- A recipe by Yann BRYS
Ingrédients
Cold water – 800 g
Gruissan fleur de sel – 28 g
Plain flour T55 – 1240 g
Melted butter – 320 g
Caster sugar – 40 g
Charentes PDO unsalted butter – 1000 g
Sift the flour and sugar.
Add the water containing the dissolved salt and mix gradually.
Add the 320 g of melted butter and mix.
Leave to rest for 12 hours at 4°C and add the butter.
Give 2 double turns and 2 single turns with a 1-hour rest between each turn.
Roll out the puff pastry to a thickness of 2 mm and cut into 40 x 60 cm sheets.
Bake at 175°C for about 20-25 minutes, sprinkle with sugar when removed from the oven and return to the oven at 250°C to caramelize the sugar.
Cut into 24 strips measuring 22 cm x 5 cm.
Pipe the whipped vanilla cream onto the surface of 18 strips of puff pastry.
Add dollops of peach compote between the vanilla cream.
Assemble the strips.
Once assembled, stand them on their sides and place the tubes of compote on top, alternating with the piped vanilla cream.
Decorate with slices of peaches coated in glaze.
Yann Brys is a celebrated French pastry chef acclaimed for his mastery and creativity in the world of high-end patisserie.
Backed by a prolific and diverse career, Yann Brys has made a name for himself with his artistic and innovative creations, establishing him as a major figure in the field.
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