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Apricot Croissant Tart

Made with St-Allery®

Cooking Time

45 mins

Serving Suggestion

60 people

Difficulty

Allergy information

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How to make Apricot Croissant Tart

1

Mix the flour, sugar, salt, yeast and water for 2 minutes at slow speed.

2

Add the St-Allery and mix for 1 minute slow and 8 minutes at medium speed.

3

Let the dough rest for 20 minutes in the freezer.

4

Roll the St-Allery for lamination at 8 mm.

5

Give the dough 2 double turns.

6

Let the dough rest for 20 minutes in the fridge.

7

Roll the dough to 8 mm.

8

Cut stripes off 30 cm long and 2.5 cm wide. Twist them and place in a round baking  mold on a baking plate.

9

Proof for 90 minutes.

10

Pipe some custard cream in the middle.

11

Bake for 18 minutes at 170°C.

12

Once cooled down, decorate with fresh apricot and pistachio pieces.

Other Ingredients

2 kg flour
200 g sugar
40 g salt
140 g yeast
480 g water
480 g milk
200 g St-Allery for incorporation
1 kg St-Allery for lamination
1.5 kg custard cream
apricot
pistachio pieces

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