Savoyard brioche

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Savoyard brioche

Savoyard brioche

Number of people

200 g flour

20 g baker's yeast

2 eggs

100 g butter

100 g of bacon

200 g Beaufort (Gruyère is fine)

20 cl of fresh cream


Preparation: 2 min
Cooking time: 30 min
Step 1
Mix flour, whole eggs, butter ointment, salt and yeast. Work well until a homogeneous paste is obtained.
Step 2
Butter a pan and pour half of the dough into it, spreading it with a spatula to cover the bottom of the pan.
Step 3
Add the sliced cheese, bacon and cream to this dough.
Step 4
Cover with the remaining dough.
Step 5
Let rise for 2 hours.
Step 6
Bake for 30 minutes at 170°C (thermostat 5-6).
Step 7
Serve hot as a starter with a salad or at room temperature with an aperitif.
Author's note
It takes a little patience to spread the dough, especially the second half, but when it is raised, the defects no longer appear!

I add my grain of salt

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