Hi,
Does anyone know how to make apricot Danish pastries, so that the bit of pastry under the creme patissiere and the apricot cooks prperly?
I tried turning the oven down to give the pastries longer to cook, but the pastry was still undercooked in the middle.
Does anyone have a suggestion how to get around the problem. One possibly is to make them as sweet vol-au-vents, so that the pastry is completely cooked first, but that feels like cheating.
Thanks