About the Recipe
Ingredients
Ingredients group A
Candia Professionnel Extra Tourage Butter Sheet 82%, France 500g
Candia Professionnel UHT Whipping Cream 35.1%, France 100g
Oligold Butter Unsalted 50g
Cake Flour 600g
High-gluten Flour 400g
Water 350-450g
Sugar 100g
Whole Eggs 100g
Yeast 22g
Salt 15g
Ingredients group B
[MG] Cheese (Cream Cheese) 300g
Oligold Shredded Mozzarella and Cheddar Cheese 200g
Soaked Tuna 200g
Dried Thyme little bit
Salt Crushed little bit
Black Pepper little bit
Oligold Shredded Mozzarella and Cheddar Cheese little bit
Egg Wash little bit
Dried Thyme little bit
Preparation
Mix Ingredients group A (except for the butter slices) to form an elastic dough. Roll it into a round shape, cover with plastic wrap, and refrigerate overnight to let it rise.
Press the dough to release gas, make a cross on top of the dough, and use a knife to help open it up. Flatten the dough into a cross shape.
Place the butter slices in the center of the dough and wrap the dough around the butter.
Fold the dough four times: roll it into a rectangle, fold the sides inward, then fold it in half. Cover with plastic wrap and refrigerate for 30 minutes.
Fold the dough three times: roll it into a rectangle about three times as long, then fold it into thirds. Cover with plastic wrap and refrigerate for 90 minutes.
Take out the dough, flatten it, shape it, and let it rise at room temperature for about 90 minutes.
Mix Ingredients group B together and set aside.
Combine
Take out the dough, shape it, and use a fork to make a hole in the center to prevent the dough from puffing up too much during baking.
Place the filling in the center and sprinkle with an appropriate amount of cheese.
Brush the surface of the dough with egg wash, then put it in a preheated 180℃ oven and bake for 15-18 minutes.
After baking, sprinkle with dried thyme and it's ready to serve.