The fruit compotée insert in a puff pastry brioche

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. Remove the dough from the 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 the dough 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 the dough out to 20 cm wide and 55 cm long.

Cut four strips 5 cm wide. Shape each strip into a zigzag and then place them in rectangular moulds measuring 20 cm by 8 cm. Leave to rise at 27°C for 2 hours. Bake at 170°C for 30 mins. Remove from the oven and place on a wire rack to cool.