Directions:

VANILLA PUFF PASTRY BRIOCHE DOUGH

• 1. In the bowl of a mixer fitted with a dough hook, add the fine salt and sugar, then add the flour on top. Next, add the whole eggs, whole milk, baker’s yeast, and vanilla paste. Knead for about 12 minutes.
• 2. Cut the cold butter into small cubes and add once the dough is smooth. The dough must be at 23°C by the end of kneading.
• 3. Proof at room temperature for 40 minutes. Set the dough aside overnight in the refrigerator.
• 4. Using the dough sheeter, roll out the dough to a rectangle 10 mm thick. Cover two-thirds of the dough surface with butter. Fold in three (single turn). Do a second single turn right away. Place in the refrigerator at 6°C for about 1 hour.
• 5. Do another single turn. Roll out one part to 1.5 mm, prick the dough, and cut out whole flowers, then place on a baking sheet and brush with water. Roll out the remaining part into a 40 cm x 60 cm rectangle 5 mm thick, then cut out 0.5 cm strips from one half – you will use these to cover the other half of the dough rectangle. Roll out to 3 mm, cut out flowers the same size as the base, then cut a plain circle out of the center. Place on the moistened base.
• 6. Proof for about 2 hours in a proofing oven at 27°C.

VANILLA CRÈME PÂTISSIÈRE

• 1. In a bowl, beat the eggs with the sugar until pale and creamy, then mix in the starch and strong white flour.
• 2. Bring the whole milk and cream to a boil and pour over the above mixture. Put into a clean saucepan and bring back to the boil for at least 3 minutes.
• 3. Remove from the heat, add the unsalted butter and vanilla paste, then mix. Cool rapidly to 3°C before whisking the cream to give it a smooth texture.
• 4. Once the puff pastry brioche dough is proofed, pipe vanilla crème pâtissière into the middle and place a half apricot in the center.
• 5. Bake at 170°C for 25 minutes, remove from the oven, brush with syrup at 30°, then place on a wire rack to cool.

DECORATION

• 1. Wash the apricots and cut in half, then remove the stone.
• 2. Warm the glaze and coat the apricots in the center of the baked Oranais pastries, then dust the sides with icing sugar.