The croissants Chantilly

Preparation steps

• Croissants
• Add a teaspoon of sugar to a saucepan with lukewarm milk and heat until lukewarm. Add the crushed yeast and a teaspoon of flour and leave on warm to rise.
• Add the risen yeast to the flour, add the melted (but not hot) butter, egg and salt. Knead a soft and pliable dough. Set it aside, on a lightly floured plate.
• Separately knead the butter, margarine and flour. Let the butter and margarine come straight from the fridge, so crumble them well with flour, and then knead a compact dough. Roll out the dough into a square of smaller dimensions approx. 15 × 15 cm. Put it aside.
• Mix the yeast dough well on a board, which has risen nicely in the meantime while you are making the butter dough, and roll it out into a 20 × 35 cm square. Place the square with the butter in the middle of the dough and rearrange the edges of the leavened dough first vertically: the longer left side towards the middle, the right over the left, then the bottom edge over the middle, and then the top edge over the middle.
• Roll out the dough again, lightly pressing with a roller into a square 30 × 40 cm. Rearrange the dough twice on the narrower side so that you get three layers, and then the bottom and top edge over the middle. Put it in the fridge for 15 minutes.
• After 15 minutes, roll out the nicely risen dough again and rearrange it. Repeat the process 3 more times (it must be rolled and rearranged a total of 6 times).
• Preheat the oven to 200 degrees C. Roll out the dough thinly, first cut into squares, then cut each square diagonally to get triangles. Bend them starting with the longer side towards the shorter side, and bend the ends slightly inwards to get a horn.
• Place the parchment paper on a baking sheet, place the croissants not too close as they will rise, coat them well, with diluted egg yolk and bake for about 15 to 20 minutes. Cool on the grill.
• Stuffing the Chantilly way
• Drain the apricot halves well from the compote, then whisk the whipped cream tightly.
• Cut each (chilled) croissant horizontally, with a sharp knife and remove some dough. Put half an apricot in the hollow, put a small teaspoon of well-worked marmalade in the apricot hollow, to which you can add a little liqueur when mixing (optional, eg Apricot).
• Squeeze the whipped cream in heaps over the jam and around the apricot (if there is room), and place one candied cherry on top.