{"id":22516,"date":"2026-08-03T13:36:51","date_gmt":"2026-08-03T11:36:51","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/cake-with-apricot-whipped-cream-and-milk-chocolate-cream\/"},"modified":"2026-08-03T13:37:04","modified_gmt":"2026-08-03T11:37:04","slug":"cake-with-apricot-whipped-cream-and-milk-chocolate-cream","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/cake-with-apricot-whipped-cream-and-milk-chocolate-cream\/","title":{"rendered":"Cake with Apricot Whipped Cream and Milk Chocolate Cream"},"content":{"rendered":"\n

The Apricot Whipped Cream and Milk Chocolate Cream Pastry<\/strong> is a creation that combines a traditional pastry with a light, fruity filling. In this creation by Ricard Mart\u00ednez for Frotz Fruits, Frotz Fruits Apricot Pulp<\/strong> takes center stage in a whipped pastry cream, striking a balance between the fruit\u2019s freshness and the chocolate\u2019s intensity. <\/p>\n\n

Chef’s Tip: The result is a whipped pastry cream with a light, creamy texture, where the apricot flavor adds freshness and balance. This recipe was developed by Ricard Mart\u00ednez for Frotz Fruits and is designed for filling Berliners and other pastry creations. <\/p>\n","protected":false},"excerpt":{"rendered":"

The Apricot Whipped Cream and Milk Chocolate Cream Pastry is a creation that combines a traditional pastry with a light, fruity filling. In this creation by Ricard Mart\u00ednez for Frotz Fruits, Frotz Fruits Apricot Pulp takes center stage in a whipped pastry cream, striking a balance between the fruit\u2019s freshness and the chocolate\u2019s intensity. Chef’s … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22515,"template":"","recipe-category":[],"class_list":["post-22516","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Whipped Apricot Pastry Cream\n200 g Frotz Fruits Apricot Pulp\n50 g heavy cream (35%)\n50 g pasteurized egg yolk\n50 g sucrose\n13 g cornstarch\n6 g Gold gelatin sheets (180\u2013200 Bloom)\n100 g heavy cream 35% fat\n\nMilk Chocolate and Apricot Cream\n100 g whole milk\n100 g heavy cream (35%) fat content\n300 g Frotz Fruits Apricot Pulp\n100 g pasteurized egg yolks\n350 g Satilia milk chocolate 35% (31.2% cocoa solids)\n6 g Gold gelatin sheets (180\u2013200 Bloom)","recipe_steps":"

Whipped Apricot Pastry Cream<\/h2>\n
    \n \t
  1. Place the Frotz Fruits Apricot Pulp in a pot with the cream and bring to a boil.<\/li>\n \t
  2. Blanch the egg yolks with the sugar using this mixture and cook until the temperature reaches 82 \u00b0C<\/strong> (custard).<\/li>\n \t
  3. Add the pre-soaked gelatin and emulsify well. Add the second portion of the cream and emulsify again.<\/li>\n \t
  4. Let it cool in the refrigerator, covered with plastic wrap, and whip it the next day.<\/li>\n<\/ol>\n

    Milk Chocolate and Apricot Cream<\/h2>\n
      \n \t
    1. Heat the cream together with the milk and the Frotz Fruits Apricot Pulp.<\/li>\n \t
    2. Blanch the egg yolks together with the sugar and heat the mixture to 82 \u00b0C<\/strong> (custard).<\/li>\n \t
    3. Add the pre-soaked gelatin, strain it, and pour it over the milk chocolate, which should be partially melted.<\/li>\n \t
    4. Blend in a blender and let it set in the refrigerator, covered with plastic wrap.<\/li>\n<\/ol>","recipe_related_product":[20810],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nCake with Apricot Whipped Cream and Milk Chocolate Cream - Frotz<\/title>\n<meta name=\"description\" content=\"The Apricot Whipped Cream and Milk Chocolate Cream Pastry is a creation that combines a traditional pastry with a light, fruity filling. 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