Recipe Puffy Bun
To make this dish
Ingredient list
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Tomato Flan75 g semi-skimmed milk
175 g whipping cream
100 g egg
15 g corn starch
300 g Semi-dried tomatoes
50 g Parmesan cheese
40 g olives, stoned
1.5 g Oregano
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Puff pastry450 g T55 flour
50 g Roasted buckwheat flour
7.5 g Roasted malt
300 g milk
13 g salt
10 g honey
18 g yeast
100 g Lescure Unsalted 250g butter Roll 82% fat
200 g Unsalted 1kg butter Sheet 84% fat
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Finishing touchesSQ fleur de sel
100 g Lescure Unsalted 250g butter Roll 82% fat
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Tomato Flan
Finely chop all the filling ingredients. Combine all the ingredients and pour 25 g into cubic moulds. Bake at 170°C for 15 minutes. Keep chilled until ready to use.
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02
Puff pastry
Base temperature: 46°C to 48°C.
Incorporation: Put all ingredients in the mixer.
Frasage: 5 minutes on speed 1.
Kneading: 3 minutes on speed 2.
Consistency: Medium textured (pâte batârde).
Temperature: Dough temperature 24°C maximum.
Rising: 30 minutes at room temperature.
Punch down: After 30 minutes.
Rising: Overnight in the refrigerator.
Turns: Two simple turns in the laminator.
Chilling: 45 minutes at -18°C.
Rolling: 30x32 cm then freeze for 20 minutes.
Cut 14 1 cm wide strips and place them layered side up on the remaining dough.
Resting: Freeze for 30 minutes.
Rolling: 3 mm thick.
Cutting: 12x3 cm rectangle.
Shaping: Wrap the tomato flan with one strip of dough, then encase it with another strip of dough, wrapping it in the opposite direction. Place in 4 cm wide log moulds. Final proofing: 1¼ hours at 27°C.
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03
Finishing touches
Sprinkle fleur de sel to the center and bake in a fan-assisted oven at 170°C for 22 minutes. Unmould.
Finishing touches: Brush with melted butter.
Cooling: On racks.
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