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Apricot

Ponthier - Bergeron apricot Saint Honoré
Descriptive diagram
Ponthier - Bergeron apricot Saint Honoré

Bergeron apricot Saint Honoré

Choux pastry
Water
Milk
Butter
Sugar
Salt
Flour
Eggs
247g
247g
214g
6g
7g
285g
500g
Bring the water, milk, salt, sugar and butter to the boil. Pour the mixture into a mixing bowl and add the flour. Mix at half-speed with a whisk until the dough is drier. Add the eggs one by one. Bake in the oven at 250°C. Option 1: reheat the fan oven to 250°C then turn it off for baking. Option 2: bake in a regular oven at 180°C for 20 to 25 minutes.
Apricot cream
PONTHIER apricot purée
Cream
Gelatine
White chocolate
100g
200g
4,5g
125g
Bring the cream to the boil. Pour over the white chocolate and the soaked gelatine. When cold, add PONTHIER apricot purée.
Apricot jelly
PONTHIER apricot purée
Gelatine
1000g
14g
Heat the PONTHIER apricot purée and pour over the softened gelatine.
Barley chantilly cream
Pouring crème fraîche
Mascarpone
Orgeat syrup
600g
300g
90g
Combine the 3 ingredients the day before and leave to rest. Blend the next day.
Breton shortbread
Flour
Baking powder
Sugar
Salt
Butter
Egg yolks
1200g
52g
800g
12g
1000g
360g
Soften the butter and add the egg yolks. Add flour, baking powder, sugar and salt. Mix then roll out and cut into circles.
Assembly
Fill the choux pastries with apricot cream and apricot jelly. Glaze with caramel. Place on the Breton shortbread and top with barley chantilly cream. Garnish with toasted almond slivers.
Ponthier