Recipe: Orange and Blueberry Croissant
No, we’re certainly not suggesting you bake your own croissants; we’re more than happy to leave that part to the professionals! Instead, the team at The Baker's Duck showed us how to transform this indulgent weekend favourite into the perfect Autumn comfort food.
Photography: Daniel Somervaille
No need for deep explorations of the history of croissants, oranges or blueberries (although that does actually sound interesting); just a straight up recipe that’s guaranteed to impress.
PART 1: ORANGE FRANGIPANE CREME
600g Unsalted Butter, 600g raw sugar, 100ml thickened cream, 10g vanilla 1120g almond mix 5 eggs 1 orange
In a stand mixer fitted with the paddle attachment, cream the butter and sugar together. One by one add the eggs, scraping the bowl in between.
Combine cream, vanilla and zest of 1 orange, in a separate container.
Add the almond mix to the egg and butter mixture and mix until just combined.
Lastly, add the cream mixture. Using a spatula, scrape the bowl, to ensure the mixture is lump free.
Place your frangipane creme mixture into a piping bag and set in the refrigerator for 10 minutes.
PART 2: ORANGE CHANTILLY
500ml cream 1 Orange
Using a mixer fitted with the whisk attachment, whisk the cream and zest of 1 orange together, until medium to stiff peaks form.
Transfer to a piping bag fitted with the desired nozzle.
ASSEMBLY
Preheat the oven to 170C
Cut each croissant through the middle, horizontally and on the bottom half (inside) pipe in the orange frangipane creme, covering the entire base in a zig-zag motion. Sprinkle over 5-8 blueberries.
Place the top back on and pipe down the ‘spine’ of the croissant (outside) using that same zig-zag motion.
Place on baking trays and bake for 15min. Remove from oven and cool. Once completely cool, decorate as desired with orange chantilly, blueberries and orange slices. Dust with icing sugar and enjoy.
