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Pépito - Benkku81
Cuisine et Traditions

Pépito

Puff pastry thrown topped with a custard nature and nugget of chocolate folded in wallet
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Chef :
Réalisé le :
Famille :
Pépito
Temps de préparation : 40 min
Temps de cuisson : 25 min
Temps de repos : 2 h
Temps total : 3h5min
Nbre de couvert : 8

Ingrédients

Pastry cream
Whole milk : 0,500 kG
Vanilla (pod) : 1 piece
Sugar : 0,125 kG
Eggs : 3 pieces
Cornflour : 0,060 kG
Butter : PM

Dough laminated lifted
Flour (Type T55) : 0,250 kG
Sugar : 0,030 kG
Dried yeast : 0.008 kG
Milk : 0,100 L
Salt : PM
Egg : 1 piece
Butter : 0,130 kG

Finish
Egg (yellow) - 1 piece
Milk : 0,010 L
Nugget of chocolate

1) boil the milk with the vanilla bean split.
Blanch the eggs with the sugar.
Add the cornstarch to the eggs and mix until the mixture is well blended.
Remove the vanilla pod from the milk, and pour it over the eggs while whisking vigorously.
Place back on the heat and cook the cream until the desired consistency is reached.
Rid, pat the surface of butter, film and book cool.
2) In the tank with the robot, add flour, sugar, yeast. Mix the whole.
Dissolve the salt in the milk, and pour with the egg on the flour.
The dough is smooth and firm. Let rest for 15 minutes.
Work the butter to soften it slightly. It should not be ointment.
Roll out the dough to a rectangle, and place the butter on one half.
Fold the dough in half to cover the butter. Roll out to a rectangle.
Fold in 3 and put in a cool 10 minutes.
Place the dough pieces on the floured work surface so that the fold is facing you.
The lower rectangle, then fold it in 3. Put in the fridge for another 10 minutes. To repeat the operation.
3) Out the dough pieces from the fridge. Cut to a width of 35cm and 2mm thick.
Cut into 16 strips.
Using a pocket socket (socket uni), have a little cream in the center of each band.
Add the chocolate chips.
Fold the dough over the cream, and brown, using a yellow egg cut off the milk.
Fold the last third of dough and brown.
Let sit for 30 minutes.
4) Bake in a preheated oven at 200°c for 20 minutes.
Let cool and sprinkle with icing sugar

Notes du chef

Otherwise known as bread swiss or simply switzerland, the pépito is a direct outcome of the raisin bread.
For novices in puff pastry, it can be replaced by uses a brioche dough. But it would be a shame to lose a training opportunity ;)

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