Caramelized Apricot Croissant
Aprico Frangipane, Fromager d’Affinois Petit d’Affinois, Brown Butter, Sea Salt
Pastry Chef Onika Brown of Raf’s | New York, NY
“I chose this approach to showcase my ability to thoughtfully combine savory flavors with pastry techniques in a way that feels both cohesive and inventive. The flavor profile is also personal to me—it brings back memories of relaxing in Prospect Park with my girlfriends, sharing our favorite cheeses, and some caramelized fruit while enjoying a bottle of Champagne.” — Pastry Chef Onika Brown
Adapted by StarChefs | June 2026 | Photo: Will Blunt
INGREDIENTS
Croissant Dough:
555 grams poolish
479 grams whole milk
165 grams granulated sugar
11 grams yeast
668 grams all-purpose flour
50 grams melted brown butter
44 grams kosher salt
1.046 kilograms butter block
Caramelized Apricots:
242 grams granulated sugar
484 grams apricots
12 grams rum
Apricot Frangipane:
186 grams butter
158 grams Fromager d’Affinois Petit d’Affinois double-cream cow’s milk cheese
158 grams powdered sugar
23 grams vanilla extract
139 grams eggs
233 grams almond flour
23 grams cornstarch
79 grams dried apricots, diced
Zest of 1 orange
To Assemble and Serve:
1 gram sliced Fromager d’Affinois Petit d’Affinois double-cream cow’s milk cheese
Egg wash
Flaky salt
Melted brown butter
METHOD
For the Croissant Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, combine poolish, milk, sugar, yeast, and 215 grams water. Mix until yeast is fully dissolved. Add flour and mix 6 minutes on low speed. Slowly stream in melted butter and salt. Mix additional 6 minutes, or until dough is smooth and elastic. Transfer to a floured work surface and roll out to a 15-inch by 8-inch rectangle. Let dough come to room temperature. Place butter block on left side of dough and book fold. Repeat fold. Sheet dough to 15 inches in width. Rotate and sheet to 4 inches in width. Slice dough sheet in half. Slice one half into 1-centimeter slices. Lay on top of remaining sheet to create a cross lamination. Sheet dough to 2-centimeter thickness. Shape into a 6-inch by 2-inch rectangle. Wrap tightly in plastic wrap and refrigerate overnight.
For the Caramelized Apricots:
In a saucepan over medium heat, cook sugar until a dry caramel is achieved. Add apricots and stir to evenly coat. Deglaze pan with rum and 12 grams water. Transfer to an airtight container and let sit overnight.
For the Apricot Frangipane:
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, Fromager d’Affinois Petit d’Affinois, sugar, and vanilla until smooth. Add eggs, one at a time, and mix until just combined. Add almond flour and cornstarch. Mix until just combined. Fold in apricots and zest. Transfer to piping bags and refrigerate.
To Assemble and Serve:
Heat oven to 375°F. Place Croissant Dough on a floured work surface. Spread 50 grams Frangipane into the center. Top with sliced Fromager d'Affinois Petit d'Affinois and desired amount Caramelized Apricots. Fold edges of dough over filling to overlap and flip seam side down. Freeze overnight. The next day, proof croissants 4 hours at 85°F and fifty-five percent humidity. Brush with egg wash and sprinkle with flaky salt. Bake 8 minutes. Rotate and bake additional 8 minutes. Rotate and bake additional 6 minutes, or until golden brown. Brush with brown butter. Serve immediately.
