Ingredients (for 6 people)

• 25 g yeast

• 20 cl tepid water

• 250 g granulated sugar

• 500 g flour

• 250 g half-salted butter

• 1 beaten egg

Procedure

1. Mix tepid water with the yeast and a pinch of salt
    
2. In a mixing bowl, add the flour to the tepid water and knead it until you have obtained a homogenous pastry. Leave the pastry to rise for 30 minutes in a moderately warm place.
    
3. Roll out the pastry and distribute the butter over the whole surface.
    
4. Powder with sugar and fold the sides over the dough, just like you do when making puff pastry. Roll out the pastry again and repeat this operation four more times.
    
5. Butter a mould and place the pastry in it. brush the surface with yolk. Put in the oven for 25 minutes at 200°C.

How to Serve :

Serve tepid.

French Food     All the French recipes    French Main Dishes