SMOKED PORK FILLET wrapped in brioche

  • : 4 personnes
  • : 4 h
  • : 20 min
SMOKED PORK FILLET  wrapped in brioche

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.

Cuisiné avec

Paupiettes de poulet façon tajine

Paupiettes de poulet façon tajine
Maître Jacques

Logo de Maître Jacques

Lait demi-écrémé normand Agrilait

Semi-skimmed milk
Agrilait

Logo Agrilait

s

Beurre BIO GF doux
Grand Fermage

Grand Fermage

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