Egg Tart Vanilla & OABIKA

To make the pastry, cook the pasteurised butter (335g) until brown over a low heat to avoid burning. As soon as it turns light brown or begins to smell “hazelnutty", remove from the heat and put through a strainer. Mix with the water, salt and vinegar. Add to this mixture the flour then the rest of the melted butter. Knead the whole to obtain a smooth pastry without hardening it. The consistency should be soft and supple. Roll out the pastry into a square and refrigerate for at least 1 hour. Roll out the butter (670g) into a square to soften it. Fold the pastry 5 or 6 times in the usual way, not forgetting to leave the pastry for a while between each fold. Roll out the pastry to a thickness of 4 mm, place on a baking tray and leave for a while before baking. Start baking at 220°C.

Mix all the ingredients together then bring to boil. Pour inside the baked puff pastry, and allow to cool.

Mix the water and OABIKA, bring it to 85°C then add the Pro pannacotta IOTA SOSA inside. Boil and finally pour over a silicone mat, then cut and display on top of the egg tart.