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Apricot Saint Honore

Apricot Saint Honore

Recipe courtesy of: Leonce Blanc

Apricot Saint Honore

Recipe Composition

  • Puff Pastry
  • Choux Pastry
  • Chantilly Cream
  • Apricot Cream

Puff Pastry

Instructions

  1. Cut out the pastry, rolled out to 3mm, into 20 disks, 8cm in diameter.
  2. Bake at 350°F for 20 minutes between 2 baking sheets lined with greaseproof paper or silicone sheets.
  3. Turn over the pastry disks, sprinkle with icing sugar, and bake at 430°F to caramelize the sugar.
  4. Cool on a rack.

Choux Pastry

Instructions

Use our ready-to-fill Cream Puff Shells to save you time and labor!

  1. Poke small whole in bottom of cream puff shell.
  2. Fill with cream. 
  3. Once filled, refrigerate for 4-12 hours to soften. 

Apricot Cream

Ingredients

 13 g Gelatin Gold-200 Bloom
600 g Leonce Blanc Apricot Puree
30 g Leonce Blanc Lime Puree
380 g Whole Eggs
450 g Sugar
500 g Butter

Preparation
  1. Soak the gelatin in cold water.
  2. In a saucepan, heat the eggs, sugar, and fruit purees without exceeding 185°F, mixing with a whisk.
  3. Add the squeezed out gelatin and mix.
  4. Cool to 100°F. Add the butter in cubes, blending with a hand blender.
  5. Pour into a filmed tray 1 cm thick and cover with film.

Serving Suggestions

  1. Cut the apricot cream out in circles 4cm in diameter (or pipe). Put the cream circles on top of the caramelized puff pastry.
  2. Whisk the remaining cream and fill the ready to fill cream puff shells. Once filled, refrigerate for 4-12 hours to soften.
  3. Prepare a dry caramel. Color if necessary and dip the top of the cream puffs. 
  4. Leave to cool, then arrange in a triangle on the circle of cream.
  5. Decorate with whipped vanilla cream with a Saint Honore nozzle.
  6. Arrange on a serving plate. Keep refrigerated.

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