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Pastry

Crème Pat & Apricot Sweet Pastries

Name: Crème Pat & Apricot Sweet Pastries
Prep time: 2 h 30 min
Cook time: 20 min
Yield: 6
Ingredients: Puff Pastry; 250g strong flour (plus extra for dusting); 225g cold butter; 150ml iced water; Crème Pâtissière; 1 cup milk; 3 tbsp Chelsea White Sugar; Pinch of salt; 1 ½ tbsp cornstarch; 1 tbsp vanilla bean paste / extract or 1 vanilla bean pod; 2 egg yolks; 1 egg; 1 ½ tbsp unsalted butter, softened; Glaze; ½ cup Chelsea Icing Sugar; 1 tbsp hot milk; Vanilla extract; To decorate/assemble; 1 large tin of apricot halves; Chelsea White Sugar to sprinkle; Egg wash (1 egg + a dash of milk)

Preparation

2 hours 30 mins

Bake

20 mins

Difficulty

Moderate

Servings

Recipe by Larissa. Episode 8.

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Ingredients
Method

Ingredients

Puff Pastry

250g strong flour (plus extra for dusting)
225g cold butter
150ml iced water

Crème Ptissière

1 cup milk
3 tbsp Chelsea White Sugar
Pinch of salt
1 ½ tbsp cornstarch
1 tbsp vanilla bean paste / extract or 1 vanilla bean pod
2 egg yolks
1 egg
1 ½ tbsp unsalted butter, softened

Glaze

½ cup Chelsea Icing Sugar
1 tbsp hot milk
Vanilla extract

To decorate/assemble

1 large tin of apricot halves
Chelsea White Sugar to sprinkle
Egg wash (1 egg + a dash of milk)

Chelsea Products in Recipe

Icing Sugar

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White Sugar

The uniform size of the...

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Method

Preheat oven to 180°C fan bake.

Puff Pastry : Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in water til the dough comes together, cover it in cling film and chill while preparing butter for 20 minutes.

Put the butter in between 2 pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold. Reshape to the size roughly of a postcard. Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn. Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill if getting too warm. Repeat this process twice more, chilling each time. Chill before using.

crème PtissiÃ¨re : Heat the milk over medium high heat and bring it to a boil. If using vanilla bean pods, split the bean and scrape the vanilla seeds/caviar out of the beans. Add the bean and caviar to the milk. While the milk is being heated, place Chelsea White Sugar, egg and yolks, cornstarch and salt in a bowl. Place the bowl on top of a towel or napkin to prevent it from slipping. Whisk until you have a thick, smooth mix. If you are using vanilla bean paste or extract, add this to the egg mix too. Then set aside until the milk comes to a boil.

As soon as the milk starts to bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix, while whisking constantly to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan to form a custard. Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken - this should take about 1 to 2 minutes. While whisking, let the custard come to a boil (the custard will release bubbles). Cook for a further 1 to 2 minutes after you see the first bubbles break the surface. Remove from the heat and add the butter. Whisk in the butter, until it's completely mixed in. Pour the mixture into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top. Let the crème ptissiÃ¨re cool down to room temperature and then let it chill in the fridge for a few hours, until it's completely chilled.

Glaze : Combine Chelsea Icing Sugar, hot milk and vanilla extract and mix well.

How to assemble: : Roll out pastry and cut it into rectangles and fold in corners. Fill the centre with crème ptissiÃ¨re and put the apricot halves on top. Brush pastry with egg wash and sprinkle with Chelsea White Sugar.

Bake for 18 to 20 minutes, or until golden and puffed.