The Pétrin

a été traduite et proposée par Florence sur son blog en direct de Hong Kong, pour le plus grand plaisir des yeux d’abord puis des papilles. These pastries to funny name are buns filled with pastry cream recipe with a Japanese translation was proposed by Florence on his blog live from Hong Kong, to the delight of eyes and then papillae. If I judge by the taste and composition, it is clear from the Viennese bread and I suspect the Japanese of wanting to make a gourmet version of the fodder for the cream and sophisticated in the work of the dough (and much more sophisticated than simple parallel incisions!).

(For 15 buns)

1. Place all ingredients in the bowl of the map or the bowl of the robot except the butter is incorporated as soon as the pâton is formed and broke the walls. Let rise 1h-1h30.
2. Pour the dough on a work plan lightly flour, degas, fold the dough 3 or 4 times on itself, put in bowl and let stand 30min.
3. Divide into pieces of ~ 60g, balls, let relax 25min.
4. Spread each roll pâton oval of 10 × 14cm

5. Submit a big DC pastry cream on the 1 / 2 top of the oval and with a cut or paste a very good knife, cut in the lining of vertical strips

Fold the dough on top to cover the filling and gently press to seal, then fold each strip of dough up and then in the bread to keep

Do not be afraid to handle the bread, the dough is a pleasure to work! Place on a baking sheet and let rise chemisée about 45min. 5. Gild the whole egg beaten with a pinch of salt, sprinkle of slivered almonds and bake in preheated oven Th6-7 (200 ° C) about 10min.

It is of course possible to change the trim, I also tested the compote of apples or with chocolate chips and many variations can be salted with lining in reducing the amount of sugar in the dough.