heat the milk and add the vanilla beans. Leave to infuse overnight. Remove the vanilla beans and strain the infusion. In a bowl, whisk the caster sugar, egg yolks and whole eggs together. Then add the corn starch. Pour in the infused hot milk and put the mixture back in a saucepan to continue cooking. Boil for 3 minutes and then, off the heat, add the cubed butter and Fusion vanilla. Cool quickly. Whisk and smooth the creme patisserie then add the whipped cream. |
Papua New Guinea vanilla blonde chocolate coating
Ingredients | MethodMelt the white chocolate couverture and the Fusion vanilla together. Temper it and use it straight away. |
Assembly
Ingredients100g slivered almonds | MethodRoast the slivered almonds at 320°F for 20 minutes. Chill. Fill the New York rolls with the diplomat cream from underneath. Pipe the coating on top of the New York rolls or dip them in it and decorate them with the roasted almonds. |
Recipe courtesy of Prova Gourmet
