d’Tanjong Katong​ 

Ingredients

Braided Croissant

Pandan Juice

50	g	Pandan Leaves
20	g	Water

Almond Sable

Pandan Kaya Filling

Method

Braided Croissant 

1. In a spiral mixer, add bread flour, plain flour, sugar, salt, Lesaffre Instant Dry Yeast Gold and Lesaffre Magimix Green, mix at low speed for 30 seconds. ​ 
2. Add Anchor UHT Milk and Anchor Unsalted Butter, mix at slow speed for 4 minutes, then increase the speed and mix for 5-7 minutes or until the dough is developed but ensuring that the dough is not overworked​. 
3. When dough temperature is about 24-25°C, shape the dough into a neat rectangular shape and keep in the chiller overnight​. 
4. Prepare Anchor Lamination Butter Sheet for lamination, once  temperature is about 8-11°C, take out the dough from the chiller (dough temperature should be about 1-3°C) and wrap the lamination butter in it​. 
5. Apply 1x single fold, then let it rest in the freezer for about 30 minutes.​ 
6. Repeat the lamination process (step 5), total 3x single fold​. 
7. Roll out the laminated dough to 4mm thickness​. 
8. Cut the dough into 22cm(L) x 1.5cm(W) strips, place in chiller for 5-10 minutes before braiding. 

Pandan Juice 

1. Wash pandan leaves and cut into small pieces​. 
2. In a blender, add pandan leaves and 20g water, blend to a thick paste​. 
3. Strain paste through a fine sieve to get the pandan juice. 

Almond Sable

1. In a mixer with paddle attachment, add all ingredients together until a paste is formed. 
2. Let rest in chiller overnight​. 
3. Roll dough to 3mm thickness and cut with round cutter(Ø=9cm)​. 
4. Line almond sable on silpat with baking tray.​ 
5. Bake in convection oven at 145°C for 18 minutes. 

Pandan Kaya Filling 

1. In a pot, heat coconut milk and Anchor Whipping Cream​. 
2. In a bowl, whisk egg yolk with sugar, then add corn flour, ensure no lumps​. 
3. Temper egg yolk mixture with coconut cream mixture, then pour back into pot.​ 
4. On medium heat, stir mixture continuously until thicken, remove from heat​. 
5. Transfer mixture to jug, using a hand blender, add Anchor Unsalted Butter and pandan paste, blend until smooth and shiny.​ 
6. Use pandan kaya filling when warm. 

Assembly 

1. Take 2 strips of laminated dough, twist and braid together.​ 
2. Twirl the braid around a ring (Ø=6cm) and seal the ends with egg wash .​ 
3. Let it prove at 26°C and RH±80% for 120 minutes​. 
4. Bake in convection oven at 160°C for 20 minutes​. 
5. Let Braided Croissant cool completely. 
6. Dust icing sugar over braided​. 
7. Place braided croissant atop Almond Sable​. 
8. Pour straight out from jug 60g warm Pandan Kaya Filling.​ 
9. Let cool completely and finish with chocolate decoration.