500 gr of flour
1/2 tablespoon of salt
1/2 tablespoon of baking powder
50 gr of Greek or plain yogurt
Add 15 cl of milk little by little
Add 5 cl of milk little by little
Leave to stand 10 min
During this time, prepare the mushroom cream with 30 cl of milk
2 tablespoons of sifted cornstarch
1 tablespoon of flour
Salt and pepper
then heat until the cream thickens
Add 80 gr of cheese
Pour 1 shallot cut into a bowl and add the cream
Add 120 g of mushrooms (not precooked)
After 10 min roll the dough into a sausage
Cut in 4
Melt 100 g of butter
with 6 cl of oil
Roll out 1 dough finely
Brush with melted butter and oil
Fold into a wallet and set aside
Do the same with a second dough without folding it
Place in the center the first dough folded and folded the second on top
Do exactly the same thing with the 2 remaining doughs
Then roll out each dough one last time in this way
Pour half of the mushroom cream along the entire length of the center
Fold in this way then turn the dough to place it on a baking sheet
Brown with a mixture of milk + egg
Be generous
Finish by making notches on each puff pastry
Bake at 170 ° for 1 hour (cover with a sheet of baking paper)