toremaine.blogg.se - Abricotine patisserie

#ABRICOTINE PATISSERIE SKIN#
#ABRICOTINE PATISSERIE FREE#

Place a heaping tablespoon's worth of the crème pâtissière in the middle of each pastry square and use the back of a spoon to spread this across the middle of the square, diagonally.

Place four pastry squares on each baking tray. Unroll the thawed, but chilled, puff pastry sheets and cut each sheet into quarters.Line two baking trays with parchment paper.

#ABRICOTINE PATISSERIE SKIN#

Cover the crème pâtissière with plastic wrap, with the wrap touching the surface to prevent a skin forming, allow it to come to room temperature (you can use it in the recipe now or refrigerate until you are ready to use).

Whisk in the vanilla and then the butter, a couple of pieces at a time, until completely incorporated.

Transfer the mixture to a clean bowl and whisk gently to cool the mixture down slightly.

It should be quite thick (it should coat the back of a wooden spoon).

Continue to whisk until the mixture starts to thicken and produce large, slow bubbles.

Slowly pour in the rest of the hot milk, whisking constantly, and place this pot over medium-high heat.

Whisk quickly so you don’t scramble the eggs.

Once the milk has just reached a boil, remove it from the heat and pour a couple of teaspoons of milk into the egg yolk mixture and whisk until combined.

In the meantime, whisk the egg, yolk, sugar and cornstarch together in a separate medium pot.

In a medium pot, bring the milk to a boil over medium-high heat (or you can do this in a microwave).Of course, you can make your own puff pastry but these days, I encourage you to keep some all-butter puff pastry in your freezer at all times because it will allow you to whip up fancy treats like these with not much notice and who doesn’t want that ability? It turns out, though these might look fancy, they actually couldn’t be easier to make! In fact it moved right up to the top of that very long list, it was so good! And as I devoured every last crumb as I walked through the market that day, I put this on my “to make” list.

#ABRICOTINE PATISSERIE FREE#

But you can bet that when I’ve knocked out 12km before the market visit, I will be! On that last market visit of the summer, we didn’t actually need very much in the way of food so our hands were free to carry a snack as we wandered and browsed… And because I’d run 12km, I felt a viennoiserie was in order! While Neil is a purist and will often just choose a croissant au beurre, I always like to choose something a little different each time and that day, my eyes landed on the oreillettes aux abricots…Īlso called an oranais or an abricotine, an oreillette is essentially puff pastry filled with crème pâtissière and topped with apricots, then folded over and sprinkled with a little pearl sugar, this was exactly what I needed after my run.

It started with a 12km run a few weeks ago in Nérac… Contrary to what you might think, I don’t eat croissants, chocolatines and viennoiseries every day for breakfast when I’m in France.