📝 About This Recipe
The Oranais, also known as the 'Abricotine', is a stunning French viennoiserie that originated in Algeria during the colonial era, named after the city of Oran. This pastry features a crisp, buttery puff pastry base shaped like a pair of spectacles, cradling two glowing apricot halves nestled in a bed of rich vanilla custard. It is the perfect marriage of flaky lamination, creamy sweetness, and the bright, tangy punch of orchard fruit.
🥗 Ingredients
Pastry Base
- 500 grams Puff Pastry (all-butter, high quality, chilled)
- 2 tablespoons All-purpose flour (for dusting the work surface)
Crème Pâtissière (Pastry Cream)
- 250 ml Whole milk (full fat for best texture)
- 1 piece Vanilla bean (split and seeds scraped)
- 3 large Egg yolks (at room temperature)
- 50 grams Granulated sugar
- 25 grams Cornstarch (sifted)
- 20 grams Unsalted butter (cold, cubed)
Fruit & Glaze
- 16 pieces Apricot halves (canned in light syrup, thoroughly drained and patted dry)
- 100 grams Apricot jam (strained to remove chunks)
- 1 tablespoon Water (to thin the glaze)
- 2 tablespoons Pearl sugar (for decoration)
- 1 large Egg (beaten with a pinch of salt for egg wash)
👨🍳 Instructions
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1
Prepare the pastry cream: In a medium saucepan, bring the milk and vanilla seeds/pod to a gentle simmer over medium heat. Do not let it boil vigorously.
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2
While the milk heats, whisk the egg yolks and sugar in a heatproof bowl until pale and slightly thickened. Whisk in the cornstarch until smooth.
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3
Temper the eggs: Slowly pour about a third of the hot milk into the egg mixture, whisking constantly to prevent curdling. Pour the tempered egg mixture back into the saucepan with the remaining milk.
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4
Cook the custard over medium heat, whisking vigorously, until it thickens and a few bubbles burst on the surface. Remove from heat and whisk in the cold butter until glossy.
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5
Transfer the cream to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely cold (at least 2 hours).
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6
Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.
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7
On a lightly floured surface, roll out the puff pastry into a large rectangle about 3-4mm thick. Cut the pastry into eight 12cm (approx. 5-inch) squares.
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8
Position a pastry square like a diamond. Spoon about 1.5 tablespoons of cold pastry cream in a diagonal line from the top corner to the bottom corner.
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9
Place two apricot halves on top of the cream, one near the top and one near the bottom, leaving the center slightly open.
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10
Fold the left corner of the pastry over the center of the apricots, then brush it lightly with egg wash. Fold the right corner over the left, pressing down gently to seal them together (creating the classic 'spectacle' or 'swaddle' shape).
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11
Place the pastries on the prepared baking sheets. Brush the exposed pastry dough generously with egg wash and sprinkle the edges with pearl sugar.
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12
Bake for 20-25 minutes until the pastry is puffed high and a deep golden brown. The bottom should be crisp and cooked through.
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13
While baking, heat the apricot jam and water in a small pan until fluid. Strain through a fine-mesh sieve.
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14
Once the pastries come out of the oven, immediately brush the apricot halves and the pastry with the warm jam glaze for a professional, high-shine finish.
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15
Allow to cool on a wire rack for at least 15 minutes before serving to let the custard set slightly.
💡 Chef's Tips
Always use chilled puff pastry; if the dough becomes too soft while folding, pop it in the fridge for 10 minutes before baking. Ensure your apricots are very dry; use paper towels to blot excess syrup so the moisture doesn't make the pastry soggy. For a deeper flavor, add a drop of almond extract to the pastry cream—it pairs beautifully with apricots. If you cannot find pearl sugar, use sliced almonds or a dusting of powdered sugar after the glaze has dried. Don't skimp on the baking time; viennoiserie needs a dark golden color to ensure the inner layers of the puff pastry are fully cooked and flaky.
🍽️ Serving Suggestions
Serve warm with a café au lait for a classic French breakfast experience. Pair with a glass of chilled Muscat or late-harvest Riesling for an elegant afternoon treat. Accompany with a dollop of crème fraîche to balance the sweetness of the glaze. Serve alongside a fresh mint tea to cut through the richness of the buttery pastry.