Michel Richard's Pastry Eggs
Yield
1 recipePrep
20 minCook
35 minReady
1 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
puff pastry
|
*
|
| 2 | cups |
milk
|
|
| ½ | cup |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
vanilla bean
|
*
|
| 5 | each |
egg yolks
|
*
|
| ⅓ | cup |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
puff pastry
|
*
|
| 473 | ml |
milk
|
|
| 118 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
vanilla bean
|
*
|
| 5 | each |
egg yolks
|
*
|
| 79 | ml |
cornstarch
|
|
Directions
Roll out little circles of pastry leaving the two edges slightly thicker than the sides.
Sprinkle with sugar.
Cook the pastry cream ingredients until it boils and is thick.
Cool.
Place a generous tablespoon or so of cream on the pastry dough and two apricot halves so it looks like two egg yolks.
Bake in 350℉ (180℃) F oven for 35 minutes.
Brush pastry and apricots with a nice sweet apricot glaze.
