Combine the milk and water in a bowl and dissolve the yeast.

Place the mixture in the bowl of a stand mixer, then add the melted butter.

Knead on low speed for 3 minutes, then on medium speed for 10 minutes, until the dough forms a ball that pulls away from the sides.

Cover the bowl with a damp tea towel, then put it somewhere warm for 1 hour.

Punch down the dough. Place the Flexipan star mold on a perforated baking tray and fill it with the dough, flattening it well so that it takes the shape of the mold.

Cover with a damp tea towel and let rise for another hour.

Preheat oven to 180°C (355°F) and bake for 45 minutes.

Let the bread cool completely before unmolding, then cut into 6 slices crosswise.

Cover the bottom section with fromage frais and slices of smoked salmon, then sprinkle dill leaves.

Place the second and third slices of bread on top.

Spread fig confit and fresh goat cheese on top.

Add the fourth and fifth slices and top with pieces of foie gras.

Cover with the top of the bread and cut along the lines of the star.

Three-tiered surprise bread

Name: Three-tiered surprise bread
Prep time: 1 h
Cook time: 45 min
Total time: 3 h 45 min
Yield: 10
Ingredients: 450 grams Flour; 35 grams Butter; 20 grams Sugar; 18 grams Yeast; 190 milliliters Whole milk; 110 milliliters Water; 5 grams Salt; 150 grams Cream cheese; 6 Smoked salmon; 5 stems Dill; 50 grams Fig confit; 150 grams Fresh goat cheese; 150 grams Foie gras

Ingredients

Bread

Flour : 450 grams
Butter : 35 grams
Sugar : 20 grams
Yeast : 18 grams
Whole milk : 190 milliliters (Warm)
Water : 110 milliliters (Warm)
Salt : 5 grams

Filling

Cream cheese : 150 grams
Smoked salmon : 6
Dill : 5 stems
Fig confit : 50 grams
Fresh goat cheese : 150 grams
Foie gras : 150 grams

Preparation

Combine the milk and water in a bowl and dissolve the yeast.
Place the mixture in the bowl of a stand mixer, then add the melted butter.
Knead on low speed for 3 minutes, then on medium speed for 10 minutes, until the dough forms a ball that pulls away from the sides.
Cover the bowl with a damp tea towel, then put it somewhere warm for 1 hour.
Punch down the dough. Place the Flexipan star mold on a perforated baking tray and fill it with the dough, flattening it well so that it takes the shape of the mold.
Cover with a damp tea towel and let rise for another hour.
Preheat oven to 180°C (355°F) and bake for 45 minutes.
Let the bread cool completely before unmolding, then cut into 6 slices crosswise.
Cover the bottom section with fromage frais and slices of smoked salmon, then sprinkle dill leaves.
Place the second and third slices of bread on top.
Spread fig confit and fresh goat cheese on top.
Add the fourth and fifth slices and top with pieces of foie gras.
Cover with the top of the bread and cut along the lines of the star.

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Three-tiered surprise bread