Food and Travel Magazine | Pear and tarragon Danish

Ingredients

• 1 quantity croissant dough, after its final book fold (see recipe, below)
• tarragon, to garnish
• icing sugar, to dust
• 250g whole milk
• 5g tarragon, finely chopped
• 1 egg
• 15g cornflour
• 40g caster sugar
• 1⁄4tsp vanilla bean paste
• 250g caster sugar
• 1 vanilla pod, cut in half,or 1tsp vanilla bean paste
• 1 lemon, thickly sliced
• 100g white wine 5 ripe pears
• 500g strong white bread flour, plus extra for dusting
• 75g caster sugar
• 25g melted butter
• 7g dried instant action yeast
• 150g whole milk
• 1tsp salt