Apricot Clouds are a heavenly French dessert that perfectly balances light, fluffy dough with a rich and creamy filling. These delightful cakes are topped with tender pieces of apricot and a sweet, crumbly layer, making them a treat that truly melts in your mouth. Despite their sophisticated appearance, Apricot Clouds are surprisingly easy to make, allowing you to bring a taste of France to your kitchen with minimal effort. Let’s dive into the recipe!
Ingredients
For the Cream:
- 300 ml (1 1/4 cups) milk
- 2 tablespoons cornstarch
- 1 egg yolk
- 3 tablespoons sugar
- 1 tablespoon vanilla sugar
For the Dough:
- 300 g (2 1/2 cups) all-purpose flour
- 2 teaspoons baking soda
- 90 g (3/4 cup) powdered sugar
- 100 ml (7 tablespoons) vegetable oil
- 2 eggs
- Lemon zest, to taste
- 50 g (1/3 cup) chopped apricots (canned or dried)
Instructions
1. Cream Preparation
The creamy filling is the heart of the Apricot Clouds, providing a luxurious texture and flavor that complements the delicate dough.
Mixing the Starch:
Start by taking a small amount of the 300 ml of milk and mixing it with 2 tablespoons of cornstarch in a small bowl until smooth. This step ensures that the starch will blend seamlessly into the cream mixture later on.
Preparing the Cream:
In a medium-sized saucepan, combine the remaining milk with 1 egg yolk, 3 tablespoons of sugar, and 1 tablespoon of vanilla sugar. Stir the mixture well to dissolve the sugar and combine the ingredients.
Place the saucepan over medium heat, stirring constantly as the mixture warms up. When it begins to boil, add the cornstarch mixture to the pan, continuing to stir as the cream thickens. Once thickened to a custard-like consistency, remove the cream from the heat. Transfer it to a bowl, cover with cling film (pressing the film directly onto the surface of the cream to prevent a skin from forming), and set aside to cool completely.
2. Dough Preparation
The dough serves as the delicate base for the Apricot Clouds, offering a soft, tender texture that contrasts beautifully with the creamy filling.
Mixing Dry Ingredients:
In a large mixing bowl, combine 300 g of all-purpose flour, 2 teaspoons of baking soda, and 90 g of powdered sugar. Stir the dry ingredients together until they are evenly distributed.
Incorporating Wet Ingredients:
Add 100 ml of vegetable oil, 2 eggs, and lemon zest (grated to taste) to the dry mixture. Using a wooden spoon or your hands, mix until a smooth, homogeneous dough forms. The dough should be soft and slightly sticky.
Chilling the Dough:
Divide the dough into two equal parts. Wrap each portion in cling film and place them in the refrigerator to chill for about 20 minutes. Chilling the dough makes it easier to handle and roll out later.
3. Assembling the Cake
Now that the dough and cream are ready, it’s time to assemble the Apricot Clouds, layering each component to create these delightful cakes.
Rolling Out the Dough:
After the dough has chilled, take one portion and roll it out on a lightly floured surface to a thickness of 0.7-0.8 mm. Use a round cutter (about 7-8 cm in diameter) to cut out circles of dough, which will form the bases of the cakes.
Layering the Cream:
Place the dough circles on a parchment-lined baking sheet. Spoon a small dollop of the cooled cream onto the center of each dough circle, spreading it slightly but leaving a border around the edges.
Adding Apricot Filling:
Take the chopped apricots and arrange a few pieces on top of the cream on each dough circle. The sweet and slightly tart apricots add a delicious burst of flavor that complements the rich cream.
Sprinkling Crumbs:
Take the second portion of dough from the refrigerator. Grate the dough using a coarse grater to create crumbs. Sprinkle these crumbs generously over the top of each cake, covering the apricot pieces and cream.
4. Baking the Cake
With the cakes assembled, the final step is to bake them to golden perfection.
Preheat the Oven:
Preheat your oven to 200°C (390°F). This high temperature will help the cakes to rise quickly and develop a golden crust.
Baking:
Place the baking sheet in the preheated oven and bake the Apricot Clouds for 20 minutes, or until the tops are golden brown and the edges are crisp. The aroma of baking apricots and vanilla will fill your kitchen, signaling that these delicious cakes are nearly ready.
5. Serving
Once baked, remove the Apricot Clouds from the oven and let them cool slightly on a wire rack. These cakes are best enjoyed warm, when the cream is still soft and the dough is tender. Serve them with a dusting of powdered sugar for an extra touch of sweetness, or enjoy them as they are for a more subtle, refined dessert.
Nutritional Information
- Servings: Approximately 12 mini cakes
- Calories per serving: 180 kcal
- Total Fat: 9 g
- Saturated Fat: 2 g
- Cholesterol: 30 mg
- Sodium: 140 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 1 g
- Sugars: 10 g
- Protein: 4 g
Conclusion
These Apricot Clouds are a perfect example of how simple ingredients can come together to create something truly special. The combination of a tender, lemon-scented dough, a creamy vanilla filling, and sweet apricots makes for a dessert that’s as pleasing to the eye as it is to the palate. Whether you’re serving them at a dinner party or enjoying them as a treat with a cup of tea, these little cakes are sure to impress. Enjoy baking, and savor each melt-in-your-mouth bite!
