For the dough

  • 270g of flour,
  • 10g of baker’s yeast,
  • 3 tbsp of milk,
  • 1 tbsp of sugar,
  • 75g of softened butter,
  • 1 pinch of salt

For the wine cream

  • 2 whole eggs and 1 yolk,
  • 15 cl of white Jura,
  • 75g of secure,
  • 1 tbsp of cream

For finishes

    • 50g caster sugar,
    • 50g of butter

Step 1

Mix the yeast with the warm milk and let it swell.

Step 2

Mix the flour, 1 pinch of salt, 1 tbsp of sugar, add the softened butter (this can be done in the mixer bowl), then the yeast diluted in the milk. Quickly work all the elements, pick up the dough in a ball and let it rest for 2 hours.

Step 3

Preheat the th7 oven.

Step 4

Butter a tart pan on the top edge and roll out the dough.

Step 5

Beat the 2 whole eggs and the yolk and 75g of sugar until the mixture whitens and then add the cream and white wine.

Step 6

Pour the device on the dough and bake for 20 minutes.

Step 7

At the end of this time, take the pie out of the oven, powder it with caster sugar (50g) and sprinkle it with butter hazelnuts (50g). Re-bake in medium oven for 15 minutes.

Step 8

Serve warm.