White chocolate blueberry bread

Materials used

– Brush

– Tefal baking tray

– Micro-perforated baking mat

– Cutter

Ingredients

Distemper
260 g flour
5 g salt
25 g caster sugar
10 g fresh baker’s yeast
60 g (6 cl) cold milk
60 g (6 cl) cold mineral water
30 g cold butter PDO Poitou Charentes

+
125 g Lescure or PDO tourage butter

White Chocolate sticks

Violet tempera
✔90 g paste removed
✔Violet coloring

Blueberry compote
✔200g fresh or frozen blueberries
✔30g caster sugar
✔2g NH pectin

Syrup
✔30g water
✔30g sugar

The recipe

For 5-6 white chocolate blueberry breads

Distemper
260 g flour
5 g salt
25 g caster sugar
10 g fresh baker’s yeast
60 g (6 cl) cold milk
60 g (6 cl) cold mineral water
30 g cold butter PDO Poitou Charentes

Combine the flour, salt, sugar, yeast, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand. Take 90g to make the violet tempera.

Place in a bowl, filter and leave to grow for 45 minutes at room temperature.

Violet tempera
✔90 g of paste removed
✔violet colorant

Mix, in the bowl of a food processor, the 90g of previously removed dough and the violet colorant. Knead for 4-5 minutes to thoroughly incorporate the dye. Shape into a square, film and chill overnight.

After 45 minutes, degas the dough and flatten with your hands to form a rectangle. Place in a cool place to firm up.

Soften the 125g butter and form a rectangle (1/2 the size of the dough). If you don’t have tourage butter, you can use AOP Poitou Charentes butter.

On a lightly floured work surface, roll out the dough into a rectangle and place the butter in the middle. The butter should be between 12 and 15°C and the tempera between 6 and 8°C. Overlap the two ends of the dough.

Roll out the dough into a long rectangle, rotate by 90°C and turn twice. Fold the left side 1/3 towards the center and then the right side 2/3 without overlapping. Then fold in half. Cut on both sides. Place in a cool, film-covered place.

Roll out the dough into a long rectangle. Make a single turn and chill, covered with cling-film, for at least 30 minutes.

Make a second simple turn and place in a cool place, filmed, for at least 30 minutes.

Blueberry compote
✔200g fresh or frozen blueberries
✔30g caster sugar
✔2g NH pectin

Place the blueberries in a saucepan and heat over low heat, stirring regularly, for around 5 minutes. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature. You can also blend the compote.

Shaping the breads

The next day, roll out the violet dough to the same size as the white. Brush the white dough with water and place the violet dough on top. Cover with film and chill for at least 45 minutes.

Roll out the dough into a 30cm x 30cm square. Cut the square in half, then cut 8.5 x 15 cm strips (8.5cm for the length of your chocolate sticks).

Turn the dough over on the green side. The dough needs to be cold before cutting, so don’t hesitate to chill it again. On each rectangle, make very shallow cuts on the green side using a cutter, leaving a 5 mm margin around the edges. Turn the pastry over.

Spread blueberry compote evenly, leaving 1 cm all around, 2 white chocolate sticks per pastry rectangle, then roll out loaves loosely.

Place on a baking sheet lined with silpain or baking paper.

Let stand for 2 hours at room temperature.

Bake at 175°C for about 30 minutes. Remove to a wire rack immediately after baking.

The syrup
✔30g water
✔30g sugar

Bring sugar and water to the boil in a saucepan. Apply hot to the loaves as soon as they come out of the oven, using a brush.