Скачать с ютуб Easy Apricot Brunch Pastries в хорошем качестве

Easy Apricot Brunch Pastries

#entertainingwithbeth #CookingChannel #EasyRecipes SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite PRODUCTS FREQUENTLY SEEN IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT Kitchen Aid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT SHOP MORE OF MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK! Subscribe to my Newsletter https://bit.ly/2NTPD08 MORE EASTER RECIPES! Key Lime Pie Cheesecake http://bit.ly/2KNKtUT Coconut Cream Pie http://bit.ly/2KBtULu Roasted Lamb with Mustard Sauce http://bit.ly/2KzFcjy Easy Egg Bake http://bit.ly/2G9Y2Z3 Blueberry Crumb Cake http://bit.ly/2IiCv3I Lemon Poppy Seed Scones http://bit.ly/2Z9pPBn EASY APRICOT BRUNCH PASTRIES Makes 6 Print Recipe here http://bit.ly/BrunchPastries INGREDIENTS: For the Pastry Cream: 1 cup (240ml) milk 2 tbsp (25g) sugar 1 vanilla bean, scrapped of its seeds 2 egg yolks 2 tbsp (15g) cornstarch 1 tbsp (15g) butter For the Pastries: 6 puff pastry squares 5” x 5” (13cm x 13cm) 2 15-ounce cans of canned apricots (you’ll need 12 apricot halves) 1 egg, beaten ¼ cup (60 ml) Apricot Jam METHOD: The day before, make the pastry cream. In a medium sauce pan add the milk, sugar, and vanilla bean paste and pod. Bring to a simmer and the vanilla seeds rise to the top. Fish out the vanilla bean pod with tongs, and allow the milk mixture to cool slightly. In a large mixing bowl add egg yolks and cornstarch. Whisk together until a pale-yellow paste forms. Slowly add the milk mixture to the paste mixture, whisking until combined. Strain mixture through a fine mesh sieve into a cleaned-out sauce pot. Heat mixture on medium high heat, whisking all the while until thickened. Soon after a pastry cream will begin to form. Whisk until it reaches pudding-like consistency. Whisk in butter. Transfer pastry cream to a shallow bowl and cover with plastic wrap and refrigerate overnight or until completely cooled. Drain apricots of their syrup and place on a plate. Place 1 puff pastry square on a floured surface, rotating it to a diamond shape facing you. Spread 2 tablespoons of pastry cream in the center of the diamond. Spread out to about 3 inches long. Place apricots, cut side down at the edge of the pastry cream. Brush the perimeter of the pastry with egg wash. Then take the two-outer points of the diamond, at the sides and bring them towards the center, folding one over the other and brushing seal with the egg wash to affix it together. Brush the outer pastry area with egg wash as well. At this point, pastry cream should not be visible when you fold this up, only apricots should be visible. Gently place a floured metal spatula under the pastry and transfer to a baking sheet lined with parchment paper. Continue the process until 6 pastries are formed. Place the tray in the fridge, tented lightly with foil until ready to bake. To bake place pastries into a pre-heated 400F (200C) oven for 20-25 mins or until golden brown and puffed up. Allow to cool slightly. Meanwhile place the apricot jam in a sauce pan to melt the jam and liquefy. Brush the jam on the pastries and apricots to create a shiny surface. Transfer to a platter and serve immediately. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.