Ingredients :
A roll of puff pastry
A can of apricots in syrup
Ingredients for the cream:
500 ml of Shamenet 32% Gentle Cream
1 egg
150 grams of sugar
1 sachet of vanilla sugar
80 grams of flour
Cream preparation
Put the egg, sugar, and vanilla sugar in a saucepan and whisk lightly with a whisk.
Add the flour and mix.
When the mixture is smooth, gradually add the soft cream, stirring until the cream is absorbed into the mixture.
Place the saucepan over medium heat and begin stirring continuously until the cream crystallizes, about fifteen minutes.
Transfer the cream to a glass bowl and cover with cling film to prevent a skin from forming.
Cool to room temperature.
Assembling the cake:
Roll out the puff pastry to 0.4 mm, cut out two rectangles and fold up the edges with strips of leftover pastry (see photos below) and stick them together with beaten egg yolk.
Next, add the cream, being careful not to let it overflow, and the apricots. Cover with the other rectangle of puff pastry, rolled out in the center. Brush with beaten egg and sprinkle with crushed hazelnuts. Bake for 20 minutes in a 220°C (425°F) oven, and keep an eye on it; the cake should rise. .
Once it has cooled, sprinkle with icing sugar!
Recipe in pictures:
Pastry cream:
Assembling the cake:
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.