Recipe for Cassel Pie

Crumble the yeast and incorporate it into a cup of milk previously warmed to about 40°C; stir for a few seconds to dissolve it well in the milk.

In a mixing bowl, combine the flour, salt, and sugar dry. Soften the butter and cut it into small pieces directly into the mixture, then incorporate it by hand until a uniform crumbly texture is achieved.

Make a well in the mixture and add the egg and the yeast and milk mixture. Using a tablespoon, gradually incorporate these new preparations until you achieve something fairly homogeneous, without overmixing.

Finish by kneading gently by hand. If too soft, dip both hands in a little flour.

Prepare the raw cream mixture: combine about 80g of raw cream with 1 egg yolk.

Shape the brioche dough into a ball of approximately 20 cm and let it rest for a few minutes.

Press the dough with your fingertips so that it covers the entire pie mold that will go in the oven with a non-stick paper.

Pre-bake the brioche dough with beans for 3 minutes. Distribute the block cut into 5mm cubes.

To finish, cover with the raw cream mixture and continue baking for 10 minutes at 180 degrees. Serve warm and add a sprinkle of pepper on top. Serve with a chicory salad.