Recipe The Chef's hat
To make this dish
Ingredient list
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Onion garnish1 kg onion
40 g olive oil
450 g poitrine de porc ou viande fumée
150 g Lescure Unsalted 250g butter Roll 82% fat
1 g Thyme
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Dough750 g bread flour (T45)
750 g T55 flour
84 g yeast
40 g salt
150 g sugar
500 g eggs
300 g whole milk
600 g Lescure Unsalted 500g butter Roll 82% fat
650 g garniture oignon
The right ingredients
Lescure Unsalted 250g butter Roll 82% fat
Lescure Unsalted 500g butter Roll 82% fat
The recipe, step by step
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01
Onion garnish
Brown the pork belly or smoked meat in a frying pan and then drain.
Finely chop the onions and lightly stew with the butter, oil and thyme.
Refrigerate.
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02
Dough
Chill all the ingredients the night before. Knead the flour, yeast, salt and sugar with the eggs and milk on the lowest speed setting for 5 minutes.
Knead on the second lowest speed setting for 20 minutes. When the dough slaps against the sides, mix in the butter and the onion garnish.
Leave to rise for 1 hour at room temperature. Knock back and then refrigerate.
Grease the gâteau battu moulds with softened butter.
Place 550g of dough in each mould.
Leave to rise for 3 hours at 26°C.
Bake at 170°C for 10 minutes. Turn the tray and then finish cooking for 35 minutes.
Chef's TipYou can present this product in an original and attractive packaging such as kraft paper or raffia.