Apricot pastry cream

This is a variant on the classic pastry cream recipe.

Creation by Cindy Damman, Klavertje Vier restaurant, Vierhouten, the Netherlands.

Apricot pastry cream

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




apricot coulis



egg yolk







Preparation method

  • Boil the apricot coulis.
  • Mix together the flour, sugar, and egg yolk.
  • When the apricot coulis is boiling, add a little into the egg yolk mixture and mix well. Pour everything back into the pan and cook slowly until it boils.
  • Pour the mixture into a dish and cover with cling film to prevent a skin from forming.
  • Set aside in the refrigerator to cool.  

Serving suggestions

  • As a filling for a sponge cookie or Danish pastry.
  • As a component in a composition with mango, vanilla, and mascarpone components.
  • As a component in a desert with coffee and caramel.

Previous page