Opt for an inverted puff pastry. For more regularity, use 10mm rulers. It will take 5 laps. Preferably, I do simple tricks… with a minimum of 2 hours rest between each round. Help yourself to the rules to get something regular. Make sure that the dough does not stick to the worktop. You can delete the ends for more consistency. Realization of a simple trick. When the five laps are completed… cut the dough into 2 equal parts. Then lower it to 3mm. The use of rules is essential! Always make sure that the dough does not stick to the worktop! Check that your dough is the right size for the cake you want.
(20 cm here) That part will be avoided! Make the second drop. After 2 hours in the refrigerator, film on contact. Bleach the yolks. Use cream powder, which has the advantage… to be vanilla-scented as opposed to just starch. Heat over medium heat until simmering. Pour half of the milk over the yolks. Then pour over the boiling milk. Continue to stir off the heat until thickened. Return to medium heat. As soon as the cream has boiled, continue cooking for 1 minute. The addition of alcohol is optional. But must be done at this stage and not afterwards! Leave the cream to cool to 110°F. At 110°F, add the butter. If possible, avoid ready-made powders! This allows you to choose the granularity. For even more flavour, roast the powder. The powder must not stain. Gradually increase the speed of the robot. Butter gets creamy. The mixture must be homogeneous. 10mm round socket. Take the rolls out of the refrigerator. Make sure that it does not stick to its holder. Center the circles that serve as templates. 20 and 16 cm in diameter. Press lightly to mark the dough. The bean must be placed on the outside. Moisten the entire contour with cold water. Carefully place the second drop. Position the top part correctly. Push hard enough but not too hard either! With the palm, you can press down without too much fear. Remove excess dough for easier handling. The falls can be used for other preparations … Now that the dough is firm… you can cleanly cut around the edges. That’s neat! When the cake comes out of the freezer, turn it over. Brush the top with a beaten egg yolk. Be careful not to put yellow on the edge! Mix one yolk with 3-4 g of full cream. Locate the centre of the pancake. Then drill a small cavity. Use the blade of a knife or a toothpick like me… which I find less risky and more manageable. Make small holes to prevent the dough from swelling too much. In order to have a thickness of 4cm, I use 4 nuts of 1cm. Which I’m holding in place with aluminum. Prefer a perforated plate. And add weight! You can remove the top plate… to facilitate the development of the dough. And put it back if you need it! Enjoy the tasting.