507711655-Opera-Patisserie-Cedric-Grolet-1

¾ cup (200 g) apricot puree
3½ tablespoons (45 g) glucose powder
⅓ cup (60 g) superfine sugar
¾ teaspoon (3 g) pectin NH
For the croissant dough
In an electric stand mixer fitted with a dough hook, mix the flour, 1¾
cups (420 g) of water, the egg, yeast, salt, sugar, and honey. Mix on
the first speed setting until the dough is smooth, then on the second
speed setting until the dough begins to come away from the sides of
the bowl. Mix in the softened butter and knead again until the dough
is smooth. Cover with a damp cloth, then let rise at room
temperature (75 to 80°F/24 to 25°C) for 1 hour. Punch down the
dough by hand, then roll it out to the width of the dry butter and
double its length. Freeze for 5 minutes, then refrigerate for 15
minutes.
Place the dry butter in the middle of the dough and fold over the
edge of the dough on each side. Place butter side up. Using a rolling
pin, make a double turn: Roll from top to bottom to a thickness of
about ¼ inch (7 mm). Make a slight mark in the middle of the dough,
fold the top and bottom to this midpoint, and fold the dough in half
again like a wallet. Refrigerate for 10 minutes. Finally, do a simple
turn: Roll out the dough to a thickness of ⅜ inch (1 cm), fold the top
third of the dough down, and then fold the bottom third over the top.
Roll out to a thickness of ¼ inch (5 mm).
For the apricot filling
Mix the brown sugar and ground rosemary, then roll the pitted
apricots in the mixture. Add a few pine nuts on top.
For the apricot glaze
In a saucepan, heat the apricot puree with the glucose. In a bowl,
mix the superfine sugar with the warm pectin, then add this mixture
to the saucepan. Boil for a few minutes, then refrigerate.