Serves 1
Directions
- 1Roll out the croissant dough to 9 mm thickness.
- 2Cut out 9 cm circles from the dough using a round cutter.
- 3Place the dough circles on a baking sheet lined with parchment paper.
- 4Place small metal bowls inside each dough circle.
- 5Fill the small metal bowls with dried beans to weigh them down.
- 6Proof the dough and then bake until golden brown.
- 7Remove the metal bowls and dried beans from the baked croissant danishes.
- 8Brush the baked danishes with a glaze.
- 9In a bowl, combine sugar and cornstarch.
- 10Add egg yolks to the sugar and cornstarch mixture.
- 11Whisk until smooth and yellow.
- 12Heat milk in a saucepan.
- 13Pour the egg yolk mixture into the heated milk.
- 14Whisk continuously over heat until the custard thickens.
- 15Add crème fraîche to the thick custard.
- 16Add vanilla to the custard mixture.
- 17Whisk until combined, then chill and lightly whip until airy.
- 18Quarter fresh figs and combine with sugar, water, and lemon juice in a saucepan.
- 19Simmer on low for 10-15 minutes until figs soften.
- 20Mash lightly for a rustic compote, or blend smooth, then chill.
- 21Spoon the fig compote into the center of each baked danish.
- 22Pipe the whipped crème fraîche custard on top of the fig compote.
- 23Slice fresh figs.
- 24Top each danish with a slice of fresh fig.
- 25Drizzle honey over the fresh fig slices.
- 26Serve the fig crème fraîche custard croissant danishes.
Ingredients
- 200 g fresh figs
- 50 g sugar
- 2 tbsp water
- 1 tbsp lemon juice
- 0.5 lemon lemon zest
- vanilla or cinnamon
- 300 ml milk
- 3 egg yolks
- 60 g sugar
- 15 g cornstarch
- 200 g crème fraîche
- 1 tsp vanilla
- croissant dough
- honey
Equipment
rolling pinround cutterbaking sheetparchment papersmall metal bowlssaucepanwhisksmall bowlsknifecutting boardspoonpiping bag
Tips
- Simmer fig compote on low until figs soften (10–15 min).
- Mash figs lightly for a rustic compote, or blend smooth. Chill before using.
- Whisk in crème fraîche and vanilla off heat.
- Chill custard, then lightly whip until airy.
- Use weights on top of the dough to create little wells for the filling during baking.
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