Ispahan Croissants
 
Ispahan croissants, inspired by Hermé, contain rose-scented almond paste, raspberry-lychee gelée, and crunchy raspberries. Post includes photo instructions.
Ingredients
For the croissant dough:
  • 2½ teaspoons active dry yeast
  • ¼ cup (62.5ml) + ¾ (187.5ml) cups milk
  • ¼ cup (50g) sugar
  • 3 cups (375g) + 2 tablespoons (16g) all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 cup (210g) cold butter
For the raspberry and lychee gelée:
  • 3 tablespoons (40g) lychees, diced and patted dry
  • 1¾ cups (200g) raspberries, pureed
  • 2 tablespoons (30g) sugar
  • 1 teaspoon agar powder
  • 2¼ tablespoons water
For the rose-scented almond paste:
  • 1 cup (125g) blanched almonds
  • 1 cup (125g) icing sugar
  • ¾ (30g) egg white
  • ¼ teaspoon almond extract
  • ½ teaspoon rose water
For the egg wash:
  • 1 egg
  • 1 teaspoon water
For the icing:
  • 1 cup (125g) icing sugar
  • 2 tablespoons (25g) water
  • lightly crushed freeze dried raspberries, optional
Method
Prepare the croissant dough:
  1. You can find my full croissant dough instructions here. Follow the steps up until cutting out the triangles, and then use the rest of these instructions to fill and decorate the croissants (you should work on both recipes together).
Prepare the raspberry and lychee gelée:
  1. Line an 8 x 8 pan with parchment paper.
  2. Combine the raspberry puree, sugar, agar, and water in a small saucepan set over medium heat. Boil for five minutes.
  3. Pour the mixture into the pan and sprinkle the diced lychees on top.
  4. Refrigerate until set (about an hour) and then cut out strips approximately 1.5cm (0.5 inches) wide and 7cm (3 inches) long. Chill gelée until ready to use.
Prepare the rose-scented almond paste:
  1. Process all ingredients in a food processor until lumpy and sticky (note that it should not reach the consistency of almond or peanut butter).
  2. Place the almond paste in the fridge to chill for a couple of hours, and then place it between two sheets of parchment paper.
  3. Roll out the almond paste until is it about 2mm thick (1/16 inches) by pressing the rolling pin on the top sheet of parchment paper.
  4. Cut out triangles about 12cm (4.5 inches) high and 2¾ inches (7cm) at the base. Chill until ready to use.
Assemble the croissants:
  1. Place a triangle of rose-scented almond paste in the triangle of croissant dough. Place a piece of gelée at the bottom of the triangle, cutting some off if necessary so that it will fit.
  2. Line a large baking tray with parchment paper.
  3. Tightly roll up the croissant from the base, streching it as you do, so that there are three full rolls of croissantthat makes seven "steps". Place the croissants on a parchment paper lined baking tray about 5cm (2 inches) apart.
  4. If you see any of the gelée, lightly press together the dough to seal any gaps.
Bake the croissants:
  1. Brush the croissants with egg wash (an egg beaten with a teaspoon of water).
  2. To proof the croissants leave them at room temperature for a few hours until they are doubled in size.
  3. Preheat your oven to 375°F (190°C). Lightly brush the croissants again with egg wash (double egg washing helps them develop a nice crispy exterior). Bake for about 15-25 minutes, or until golden brown.
Prepare the icing:
  1. Stir together the icing sugar and water until the icing is thick and syrupy.
  2. Wait for the croissants to cool slightly (about ten minutes) and then drizzle on the icing and top with the freeze dried raspberries, if using.
Recipe by IronWhisk at http://www.ironwhisk.com/2013/08/ispahan-croissants/