Kiwi Croissant Tart
Made with St-Allery®
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How to make Kiwi Croissant Tart
Mix the flour, sugar, salt, yeast and water for 2 minutes at low speed. Add the St-Allery for incorporation and mix for 1 minute at low and 8 minutes at medium speed.
Let the dough rest for 20 minutes in the freezer.
Roll the St-Allery for lamination at 8 mm and give the dough 2 double turns.
Let the dough rest for 20 minutes in the fridge.
Roll the dough to 8 mm.
Cut stripes off 30 cm long and 2.5 cm wide. Twist them and place in a round baking mold on a baking plate.
Proof for 90 minutes.
Pipe some custard cream in the middle.
Bake for 18 minutes at 170°C.
Once cooled down, decorate with fresh kiwi slices.
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
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