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.
Ingredients used
Vandemoortele Ingredients
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