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Apricot and cream pie

 Apricot and cream pie 


- 1 broken pastry 

- 3 egg yolks 

- 50 g of powdered sugar 

- 20 g flour

 - 25 cl of milk 

- 500 g apricot 

- 2 tablespoons of jam Apricots 

- 2 tablespoons of honey 

- 1 tablespoon of brown sugar


1. Arrange your broken dough in a pie mold or several individual pieces with a dough with a fork. Bake at 180 ° C for 15 minutes and demold. 2. Put the egg yolks and sugar in a salad bowl and whip vigorously so that the mixture whitens. Sprinkle with flour on the surface and then incorporate it quickly without working.

 3. Boil the milk and then pour it boiling to the mixture stirring without stopping with a wooden spoon to get a smooth cream. 

4. Pour the cream into a thick pan and leave it thicken it by heating it very soft. Remove the pan from the first big bubbles and then spread the pastry cream in the bottom of your broken cooled dough. 

5. Rinse the apricots, cut them into two and pit them. 

6. In a skillet, melt the honey until a blonde color is obtained. Add the apricot jam and then have the apricots on the flat side and let them cook on heat for 3 to 5 minutes. Return the apricots and sprinkle with cassonade.

 7. Put your apricots beautifully on your pastry cream. Good appetite!


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