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Apricot Paris Brest

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Ingredients
  Diced apricots 3⁄4 Pound
  Sugar 2 Tablespoon
  Grated lemon rind 1 Teaspoon
  Lemon juice 1 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Egg 1
  1% milk 1 Cup (16 tbs)
  Margarine 1⁄4 Cup (4 tbs), divided
  Vanilla extract 1 Teaspoon
  Frozen reduced calorie whipped topping 1 Cup (16 tbs), thawed
  Sugar 2 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Eggs 2
  Egg whites 2
  Powdered sugar 1 Tablespoon
Directions

Combine first 4 ingredients in a large heavy saucepan; stir well.
Cook over high heat 5 minutes or until apricots are tender and liquid is slightly thickened, stirring constantly.
Spoon into a bowl; let cool completely.
Combine 1/2 cup sugar and next 3 ingredients in a bowl; stir well.
Heat 1 cup milk over medium-high heat in a large heavy saucepan to 180° or until tiny bubbles form around edge (do not boil).
Gradually add hot milk to egg mixture, stirring constantly with a whisk.
Return milk mixture to pan; add 1 tablespoon margarine.
Bring to a boil over medium heat, and cook 1 minute, stirring constantly.
Reduce heat to low, and cook an additional minute, stirring constantly.
Remove from heat; place pan in a large bowl filled with ice.
Let stand until milk mixture is completely chilled (about 10 minutes), stirring frequently and scraping sides of pan.
Remove pan from ice; stir in apricot mixture and vanilla.
Fold in whipped topping.
Spoon into a bowl; cover and chill 2 1/2 hours or until thoroughly chilled.
Preheat oven to 425°.
Combine remaining 3 tablespoons margarine, 1 cup milk, 2 teaspoons sugar, and 1/4 teaspoon salt in a large heavy saucepan; bring to a boil over medium-high heat.
Remove from heat; add flour, stirring vigorously until mixture leaves sides of pan and forms a ball.
Cook over high heat 30 seconds, stirring constantly.
Remove from heat.
Add 2 eggs and 2 egg whites, one at a time, beating well at medium speed of an electric mixer after each addition (dough will be smooth).
Coat a large baking sheet with cooking spray.
Using a spoon, drop dough onto baking sheet in equal mounds to form a 9-inch ring.
Using the back of a spoon, spread the mounds of dough to form a 1 1/4-inch-wide smooth ring.
Bake at 425° for 15 minutes.
Reduce oven temperature to 350°, and bake an additional 30 minutes or until puffy and browned.
Remove from baking sheet; let cool 5 minutes on a wire rack.
Cut ring in half horizontally, using a serrated knife; discard soft dough inside.
Let ring cool completely.
Place bottom half of cream puff ring on a serving platter.
Spoon chilled apricot mixture into bottom half of ring; cover with top half of ring.
Chill up to 1 hour.
Sift powdered sugar over ring just before serving.
Slice with a serrated knife.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Ingredient: 
Apricot

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