hazelnut & orange croissants
baked for the birthday boy, May 2023
ingredients
2 croissants
frangipane
38g caster sugar
38g butter, softened
38g hazelnut meal
zest of 1 orange
sugar syrup
2 tablespoons caster sugar
2 tablespoons water
optional: 1 teaspoon orange blossom water
method
sugar syrup
in a small saucepan, combine the caster sugar (2 tbsp) and water (2 tbsp) and cook over medium heat for 5-8 minutes
frangipane
optional: toast the hazelnut meal lightly over medium heat and set aside to cool
zest the orange, then rub together the sugar (38g) and zest with your fingertips
add the butter (38g) and cream together until light and fluffy
fold in the egg (1) and hazelnut meal (38g) and mix until combined
assembly
preheat oven to 180°C
slice each croissant in half
if you have a pastry brush, brush the inside of each half of the croissants with sugar syrup. if not, transfer the sugar syrup to a shallow bowl and dip the cut sides of the croissants quickly in the sugar syrup
add a generous layer of the frangipane to one half of each croissant
place the tops of the croissants back on the filled bases, and add a thinner layer of the remaining frangipane to the top of the croissants
optional: top with crushed hazelnuts or almonds
bake for 15-20 minutes until the frangipane filling is set and your apartment smells incredible
serve to the birthday boy in bed
variations
almond (classic) & yuzu: replace the hazelnut meal with almond meal, and the orange zest with yuzu zest (idea courtesy of bakemono bakers)
matcha & cherry: add 1 tsp matcha powder and about 2 tablespoons of dried cherries to the frangipane
lime & coconut: replace half the nut meal with desiccated (unsweetened) coconut, and the orange zest with the zest of 2 limes