Pie fresh apricots

Pie fresh apricots
Préparation 0:45
Cuisson 0:40
Difficulté Facile


Pie fresh apricot based puff pastry, pastry cream and fresh apricots.

Nombre de portions



Puff pastry
  • Flour : 300 g
  • Fine salt : 3 g
  • Cold Water : 150 g
  • Butter : 220 g
  • Whole milk : 125 g
  • Vanilla pod : 1 unité
  • Egg yolk : 1 unité
  • Sugar : 20 g
  • Cornstarch : 10 g


Puff pastry

Knead all ingredients (except butter). Put the dough in a rectangular shape, shoot and let the dough rest in refrigerator 1 hour. Type in the cold butter, roll the dough into rectangle and place the cold butter in the center. Roll out the dough with the butter in a rectangle on a 6mm thick. Fold dough thickness of 2 so as to make a turn. Repeat this process again and let stand filmed dough at least 1 hour in refrigerator. Repeat the process again 2 times. the dough is 4 rounds, let this one still rest at least 1 hour in refrigerator.


Scrape the vanilla bean into the milk, then add half the sugar. Mix remaining sugar with the yolk and cornflour. add this mixture into the hot milk and cook until thickened. Cool the cream in the refrigerator between 2 plastic films.

Finishing and cooking

Roll out the puff pastry to 5mm detail about a 22cm diameter round about. Cut a 1.5cm strip of puff paste about this band with the egg white and place the strip on the edge of the pie. Roll out the pastry cream over the entire surface. Wash and cut into 4 500g fresh apricots. drop shaped rosette. Generously sprinkle the brown sugar apricots and bake in oven at 200 ° C. Bake pie about 40 minutes. Once cooked place it on a rack and serve the temperate pie.

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