\n<\/p>\n

\nIt’s funny how sometimes there are phases in my blog. I recently suggested some flowing cream chesse tarts. Here I am working with my past\u00e9is molds, but that’s normal, because I just gave a past\u00e9is de nata workshop. There is still some dough left over and the students ask me what else we can do with it. I thought of these Epoisses and Maroilles tarts to make a savory version. You can use the crunchy puff pastry of the past\u00e9is (recipe HERE<\/a>), but I suggest another version with semi-salted butter, which will be more crumbly. <\/div>\n

\nRich in cheese, they are delicious with a good green salad. <\/div>\n

\nFeel free to check out my online grocery store where I focus on Oh My Tea<\/a> products.<\/div>\n

\n<\/div>\n

<\/a>
\n <\/a><\/p>\n

\nRecipe for 24 tarts :<\/div>\n

\n<\/div>\n

\nPuff pastry with salted butter :<\/span><\/b><\/div>\n

300g of flour T55<\/span><\/b><\/li>\n

145g of water<\/span><\/b><\/li>\n

180g of semi-salted butter<\/span><\/b><\/li>\n<\/ul>\n<\/div>\n
\n
<\/span><\/b><\/div>\n
\nCream:<\/span><\/b><\/div>\n
\n
\n
250g of epoisses<\/span><\/b><\/li>\n
150ml whole milk<\/span><\/b><\/li>\n
150ml full fat cream<\/span><\/b><\/li>\n
3 eggs<\/span><\/b><\/li>\n
125g of maroilles<\/span><\/b><\/li>\n
salt, pepper, nutmeg<\/span><\/b><\/li>\n<\/ul>\n<\/div>\n
\n<\/div>\n
\nPrepare the puff pastry especially for this recipe. <\/div>\n
\n
\nPlace the flour in a container or in the bowl of a food processor. Add the 145g of water.<\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nStart mixing by hand to feel if the flour needs a little more water. If you knead directly in the machine, the water will collect around the hook and the dough will not form. You will have to add water when in reality it does not necessarily need it. So start with your fingertips and then add a tiny bit of water only if the dough needs it. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nOnce this is done, you can knead by hand or with a hook for 5-10 minutes until the dough is soft to the touch.<\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n
\nPut it in a stretch film for 1 hour in the fridge to relax it.<\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n<\/div>\n\nAfter this time, place on a floured work surface.<\/div>\n
<\/div>\n
\n <\/a><\/div>\n
<\/p>\n
\nSpread it out in a rectangle twice as long as it is wide. Place the semi-salted butter (not too cold) in the center of the dough. The butter should be of uniform thickness. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nClose the dough over the butter, seal the joint and turn the dough 90\u00b0.<\/p>\n
\n <\/a><\/div>\n
\nSpread it out in a rectangle this time 3 times as long as it is wide. Fold the dough into thirds.<\/p>\n
\n <\/a><\/div>\n
\nThen turn it 90\u00b0. You have done a simple trick. Flour the top and bottom of the dough well.<\/p>\n
\n <\/a><\/div>\n
\nRepeat this operation (spread out into a rectangle 3 times as wide, fold in 3 and rotate 90\u00b0).
\nThis time roll out the dough into a large rectangle.<\/p>\n
\nWith a brush or with your hands, lightly soak the paste with cold water over its entire surface. Make sure the entire surface is a little wet. This will allow us to roll the dough on itself. <\/span>Wipe off the excess with a paper towel. If there is too much water, the dough will not stick while rolling up. It just has to be sticky. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nRoll up the dough lengthwise. <\/div>\n
<\/p>\n
\n<\/a><\/i><\/div>\n
\n<\/div>\n
Then roll up the dough this time, being careful not to have any air.
\n
<\/i>
\n<\/p>\n
\n<\/a><\/i><\/div>\n
\n<\/div>\n
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.<\/p>\n
\n <\/a><\/div>\n
\nHere is the epoisses. Stronger in smell than in taste, rest assured!<\/p>\n
\n <\/a><\/div>\n
\nPlace the 250g of epoisses in a saucepan with the whole milk.<\/p>\n
\n <\/a><\/div>\n
\nAdd salt and pepper and heat over low heat to melt the Epoisses.<\/p>\n
\n <\/a><\/div>\n
\nIt already smells great.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nDon’t forget to add a little nutmeg. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nWhen the cheese is melted, remove the heavy cream from the heat. Mix well then break in the eggs and whisk together.<\/p>\n
\n <\/a><\/div>\n
\nCut the puff pastry into 24 slices. Each half-boudin makes 12 slices.<\/p>\n
\n <\/a><\/div>\n
\nWe can see the stripes of the laminate.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nPlace a piece in a small mold (I use my pasta molds). Begin to match the edge of the dough to the flared edge of the pan. <\/div>\n
\n<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nThen with your thumbs, push the dough up while turning the pan. This way, you will make the puff pastry appear on the top edge. <\/span><\/div>\n
\n
<\/span><\/div>\n
\n<\/div>\n
\n <\/a><\/span><\/div>\n
\n<\/div>\n
\nDo the same for all the molds. Cut the maroilles into pieces that will go into the pastry base. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nGarnish the mussels with the pieces of maroilles and the epoisses cream. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nAnd There you go !<\/p>\n
\n <\/a><\/div>\n
\nBake for 20 minutes in a preheated oven at 230\u00b0C on revolving heat.<\/p>\n
\n <\/a><\/div>\n
\nThe laminate appears well. The tarts are nicely puffed up but will fall apart.<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nTo be enjoyed hot or warm with a good green salad! <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n <\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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