Recipe steps

Croissant Pastry

  • 1000gGroats
  • 25gSalt
  • 120gSugar
  • 30gInverted sugar
  • 40gBaker's yeast
  • 200gDry butter 84%
  • 480gWhole UHT milk
  • 500gDry butter 84%
  1. Starting temperature: 125°F (52°C). Mix all the ingredients (except the dry pastry butter) at your mixer’s lowest speed. The dough should have under 60% hydration. Knead for 8 to 10 minutes at your electric mixer’s second slowest speed. Check your dough is at 75°F (24°C). Weigh out 900g rounds of dough and cover with plastic film. Leave to rest overnight at 35°F (2°C). Place on baking trays in the freezer for 45 minutes (flip the dough after 20 minutes). Fold in 250g of butter for each 900g round of dough to make the pastry. Fold using a book turn, followed by a letter turn. Leave to sit in the refrigerator for 30 minutes. Spread out and cut. Glaze with egg wash. Leave to sit for 2 hour at 80°F (25°C). Glaze with egg wash. Bake at 430°F (220°C) in a deck oven.

Almond Praline Sponge

  • 140gPowdered almonds
  • 40gMaïzena corn starch
  • 320gCaster sugar
  • 200gWhole eggs
  • 280gThick crème fraîche
  • 4Tahitian vanilla pods
  • 4gBaking powder
  • 4gLemon zest
  • 88gEgg yolks
  • 140gPRALINE AMANDE 70% FRUITÉ
  1. Mix together all the ingredients, then pour them into a 12cm-diameter silicone mold.

Assembly and finishing

Roll out the croissant pastry and cut out 16cm-diameter disks.

Leave them to rise for approx. 2 hours at a temperature of 75°F (24°C).

Pre-bake the almond sponge for approx. 10 minutes at a temperature of 345°F (175°C), then freeze.

Bake the croissant pastry disks at a temperature of 355°F (180°C). Once they are half-cooked, place each disk of almond sponge in the center and finish by baking them together. Reserve on a baking rack.

Make a dry caramel and deglaze with a small amount of praline, then cook the apple slices on a low heat. Leave to cool.

Place the cooked apple slices on the tart, then brush them with Absolu Cristal glaze, which you have brought to the boil with an extra 10% of water. 

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