The Flamiche au Pavé de Cassel

Edouard Chouteau’s recipe – Chef of the restaurant La Laiterie


Brioche dough

  • 150 g of flour
  • 1,5 good tablespoon of powdered sugar
  • ½ pinch of salt
  • 50 g of soft butter
  • ½ baker’s yeast
  • ½ egg

Raw creamer

  • 80 g of raw farm cream
  • 1 egg yolk
  • 250 g Cassel steak


Brioche dough

– Crumble the yeast and stir it into a teacup of milk previously warmed to about 40°C; stir for a few seconds to dissolve it well in the milk.
– In a bowl, mix the flour, salt and sugar until dry.
– Soften the butter and cut it into small pieces directly into the mixture, and mix it in by hand until you get a homogeneous sandy texture.
– Make a well in the mixture and add the egg and the mixture of yeast and milk. Using a tablespoon, gradually incorporate these new preparations until you obtain something fairly homogeneous, without insisting too much.
– Finish by kneading lightly by hand. If too soft, dip both hands in a little flour.

Raw cream maker

Ajoutez environ 80g de de crème crue fermière ainsi que 1 jaune d’œuf.

The preparation of the Flamiche au Pavé de Cassel

– Roll the brioche dough into a ball of approximately 20 cm and let it rest for a few minutes.
– Press the dough with your fingertips to cover the entire ovenproof pie pan with non-stick paper.
– Pre-bake the brioche dough with peas for 3 minutes
– Divide the cassel slab into 5mm x 5mm cubes
– Cover with the raw cream mixture and bake for 10 minutes at 180 degrees
– Serve warm
– Add a turn of pepper mill on top
– Serve with an endive salad