I think that I already told you about how much I love Pop-tarts when I posted the Pop-tart recipe a long time ago. ^^
Put the egg, egg yolk, and milk into the bowl and beat to combine.
Cut the butter into 1.5-2 cm. pieces. Keep cool.
Cover the bowl.
Increase the speed and mix for 1.30 minutes.
Or until the butter cubes are covered with flour mixture.
Add the egg and milk mixture.
Mix for 30 seconds.
Remove the dough from the bowl.
Small traces of butter are OK.
Divide the dough into 3 equal pieces.
Cover with the plastic wrap Refrigerator for at least 1 hour.
Roll into a 23x30 cm rectangular.
Make a mark for cutting the size per piece is 7.5x11.5 cm.
Divide the dough in half.
Pipe jam into the center.
Refrigerator for 30 minutes.
Line baking sheets with baking paper.
Cut the dough into pieces.
Brush with egg.
Let the tarts cool in the sheet pan for 10 minutes.
Decorate with chocolate.
Anyway, something just shocked me lately, as my niece bought a box of Pop-tarts and we ate it together, what I love about it was just my own imagination, haha.
So, the best thing that I could do is making it by myself.
But, you may want to ask me, why do I have to create a new recipe, when there was already one of it on my post. The answer is this one is different because we use very flaky Pâte Brisée to make it instead of simple shortcrust pastry.
The method is almost the same, start by cutting the butter and flour together then mix in the egg (and milk), but the most different thing is you don't need to fully mix the butter and flour together. Just mix until the butter becomes smaller in pieces and covered with flour is enough. After we add the egg and milk, the flour will stick together. The next step is performing Fraisage.
Fraisage is a technique that performing by using your palm to push and smear the dough along the work surface. With this method, the chunks of the butter will turn into thins layers and it's the key to the flakiness of the Pâte Brisée.
So, you will see traces of butter in the dough after mixing, and it's OK to let them be, hehe.
You can see that the recipe is required a lot of time, but most of them are the resting time as the dough contains a lot of butter, it's important to keep the dough cool all the time until it goes into the oven. Cold dough is easier to handle and it will create flakier pastry too.
You can make this Pâte Brisée and you use it in other recipes too. Cover it tightly, it can be kept in the freezer for 1-2 months.
Pop-Tarts: Flaky Pâte Brisée
Makes 12 pieces
Flaky Pâte Brisée
40 g ...................... Eggs
20 g ...................... Egg yolk
65 g...................... Milk
225 g..................... All-purpose flour
150 g ..................... Bread flour
18 g ....................... Granulated sugar
3/4 tsp ................... Salt
345 g..................... Unsalted butter
Filling
............................... Jam
............................... Nutella, you will need 30 g per piece
Assembling and finishing
1 ............................ Egg, beaten
For decoration
................................ Chocolate and sprinkle
Put the all-purpose flour, bread flour, sugar, and salt into the bowl of the stand mixer ( I use Bosch Universal plus). Mix to combine.
After adding the butter mix at speed 3 for 1 minute.
Use speed 2.
Press with the palm of your hand.
Press the dough forward.
You don't need to press until smooth.
Roll the dough between a piece of baking paper with a rolling pin.
Do the same for the rest of the dough. Refrigerator for at least 3 hours.
Brush the cutting mark with egg.
Press on the cutting mark.
For chocolate flavor,: Freeze Nutella overnight before using it.
Preheat an oven to 180℃ Using upper and lower heat.
Place the pastry on the prepared sheet pan.
Press the rim of the dough with the tip of a fork.
Prick the center With the tip of a fork.
Bake in the 180℃ Preheated oven for 25-30 minutes.
Remove from the sheet pan and place on a wire rack.
Let the tarts cool completely.
And sprinkle ^^.
Pop-Tarts: Flaky Pâte Brisée
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