Seeded Croissant Rolls with Vanilla Pastry Cream

In the bowl of a stand mixer, combine the flour, salt, sugar, and crumbled yeast.

Add the egg, honey, softened butter, and most of the water. Mix on low until a shaggy dough forms, then knead on medium until smooth and elastic, adding the remaining water as needed.

Shape the dough into a rectangle, cover, and chill until firm but still pliable, about 1 hour in the refrigerator.

Enclose the dry butter in the dough and give the dough the classic lamination turns (typically one double turn and one single turn, or your preferred schedule), resting and chilling between turns.

After the final turn, wrap the dough and chill again so it is well relaxed before rolling out.

Soften the gelatin sheets in cold water, or bloom powdered gelatin in a little cold water according to packet instructions.

In a saucepan, heat the milk and whipping cream until steaming. Split the vanilla beans, scrape out the seeds, and add both seeds and pods to the pan. Cover and leave to infuse for about 20 minutes.

In a separate bowl, whisk together the sugar, custard powder, flour, and egg yolks until pale and thick.

Strain the warm milk mixture through a fine sieve to remove the vanilla pods, then slowly pour it over the yolk mixture, whisking constantly.

Return the mixture to a clean saucepan and cook over medium heat, whisking continuously, until thick and bubbling, about 2 minutes.

Remove from the heat and whisk in the cocoa butter until melted, then add the well-drained gelatin and stir until dissolved.

Add the butter and mascarpone, then blend with an immersion blender until smooth and glossy.

Spread the pastry cream in a shallow dish, cover the surface directly with plastic wrap, and chill rapidly in the refrigerator for about 30 minutes, or until cold and thick.

Mix all the seeds together in a bowl to make an even seed mixture.

On a lightly floured surface, roll the laminated dough into a large rectangle about 3.5 mm (⅛ inch) thick.

Using an offset spatula, spread a generous, even layer of the chilled pastry cream over the dough, leaving a small border on one long edge.

Sprinkle the entire surface with the seed mixture, pressing lightly so the seeds adhere to the cream.

Starting from the long edge without a border, roll the dough up tightly into a neat cylinder, sealing the border to close the roll.

Place the log on a tray and freeze for about 20 minutes, just until firm enough to slice cleanly.

Cut the semifrozen cylinder into slices about 4 cm (1½ inches) thick and place each slice cut-side up into a greased cake ring on a parchment-lined baking tray.

Cover loosely with a cloth and proof at around 28°C (80°F) for about 2 hours, until visibly puffy and risen.

Meanwhile, preheat the oven to 175°C (350°F).

Bake the rolls for around 15–17 minutes, or until deep golden, crisp on the edges, and the seeds are fragrant and lightly toasted.

Cool slightly in the rings, then unmold and transfer to a wire rack. Serve warm or at room temperature.