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6 to 8
servingsEasy
Published 1989
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