Corman
  • Baker-Pastry Chef

Flavours of Salento

  • An original recipe from Giambattista Montanari
  • 4 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Selection cream 35% fat Express Butter 82% fat - Sheet
1
1

Puff pastry

  1. Place the flour and butter at 26°C in the mixer and run briefly to coat the flour with fat.
  2. Add the salt, cream, malt extract and water, and mix roughly for a few minutes.
  3. Remove the détrempe from the mixer and spread it onto a 40 × 60 cm tray.
  4. Cover with plastic film and rest for 2 hours at 4°C or for 45 minutes at -18°C.
  5. Remove from the freezer, then widen and lengthen the dough to allow the butter to be placed in the centre.
  6. Close the dough carefully, ensuring the edges meet in the middle.
  7. Begin laminating, widening the dough slightly but no more than the width of the laminator.
  8. Rotate 90° and continue laminating, giving 2 double turns.
  9. Place on a 40 × 60 cm tray, cover with plastic film, and rest in the refrigerator overnight.
  10. The following morning, remove from the refrigerator and give the final 2 double turns.
625 g “Sfoglia” pastry flour (W 280/300 P/L 0.48) 75 g Traditional Butter 82% fat – Block 15 g salt 120 g Selection cream 35% fat 19 g Malt extract 187 g water 500 g Express Butter 82% fat – Sheet
2
2

Savoury cream cheese & burrata mixture

  1. Work the cream cheese in a stand mixer with the paddle for a few minutes, then gradually add the cream, followed by the burrata and pecorino.
  2. Finally, add the olive oil and salt.
260 g cream cheese 520 g Selection cream 35% fat 600 g Burrata 100 g grated pecorino 48 g Extra virgin olive oil from Salento 4 g fine salt
3
3

Confit cherry tomatoes

  1. Cut the cherry tomatoes in half, place them in a bowl, and season with the oil, salt, sugar, and pepper.
  2. Transfer to a baking tray lined with baking paper and bake at 140°C for approximately 120 minutes, or until the tomatoes are deep red in colour and dehydrated.
  3. Blast chill, then cover and store in the refrigerator.
300 g Pachino cherry tomatoes 15 g caster sugar 30 g Extra virgin olive oil from Salento 5 g salt 2 g black pepper
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4

Assembly

  1. Cut strips of puff pastry measuring 2.5 × 25 cm.
  2. Line the sides of Ø9 cm round moulds and let rest in the refrigerator.
  3. Place a Ø7 cm mould in the centre and bake at 165°C for 20 minutes.
  4. Remove the moulds. Insert a Ø7 cm puff pastry disc – previously baked between two trays at 160°C – into each ring.
  5. Pipe 40 g of the cheese and burrata mixture into each and bake at 160°C for 7 minutes.
  6. Allow to cool, then decorate with the confit cherry tomatoes.
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Recipe - Flavours of Salento
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