sour cherry pastry

Mix all ingredients except the laminating butter for 3 minutes at low speed, then for 8 minutes at medium speed until smooth.

Cover the dough and let it rest for 10 minutes. Roll out into a 20 × 30 cm rectangle, 1 cm thick, and chill in the freezer.

Roll the laminating butter into a 15 × 20 cm rectangle and enclose it in the dough.

Roll out to 5 mm thickness, make a four-fold, and chill for 10 minutes. Repeat once more.

Roll out to 4 mm thickness and cut into 10 × 10 cm squares. Proof for 2 hours at 28°C and 70% humidity.

Heat the sour cherry puree and glucose to 60°C.

Mix the sugar with the pectin NH, then add to the puree and bring to a boil. Add the lemon juice.

Pour part of the coulis into silicone molds to make 12 discs of 5 cm diameter and freeze.

Cool the remaining coulis, then blend until smooth and transfer to a piping bag.

Place a frozen sour cherry disc in the center of each proofed pastry and brush the edges with beaten egg. Bake at 180°C for 15-18 minutes until golden brown. Cool on the tray. Pipe the sour cherry coulis into the center of each pastry. Cut fresh cherries in half and arrange over the coulis. Finish with a whole fresh cherry and a light dusting of powdered sugar.