Roux
APRICOTS, ALL-PURPOSE FLOUR, ALMONDS, BUTTER, SUGAR
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Cooking tools:
- Stand mixer
- Kitchen scale
- Rolling pin
- Cake pan
- Parchment paper
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
Ingredients
- 240 g (2 cups) all purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon kosher salt
- Zest of 1/2 of a lemon, finely grated
- 100 g milk, room temperature
- 30 g honey
- 60 g butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 80 g sugar
- 60 g all-purpose flour
- 60 g corn flour or medium-grind cornmeal (NOT polenta or cornstarch)
- 1/2 tsp kosher salt
- 80 g butter, cold
- 80 g raw almonds, sliced, slivered, or roughly chopped
- 400 g fresh apricots
- 2 tablespoons sugar
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