By Alastair Little
This was my assistant Steve’s response to the unavailability of this speciality in summer. He laboriously translated it from an American recipe without the benefit of a set of measures.
Dissolve the yeast in the 2 tbsp warm water with the ½ tsp sugar. Put the egg yolks, the remaining water and the yeast mixture into the bowl of a mixer and combine. Add the remaining sugar, the butter, sa