![]() ![]() If you can't find apricot jam, apple jelly is a good substitute since it's clear and has a similar tart texture.Brush the apricot pastries with melted apricot jam, including the apricots.Bake at 400F (200) for 20-25 minutes until puffed up and golden brown. Keep the tray refrigerated until ready to bake.Īn hour before your guests arrive, remove your pastries from the refrigerator. If not baking right away you can transfer pastries to a baking sheet lined with parchment paper and cover loosely with foil. Once you've brushed the pastry with a beaten egg, then bring the corners to the center, covering the pastry cream, and leaving the apricots visible. But the egg wash in the next step will help keep them tightly closed as they bake. Just be careful not to over-fill the pastries or the filling will ooze out while baking in the oven. Having the pastry pre-cut will assure that all your pastries are the same size and will bake at the same rate.The best place to find pre-cut squares of puff pastry in the size is in the Mediterranean markets.Add two tablespoons of the pastry cream in the center, and top with the apricot halves, cut side down. To assemble the pastries, place one 5" x 5" (13cm x 13cm) puff pastry square on a cutting board. Pastry cream is a terrific recipe to master because you can use it in so many other delicious things! Such as my Chocolate Eclairs, Fruit Tart, or my Strawberry Pistachio Tart.The plastic wrap should touch the pastry cream and have a tight seal.Transfer the custard to a bowl, cover it with plastic wrap and refrigerate until ready to use. It's ready when it has a pudding-like consistency.It's something you want to watch, and stir continually, to assure it's getting even heat distribution and doesn't become too hot, which will create lumps.This will avoid overcooking it which can lead to lumps and a grainy texture. The secret to cooking the custard is low and slow.It will assure you will begin with a smooth custard base before it thickens as it cooks on the cooktop.And the straining will catch any bits of egg that did cook, or bits of vanilla pod. Starting with a clean pot will avoid any scorching of the custard while it cooks.The next step is to strain the mixture through a fine-mesh sieve into a cleaned-out saucepot.Be sure to remove the vanilla pod before straining.This will prevent "scrambling" the eggs with the hot milk, which is what could happen if you poured the hot milk in all at once on top of the eggs.Tempering eggs essentially means bringing the temperature of the eggs up slowly, by adding the hot milk mixture, a little at a time, and whisking at the same time.The secret to a smooth pastry cream comes down to tempering and straining.The cornstarch will give the pastry cream its structure while thicking the mixture too. Remove the pod.Īllow the milk to cool and meanwhile, you'll mix together egg yolks and cornstarch until a paste forms. Simmer the milk until the vanilla seeds float to the surface. It's also pretty easy to do too! To a saucepot, you'll add milk, sugar and a vanilla bean scraped of its seeds.Pastry cream uses basic ingredients you probably already have on hand and the results are just divine!.The pastry cream can be made a day or two ahead, and it's really what makes these pastries so delicious!.Subscribe to My YouTube Channel and Never Miss a Recipe! Step #1: Make the Pastry Cream ![]() Watch My Video Demo of This Recipe Below! The combination of the flakey puff pastry, the rich pastry cream, and the tart apricots is just divine!.Once baked they are lathered with warm apricot jam.They are filled with rich pastry cream and topped with tart apricots.You could also pair these apricot pastries with my "Cheater" almond croissant and mini ham and cheese croissant recipes for a fun "French Pastry Theme!".Round out the main course with my crispy Home Fries or Smashed Potato recipes. ![]()
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