Oranais: a step-by-step recipe

Ingredients

Pastry cream:

• 12 cl milk
• 1 egg yolk
• 1 vanilla bean
• 30 g sugar
• 15 g cornstarch
• 1 sheet puff pastry
• 1 can of apricots in syrup (500 g)
• 1 egg
• icing sugar

Materials

• bowl, saucepan, whisk, baking tray, oven

Preparation

• Pastry cream:
  Bring the milk to a boil with the split vanilla bean.
  Beat the egg yolk with the sugar until the mixture is pale and creamy. Add the cornstarch and mix well.
• Once the milk has boiled, gradually add it to the previous mixture, then return everything to the saucepan.
  
• Cook over medium heat, stirring constantly, until thickened. Remove the saucepan from the heat and cover the cream directly with plastic wrap (the wrap should touch the cream to prevent a skin from forming). Leave to cool completely.
• Cut the puff pastry sheet into 4 rectangles of the same size. Spread some cold pastry cream diagonally on each rectangle.
  
• Place 3 apricot halves on the pastry cream, then fold the 2 edges of the pastry over the apricots.
• Brush each Oranais with beaten egg, then sprinkle with icing sugar.
  
• Bake for 20 minutes at 350°F (180°C).
• And there you have it, your Oranais are ready!
  

Questions

Photos of members who cooked this recipe