Place the milk, flour, sugar, salt and yeast in the bowl of the food processor and knead for 5 minutes on a low setting using the dough hook. Then increase the speed and knead for a further 5 minutes. Then add the butter and knead for another 5 minutes until it is well incorporated into the dough and the dough comes away from the sides of the bowl. The dough should now be compact and elastic – in the next step, cover with cling film and leave to rest at room temperature for 1 hour. Now fold the dough together, shape into a ball, cover with cling film and place in the fridge for 2 hours.

Make a cross-shaped cut in the top of the dough ball, fold the resulting triangles outwards and roll out to 25 x 25 cm. A small elevation should remain in the middle.

In the next step, work the cold butter with the rolling pin until it softens without getting warm. Then shape it into a square (15 x 15 cm) and place it in the middle of the dough. Fold the outer sides of the pastry over the butter to form a square of pastry, wrap in cling film and leave to rest in the fridge for 30 minutes. Then unwrap the dough and roll out again to 60 x 20-25 cm on a lightly floured work surface.

Now fold twice so that there are three layers on top of each other (like a letter) and leave to rest in the fridge for 30 minutes. Then unwrap the dough and roll out again to 60 x 20-25 cm on a lightly floured work surface. Turn the dough 90 degrees and roll out and fold again as described. Press the layers down lightly with a rolling pin and wrap the dough in cling film and chill for at least 1 hour.

Now roll out the dough to a thickness of approx. 3 mm to 60 x 40 cm.

Cut out triangles with a width of 12 cm and a height of 20 cm. Cut approx. 2 cm into the bottom edge of each triangle. Now pull the triangles slightly apart lengthwise and roll up starting from the incision.

Then place the croissants on a baking tray lined with baking paper with sufficient space between them (6 croissants per tray). Whisk the egg yolk and milk in a small bowl and brush the croissants with the egg yolk and milk mixture. Leave to rise at 26-28 °C for approx. 2 hours. The croissants should have doubled in size during this time – if you gently shake the tray, they should move a little like pudding.

Then preheat the oven to 200 °C top/bottom heat.

Brush the croissants again with the egg yolk mixture and bake in the preheated oven at 200°C top/bottom heat for 15-20 minutes until golden brown.

In the meantime, boil the sugar and water for the sugar syrup for 5 minutes, pour into a jam jar and leave to cool.

To fill, pierce 2-3 holes in the bottom of each croissant with a long perforated pastry bag. Then fill the reduced-sugar Darbo apricot fruit spread into a piping bag with this spout insert as desired and use it to fill the croissants.

Finally, brush the croissants lightly with the cooled sugar syrup, decorate with the flowers and brush again with the sugar syrup.