The fruit compotée insert in a puff pastry nest

Mix the Pectin NHX with the sugar. Add the mixture to the compotée at 40 to 50°C and mix with a spatula. Bring to the boil briefly then chill quickly.

Insert is possible with all Ponthier Compotées. See the PDF recipe to adjust quantities according to flavour.

Using a whisk, mix the Natur Lin into the chilled compotée until they fully combine. Set aside in a pastry bag.

In a mixing bowl, add all the ingredients except the extra dry butter sheets. Knead on the lowest speed for 10 mins, then for 5 mins on the next speed up. Take the dough out of the mixing bowl then leave to rest for 30 mins at room temperature. Knock back the dough and put it in the freezer for 30 mins. Leave in the refrigerator overnight. Place the extra dry butter on the dough. Give it a double turn followed by a single turn and then put it in the freezer for 30 mins. Leave for 10 mins in the refrigerator and roll out the dough to 21 cm wide by 40 cm long. Cut 1 cm-wide strips from the 40 cm-piece then arrange the strips with the butter layers visible over the surface of the remaining dough. You need to make a piece of dough measuring 21 cm by 21 cm. Leave for 10 mins in the refrigerator then roll out in the direction of the visible butter layers to a thickness of 3.5 mm.

Using a cutter, cut 14 strips of 3.5 cm by 25 cm. Roll them up like a snail and then arrange in metal rings 7 cm in diameter, previously placed on a baking tray. Leave to rise at 27°C for 1 hour 30 mins then, using a greased small aluminium mould measuring 4.5 x 6 cm, press down into the centre of the pastry to create a cavity during baking. Bake at 170°C for 20 mins. Remove from the oven and place on a wire rack to cool.