My hosts often ask me for recipes for pastries or cakes served at the Villa. In order to make your life easier, I have chosen to group them here, bon appétit!
- 500 grams of T45 flour with a tablespoon of yeast
- A pinch of salt
- 80 grams of sugar
- 80 grams of butter
- 20cl milk
- 2 beaten eggs
In a bowl, put the flour and the sifted yeast, the sugar, the salt.Add the butter in small pieces and mix everything with your fingertips as for a shortcrust pastry and mix into the dry ingredients.
Make a well, add the beaten eggs, milk and mix quickly to obtain a fairly soft dough.
Pour onto a floured work surface and knead quickly to smooth the dough and roll it up.
Flatten with a roller to a thickness of two centimeters, cut out circles of five to seven centimeters, place them on a plate lined with a sheet of baking paper. Brush with a mixture of beaten egg and milk.
Cook for about twelve minutes until they take on a golden color.
Taste them lukewarm, buttered with crème fraîche and jam!