Apricot pastry: tips, tricks and recipes from pastry chefs to perfectly master its combination and how to incorporate it into your creations and desserts:
The king of pastry fruits through its 3 origins
At BROVER, pastry apricots in syrup are king! When the brand was launched in 1979, it was with apricot in syrup. This fruit remains a flagship reference of the brand, known and recognized in the professional world of bakery and pastry, for its premium quality and homogeneity. The unique flavor and texture of apricot in BROVER syrup makes it a must-have ingredient for baking recipes.
In our range of apricots in syrup, you will find no less than 3 origins and several packaging to meet all needs. There is only one thing all these references have in common: the unconditional quality of the fruit.
The Moroccan origin is the Canino variety, only produced in this country and a long-standing partnership in a factory with which we have forged close ties.
The Canino apricot, round and light orange in colour, is prized for its sweet and characteristic flavour, and its fine and firm texture.
Available in mumps, quarters, or arranged in wreaths by hand (box 2L5), our apricots are unpeeled for optimal cooking performance, picked when ripe, carefully sorted, cleaned, pitted by hand for a perfect shape.
Whether in mumps or quarters, they have an impeccable hold, and are perfectly homogeneous in shape, size, as well as in texture and colors.
Video BUSH OUTSIDE #1 – Canino apricots from Morocco
BROVER also offers the Bulida varieties from Spain, and Bebeco from Greece, each of which offers a particular flavor but always BROVER quality. Fruit worked fresh, during the day of picking without ever going through refrigeration because the factories are close to the fields.
Bulida, the largest of our apricots, has a darker color Some craftsmen only work with this reference, considering it the most premium. Bebeco is relatively similar to the Canino.
Remember that apricots continue to evolve slowly in the can and over time their texture softens. For this reason, it is advisable to use them as soon as possible to benefit from their firmness and the perfection of their structure.
Also to be discovered in the range
BROVER mini apricots in light syrup, whole, unpeeled, with their stone, have wonderful almond aromas and will make a difference in many recipes. Each fruit is meticulously sorted, washed and selected for flawless homogeneity.
BROVER also offers cubes of dried apricots, which are very popular in bakeries.
Our apricots are sun-drenched and canned or dried with care, just after they are harvested at maturity.
Apricots in bakery and pastry
In pastry as in baking, these fruits bring a touch of acidity with sweetness and creaminess in any preparation.
There are many recipes to highlight our apricots in syrup, from the apricot amandine tart to the apricot upside-down cake, including clafoutis, biscuit and dessert. We can also think of apricot mousse and trompe l’oeil desserts, where apricot mumps plays the optical illusion for a very gourmet fried egg.
Dried apricot cubes, on the other hand, are happily found in special breads, pastries, but also a wide variety of pastry recipes.
In pies or cakes, to name but a few, apricots in syrup go wonderfully well with natural flavors such as honey, dark, white or milk chocolate, almonds, caramel, vanilla, pastry cream and diplomat cream. For more originality, combine apricots with rosemary, orange, lemon, orange blossom, coconut, and why not olive oil and basil.
The recipe that will make the difference and inspire you is surely on our website!
