| Soak the fruit to re hydrate some if needed. The
pastry cream should be beaten and smooth. |
| On a floured surface roll out the dough to 3/8" thickness. It should be about 8" X 12". |
| Using a spatula spread the pastry cream over the
brioche dough. Keep a 1" strip along the front clean and dry. Sprinkle
the fruit evenly across the dough. |
| Moisten that 1" strip of dough using a wet pastry brush. Starting at the edge farthest away from you roll the sheet of dough into a log. Take special care to seal it along that moistened edge. Roll it slightly on the floured surface as needed to even it up. |
| With a serrated knife slice the log into six rolls
each about 3-1/2 ounces. Place on a baking pan and put aside to proof. |
| In a 400°(F) oven, bake for 25 minutes or
until nice and brown on top. Remove from the oven and cool. Brush
with the hot apricot glaze to cover the entire roll. Warm the fondant
and drizzle it over the rolls using a wooden spoon. |
| Any fruit can be used in these rolls, such as diced
apples, apricots, frozen blueberries. |
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