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Yeast Pastry
Pâte à foncer fine
Preparation info
- For
eight
people - Difficulty
Easy
- Ready in
15 min
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
Method
- Spread the flour in a ring on a board or worktop leaving a well in the centre. Put the salt, sugar, lukewarm milk and the yeast into the middle. Make sure they are all dissolved by stirring and mixing them with your fingertips inside the well of flour.
- Add the egg yolks and the softened butter, draw the flour gradually into the well and work everything together