Recipes
Dissolve the yeast in the cold milk.
Combine the two types of flour, salt, sugar, butter (1) cut into pieces, and the yeast/milk mixture in the bowl of a stand mixer and mix on speed 1 for 5 minutes.
Knead on speed 2 for 8 minutes.
Form into a ball and let rise for 1 hour.
Punch down, roll out into a rectangle and refrigerate overnight.
Prepare a traditional pastry cream.
When cooked, add the cream cheese and orange blossom water.
Sauté the apricots with the honey, brown sugar, apricot liqueur, vanilla pod, and orange zest.
Ensure the apricots retain a firm texture.
Store in the refrigerator.
Drain the sautéed apricots, reserving the liquid.
Bring the glaze and the cooking liquid to a boil.
Adjust the colour if necessary with the colourings.
Stir the pastry cream until smooth and pipe approximately 25 g into DeBuyer fluted silicone moulds (Ref. 1856.01D). Freeze.
Enclose the laminating butter (2) in the dough and give it 1 double turn followed by 1 single turn, then let it rest in the refrigerator.
Roll the dough to a thickness of 2 cm. Cut 11 5 mm wide strips, ensuring the cuts follow the rolling direction.
Place the strips on the dough, also in the same rolling direction (horizontally).
Roll out to a thickness of 3.5 mm and cut into 40 cm-long rectangles (vertically), then cut into 2.5 cm-wide strips (horizontally), approximately 65 g each.
Gently stretch each strip to approximately 46 cm.
Flatten the ends with a rolling pin and lightly brush with water.
Place one frozen insert at each end, folding one side under the insert and the other over it. Wrap the dough around and twist the two ends together.
Moisten the seam and press firmly to seal.
Proof for 2 hours at 26°C (70% humidity). Let rest for 10 minutes at room temperature (20°C).
Preheat the convection oven to 190°C, then bake the viennoiseries at 160°C for approximately 19 minutes.
Remove from the oven and brush with maple syrup. Let cool.
Place an apricot half on top of the pastry cream and glaze with the apricot glaze.
