Ruby Plum & Cardamom-Hazelnut Rough-Puff Tresse

Instructions

1. 1

   In a wide bowl, toss 250 g All-purpose flour and 4 g Fine sea salt together. Add 200 g Cultured unsalted butter. Using your fingertips, press each butter cube flat into shards—we want flat sheets of fat, not breadcrumbs. Pour in 120 ml Ice water and bring the dough together with a spatula until a shaggy block forms.

   10 min

   Tip: Butter is not a garnish here—keep it cold so it creates distinct steam pockets.

2. 2

   Shape the shaggy dough into a rough 6x8-inch rectangle, wrap tightly in plastic, and chill in the refrigerator for 20 minutes to rest the gluten and firm up the butter.

   20 min

   Tip: If the dough feels sticky or soft, let time do the work in the fridge.

3. 3

   On a lightly floured surface, roll dough to a 8x16-inch rectangle. Fold the bottom third up and top third down like a business letter (a tour or envelope fold). Rotate 90 degrees and repeat this rolling and folding process two more times for 3 folds total.

   10 min

   Tip: Dust off excess flour between folds so the layers adhere cleanly.

4. 4

   Wrap the folded pastry tightly and chill in the refrigerator for 30 minutes to set the lamination.

   30 min

   Tip: Cold fat equals shatteringly crisp layers later.

5. 5

   While the dough rests, make the frangipane: beat 50 g Unsalted butter, 60 g Granulated sugar, and 0.5 tsp Ground cardamom together until light. Whisk in 2 tablespoons of 1 large Egg (reserve the rest for egg wash), 1 tsp Vanilla extract, 1 tsp Fresh lemon zest, and 80 g Hazelnut meal. Slice 350 g Fresh ripe plums into 1/4-inch crescents.

   15 min

   Tip: Cardamom adds a fragrant, citrusy warmth that bridges nutty hazelnut and tart plum.

6. 6

   Roll chilled pastry into a 10x14-inch rectangle on parchment paper. Spread hazelnut frangipane down the middle third lengthwise. Layer sliced plums over the frangipane. Cut diagonal strips 1 inch apart along both outer edges of dough, then fold strips alternately across the center fruit line to form a braided tresse.

   15 min

   Tip: Don't press too hard on the edges—let the cut layers breathe so they rise high.

7. 7

   Transfer parchment and assembled tresse onto a sheet pan. Chill in the fridge for 15 minutes while preheating oven to 400°F (200°C).

   15 min

   Tip: Baking cold pastry in a hot oven guarantees maximum rise and zero butter leakage.

8. 8

   Brush top of braid with remaining reserved 1 large Egg. Sprinkle over remaining 25 g Granulated sugar. Bake at 400°F for 30-35 minutes until deep mahogany gold and plum juices bubble thickly at the edges.

   35 min

   Tip: Look for a rich burnished color—pale pastry equals raw interior crumb.

9. 9

   Remove from oven, sprinkle immediately with 0.5 tsp Flaky sea salt, and cool on a wire rack for at least 10 minutes before slicing into warm, flaky portions.

   10 min

   Tip: The short rest lets juices settle so the bottom stays crisp.