Apricot Saint Honore
Recipe courtesy of: Leonce Blanc
- Puff Pastry
- Choux Pastry
- Chantilly Cream
- Apricot Cream
- Cut out the pastry, rolled out to 3mm, into 20 disks, 8cm in diameter.
- Bake at 350°F for 20 minutes between 2 baking sheets lined with greaseproof paper or silicone sheets.
- Turn over the pastry disks, sprinkle with icing sugar, and bake at 430°F to caramelize the sugar.
- Cool on a rack.
Use our ready-to-fill Cream Puff Shells to save you time and labor!
- Poke small whole in bottom of cream puff shell.
- Fill with cream.
- Once filled, refrigerate for 4-12 hours to soften.
|13 g||Gelatin Gold-200 Bloom|
|600 g||Leonce Blanc Apricot Puree|
|30 g||Leonce Blanc Lime Puree|
|380 g||Whole Eggs|
- Soak the gelatin in cold water.
- In a saucepan, heat the eggs, sugar, and fruit purees without exceeding 185°F, mixing with a whisk.
- Add the squeezed out gelatin and mix.
- Cool to 100°F. Add the butter in cubes, blending with a hand blender.
- Pour into a filmed tray 1 cm thick and cover with film.
- Cut the apricot cream out in circles 4cm in diameter (or pipe). Put the cream circles on top of the caramelized puff pastry.
- Whisk the remaining cream and fill the ready to fill cream puff shells. Once filled, refrigerate for 4-12 hours to soften.
- Prepare a dry caramel. Color if necessary and dip the top of the cream puffs.
- Leave to cool, then arrange in a triangle on the circle of cream.
- Decorate with whipped vanilla cream with a Saint Honore nozzle.
- Arrange on a serving plate. Keep refrigerated.