Cheese Lava Egg Yolk Pastry
Rich, crispy, and packed with robust flavor, this cheese molten egg yolk pastry delivers double milky richness for double the enjoyment!
Ingredients
Filling:
Brie cheese
125g
Salted egg yolks
5
Eggs
2
Granulated sugar
55g
Cake flour
60g
Milk
120g
Pastry:
Shortcrust:
Butter
72g
Cake flour
120g
Water dough:
All-purpose flour
160g
Butter
60g
Water
60g
Sugar
10g
Salt
1g
Instructions
1
Step 1
Steam the salted egg yolks until cooked, then mash them into a paste while still hot or blend with a food processor.
2
Step 2
To make the custard filling, whisk the eggs with granulated sugar, then mix in the salted egg yolks, followed by the milk, cake flour, and finally the melted butter.
3
Step 3
Cook over low heat, stirring constantly, until the filling comes together into a dough.
4
Step 4
Divide into 16 portions.
5
Step 5
Cut the brie cheese into cubes.
6
Step 6
Wrap each cheese cube in some custard filling.
7
Step 7
To make the pastry, combine the water dough ingredients and knead into a smooth dough. Let it rest for 20 minutes.
8
Step 8
Mix the shortcrust ingredients, knead into a dough, and divide into 16 portions.
9
Step 9
Divide the water dough into 16 portions and roll each into a ball.
10
Step 10
Roll out each piece and wrap in a portion of shortcrust.
11
Step 11
Seal the edges tightly.
12
Step 12
Flatten and roll out.
13
Step 13
Roll up, cover with plastic wrap, and let rest for 10 minutes.
14
Step 14
Roll out again.
15
Step 15
Roll up again and let rest for 10 minutes.
16
Step 16
Press down the middle of the roll.
17
Step 17
Fold both ends toward the center.
18
Step 18
Flatten and roll out.
19
Step 19
Wrap in the filling.
20
Step 20
Brush with egg wash and sprinkle with some almond flakes.
21
Step 21
Preheat the oven to 180°C (350°F) and bake for 25 minutes. Done!
22
Step 22
Super flaky.
23
Step 23
Cheese lava filling!
