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