Oranaise pie - puff pastry, pastry cream and apricots

Ingredients

Pastry cream :

• 1 cup milk
• 1/3 cup sugar
• 1 vanilla bean
• 2 egg yolks
• 3 Tbsp cornstarch

pie :

• 1 puff pastry
• 4 apricots
• Some apricot jam
• 1 egg yolk

Materials

• 1 saucepan
• 1 whip
• 1 bowl
• 1 knife
• 1 bowl

Preparation

• The pastry cream:
  Split your vanilla bean in half lengthwise and collect the beans with the tip of a knife.
  Bring the milk to a boil in a saucepan with half the sugar and the split vanilla bean.
  In a bowl, mix the rest of the sugar with the egg yolks and the cornstarch.
  Pour the saucepan mixture into your bowl, mix and then put the entire mixture back into the saucepan.
  Place everything on medium heat and stir until the mixture thickens.
  Once your pastry cream is ready, place it in a bowl, wrap it on contact and then let it cool for at least 2 hours.
• Unroll your puff pastry on a baking sheet.
  Place a bowl in the center that you will come slightly flatten so that it makes a mark on the dough. Remove it and then make an 8-pointed star with the tip of a knife between the center of the dough and the bowl marks.
• Spread the pastry cream on the puff pastry without putting it in the centre (the place you cut into the shape of an 8-pointed star).
  Wash your apricots, dry them and cut them in half. Place your 8 apricot halves all around the puff pastry on the pastry cream.
• Bring the branches of your star to the ends of the puff pastry to form a crown. Press lightly so that the edges do not rise during cooking.
  
• Brush with egg yolk and bake for 25 minutes at 350°F (180°C).
• Once the pie is out of the oven and cooled, brush it with apricot jam to make it even brighter.
  And enjoy your meal!