Apricot croissant | Vandemoortele
Create an Apricot croissant with with St-Auvent®.
Ingredients
- 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
- 250 g St-Auvent Biscuit
- 250 g sugar
- 250 g almond powder
- 250 g eggs
- 40 g flour
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