Puff pastry with greubon pork scratchings and Le Gruyère AOP

20' 30'

We challenged Chef Philippe Ligron to revisit a classic recipe using Le Gruyère AOP. Take a look at his puff pastry with greubon pork scratchings made with Le Gruyère AOP.

Enjoy !

Ingredients for

Note

Attention changement nombre de personnes

Preparation

150 g
Gruyère AOP
1 dl
full-fat milk
2
egg

Method

500 g
flour
3 g
of baking powder
100 g
chopped greubon pork scratchings
50 g
butter
1 pinch
of salt
2
egg yolk

Preparation

Preheat the oven to 230°C.
Mix the milk with the whisked eggs and set aside.
Cut the Le Gruyère AOP into 5mm cubes and set aside.

Method

Mix the flour and yeast, add the chopped scratchings and then the butter in small pieces. Season lightly with salt.
Work the mixture with your fingers until it has the consistency of breadcrumbs.
Make a well in the centre, pour in the liquid ingredients and add the Le Gruyère AOP pieces.
Stir until the mixture comes together.
Cover with a damp kitchen towel and set aside for an hour or two at room temperature.
Roll out the dough to a thickness of around 1cm on a large, rectangular baking tray that has been greased with butter and dusted with flour or covered with a sheet of baking paper.
Brush the egg yolk over the pastry.
Cut into strips around 3cm wide and 10cm long.
Put in the oven for 30 minutes.