Croissant "Planchado"

PASTRY

Mar 17

Green Coriander Praline Cream, and Brown Butter Ice Cream

Pastry Chef Christian Castillo | Atlas Buckhead | Atlanta

INGREDIENTS:

Cardamom Smoked Compound Butter:
500 grams unsalted European butter
2 teaspoons cardamom, ground
1 vanilla bean pod
1 teaspoon orange zest

Croissant Dough:
500 grams high gluten flour
62.5 grams sugar
11 grams salt
275 grams whole milk
4.75 grams saf yeast gold
50 grams unsalted European Butter
Cardamom Smoked Compound Butter, for the lamination

Green Coriander Praline:
150 grams sugar
10 grams glucose
75 grams water
300 grams sliced almonds, roasted
8 grams green coriander

Green Coriander Praline Cream:
500 grams milk
120 grams sugar
150 grams egg yolks
38 grams cornstarch
30 grams unsalted European Butter
280 grams Green Coriander Praline

European Brown Butter Ice Cream:
200 grams unsalted European butter
1,050 grams half & half
2 vanilla beans pods
200 grams sugar
148 grams brown sugar
½ teaspoon fleur de sel
36 grams nonfat milk powder
1 ½ teaspoon ice cream stabilizer
6 egg yolks
480 grams heavy cream

METHOD:

For the Cardamom Smoked Compound Butter:
Cold smoke the butter for about 5-8 hours. The smoke can’t be higher than 27 C. After that you can keep the butter in the fridge. Soften the butter at room temp. In a bowl, whisk together all the ingredients until smooth and well combine. Shape the butter to 8 inches by 8 inches, and reserve in the fridge.

For the Croissant Dough:
In a mixer with hook attachment make a dough with all the ingredients except the compound butter. Knead until you get a smooth and elastic dough, for about 13 minutes. Let rest in the fridge overnight. Roll out the dough to 8 inches by 16 inches. Give a single fold to encase the compound butter. Let rest for 20 minutes in the fridge. Then give a double fold. Let rest for another 20 minutes. Roll out the dough to a ¼ inch thickness. Cut triangles of 2 inches by 5 inches long. Stretch along each triangle. Roll each triangle up on itself, forming the shape of the croissant. Place in a sheet pan lined with parchment paper. Proof till doubled in size. Egg wash the croissants, and bake at 355 F. Reserve.

For the Green Coriander Praline:
Prepare a caramel with the sugar, glucose, and water. Place the roasted almonds with the green coriander in a tray lined with parchment paper. Pour over the caramel, and let set. Grind in a robot coupe till you get a fine, wet sand-like texture. Pour into a melanger slowly, ½ cup at the time. Make sure to achieve a smooth paste before adding more. Once the Green Coriander Praline is smooth and fluid, about 3 hours, remove from the melanger and reserve.

For the Green Coriander Praline Cream:
In a pot, bring the milk and 60 grams of sugar to a boil. With a whisk, beat the egg yolks, with the cornstarch and another 60 grams of sugar until smooth. Temper the yolk mixture with the hot milk. Return the mixture to the heat and bring to a boil, stirring constantly. Once you reach a boil and a thick texture, remove from the heat. Stir in the butter and green coriander praline, mix until completely blended in. Pour out into a hotel pan, cover with plastic film placed directly in contact with the surface of the cream. Cool and chill as quickly as possible. Whip the chilled cream until smooth before using.

For the European Brown Butter Ice Cream:
Melt the butter in a medium saucepan over medium heat. Cook, stirring often, until the milk solids begin to brown and the butter takes on a dark amber color. (It should also give off a nutty aroma.) Remove from heat and let cool. In a separate medium saucepan over medium-high heat, combine 570 grams of half & half, the sugars, salt, non-fat milk powder, stabilizer and vanilla beans, split in half lengthwise, seeds scraped. Bring to a simmer and cook, stirring constantly, until the sugar has dissolved, and then bring just under a boil. Remove the pan from the heat and gradually ladle the hot milk into the egg yolks, whisking to prevent the yolks from curdling. Pour the mixture back into the saucepan over medium heat and stir continuously until the mixture reaches 80-85C. Remove from the heat, stir in the cooled brown butter and strain through a fine-mesh sieve. Stir the heavy cream and 480 grams half & half. Let mature in the fridge for about 8-12 hours. Churn your base in an ice cream machine. Keep in the freezer.

To Assemble and Serve:
Fill one croissant with the Green Coriander Cream, press the croissant a little bit to flatten out, keep aside. Heat a nonstick pan with a small amount of sugar. Once it starts caramelizing, add the croissant, and caramelize both sides, finish with a little butter. Present on a plate, and serve with the Brown Butter Ice Cream.

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