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Corman Artisan

Baker-Pastry chef

Rice capelletti

30 pastries

Puff Pastry

375 g flour (13 % protein)
6 g salt
300 g Sélection cream 35 % fat
300 g Extra Butter 82 % fat - Sheet
  • Knead the dough with all the ingredients (except layering butter sheet) for 2 to 3 minutes.
  • Shape into a rectangle and place on a baking tray.
  • Wrap the dough in a plastic film and place in the fridge to rest for one hour.
  • Temper the layering butter sheet (between 15 °C and 20 °C) before using, then pass it through a sheeter to achieve the correct plasticity. 
  • Remove the dough from the fridge, laminate to a thickness of approximately 7-8 mm, stretch the dough out and place the butter in the middle.
  • Fold the dough again, making sure that the two edges of the dough meet perfectly in the middle, without any overlap.
  • Start laminating the dough by rolling it out gently, without letting it exceed the width of the sheeter.
  • Rotate it through 90°, continue laminating, giving the dough two double turns.
  • Place the dough on a baking tray, wrap it in a plastic film and let it rest in the fridge overnight.
  • The next morning, remove from the fridge and give the dough two final double turns.
  • Let it rest for an hour in the fridge before working the dough.
  • Let it rest for another hour before baking.

Rice mass

140 g Rice
500 g milk
125 g sugar
100 g Dairy Butter 82 % fat - Block
  • Put the rice in a pan, cover with ample water and bring to the boil.
  • When it has reached the boil, drain the rice (this removes the majority of the starch from the rice, which otherwise would give it a sticky texture), then continue cooking in the milk. Halfway through cooking, add the butter and sugar.
  • Chill after cooking.


  • Laminate the dough to a thickness of approximately 2 mm. Cut the dough into 8 x 8 cm squares and glaze with beaten egg. Spoon a little of the cooked rice into the middle of each square, folding each one up to make a little hat (traditional capelletti shape).
  • Glaze with egg and bake for 45 minutes at 150 °C with the vent open.

Corman'products of the recipe