1. Dissolve yeast in 2 tbsp warm water. 2. Mix egg, butter, sugar and lemon zest thoroughly. 3. Add sifted flour little by little until dough is sticky but comes away from the sides of the bowl. 4.

Guillaume meets Martin Thibault, the fifth generation continuing to bake a family recipe for locals and tourists. Guillaume learns the tricks for making this sweet, thin, brioche pie known as the ...