Preparation
Place the flour in a mixing bowl, make a well in the center, and add the cream, egg yolk, salt, and sugar.
Mix everything together into a dough ball. Do not overwork the dough.
Cover with a cloth and let rest in the refrigerator for 30 min.
Roll the dough into a rectangle and perform the first turn of puff pastry by spreading half the butter over it.
Fold the dough, then refrigerate again for 30 min.
Perform a second turn with the remaining butter and let it rest in the fridge for at least half a day.
Repeat the process with the remaining dough.
Divide the dough into 2 or 3 portions, keeping the unused dough chilled.
Roll out one portion as thinly as possible.
Cut out discs about 12 to 15 cm in diameter, and make decorative slits in them.
Sprinkle with sugar.
Bake in a preheated oven at 220° C, keeping a close eye on them.
Recipe from : Cuisine & Traditions au Pays de Fribourg, Editions La Sarine.
For 40 to 50 pieces
Preparation : resting time + 60 min
Cooking : approx. 10 min
Ingredients and products
- 5 dl thick sour cream
- 200 g butter
- 1 egg yolk
- 1 pinch of salt
- 1 tbsp sugar
- 350–400 g flour
