Apricot-Praline Panini Recipe
William Werner says no to cupcakes
William Werner's much-anticipated contemporary patisserie in San Francisco, Craftsman and Wolves, will feature a cross section of savory-inspired sweet treats such as zucchini financiers, chocolate-salted caramel brownies and his signature, the "rebel within," a poached-egg-stuffed sausage muffin. For his sweet-savory apricot panini, he blends hazelnut-and-caramel-praline paste with slow-macerated apricots and then presses the sweet and nutty spread between two slices of house-baked brioche that's studded with hazelnuts and more dried apricots-these infused with Lillet and lavender. Our adaptation is slightly more streamlined, but it still bursts with refined flavor.
Recipe adapted from William Werner, Craftsman and Wolves, San Francisco
Apricot-Praline Panini
Apricot-Praline Panini from Craftsman and Wolves in San Francisco, CA.
Ingredients
- 1¼ pounds apricots, halved, pitted and chopped into ½-inch pieces
- 1 cup granulated sugar
- 2 tablespoons fresh lemon juice
- Pinch kosher salt
- ¼ cup plus 3 tablespoons hazelnut-praline paste (or almond butter)
- Four ⅛-inch-thick slices bread (preferably brioche)
- 2 tablespoons good-quality salted butter at room temperature
Directions
- In an airtight container, combine the apricots, sugar, lemon juice and salt. Cover and let the apricot mixture sit out at room temperature overnight.
- In a medium saucepan set over high heat, cook the apricot mixture until the apricots are translucent and thick like jam, about 15 minutes. Turn off the heat and place ¼ cup of the apricot mixture in a food-processor bowl with the praline paste; purée. Return the apricot-praline purée back to the saucepan with the cooked-down apricots and stir to combine. Transfer the mixture to a medium bowl and set aside to cool.
- Toast the bread until it is barely golden. Spread one side of each piece of bread with ½ tablespoon of the butter. Turn two of the slices over and add 1 to 2 tablespoons (depending on the size of the bread slices) of the apricot-praline mixture, spreading it into an even layer. Top with another slice of bread, buttered side facing out.
- In a grill pan set over medium-high heat (or using a panini press), press the sandwich until golden and ridged; use a spatula to lightly press the sandwich, about 1 minute on each side (2 minutes total if using a panini press). Remove, cut in half on a bias and serve warm. Refrigerate the remaining apricot-praline filling for up to one week or freeze for up to three months. (Use the apricot praline in tarts, cake layers or for making more sandwiches.)