Spiced apricot buns

Ingredients

• 150 g Maple syrup (Pure maple syrup)
• 150 ml Water (Filtered water)
• 60 g Brown sugar (Dark brown sugar, type used for speculoos)
• 30 g Unsalted butter (Butter at room temperature, added after boiling)
• 75 g Chestnut flour (Fine chestnut flour)
• 75 g All-purpose flour (type 45) (All-purpose flour)
• 8 g Baking powder (Leavening powder)
• 1 c. à café Spice blend for gingerbread (Cinnamon, ginger, nutmeg, clove)
• 120 g Fresh apricots (Diced)
• 20 g Melted butter (for greasing molds) (Facilitates parchment paper adhesion)
• 6 feuilles Parchment paper (Cut into strips for molds)
• 430 g Milk chocolate (Melted at 45°C)
• 130 g Toasted chopped almonds (Unsalted, toasted at 180°C)
• 25 g Grape seed oil (Neutral oil for the glaze)
• 6 pieces Wooden skewers (For handling the buns during glazing)
• 10 g Green pistachios (For final decoration)
• 6 feuilles Plastic wrap (Individual wrap after baking)

Instructions

1. Measure the syrup and water

   Weigh 150 g of maple syrup and measure 150 ml of water in a saucepan.

   Time: PT5M

2. Bring the syrup to a boil

   Add 60 g of brown sugar to the mixture, stir and bring to a boil over medium heat.

   Time: PT5M

3. Add spices and butter

   Add 1 tsp of spice blend, mix, then incorporate 30 g of unsalted butter, stirring until fully dissolved.

   Time: PT2M

4. Mix dry ingredients

   In a bowl, sift 75 g of chestnut flour, 75 g of all‑purpose flour and 8 g of baking powder, then mix.

   Time: PT3M

5. Combine syrup with dry ingredients

   Pour the hot syrup mixture over the dry ingredients in two portions, whisking gently to avoid lumps.

   Time: PT5M

6. Dough resting

   Cover the bowl with a clean kitchen towel and let rest for 1 hour at room temperature.

   Time: PT1H

7. Prepare the molds

   Lightly butter the oblong molds (11 cm × 4 cm) with melted butter using a brush, then line the interior with parchment paper strips.

   Time: PT5M

8. Dice the apricots

   Wash, pit and dice 120 g of fresh apricots into small cubes.

   Time: PT5M

9. Add apricots to the dough

   Fold the apricot dice into the rested dough with a spatula, ensuring even distribution.

   Time: PT3M

10. Fill the molds

    Transfer the dough into a piping bag without a tip (or a cut‑off plastic bag) and fill each mold two‑thirds full.

    Time: PT5M

11. Bake

    Bake the molds in a pre‑heated oven at 170 °C for 25 to 30 minutes, watching the colour.

    Time: PT30M

    Temperature: 170°C

12. Initial cooling

    Remove the molds from the oven and let the buns slide onto the work surface for 12 minutes.

    Time: PT12M

13. Unmold and complete cooling

    Carefully remove the molds, discard the parchment paper, place the buns on a rack and let cool for 1 hour.

    Time: PT1H

14. Wrap individually

    Wrap each gingerbread bun in plastic wrap.

    Time: PT5M

15. Room‑temperature resting

    Let the buns rest at room temperature for 24 hours to develop flavors.

    Time: PT24H

16. Pre‑glaze freezing

    After resting, place the buns in the freezer for 1 hour so they firm up for glazing.

    Time: PT1H

17. Melt the chocolate

    Melt 430 g of milk chocolate in a bain‑marie until 45 °C.

    Time: PT5M

    Temperature: 45°C

18. Toast the almonds

    Spread 130 g of chopped almonds on a tray and toast in the oven at 180 °C for 10 minutes, watching the colour.

    Time: PT10M

    Temperature: 180°C

19. Mix the glaze

    Incorporate 25 g of grape seed oil into the melted chocolate, then add the toasted almonds and mix.

    Time: PT3M

20. Dip the buns

    Remove the buns from the freezer, skewer them with wooden sticks, then quickly immerse them in the rock glaze.

    Time: PT5M

21. Set the glaze

    Place the glazed buns in the refrigerator for 15 minutes so the glaze solidifies.

    Time: PT15M

22. Finishing and serving

    Remove the skewers, arrange the buns on a platter, decorate each with two fresh apricot quarters and half a green pistachio.

    Time: PT5M

Nutrition Facts

Calories

756

Protein

8 g

Carbohydrates

100 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Maple syrup: Honey, Agave syrup
• Instead of Brown sugar: Light brown sugar, Brown sugar
• Instead of Unsalted butter: Margarine
• Instead of Chestnut flour: Almond flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Spice blend for gingerbread: Homemade spice blend
• Instead of Fresh apricots: Rehydrated dried apricots
• Instead of Toasted chopped almonds: Chopped pecans
• Instead of Grape seed oil: Sunflower oil

Equipment Needed

• Saucepan
• Whisk
• Mixing bowl
• Kitchen scale
• Silicone spatula
• Oblong molds 11 cm × 4 cm
• Cooking brush
• Parchment paper
• Piping bag without tip
• Oven
• Bain‑marie
• Baking sheet
• Cooling rack
• Freezer
• Kitchen thermometer (optional)

Critical Steps — Do Not Skip

• Bring the syrup to a boil without burning
• Incorporate the hot syrup into dry ingredients without forming lumps
• Rest the dough for 1 hour
• Bake until golden coloration
• Freeze before glazing to facilitate dipping
• Melt chocolate to 45 °C without overheating
• Quick dip of buns in the glaze

Chef Tips from the Video

• Use Grade A maple syrup for a subtler flavor.
• Add a pinch of salt to the spice blend to enhance the aromas.
• For a shinier glaze, incorporate 1 tsp of glucose syrup into the melted chocolate.
• Serve the buns with a small spoon of lightly sweetened whipped cream for a creamy contrast.

Troubleshooting

Storage

Refrigerator: Store the glazed buns in an airtight container 3 to 5 days.

Freezer: Wrap each bun individually in plastic wrap then place in a freezer bag; keep up to 2 months.

Room temperature: After glazing, buns can remain at room temperature for a maximum of 4 hours.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator for 12 hours before the final rest.
• The rock glaze keeps in the refrigerator in a sealed jar; gently reheat in a bain‑marie before use.
• Glazed buns can be frozen after glazing and thawed in the refrigerator before serving.