Fig Crème Fraîche Custard Croissant Danishes

Serves 1
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Directions

  1. 1Roll out the croissant dough to 9 mm thickness.
  2. 2Roll out the croissant dough to 9 mm thickness.
  3. 3Roll out the croissant dough to 9 mm thickness.
  4. 4Cut out 9 cm circles from the dough using a round cutter.
  5. 5Cut out 9 cm circles from the dough using a round cutter.
  6. 6Cut out 9 cm circles from the dough using a round cutter.
  7. 7Place the dough circles on a baking sheet lined with parchment paper.
  8. 8Place the dough circles on a baking sheet lined with parchment paper.
  9. 9Place the dough circles on a baking sheet lined with parchment paper.
  10. 10Place small metal bowls inside each dough circle.
  11. 11Place small metal bowls inside each dough circle.
  12. 12Place small metal bowls inside each dough circle.
  13. 13Fill the small metal bowls with dried beans to weigh them down.
  14. 14Fill the small metal bowls with dried beans to weigh them down.
  15. 15Fill the small metal bowls with dried beans to weigh them down.
  16. 16Proof the dough and then bake until golden brown.
  17. 17Proof the dough and then bake until golden brown.
  18. 18Proof the dough and then bake until golden brown.
  19. 19Remove the metal bowls and dried beans from the baked croissant danishes.
  20. 20Remove the metal bowls and dried beans from the baked croissant danishes.
  21. 21Remove the metal bowls and dried beans from the baked croissant danishes.
  22. 22Brush the baked danishes with a glaze.
  23. 23Brush the baked danishes with a glaze.
  24. 24Brush the baked danishes with a glaze.
  25. 25In a bowl, combine sugar and cornstarch.
  26. 26In a bowl, combine sugar and cornstarch.
  27. 27In a bowl, combine sugar and cornstarch.
  28. 28Add egg yolks to the sugar and cornstarch mixture.
  29. 29Add egg yolks to the sugar and cornstarch mixture.
  30. 30Add egg yolks to the sugar and cornstarch mixture.
  31. 31Whisk until smooth and yellow.
  32. 32Whisk until smooth and yellow.
  33. 33Whisk until smooth and yellow.
  34. 34Heat milk in a saucepan.
  35. 35Heat milk in a saucepan.
  36. 36Heat milk in a saucepan.
  37. 37Pour the egg yolk mixture into the heated milk.
  38. 38Pour the egg yolk mixture into the heated milk.
  39. 39Pour the egg yolk mixture into the heated milk.
  40. 40Whisk continuously over heat until the custard thickens.
  41. 41Whisk continuously over heat until the custard thickens.
  42. 42Whisk continuously over heat until the custard thickens.
  43. 43Add crème fraîche to the thick custard.
  44. 44Add crème fraîche to the thick custard.
  45. 45Add crème fraîche to the thick custard.
  46. 46Add vanilla to the custard mixture.
  47. 47Add vanilla to the custard mixture.
  48. 48Add vanilla to the custard mixture.
  49. 49Whisk until combined, then chill and lightly whip until airy.
  50. 50Whisk until combined, then chill and lightly whip until airy.
  51. 51Whisk until combined, then chill and lightly whip until airy.
  52. 52Quarter fresh figs and combine with sugar, water, and lemon juice in a saucepan.
  53. 53Quarter fresh figs and combine with sugar, water, and lemon juice in a saucepan.
  54. 54Quarter fresh figs and combine with sugar, water, and lemon juice in a saucepan.
  55. 55Simmer on low for 10-15 minutes until figs soften.
  56. 56Simmer on low for 10-15 minutes until figs soften.
  57. 57Simmer on low for 10-15 minutes until figs soften.
  58. 58Mash lightly for a rustic compote, or blend smooth, then chill.
  59. 59Mash lightly for a rustic compote, or blend smooth, then chill.
  60. 60Mash lightly for a rustic compote, or blend smooth, then chill.
  61. 61Spoon the fig compote into the center of each baked danish.
  62. 62Spoon the fig compote into the center of each baked danish.
  63. 63Spoon the fig compote into the center of each baked danish.
  64. 64Pipe the whipped crème fraîche custard on top of the fig compote.
  65. 65Pipe the whipped crème fraîche custard on top of the fig compote.
  66. 66Pipe the whipped crème fraîche custard on top of the fig compote.
  67. 67Slice fresh figs.
  68. 68Slice fresh figs.
  69. 69Slice fresh figs.
  70. 70Top each danish with a slice of fresh fig.
  71. 71Top each danish with a slice of fresh fig.
  72. 72Top each danish with a slice of fresh fig.
  73. 73Drizzle honey over the fresh fig slices.
  74. 74Drizzle honey over the fresh fig slices.
  75. 75Drizzle honey over the fresh fig slices.
  76. 76Serve the fig crème fraîche custard croissant danishes.
  77. 77Serve the fig crème fraîche custard croissant danishes.
  78. 78Serve the fig crème fraîche custard croissant danishes.

Ingredients

  • 200 g fresh figs
  • 200 g fresh figs
  • 200 g fresh figs
  • 50 g sugar
  • 50 g sugar
  • 50 g sugar
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 0.5 lemon lemon zest
  • 0.5 lemon lemon zest
  • 0.5 lemon lemon zest
  • vanilla or cinnamon
  • vanilla or cinnamon
  • vanilla or cinnamon
  • 300 ml milk
  • 300 ml milk
  • 300 ml milk
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 60 g sugar
  • 60 g sugar
  • 60 g sugar
  • 15 g cornstarch
  • 15 g cornstarch
  • 15 g cornstarch
  • 200 g crème fraîche
  • 200 g crème fraîche
  • 200 g crème fraîche
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • croissant dough
  • croissant dough
  • croissant dough
  • honey
  • honey
  • 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.