By Nicolas Boussin - Maxime Guérin

Recipe Poultry with Vin Jaune Twist

To make this dish

Ingredient list

  • Croissant dough
    420 g T55 flour
    420 g T45 flour
    32,5 g baking powder
    430 g milk
    45 g Lescure Unsalted 250g 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
  • Yellow croissant dough
    115 g farine T45 gruau
    115 g T55 flour
    4 g salt
    20 g sugar
    22 g Lescure Unsalted 250g butter Roll 82% fat
    4 g turmeric
    8 g yeast
    120 g milk
  • Morel mushrooms
    25 g Dried Morel Mushrooms
    250 g water for dissolving the gelatine
  • marinated poultry
    600 g poultry, cut into 3cm cubes
    4 g salt
    1,5 g pepper
    112 g morel mushrooms juices
    6 g concentrated poultry stock
    60 g vin Jaune
  • Pan-Fried poultry
    30 g oil
  • Pan-fried Morels
    3 g oil
    150 g rehydrated morel mushrooms
  • Chicken and morel cream cheese filling
    700 g cream cheese filling - savoury
    10 g flour
    2,5 g salt
    QS pan-fried poultry cubes, as required pan-fried poultry cubes as required
    QS pan-fried Morels, as required
  • Assembly
    400 g non turned croissant dough, yellow
    1500 g turned croissant dough, plain
    QS polenta

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

    Yellow croissant dough

    Mix together the plain and strong flours, salt, sugar, butter in pieces, turmeric and the yeast which has been mixed together with the milk.

    Use the lowest speed setting to knead for 5 minutes, then knead for 3 minutes on the second lowest speed setting. 

    Shape into a ball, and leave to rise for an hour.

    Knock back the dough and chill.

  4. 04

    Morel mushrooms

    Rehydrate the Morels in warm water for 5 hours.

    Pat dry, and filter the juices from the Morels. 

    Rinse the mushrooms two more times to remove any remaining gift.

  5. 05

    marinated poultry

    Mix all the ingredients together and leave to marinate overnight.

  6. 06

    Pan-Fried poultry

    Strain the marinated poultry cubes, add to a pan with the oil, but do not overcook.

  7. 07

    Pan-fried Morels

    Pan-fry the rehydrated Morels, then add the juices that were used to marinate the chicken. 

    Leave to reduce for 5 minutes.

  8. 08

    Chicken and morel cream cheese filling

    Mix the ingredients together. Pipe 20g of this mixture into 4.5/5cm diameter round silicone moulds. In the centre, arrange 4 cubes of poultry and 4 Morels. Place in the freezer.

  9. 09

    Assembly

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

    Roll both layers out to a thickness of 4mm.

    Moisten, then dust with the polenta. Gently roll with the rolling pin to press the seeds into the dough. 

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

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

    Place the poultry and Morel Cream Cheese filling in the center. 

    Bake at 170°C for 17minutes.

    Leave to cool


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