By Nicolas Boussin - Maxime Guérin

Recipe Flammekueche Twist

To make this dish

Ingredient list

  • Croissant dough
    420 g T55 flour
    420 g T45 flour
    32,5 g yeast
    430 g milk
    85 g Lescure Unsalted 500g butter Roll 82% fat
    500 g Unsalted 1kg butter Sheet 84% M.G.
    5 g salt
  • Cream cheese filling
    1 kg cream cheese
    110 g T55 flour
    160 g eggs
  • Lardon-onion mixture
    75 g Thinly sliced smoked pork belly (or similar)
    625 g onion
    50 g Lescure Unsalted 250g butter Roll 82% fat
  • Flammekueche cream cheese filling
    700 g cream cheese filling - savoury
    13 g T55 flour
    3 g salt
    3 g black pepper
    17 g lemon juice
    QS lardon-onions mixture
  • Assembly
    400 g non turned croissant dough, plain
    1500 g turned croissant dough, plain
    QS black quinoa

The recipe, step by step

  1. 01

    Croissant dough

    Mix together the plain and strong flours, salt, sugar, butter roll cut into pieces and the yeast which has been mixed together with the milk.
    Use the lowest speed setting to knead for 3 minutes, then knead for 3 minutes on the second lowest speed setting.
    Make into a ball and let it rise for one hour.
    Roll out the dough.
    Using the butter sheet, perform a double turn then a single turn.
    Leave to rest in the refrigerator.

  2. 02

    Cream cheese filling

    Mix all the ingredients together.
    Pipe the cream cheese filling into 4.5 / 5 cm diameter round silicone moulds.
    Arrange the ingredients according to recipes. Place in the freezer.

  3. 03

    Lardon-onion mixture

    Sauté the lardons, then melt in the butter and add the onions.

    Leave to caramelise on a low heat.

  4. 04

    Flammekueche cream cheese filling

    Mix the ingredients together.

    Pipe 20 g of this preparation into 4.5 / 5 cm diameter round silicone moulds.

    Add 20 g of the lardon-onion mix-ture.

    Place in the freezer.

  5. 05

    Assembly

    Lay the non-turned plain croissant dough over the turned plain croissant dough piece.

    Roll both layers out to a thickness of 4 mm.

    Moisten, then sprinkle over the black quinoa Gently roll with the rolling pin to press the seeds into the dough.

    Cut out strips measuring 2 cm by 24 cm (35 g to 37 g).

    Twist, then add to 8 cm diameter round moulds and leave to rise for an hour and a half at 26 °C.

    Place the flammekueche cream cheese filling in the centre.

    Bake at 170 °C for 17 minutes.

    Leave to cool.


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