Brioche Dough for Savoie Country Tarts

Name: Brioche Dough for Savoie Country Tarts (Brioche à Èpoche)
Yield: 6 to 8 servings
Cuisine: French
Ingredients: Tiny pinch of salt; 1 egg, beaten; 1 teaspoon cornstarch; ¼ teaspoon almond extract; 2 cups cold milk; 1 teaspoon orange flower water or other flavoring of your choice; 4 tablespoons softened unsalted butter; ½ cup grated almond paste; 6 egg yolks; ½ cup sugar; Pinch of salt; 6 tablespoons flour; 1 teaspoon orange flower water or grated lemon rind; 2 eggs; 6 tablespoons unsalted butter; 2 cups unsifted all-purpose flour; 2 tablespoons cornstarch; 1 envelope active dry yeast; 2 tablespoons sugar

Brioche à Èpoche

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Ingredients

2 cups unsifted all-purpose flour
2 tablespoons cornstarch
1

Europe
France
Dessert
Savoie
Mediterranean
Pie
Vegetarian

Method

Follow exactly the procedure indicated. To shape the épogne, keep the dough cold, roll it out into 2 flat disks to fit into one 12- or two 8-inch buttered baking pans. Fill as you like, using the suggestions below or another of your choice.

Beat the egg yolks with the sugar and salt until they form a heavy ribbon when falling from the beaters. S