- For 40 people / 40 parts
To make this dish
Inverted puff pastry130 g T45 flour (A)
250 g strong flour (T55, A)
290 g T45 flour (B)
600 g strong flour (T55, B)
34 g salt
290 g water
10 g vinegar
1 kg Unsalted 1kg butter Sheet 84% M.G.
360 g Lescure Unsalted 250g butter Roll 82% fat
Creme Patissiere200 g whole milk
50 g Lescure UHT Cream 35% fat
40 g fine sugar
60 g egg yolks
13 g T55 flour
13 g powdered cream
Royal icing100 g egg whites
500 g icing sugar
5 g white vinegar
Frangipane300 g Lescure 82% fat butter roll (melted)
300 g eggs, room temperature
300 g fine sugar
300 g ground almonds
300 g pastry cream
50 g Boiron® lemon semi-confit
50 g Boiron® orange semi-confit
The recipe, step by step
Inverted puff pastry
Mix the two flours (A) and the layering butter to produce kneaded butter. Make into a pat and cool in the refrigerator. Mix the flours (B), 34 g of salt, 360 g of butter, 10 g of vinegar and 290 g of water to produce a tempera. Roll into a ball and place in the refrigerator. Spread the kneaded butter and insert the previously spread tempera. Complete two double turns and then two single turns with the kneaded butter, observing resting times.Chef's Tip
Use inverted puff pastry for this recipe.
Make a creme patissiere using a traditional method.
Whisk all of the ingredients together until they have a semi-thick consistency.
Mix the melted butter with the eggs at room temperature, mix in the caster sugar and frangipane. Whisk the confectioner's custard at room temperature with the slightly-mixed orange semi-confit and the lemon semi-confit and blend with the mixture. Place in the refrigerator.
Roll out the puff pastry to about 1.5 cm to produce two 40 × 60 cm sheets and place in the refrigerator. Use a pastry brush to dampen the sides of the pastry with water. Spread the frangipane. Cover with the rest of the pastry. Seal the edges and place in the refrigerator. Prick and bake in a fan oven at 165°C for 45 minutes. Place a greased piece of paper over it when half done. Leave to cool. Sprinkle the royal icing over the baked puff pastry. Cut into 17 × 2.5 cm rectangles, sprinkle with flaked almonds, and return to the oven at 185°C for 4 minutes. Leave to cool.Chef's Tip
Place the bars in a cake box so that they are not damaged in transport.