Directions:

CROISSANT DOUGH

• 1. Place flours, butter, caster sugar, salt, and invert sugar in the bowl of a stand mixer. Place in a freezer for at least 1 hour.
• 2. Add milk, chilled water, and yeast. Mix with a dough hook for 3 minutes on a slow speed setting. Then knead on medium speed for 11-12 minutes. Remove dough from mixer when it reaches 71.6°F-73.4°F (temperature is important).
• 3. Leave dough to rise at room temperature for 45 minutes, then stretch and fold dough. Roll into a rectangle twice the size of the dry butter. Chill dough pieces in the freezer and put into refrigerator overnight, at least 12 hours at 39°F.
• 4. Roll out your dry butter into a rectangle that is half the size of your dough and set aside in the refrigerator.
• 5. Encase dry butter in dough and make a double turn. Leave to rest a minimum of 45 minutes. Make a single turn. Roll dough out to 3 mm thickness.
• 6. Cut dough into strips that are 2.5 cm wide and 50 cm long. Roll each strip up and place in greased stainless-steel rings measuring 35 mm x 100 mm on a sheet tray covered with a baking mat. Leave to rise for 2 hours at 80°F.
• 7. Place on a greased mat and with two sheet trays on top and bake for 20 minutes at 320°F. Remove from oven and chill.

PAPUA NEW GUINEA VANILLA DIPLOMAT CREAM

• 1. Split the Papua New Guinea vanilla beans and scrape out seeds. Heat milk and add beans and seeds. Remove from heat and leave to infuse overnight. Remove vanilla beans and strain the infusion.
• 2. In a bowl whisk together the caster sugar, egg yolks, and whole eggs, then add the corn starch.
• 3. Reheat infused milk and add to egg mixture. Return to heat and bring to a boil for 3 minutes. Remove from heat and add cubed butter and Fusion Vanilla.
• 4. Cool quickly and whisk to smooth crème pâtissière, then add whipped cream.

PAPUA NEW GUINEA VANILLA BLONDE CHOCOLATE COATING

• 1. Melt blonde chocolate couverture and Fusion Vanilla. Temper and use immediately.

DECORATION

• 1. Roast slivered almonds at 320°F for 20 minutes then chill.
• 2. Fill New York Rolls with diplomat cream from underneath. Pipe the coating chocolate on top of rolls or dip them into coating.
• 3. Finish by decorating with roasted almonds.