Hello my lovelies!
Today it’s my own creation that I’m sharing, or a mix of recipes if I may…
Let me introduce the tart flambée rolls!
So when I tell you that ideas fly in my head, it’s true.
And sometimes, it ends up with unexpected mixes… 😉
This time, I wanted to combine a typical American recipe with a typical Alsatian one, savory and sweet, dessert with a main dish. You get it… I joined the famous Amercian cinnamon rolls with the (famous too !) tart flambée ! Whaaaat?????
Oh yes, I’m officialy introduction the tart flambée rolls!! I think I will file a patent right away… 😉
I tried this recipe as an appetizer with friends (I like to have consenting testers), and it was a revelation!! We had the super moist texture of the cinnamon rolls (with much less sugar obvisouly!) and the super yummy taste of the tart flambée!!
Stunning those tart flambée rolls!!
You can also serve them as a main dish with a good lettuce, I guarantee the result.
The recipe is honestly very simple,you just need to take into account two rising times (not too long by the way). Putting the dough in the freezer for 10 minutes will help cut the dough in slices without making a disaster of it… Here is for the explanation of the freezer part… The rest of the process is very easy.
So go for it, you are going to love it!
Besides: you can eat it at room temperature, you can freeze it, you can make individual portions… Is there really more to ask for?? No … I don’t think so!
A food processor with hook,
A frying pan,
A sharp knife,
A rolling pin
And a mold (here 20×28 cm).
Let’s do this!!
The recipe, Chef!
Tart Flambée Rolls
- 120 g warm milk (for the dough)
- 5 g instant dry yeast (for the dough)
- 1 large egg (for the dough)
- 40 g butter melted (for the dough)
- 280 g all-purpose flour (for the dough)
- 1 teaspoon salt - 4 g (for the dough)
- 15 g sugar (for the dough)
- 200 g cottage cheese (for the cream)
- 120 g liquid cream (for the cream)
- 1 tablespoon rapeseed oil (for the cream)
- Salt (for the cream)
- Pepper (for the cream)
- Ground nutmeg (for the cream)
- 300 g pork belly (for the filling)
- Grated Gruyere (for the filling - optional)
- 2 onions (for the filling)
- 10 g butter (for the filling)
Make your dough.
Pour the warm milk in your food processor bowl, add the yeast. Whisk.
Add the eggs, the melted butter, sugar and salt. Whisk.
Add the flour and knead with the hook. Start at low speed (2 on a scale from 1 to 6) then increase to 4.
Once you have an homogeneous dough, knead some more 3-4 minutes. You'll have a sticky dough, don't add flour at this point.
Cover with a clean and humid linen and let rise 1 hour.
Make the cream mixture.
Mix the cream cheese, the cream, the tablespoon of rapeseed.
Add salt, pepper and nutmeg.
Make the filling.
Melt the butter in your frying pan at medium heat. Add the onions finely chopped. Cook 5-8 minutes while whisking (they shouldn't get brown). Set aside.
Slice the pork belly. Set aside.
Now that your dough has risen, spread it on a floured working plan (spread flour on the dough too) until you get a 60 cm x 40 cm rectangle.
Spread the cream and the filling on the dough and roll it. Cover with cling film and set aside in your freezer for 10 minutes.
Cut 12 slices and place them in your buttered mold.
Let rise again for 20 minutes. Spread grated Gruyere if you want.
Preheat your oven at 190 degrees.
Bake for 25 minutes. Check with a knife and bake some more if necessary.
Eat warm or lukewarm.