Our recipe for this traditional creamy and delicious Swiss dessert.
Preparation: 25 minutes
Rising: 1h15
Cooking time: 20 minutes
Difficulty: Simple
Quantity: 8 parts
Ingredients :
28 cm Ø tart mold
Dough:
- 350 g flour for braids
- ¼ teaspoon of salt
- 15 g yeast, crumbled
- 2 dl of milk
- 1 small egg, beaten
- 40 g butter, melted and cooled
Trim:
- 100 g double cream or full cream
- 1 egg yolk
- 50 g of pearl sugar
Recipe :
Dough:
- Mix the flour and salt, form a well.
- Dilute the yeast in a little milk, pour into the well with the rest of the milk, the egg and the butter.
- Knead until you obtain a homogeneous dough.
- Cover and leave to double in volume at room temperature.
- Roll out the dough in a round on a lightly floured surface.
- Place on a baking sheet lined with parchment paper.
- Cover and let rise again for 15-20 mins.
- Prick generously with a fork.
- Preheat the oven to 200°C (hot air/fan: 180°C).
Trim :
- Mix the cream and egg yolk, spread over the dough.
- Garnish with pearl sugar.
Bake for 20-25 minutes in the lower part of the preheated oven.
){kind=link}