Oranaise pie - puff pastry, pastry cream and apricots
Do you know Oranais?This pastry also known as "apricot glasses" or "abricotine". A marvel that we love to buy at the bakery on Sunday morning for the breakfast dessert ♥ Puff pastry, creamy pastry cream, fruity apricots. In short: we love this dessert so much that we decided to reproduce it in pie version! So we let you enjoy the steps of our Oranaise pie explained step by step
Ingredients
Pastry cream :
pie :
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!
Observations
Can I replace the vanilla bean with vanilla extract?
Yes! For a vanilla bean, count between 1/2 and 1 teaspoon of vanilla extract.
Can I use apricots in syrup?
No problem because thanks to your apricots in syrup, you can enjoy this pie all year round! Make sure to drain well before ;-)
Which puff pastry to use?
On our side, we swear by puff pastry "pure butter". And here, it has to be round.
What to do with the remaining egg whites?
On the salty side, we simply like to put them in a pan and cook them like scrambled eggs with a little milk, salt and pepper. Once cooked, they are served on toast :-) On the side of sweet recipes, you can use your egg whites to make meringues, mousses, financiers or soufflés.
Why should I film the pastry cream on contact? If you do not film your pastry cream on contact, a dry layer will be created on the top and you will have to remove it before using it. Thus, to avoid waste, film your cream on contact and beat them lightly before using.
How can I cool my pastry cream faster?
Our tip to cool our pastry cream faster and spread a wide dish on the bottom before filming it on contact.
