Canelé Pâtisserie Chocolaterie

Step 1. Prepare the pâte sucrée by pulsing flour, 1/4 cup sugar, and salt in a food processor, then adding cold butter until the mixture resembles coarse meal.

Step 2. Add one egg yolk and a splash of cold water, pulsing until the dough just comes together; wrap in plastic and chill for at least 1 hour.

Step 3. Roll out the chilled dough on a lightly floured surface to an 11-inch circle, press into a 9-inch tart pan, and prick the bottom with a fork.

Step 4. Bake the crust at 375°F (190°C) with pie weights for 15 minutes, then remove weights and bake for another 5-10 minutes until golden; let cool completely.

Step 5. For the pastry cream, whisk 4 egg yolks, 1/2 cup sugar, and cornstarch in a medium bowl until pale and smooth.

Step 6. In a saucepan, bring milk and vanilla bean seeds to a simmer, then slowly pour the hot milk into the egg mixture while whisking constantly to temper.

Step 7. Return the mixture to the pan and cook over medium heat, whisking vigorously until the cream thickens and boils; remove from heat and stir in 2 tbsp butter.

Step 8. Transfer the cream to a bowl, cover with plastic wrap pressed directly against the surface, and chill until cold.

Step 9. To assemble, spread the chilled pastry cream evenly into the cooled tart shell.

Step 10. Arrange the fresh fruit in decorative concentric circles over the cream.

Step 11. Warm the apricot jam with a teaspoon of water, strain if needed, and brush over the fruit for a professional glaze.