By Nicolas Boussin - Maxime Guérin

Recipe The Chef's hat

To make this dish

Ingredient list

  • Onion garnish
    1 kg onion
    40 g olive oil
    450 g poitrine de porc ou viande fumée
    150 g Lescure Unsalted 250g butter Roll 82% fat
    1 g Thyme
  • Dough
    750 g bread flour (T45)
    750 g T55 flour
    84 g yeast
    40 g salt
    150 g sugar
    500 g eggs
    300 g whole milk
    600 g Lescure Unsalted 500g butter Roll 82% fat
    650 g garniture oignon

The recipe, step by step

  1. 01

    Onion garnish

    Brown the pork belly or smoked meat in a frying pan and then drain.

    Finely chop the onions and lightly stew with the butter, oil and thyme.


  2. 02


    Chill all the ingredients the night before. Knead the flour, yeast, salt and sugar with the eggs and milk on the lowest speed setting for 5 minutes.

    Knead on the second lowest speed setting for 20 minutes. When the dough slaps against the sides, mix in the butter and the onion garnish.

    Leave to rise for 1 hour at room temperature. Knock back and then refrigerate.

    Grease the gâteau battu moulds with softened butter.

    Place 550g of dough in each mould.

    Leave to rise for 3 hours at 26°C.

    Bake at 170°C for 10 minutes. Turn the tray and then finish cooking for 35 minutes.

    Chef's Tip

    You can present this product in an original and attractive packaging such as kraft paper or raffia.