Ingredients :
A roll of puff pastry
Une boite d’abricot en sirop
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:
Etaler la pate feuilleté de 0.4 mm, et couper deux rectangles et remonter les bords avec des lanières de pates restantes ( voir photos plus bas) et les coller avec du jaune d’œuf battu.
Ensuite ajouter la crème sans la faire dépasser et des abricots et recouvrir de l’autre rectangle de pate feuilleté laminé sur le centre , badigeonner d’œuf battus et parsemer de noisettes concassés. Mettre au four 20 minutes au four à 220 degrés, et surveiller la cuisson, la gâteau doit monter .
Des qu’il est refroidit, parsemer de sucre glace !
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!
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