INFO
Start with a recipe of [Apricot (Sous-Vide)](Apricot Sous Vide.md)
Details
Ingredients Pastry Cream
- 50 cl of Milk
- 50 gr of Maizena (Corn Starch)
- 3 Egg Yolk
- 100 gr of Sugar
- 1 Vanilla bean
Ingredients Pastry
- 8 Apricot cooked as in [Apricot (Sous-Vide)](Apricot Sous Vide.md)
- 1 Sheet of Puff Pastry
- 1 egg (egg wash)
Method Cream
- Scrap the vanilla bean
- Place 40 cl of milk with 50 gr of sugar & the vanilla into a pan and bring to a boil
- In a bowl, mix the 3 yolks with the sugar, then add the Maizena, mix well
- Add the warm milk mixture, start slowing (just a little bit of milk) to bring the egg mixture to temperature, then slowly add the rest of the milk while mixing.
- Put the mixture back into the pan, on low hear, mix well until the mixture thicken
- Once the cream has the right temperature, place it into a bowl, let it cool and place into the fridge. Cover with plastic warp to avoid the cream to form a skin
Method
- Pre-heat oven at 400 °F
- Cut the pastry in 10 cm squares
- In each corner of the square, slide about 2/3 toward the center
- Place a little bit of cream at the center
- Place 1 [Apricot (Sous-Vide)](Apricot Sous Vide.md) halh slice om top of it
- Then fold 4 of the corners over the Apricot half, pinch to ensure they stick
- In a small bowl, break the egg, add a tiny bit of water (0.5-1 tsp), mix well, then brush the pastry.
- Place on a baking pan
- Place into the oven for about 15-20 minutes
Sprinkle with a little bit of powdered sugar before serving (not like the picture 😊
)
Quick View
| Sous-Vide | |
|---|---|
| Serve | 8 |
| Preparation Time | 45 mn |
| Cooking Time (sous-vide) | |
| Cooking Time (traditional) | 15-20 mn |
| Temperature | |
| Authors | Pascal Crausaz Inspiration from https://youtu.be/3_Pp9fwLkBY |
| Special |
