Comments on: Sunny-Side-Up Apricot Pastry (plus tips on vanilla pastry cream!)

By: Jill Budzynski

Jill Budzynski — Tue, 07 Jul 2009 13:06:18 +0000

Zoe, these are so fantastic! And just as wonderful is the raspberry-almond creme braided brioche:) I made it for company and for a church bake sale and it went GANGBUSTERS!! Sooooooo good and the dough is a dream! Thanks:)

By: zoe

zoe — Fri, 19 Sep 2008 05:00:43 +0000

That is excellent Bonnie!

I’m so glad they turned out so well. Let them warm up to room temp before serving them. Sorry, I should have mentioned that in the last note!

Zoë

By: Bonnie

Bonnie — Fri, 19 Sep 2008 04:00:10 +0000

Hi Zoe -

Whew! I didn’t expect you to answer so fast I already made them tonight.

It turned out that I didn’t have a 4″ cookie cutter, so I used my 3.25″ and made mini Sunny Side Ups, with a single apricot. The taste very yummy! I will refrigerate them tonight, but next time let the dough rest in the refrigerator overnight and bake in the a.m. (I’ve done that with Cinnamon Rolls). Thanks again for a fabulous recipe. BTW – the pictures of the process on your website were very helpful!

Bonnie

By: zoe

zoe — Fri, 19 Sep 2008 02:46:05 +0000

Hi Bonnie,

One way to do it is to let them cool completely and then wrap them in foil. Because of the pastry cream you will want to refrigerate them.

If you have any time in the morning you can also roll the oval out the night before and separate them with wax paper. The next morning as the oven is preheating you can put the pre-made pastry cream on and then the apricot and throw them in the oven, no rise time. The dough will have been rising over night in the refrigerator. It will go together really fast and they will be super fresh.

Either way they will be delicious!

Zoë

By: Bonnie

Bonnie — Fri, 19 Sep 2008 00:48:01 +0000

Hello – I just made my first dough from your book – the Brioche – and it came out wonderful. I’m planning on using some of the dough to make the Sunny Side Up Apricot Pastry.

I need to make it the night before I am serving it. What would be the best way to store it overnight. Any advice would be appreciated!

Looking forward to trying many more of your recipes.

Thanks,

Bonnie

By: zoe

zoe — Thu, 10 Jul 2008 14:19:26 +0000

Hi Nathalie,

The type of milk will not effect the recipe, but it will effect the richness of the pastry cream. It will still be delicious with non-fat milk.

Enjoy! Zoë

By: Nathalie

Nathalie — Thu, 03 Jul 2008 00:06:27 +0000

Hi Zoe,

I love your website! It’s the perfect complement to your Artisan Bread book, which I just purchased after checking it out of the library. I have a question about the pastry cream that I don’t see addressed anywhere. What type of milk should I use or does it matter? We only use fat free milk at home and I’m wondering if that would be adequate or not. Thanks!

By: zoe

zoe — Tue, 15 Jan 2008 13:52:04 +0000

Hi Roy,

I’m so glad to hear you are making so much wonderful bread!

To freeze the brioche I usually portion it into 1 1/2 pound loaves or some amount that seems reasonable to use up at one time. Then I form it into a ball, cloaking it and then wrap it in plastic wrap, several times. The key to freezing pastry dough of any kind is to wrap it and then wrap it again. It really wants to take on the personality of your freezer so just keep wrapping!

Enjoy! Zoë

By: Roy

Roy — Tue, 15 Jan 2008 07:14:01 +0000

Thanks for this amazing book. I’ve tried and failed to bake anything successfully several times in the last few years. But I made yummy bread on my first try using the book.

I just made a batch of brioche dough. I can’t wait to bake a loaf! However, I have more dough that I can eat in 5 days… what do I wrap it with to freeze it?

Thanks,
Roy

By: zoe

zoe — Tue, 15 Jan 2008 03:14:53 +0000

Hi Kris,

I know, I have to be careful what I ask for! I wanted the sun but now my toes are numb! Brrrr.

Do try the brioche. Most of the sweets in the book are based on that recipe and if you don’t use it all just wrap it well and freeze it.

Thanks, Zoë