Choux Pastry

 

  1. Weigh the milk, water, salt, sugar and butter, cut into pieces that are not too big.
  2. Bring all of the ingredients to a boil.
  3. Remove from the heat and add the flour.
  4. Mix until a smooth paste is formed.
  5. Dry the dough over the heat for one minute, while vigorously mixing.
  6. Immediately transfer the dough to a mixing bowl.
  7. Using the paddle attachment, gradually add the eggs, three at a time. Mix for 15-20 minutes.
  8. Pastry should be piped into choux while hot, do not allow it to cool.

 

Stewed apricots

To be made the day before

  1. Cut the apricots into cubes and soak in lemon juice with the sugar.
  2. Bring to a boil for 3 to 4 minutes.
  3. Soak the gelatin in cold water and drain well, then add to the apricot mixture.
  4. Refrigerate.

 

Chantilly Cream

To be made the day before

  1. Mix together the two ingredients.
  2. Whip the cream the next day.

 

Apricot Custard

 

  1. The day before, wash and cut the apricots into 1/8ths.
  2. Marinate with half the sugar and place in the refrigerator overnight.
  3. The next day, stir together the sugar-apricot mixture, pectin and starch.
  4. Bring to the boil while whisking continuously.
  5. When the mixture reaches 50°C, add the butter and stir for one minute.

 

Shortcrust pastry

To be made the day before

  1. Weigh the butter the day before and let it sit at room temperature.
  2. The next day, bind the butter and icing sugar using the paddle attachment.
  3. Add the dry ingredients, excluding the flour and eggs. Stir in the flour but do not overwork it.
  4. Knead briefly until smooth and seal tightly in plastic cling wrap.
  5. The next day, roll out to 2mm thick and using a biscuit/cookie cutter, cut into a round of 8cm in diameter.
  6. Bake at no more than 160°C, until properly browned.

 

Assembly

 

  1. Fill the choux pastry with the apricot custard; glaze with the coloured fondant.
  2. Spoon the stewed apricots into the centre of the shortcrust pastry round.
  3. Place 3 choux around the edge of the stewed apricots.
  4. Pipe the Honey and Sea-buckthorn Chantilly Cream using a star tip.
  5. Place the last choux on top of the Chantilly cream.