Apricot croissant

Made with St-Auvent® Croissant

Cooking Time

45 mins

Serving Suggestion

60 people


Allergy information


How to make Apricot croissant


Start with the croissant dough. Mix the flour, sugar, salt, yeast and water for 2 minutes at slow speed . Add the St-Auvent Biscuit and mix for 1 minute slow and 8 minutes at medium speed . Let the dough rest for 20 minutes in the freezer .


Roll the St-Auvvent Croissant at 8 mm . Give the dough 2 double turns and let the dough rest for 20 minutes in the fridge . Then roll the dough to 6 mm , cut circles of 8cm with a cutter and proof for 90 minutes .


Make the almond cream by softening the St-Auvent Biscuit. Add the sugar and mix. Once mixed, add the almond powder, the eggs and mix well. Pour in the flour, mix well and the almond cream is done.


Pipe some almond cream in the middle and put an apricot on top. Bake for 18 minutes at 170°C  . After baking, apply some glazing on top with some thyme leaves 

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Croissant dough :
2 kg flour 
200 g sugar
40 g salt
140 g yeast
900 g water
200 g St-Auvent Biscuit
1250 g St-Auvent Croissant
1 kg almond cream
60 apricot halves
200 g glazing
50 g thyme leaves
Almond cream:
250 g St-Auvent Biscuit
250 g sugar
250 g almond powder
250 g eggs
40 g flour

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