| The French Pastry Chef | Apricot Croissant | |
| Category: Viennoiserie | ||
| Photograph: YES | Serving Size: 12 Individual |
Storage Factor: +1 Day |
| Difficulty: Advanced | ||

| Ingredient | Quantity | |
| 1. | Pâte Croissant | 1 Batch |
| 2. | Apricot Halves | 24 - Drained |
| 3. | Vanilla Pastry Cream | 10 ounces |
| 4. | Egg Wash | as needed |
| 5. | Apricot Glaze | 1 ounce |
Click to view Instructions (5 samples remain)
| Apricot Croissant | |
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| Nutrition Facts | ||
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| Croissant-Apricot | Total Fat 10g | Total Carbohydrates 49g |
| Serving 1 Croissant (161g) | Saturated Fat 2g | Dietary Fiber 2g |
| Servings per Recipe: 12 | Trans Fat 0g | Sugars 20g |
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| Calories 308 | Cholesterol 32mg | Protien 7 g |
| Calories from Fat 92g | Sodium 309mg | *Typical values per Serving |