Custard
Ingredients :
245 gram(s) of milk
75 gram(s) of sugar
1 vanilla pod(s)
2 + 1 egg yolk(s)
22 gram(s) cornstarch
1 puff pastry
8 apricot(s) in syrup
1 jam
1 icing sugar
3 stages
CREAM PATISSIERE :
– Bring 225g of milk to the boil with 40g of sugar and the split vanilla pod
– Whisk 35g of sugar with the egg yolks, add the cornstarch and 20g of milk
– Pour the 1st mixture on top and put everything back to thicken.
– Film and book for a minimum of 2 hours.
2
I used herta treasure grandmother puff pastry
– make an eight-pointed star in the center of the dough
– place the dough on the crown tart mold
– spread the pastry cream on the dough
– place 8 apricot halves on the cream
– bring the branches of the star to the edge of the pie dough (as in the header photos)
-brush the dough with an egg yolk
3
– bake at 180° for 35 to 40 minutes
– brush the apricots with the jam of your choice to give them a
shine
– sprinkle with icing sugar
