- : 4 personnes
- : 4 h
- : 20 min
Ingrédients
- - 1 Maître Jacques smoked pork fillet
- - 250g flour
- - 125g AOP Charentes-Poitou Grand Fermage butter
- - 1 sachet of fast-action yeast
- - 2 tbsp of Agrilait semi-skimmed milk
- - 3 eggs
- - 75g sugar
- - 500ml Montgommery Pommeau
- - 200ml water
- - 2 tsp powdered veal stock
- - 2 egg yolks
- - 150g Florette mixed leaves
Préparation
- Prepare the brioche dough.
- Mix the yeast with the warm milk.
- Put the flour, sugar and salt in a bowl and make a well. Add the yeast and milk mixture and the beaten eggs.
- Beat together well. Knead until the dough comes away from the bowl.
- Then add the diced butter and knead again.
- Leave to rise in a warm place for one hour then knead again before putting in a tin
- Leave to rise in a warm place for another hour. Put to one side.
- Poach the smoked pork fillet in a saucepan of boiling water for 15 minutes then pat dry with kitchen towel to remove any excess water.
- In a saucepan, reduce the Pommeau to 2 tablespoons, add 200ml water and the powdered veal stock.
- Mix well, bring to the boil and simmer for a few minutes.
- Put to one side.
- Roll out the brioche dough on a baking sheet and brush with egg yolk.
- Put the smoked pork fillet in the centre of the dough and roll up like a turnover.
- Brush the top with egg yolk and seal the edges well.
- Bake at 200°C for 20 minutes.
- Serve in thick slices and pour over the sauce.
- Serve with a few mixed leaves.
