Puff pastry braid with shrimp and scallops and saffron cream

Steps to follow

• STEP 01

  Preheat the oven to 190 degrees Celsius (375 F).

• STEP 02

  Thaw the shrimp and scallop mix according to the instructions on the package.

• STEP 03

  Unroll the puff pastry (leave it on the parchment paper) and place it on the baking sheet.

• STEP 04

  Melt the butter and olive oil in the pan.

• STEP 05

  Saute the shrimp and scallops over high heat until golden brown. Then remove them from the pan. Reserve.

• STEP 06

  Deglaze the bottom of the pan with the white wine. Lightly scrape the bottom of the pan using the spatula. Lower the heat.

• STEP 07

  Pour the cream and saffron into the pan. Simmer for a few minutes so that the saffron has time to infuse and the cream has reduced to a thicker consistency.

• STEP 08

  Return the shrimp and scallops to the pan. Mix everything to coat them well with saffron cream. Reserve in the cool.

• STEP 09

  Divide vertically into three thirds the puff pastry (without cutting it). On the outer two-thirds, cut the dough horizontally using a knife into thin strips 2cm wide.

• STEP 010

  In the ramekin, beat the egg yolk with water. Reserve.

• STEP 011

  Garnish the central third of the shrimp and scallop mixture. Leave 2 cm empty at both the top and bottom ends.

• STEP 012

  Start by folding the edges of the top and bottom of the puff pastry on the filling.

• STEP 013

  Then fold in a braiding, the slats of the sides on top of each other alternately. Continue with all the slats.

• STEP 014

  Brush the puff pastry with the beaten egg yolk mixture . Note that it should not flow on parchment paper. If necessary, remove the excess with paper towel.

• STEP 015

  Bake for 20 minutes until the braid is well browned and swollen.

• STEP 016

  Serve hot on a bed of green salad.