Michel Richard's Pastry Eggs
Submitted by Zeke
Elegant French pastry with puff pastry, vanilla pastry cream, and glazed apricot halves resembling sunny-side eggs. A playful Michel Richard classic.
YIELD
1 recipePREP
20 minCOOK
35 minREADY
1 hrsThese whimsical pastries look like fried eggs but taste like pure French indulgence.
Golden puff pastry rounds hold a cloud of vanilla bean pastry cream topped with apricot halves that mimic sunny yolks.
A brush of apricot glaze makes everything glisten.
It’s the kind of elegant trickery that makes guests do a double-take.
Baker’s Tips
- Roll pastry edges slightly thicker to create a rim that holds the cream
- Cook pastry cream until quite thick; it needs to hold its shape
- Use canned apricot halves for consistent size and shape
- Serve within a few hours while the pastry stays crisp
Ingredients
Directions
Roll out little circles of pastry leaving the two edges slightly thicker than the sides.
Sprinkle with sugar.
Cook the pastry cream ingredients until it boils and is thick.
Cool.
Place a generous tablespoon or so of cream on the pastry dough and two apricot halves so it looks like two egg yolks.
Bake in 350℉ (180℃) F oven for 35 minutes.
Brush pastry and apricots with a nice sweet apricot glaze.
Comments
