It started with a 12km run a few weeks ago in Nérac… Contrary to what you might think, I don’t eat croissants, chocolatines and viennoiseries every day for breakfast when I’m in France. But you can bet that when I’ve knocked out 12km before the market visit, I will be! On that last market visit of the summer, we didn’t actually need very much in the way of food so our hands were free to carry a snack as we wandered and browsed… And because I’d run 12km, I felt a viennoiserie was in order! While Neil is a purist and will often just choose a croissant au beurre, I always like to choose something a little different each time and that day, my eyes landed on the oreillettes aux abricots…
Also called an oranais or an abricotine, an oreillette is essentially puff pastry filled with crème pâtissière and topped with apricots, then folded over and sprinkled with a little pearl sugar, this was exactly what I needed after my run. And as I devoured every last crumb as I walked through the market that day, I put this on my “to make” list. In fact it moved right up to the top of that very long list, it was so good!
It turns out, though these might look fancy, they actually couldn’t be easier to make!
Of course, you can make your own puff pastry but these days, I encourage you to keep some all-butter puff pastry in your freezer at all times because it will allow you to whip up fancy treats like these with not much notice and who doesn’t want that ability?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Oreillettes à l'abricot
Ingredients
For the crème pâtissière
For the pastries
To assemble
Instructions
Make the crème pâtissière:
Whisk in the vanilla and then the butter, a couple of pieces at a time, until completely incorporated.Assemble the pastries
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And you, what do you like to treat yourself with after a long run?
Happy (French) Friday!
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