You may be discarding a hidden gem found in the heart of your stone fruit. This gem?Noyaux, a the nutlike kernel found within the pits of stone fruit, including the blushing apricot. It lends an almond flavor to everything from simple syrup to pastry cream.
How to get to this nugget of flavor? The easiest way to acquire noyaux is to toast pits on a lined baking sheet at 350°F (180°C) for 7 minutes. Let cool slightly. Place pits in rows on a kitchen towel, and cover with another kitchen towel. Crack each pit by firmly tapping with the bottom of a dowel rolling pin. For the full recipe for Apricot Noyaux Skolebrød, check out our 2018 July/August Issue, here! In the meantime, try this Noyaux Pastry Cream and add it’s nutty goodness to anything your heart desires.
- 1⅓ cups (320 grams) whole milk
- 1 tablespoon (8 grams) ground noyaux*
- 3 large egg yolks (56 grams)
- ⅓ cup (67 grams) granulated sugar
- 2 tablespoons (16 grams) cornstarch
- ½ teaspoon (2 grams) almond extract
- ½ teaspoon (2 grams) vanilla extract
- In a medium saucepan, bring milk and noyaux to a boil over medium heat. Remove from heat; cover and let steep for 20 minutes. Strain cream mixture, gently pressing on solids. Return mixture to pan, and bring to a boil over medium heat.
- In a medium bowl, whisk together egg yolks, sugar, cornstarch, and extracts. Slowly add warm milk mixture to egg mixture, whisking constantly. Return mixture to pan, and cook, whisking constantly, until thickened. Pour into a small bowl. Cover directly with plastic wrap, and refrigerate for at least 1 hour or up to 2 days.