Apricot verbena sugar pie - Andros Chef, professional fruit ingredients

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Apricot puree

Apricot verbena sugar pie


2 tarts

Brioche dough

200 g Semi-skimmed milk
14 g Active dry yeast
500 g AP flour

100 g Sugar
2 Eggs
100 g Butter

Verveine cristallisée

30 Fresh verbena leaves
30 g Egg white

50 g Sugar

Apricot jelly

 125 g Apricot puree 
20 g Sugar
3 g Pectin

Verbena apricot compote

300 g Apricot high fruit compote
3 Fresh verbena stems

Sugar pie

1 Egg
50 g Liquid cream 35% fat
100 g Soft brown sugar
40 g Butter


8 Fresh apricots

Apricot high fruit compote

Andros Chef apricot high fruit compote has a bright orange colour and a texture easy to use in verrines or in gelified inserts with large fruit chunks. It has a perfect sweeten flavour with a hint of acidity typical of the Bergeron apricot variety at full maturity. Apricots are transformed in our plant in France. Packed in 1kg flexible bag.

Discover our products range High fruit compote

Preparation steps

  1. Brioche dough

    Combine the warm milk and yeast, let it sit for about 10 minutes until the yeast is activated and foamy. In a mixing bowl, whisk together the flour, sugar, and egg. Pour in the activated yeast mixture and combine for 5 minutes at medium speed. Add the butter and knead for 10 minutes. Allow the dough to rise for about 2 hours. Shape the dough in a 25cm diameter disc. Place in a greased circle on a rack covered with baking sheet, allow to rise for 1 hour.

  2. Crystallised verbena

    Wash the verbena leaves and completely dry them. In a small bowl, lightly beat the egg white. Prepare an other bowl with sugar. Dip the leaves into the beaten egg white, making sure to coat both sides of the leaf and then into the sugar. Dry in the oven at 50°C for 1 hour.

  3. Apricot jelly

    Heat the apricot puree at 45°C. Add sugar/pectin mix in rain. Bring to a boil while continuously stirring. Blend and allow to cool down. Pour in a squeeze bottle.

  4. Verbena apricot compote

    Cook the apricot compote in a sauce pan with the verbena leaves. Allow to infuse for 5 minutes on low heat. Off the heat, cover the pan with cling film and allow to cool down. Pour in a pipping bag.

  5. Sugar pie

    Beat the egg with cream in a mixing bowl. Using your thumb, make small wells all over the brioche dough. Pour the egg/cream mixture into these wells. Dot the dough with dollops of the compote. Sprinkle with brown sugar and dice the butter. Bake in the oven at 170°C for 20 minutes. Allow to cool before removing the ring.

  6. Assembly

    Slice the apricots into thin strips using a mandoline. Place them in a rosette pattern on the sugar pie, then pipe small dots of apricot jelly on top. Finally, decorate with crystallized verbena leaves.

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