Title: Michel Richard's Pastry Eggs
Categories: None
Yield: 1 Servings

Puff pastry ; frozen
Pastry cream
2 c Milk
1/2 c Sugar
pn Salt
Vanilla bean ; split
5 Egg yolk
1/3 c Cornstarch
Glaze

Roll out little circles of pastry leaving the two edges slightly thicker
than the sides. Sprinkle with sugar.

Cook the pastry cream ingredients until it boils and is thick. Cool. Place
a generous tablespoon or so of cream on the pastry dough and two apricot
halves so it looks like two egg yolks.

Bake in 350F oven for 35 minutes. Brush pastry and apricots with a nice
sweet apricot glaze. The baking takes the sweetness out of the fresh
apricots so you need this final step.
Recipe By : Michel Richard/tpogue@idsonline.com

Posted to MC-Recipe Digest V1 #253

Date: Mon, 21 Oct 1996 14:58:10 -465800

From: Terry Pogue