Home Recipes Brioche, Apricot + Custard Danish
  • Brioche, Apricot + Custard Danish
    Brioche, Apricot + Custard Danish
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Serves: 4
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Brioche, Apricot + Custard Danish

These home-made danish pastries are a delightful treat for breakfast or a snack. They are simple to make, and taste so much better fresh out of the oven, than fresh off the shelf.

The pastry cream can be made in advance, which makes this recipe really quick and convenient for a weekend breakfast.

Ingredients

  • 4 Brioche Pasquier Pains au Lait
  • 4 Apricots - peeled and halved
  • 2 Egg Yolks
  • 50g Caster Sugar
  • 1/4 tsp Vanilla Extract
  • 12g Plain Flour
  • 175ml Milk

Method

  1. Cut the top of the Pains au lait so that the inside can be removed, leaving a wall.
  2. Whisk the sugar and egg yolks until light and smooth, then add the flour.
  3. Bring the milk slowly to the boil. Pour over the egg mix, whisking all the time.
  4. Return to the heat and bring to the boil. Cook until thick, stirring all the time.
  5. Pour into a bowl and stir in the vanilla extract.
  6. Cover the bowl and leave to cool.
  7. Pipe the cool custard into the hollowed Pains au lait, and place the apricot halves on top.
  8. Bake in a preheated oven for about 10 minutes, or until golden.