Appricot pastry

I haven't mentioned my first job after college was something related to TV commerical production. One time we did a commercial for a noodle chain stores in Hongkong. Three young babes, with their store uniform, holding a bowl of noodle danced and sang. But the director just felt something wasn't right. "Ah-hah!" exclaimed the art direction, he ran out and got back three pairs of skimpy shorts for the girls to change... YES! The noodles were instantly delicious! Have you ever watched Family Stone? I know I know, you felt asleep during the movie, but please wake yourself up while SJP's holding up her pink shoes, and one morning Dermot Mulroney came out with his black turtle-neck on, sexy! He was holding a mug of coffee, it probably had nothing inside but I still wanted to drink from his mug! Sex appeal can sometimes sell. Sunny-side-up or over-easy, both are eggs, I sure choose the first one not necessary because it tastes better... Dermot's black turtle-neck and sunny-side up, both give me an idea for this set of photos. Ingredients:

1. Store-bought puff pastry
2. Dried Turkish apricots, one whole per pastry. And 1/4 cup sugar.
3. For the pastry cream - 1 cup milk, 1/4 cup sugar, a pinch of salt, 2 egg yolks, 1 3/4 tbps potato starch, a dash of vanilla extract
4. For glazing: apricot jam. And some coarse sugar.

Directions:

1. Thaw the puff pastry as per the package direction. Use a very sharp knife to cut your desired size/shape. Cover. Keep in fridge.
2. In a small pot, add sugar and water which should cover the dried apricots, bring to boil, lower the heat, simmer for 6 - 1o minutes or until soft and tender. Turn off the heat. Cover and sit for an hour. Drain. Halve the apricots.
3. Place the yolks in a bowl, set aside. In a small pot, combine the milk, sugar, salt and potato starch and bring to boil, stir constantly. Add 1/3 of hot mixture into the yolk and whisk immediately (tempering). Return the yolk mixture into the pot, stir, once simmer, turn the heat off. Add a dash of vanilla. Scrape the cream and push through into a strainer which has set over a bowl. Press a plastic wrap against the surface of the cream and let cool.
4. Pre-heat oven 370F. Sprinkle some coarse sugar on work table, lay a piece of pastry dough over, roll slightly flatten in its middle. Sugared-side up, spoon in (just walnut-size is enough) pastry cream, place two halved apricots. Bake until they're golden brown. About 15 minutes
5. When the pastries almost done, simmer the jam. Once the pastries come out from oven, immediately brush the jam all over.

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