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Prepare croissant dough with 3 single folds, roll to 9 mm thickness
Cut 9 cm circles from dough and proof
Bake with weights on top to create wells for filling
For fig compote: simmer quartered figs, sugar, water, lemon juice, and lemon zest on low heat for 10-15 minutes until figs soften
Mash compote lightly for rustic texture or blend smooth
Chill fig compote before using
For custard: cook milk, egg yolks, sugar, and cornstarch together into a thick custard
Remove from heat and whisk in crème fraîche and vanilla
Chill custard, then lightly whip until airy
Layer fig compote into croissant wells
Pipe whipped custard on top of compote
Top with fresh fig slices
Finish with a drizzle of honey