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Papet Jurassien

Brioche tart from the Jura filled with a thick custard. From La cuisine de Josette.

par

Prép.
45 minutes
Cuisson
20 minutes
Total
4 hours
Pour
1 Papet (ø28cm), 8 parts

Components

Further Ingredients

  • Butter

Further Improvements

  • A bit less salt maybe.

Directions

  • Prepare the pâte à brioche.

  • Butter a ø28cm tart mold, at least 3cm high.

  • Roll out the dough and press it in the mold, up the sides. Prick the bottom with a fork.

  • Cover and let it rise for 30 minutes. Preheat the oven to 220°C.

  • Prepare the crème pâtissière with orange blossom water as the flavour, do not chill it.

  • Pour the warm crème on the dough.

  • Bake at 220°C for 20 minutes, until the top is browned in spots.

  • Let it cool down before serving.

Steps

1. Pâte à Brioche ×0.6

Ingredients

  • 300g flour

  • 70ml whole milk

  • 2 eggs

  • 90g butter

  • 35g sugar

  • 4.8g salt

  • 3.6g baker’s dry yeast

Directions

  • Warm 25ml of the milk to 30°C. Stir in the yeast and a pinch of the sugar. Let sit 15 minutes until foamy.

  • Add the rest of the milk, eggs, flour, sugar and salt. Knead 8-10 minutes until smooth and very elastic.

  • Add the butter a few cubes at a time while kneading, until the dough is glossy and passes the windowpane test.

  • Cover and let rise until doubled, 1-1.5 hours, in the switched-off oven with a bowl of boiling water.

  • Press the dough down, flatten it into a rectangle, wrap and refrigerate for 30 minutes.

2. Crème Pâtissière ×1.5

Ingredients

  • 750ml whole milk

  • 6 egg yolks

  • 135g sugar

  • 70g cornstarch (Maïzena)

  • 30g butter

  • 3 tsp flavour extract (coffee, vanilla, whatever)

Directions

  • Heat the milk to a simmer.

  • Whisk sugar, cornstarch and egg yolks in a bowl.

  • Pour the hot milk over the mix, then return to the pan.

  • Boil for 1 minute while whisking constantly.

  • Off heat, add the butter and flavour extract.

  • Cover with film “au contact” and chill.

Category: pie