Preparation
1 Preheat your oven to 160°C in convection mode. Unroll the first puff pastry. Spread a thin layer of fresh Isigny cream with the back of a tablespoon.
2 Finely chop your pink onion and sprinkle on the cream, then sprinkle a handful of grated Emmental.
3 Arrange your 4 slices of ham to cover the entire surface, then sprinkle again with a handful of grated Emmental.
4 Unroll the second puff pastry. Spread a thin layer of fresh Isigny cream with the back of a tablespoon. Then place it to cover everything. The Isigny fresh cream against the grated Emmental. Press gently with the palm of your hand. Then remove the wax paper from above.
5 Place an overturned glass at the center of the circle of puff pastry. Cut strips in the dough to make bands (the easiest is to cut like a cake into 6/8/12 or 16 bands). Leaving the glass, gently turn your strips one by one on themselves by one turn or two.
6 Mix the milk and Maggi flavor and brush the surface of the puff pastry with a brush. Sprinkle some twists with black sesame, as well as the center if desired (remember to remove the glass). Bake for 1 hour at 160°C. Check cooking. Enjoy when ready.
To conclude Tips: Let yourself be tempted by different versions such as smoked salmon/Boursin, diced gizzards/goat cheese, … but remember to take flat foods to make twisting easier. Enhance with spices or aromatics to your liking: chives, garlic, curry, paprika, …And for the most gourmet, opt for a sweet version with chocolate or jam!