Honey croissants from the Langdon Hall cookbook

A light and vibrant pastry from the Langdon Hall cookbook that is perfect for Easter long weekend

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Although the humble hot cross bun is often the pastry associated with Easter long weekend, when you’re looking to snack on something a little lighter bodied without sacrificing the warm and comforting flavour, croissants are the obvious go-to. 

This stunning honey croissant rendition from the Langdon Hall cookbook takes the traditional croissant to the next level by combining layers of sweet fruitiness and herbaceous milk chocolate with the mouthwatering addition of a raspberry milk chocolate ganache.

“This was one of the first dishes we created using our own chocolate that we developed in Paris. It’s basically a raspberry ganache stuffed between two baked slices of croissant, so it’s like a little chocolate-and-croissant Oreo,” explains Langdon Hall chef Jason Bangerter. “Citrus and anise herbs are perfect [compliment] here; try mint, lemon balm, basil, anise hyssop or tarragon.”

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Raspberry purée

2 cups fresh ripe raspberries

In a blender, purée the raspberries until smooth.

Press the purée through a fine-mesh sieve into a small bowl to remove any seeds.

Keep covered in the refrigerator until ready to use.

Raspberry milk chocolate ganache

4½ onces (130g) milk chocolate, chopped (about ¾ cup)
⅛ tsp kosher salt
raspberry purée (recipe above)
1½ tbsp glucose syrup
2 tbsp unsalted butter, at room temperature

In a medium bowl, combine the milk chocolate and salt.

In a small saucepan, heat the raspberry purée with the glucose syrup over medium heat until it boils.

Pour the raspberry purée mixture over the milk chocolate and stir with a rubber spatula until the chocolate melts and the mixture is smooth and cohesive, with no lumps.

Add the butter and stir until the butter is melted and fully incorporated.

Strain into a container with a lid. Cool to room temperature, then cover and chill overnight in the refrigerator.

Honey croissants

3 day-old croissants
¼ cup honey
¼ cup unsalted butter
edible floweres, for garnish
mixed fine herbs, for garnish

With a pastry brush, brush the honey-butter mixture onto both sides of the croissant slices.

Arrange the slices on the prepared baking sheet, top with another sheet of parchment and weight them down with a second baking sheet to keep the slices flat while baking. 

Bake for 10 minutes, until the slices start to caramelize and are golden brown. Remove the pans from the oven, remove the top baking sheet and parchment and turn the croissant slices over.

Bake, uncovered, for another 5 minutes or until the croissants are deep golden brown. 

Remove from the oven and allow to cool on the baking sheet. Store in an airtight container at room temperature for up to 2 days.

To serve

Bring the raspberry milk chocolate ganache to room temperature. 

Transfer the ganache to a piping bag fitted with a small star tip. 

Just before serving (to prevent making the croissants soggy), pipe ganache onto one croissant slice, then place another slice on top to make a sandwich. 

Press the sandwich gently to expose the ganache along the seam of the croissants. 

Using a little ganache as glue, stand the croissant upright on a plate. Decorate the seam of the honey croissants with edible flowers and fine fresh herbs.

Serves 4