Michel Richard's Pastry Eggs
Serves 1
Recipe By: Michel Richard
1 pastry box Puff Pastry
Frozen pastry cream
2 cups milk
1/2 cup sugar
pinch salt
1 -- Vanilla bean -- split
5 egg yolk
1/3 cup cornstarch
Apricot halves -- fresh 2 per each circle you do cut side down
apricot glaze -- warmed apricot jam
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 350F oven for 35 minutes. Brush pastry and apricots
with a nice sweet apricot glaze. The baking takes the sweetness out of
the fresh apricots so you need this final step.
Exported from A Cook's Books -- Recipe management for Macintosh
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