Gateau Du Vully

A pie recipe for all foodies:

(*) Pie dish, 24 cm ø Mix flour and salt in a baking bowl. Make a dent.

Melt the yeast with the sugar and add half of the milk. Stir with a little flour from the edge to form a steam. Dust with flour and let rest for five to ten minutes until cracks appear in the flour.

Allow butter to melt. Cool slightly. Add to the dampfl form together with the remaining milk. Knead for ten minutes to form a smooth and supple dough. Cover and let rise for one hour.

Preheat stove to 220 degrees. Flatten the dough in a pie dish lined with parchment paper. Make indentations with your fingers. Stir double cream with egg yolks. Spread evenly over dough and sprinkle with sugar. Bake in the lower half of the oven for 20-30 minutes until golden brown. Serve lukewarm.

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