Gently heat a couple of tablespoons of apricot jam and brush over the oranais. Bake for 15 to 20 minutes until golden brown. Features Write in markdown (or GFM) and export your documents in HTML using templates, or in any other format supported by Pandoc (PDF, docx, ODT, etc. It is available on Windows (7 and +), Linux and OS X. It’s traditional to fold the clean corners over each other and stick together with a little egg yolk.īrush the pastry with egg yolk and sprinkle over a little crystal or granulated sugar. Abricotine is an open-source software based on modern web technologies (HTML5, CSS3 & Node.js). Spread a little pastry cream on each rectangle, keeping two of the corners clear if you’re making them the traditional way, or go to the edges if you’re making them like the photo above. Dry the drained apricots on absorbent paper. L’abricotage d’une tarte sucrée est facile à réaliser. Set aside and let it cool.ĭrain the apricots and keep a tablespoon of juice to pour into the pastry cream. Pour the mix in a clean saucepan and whisky over a low-medium heat until it thickens. Slowly pour half the hot milk over the egg mix whisking all the while, then slowly pour the rest of the milk and keep whisking. Whisk the egg yolks with the caster sugar and add the corn flour and mix well. Prepare the crème patisserie: In a pan, heat the milk and vanilla sugar together to just before boiling point. It doesn’t matter if the corners aren’t perfectly sharp. Easy to make, fruity and fabulous, they’re also known as oreilletes aux abricots or abricotine, not to be confused with Abricotine liqueur! Ingredients for 6 oranaisĬrystal or granulated sugar for sprinkling Crème patisserieĥ5 g of caster sugar (powder) (2oz or 1/4 cup)Ģ0 g of corn flour (cornstarch) (1.3 tablespoons)Ĭut the puff pastry into 6 rectangles. They’re popular in France as snacks and even for breakfast. Oranais are a French pastry with apricots and crème patisserie.
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