- 300g of flour T55
- 145g of water
- 180g of semi-salted butter
- 250g of epoisses
- 150ml whole milk
- 150ml full fat cream
- 3 eggs
- 125g of maroilles
- salt, pepper, nutmeg
Put it in a stretch film for 1 hour in the fridge to relax it.
Close the dough over the butter, seal the joint and turn the dough 90°.
Spread it out in a rectangle this time 3 times as long as it is wide. Fold the dough into thirds.
Then turn it 90°. You have done a simple trick. Flour the top and bottom of the dough well.
Repeat this operation (spread out into a rectangle 3 times as wide, fold in 3 and rotate 90°).
This time roll out the dough into a large rectangle.
Then roll up the dough this time, being careful not to have any air.
Trim the ends with a knife and cut the resulting sausage in half. Spread very soft semi-salted butter over the entire surface to protect the dough from drying out. Wrap the dough in cling film and keep in a cool place while you continue the recipe.
Here is the epoisses. Stronger in smell than in taste, rest assured!
Place the 250g of epoisses in a saucepan with the whole milk.
Add salt and pepper and heat over low heat to melt the Epoisses.
It already smells great.
When the cheese is melted, remove the heavy cream from the heat. Mix well then break in the eggs and whisk together.
Cut the puff pastry into 24 slices. Each half-boudin makes 12 slices.
We can see the stripes of the laminate.
And There you go !
Bake for 20 minutes in a preheated oven at 230°C on revolving heat.
The laminate appears well. The tarts are nicely puffed up but will fall apart.