Charentaise Toque

Ingredients (You need the following ingredients) for Onion Topping:

• 1kg Onion
• 40g Olive Oil
• 450g Pork Belly or Smocked Meat 
  
• 150g 82% Fat Unsalted Butter 
• 1g Thyme

Ingredients (You need the following ingredients) for Dough:

• 750g T45 Flour
• 750g T55 Flour
• 84g Yeast 
• 40g Salt
• 150g Sugar
• 500g Eggs 
• 300g Whole Milk
• 600g 82% Fat Unsalted Butter 
• 650g Onion Filling 

Preparation for Onion Topping: 

1. Fry the pork belly or smoked meat in a pan and then drain.
2. Chop the onions and gently cook them down with the butter, oil and thyme.
3. Keep refrigerated.

Preparation for Dough: 

1. The day before, chill all the ingredients. Knead the flours, yeast, salt, sugar with the eggs and milk for 5 minutes at speed 1.
2. Knead at speed 2 for 20 minutes. When the dough slaps together, incorporate the butter and the onion topping.
3. Leave to rise for 1 hour at room temperature. Deflate and then refrigerate. 
4. Butter the pound cake tins with softened butter.
5. Fill the molds with 550g of dough.
6. Leave to grow for 3 hours at 26°C.
7. Bake at 170°C for 10 minutes. Rotate the tray and then finish baking for 35 minutes. 

Chef's Tip:
You could offer original packaging for this piece, for example using kraft paper and raffia.