Pivot piece of puff pastry from robèrt van beckhoven

Name: pivot piece of puff pastry from robèrt van beckhoven
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 30 g granulated sugar; 14 g custard powder; 150 ml Full Milk; vanilla bean; 4 slice frozen butter butter puff pastry; 4 half apricots in light syrup in a tin; 2 el apricot jam

Recipe from Robèrt van Beckhoven: crunchy pastries with a filling of pastry cream and apricot.

Ingredients

Kitchen Stuff

1 baking paper
1 piping bag with smooth nozzle
1 sieve
1 baking brush

Directions

For the pastry cream, put the granulated sugar with the custard powder in a bowl, add the milk and stir until smooth.
Cut open the vanilla pod and scrape out the marrow. Bring the milk to the boil with the vanilla and stick.
Remove the pan from the heat and add a small amount of milk to the custard porridge while stirring.
Then pour in the rest of the hot milk while stirring. Pour the mixture back into the pan and bring to the boil while stirring.
Allow to simmer for 2 minutes. Pour into a bowl and cover with cling film to prevent a "sheet".
Preheat the oven to 210 ° C. Let the slices of puff pastry thaw.
Use a sharp knife to cut out the largest possible round shape from each slice of puff pastry.
Place them on a griddle covered with parchment paper and sprinkle with the granulated sugar.
Put the pastry cream in the piping bag and spray a circle in the middle of each slice of puff pastry.
Or spread the cream with 2 tablespoons over the leafy ground. Leave the outermost 1½ cm of the puff pastry free.
Place each apricot with the convex side up in the middle of the cream.
Slide the mirror eggs into the oven. Lower the temperature to 170 ° C and bake for about 25 minutes. Allow to cool.
Heat the apricot jam in a pan. Sieve the pieces with the help of a sieve.
Brush the fried eggs with a baking brush with the jam, only the apricot and the pastry cream, not the puff pastry.