Oranais: a step-by-step recipe

Ingredients

Pastry cream:

• 1/2 cup milk
• 1 egg yolk
• 1 vanilla bean
• 2 Tbsp sugar
• 1 Tbsp cornstarch
• 1 puff pastry sheet
• 1 can of tinned apricots (500g)
• 1 egg
• icing sugar

Materials

• bowl, saucepan, whisk, baking tray, oven

Preparation

• Pastry cream:
  Put the milk to boil with the sliced vanilla pod and its seeds.
  Meanwhile, put the yolks in a bowl with the sugar. Beat energetically until the mixture becomes creamy. Add the cornstarch and mix well.
• Once the milk has boiled, gradually add it to the previous mixture. Then return everything to the pot and place it back on medium heat.
  
• Stir constantly with a wooden spoon until the cream thickens, which takes about 10 minutes. Remove from heat, then cover directly against the cream with plastic wrap to prevent a skin from forming. Allow 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 hand pie 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

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