Apricot D’Oranais

Now, let’s get started on creating this delightful dessert. First, preheat your oven to 375°F (190°C).

Next, carefully unfold the puff pastry and place it on a lightly floured surface. Using a knife, score a border about 1 inch from the edge of the pastry, being careful not to cut all the way through.

Spread a thin layer of apricot jam within the border you’ve created on the pastry.

Arrange the apricot halves on top of the jam, and then brush the edges of the pastry with the beaten egg yolk. Sprinkle the edges with the powdered or granulated sugar.

For the pastry cream, begin by bringing the milk and vanilla sugar to a simmer in a small saucepan over medium heat. In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until well combined.

Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens. Remove from heat and let it cool slightly.