Teatime and Viennoiseries


Made with Orizaba 39%

An original École Valrhona recipe (Tain l’Hermitage)Makes 12 desserts

4 steps

Recipe Step by Step



170g French white pastry flour
85g whole eggs
20g whole UHT milk
20g caster sugar
3g salt
5g live yeast
5g inverted sugar
100g dry butter 84%

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.



85g caster sugar
90g UHT cream 35%
10g Glucose DE 38/40
55g Apricot pulp

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.


cooked apricots

15g apricot pulp
150g fresh apricots
1 vanilla pod
10g dry butter 84%
30g caster sugar

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.



610g whole UHT milk
120g egg yolks
60g caster sugar
1 Vanilla pod

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.

Assembly and finishing

Make the caramel and apricot cream mix, the cooked apricots and the brioche dough.Bake the brioche in a round bread tin with a diameter of 7cm and a length of 30cm.Leave to cool.Cut 2cm-thick slices and leave them to steep in the crème anglaise for 24 hours.Drain them, then heat a frying pan with a little bit of butter and some brown sugar.Toast the brioche slices for 2 minutes on both sides, then leave them aside.Use a piping bag with a “sultane” nozzle to pipe 25g of caramel and apricot cream mix onto each brioche slice,then garnish their center with 10g of cooked apricots.Stick on a logo.