Torontoast

Mix together all the ingredients apart from the butter.

Knead them in the mixer for approx. 10 minutes.

Gradually incorporate the butter until the dough starts coming away from the bowl, but be careful not to work it too hard.

Once the kneading process is complete, the dough should be at a temperature of 75°F (24°C). Leave to rise at room temperature for 2 hours. Knock the dough back then store it in the refrigerator. Cut it out, shape it, then leave it to rise for 2 hours at 75°F (25°C). Bake in a fan-assisted oven at 320°F (160°C) for approx. 30 to 35 minutes.

Heat the cream and glucose. Use the sugar to make a dry caramel.



Deglaze with the hot cream and glucose. Add the apricot pulp.



Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.



Immediately mix using an electric mixer to make a perfect emulsion.



Leave to stiffen in the refrigerator.

Mix the glaze and melted pulp in an electric mixer.



Cube the apricots, then sweat them with the split and scored vanilla pod.



Add the butter then the sugar. Gently cook the apricots so that they soak up the liquid without falling to pieces. Off the heat, add the Absolu glaze and pulp mix.



Store in the refrigerator.

Heat the milk and infuse the vanilla pod.

Bring the milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Heat the mixture to a temperature of 185°F (84-85°C), strain through muslin and use immediately.