Dreamsicle Sourdough Croissant

PASTRY

May 1

Vanilla, Orange, and Meringue

Baker Greg Wade of Publican Quality Bread | Chicago

INGREDIENTS:

Croissant Dough:
35 grams bread flour, for the preferment
35 grams water, for the preferment
½ gram active dry yeast, for the preferment
425 grams bread flour
110 grams whole wheat flour
240 grams whole milk
80 grams water
75 grams active sourdough starter
55 grams honey
25 grams unsalted butter, melted
12 grams fine sea salt
5 grams active dry yeast
330 grams unsalted butter, for lamination
1 large egg

Vanilla-Orange Pastry Cream:
450 grams whole milk
160 grams granulated sugar
100 grams large egg yolks
20 grams cornstarch
3 grams fine sea salt
50 grams unsalted butter
10 grams Vnlla Extract Co. All Natural Vnlla Extract + Orange

Vanilla-Orange Meringue:
160 grams egg whites
200 grams granulated sugar
10 grams Vnlla Extract Co. All Natural Vnlla Extract + Orange
Pinch of salt

METHOD:

For the Croissant Dough:
In a medium bowl, add the bread flour, water, and yeast to make the preferment. Mix by hand until completely combined, about 2 minutes. Cover with a towel or linen and ferment for 12 hours. In the bowl of a stand mixer fitted with the dough hook attachment, add the preferment, bread flour, milk, whole wheat flour, water, sourdough starter, honey, melted butter, salt, and yeast. Mix on low speed until a cohesive dough forms with no dry spots of flour, about 3 minutes. Increase the speed to medium and mix for another 10 minutes, or until a smooth and shiny dough forms. Cover the bowl with a towel or linen and let the dough ferment at room temperature for 1 hour. Fold once and refrigerate overnight to ferment. Roll out the butter for lamination to a 6” x 10” rectangle. Laminate the dough with a one -layer lock in and perform 2 letter folds. Let the dough rest for 1 hour in the refrigerator. Perform 1 more letter fold and rest the dough for 1 more hour in the refrigerator. Line a baking sheet with parchment paper. Roll the dough into a rectangle that is 9“ tall and as wide as you can roll it for the dough to be ¼-inch thick. Trim the edges on all sides of the dough. Cut a strip of dough that is 9” x 4”. Then run your knife from the top left corner of the rectangle to the bottom right so you have two tall, thin triangles. Beginning at the base of a triangle, roll up the dough to meet the tip of the triangle. Continue rolling until the tip is underneath the pastry, place the rolled croissant on the prepared baking sheet, and cover with a tea towel or linen. Repeat with the remaining croissants, leaving room on the baking sheet for the pastry to expand. Proof for 1 to 2 hours, or until just about doubled in size. Preheat the oven to 400F. In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the egg wash over the pastries. Place the croissants in the oven and immediately reduce the oven temperature to 375 F. Bake for 20 to 30 minutes, until the croissants are a deep golden brown. Allow to cool before assembling the pastry.

For the Vanilla-Orange Pastry Cream:
In a medium saucepan over medium heat, add the milk and slowly bring it to a boil. Meanwhile, in a medium bowl, combine the sugar, egg yolks, cornstarch, and salt. Whisk until smooth, about 2 minutes. Place the butter in the bowl of a food processor. While whisking continuously, slowly pour the hot milk over the egg mixture. Set the pan back over high heat and whisk constantly as you bring the mixture to a boil. Reduce the heat to medium-high and cook for 3 more minutes, continuing to whisk constantly. The pastry cream base should be quite thick at this point. Pour the thickened custard into the bowl of the food processor with the vnlla+orange extract and butter and process until very smooth. Place directly into a piping bag & allow to cool completely in the refrigerator or in an ice bath. This can be done a day in advance of making the pastry, if desired.

For the Vanilla-Orange Meringue:
Set up a double boiler. Combine the sugar, salt & egg whites in a metal bowl and set into the double boiler. Whisk this mixture while heating it gently until all the sugar is dissolved. Place in the bowl of a stand mixer with the whisk attachment and beat on medium-high until smooth & glossy. Add the vnlla+orange extract. Set aside until ready to assemble.

To Assemble and Serve:
When the croissants are cool, the pastry cream is set and the meringue is ready, assemble the pastry. With a small paring knife puncture the bottom of the croissants 3 times running the length of the croissant. Using the piping bag, pipe 2-3 teaspoons of pastry cream into each puncture hole in the bottom of the croissant. Set the croissant on a metal sheet tray. Spread meringue on one half, running lengthwise, of the pastry. Brûlée the meringue with a torch until deep brown.

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