Everyone has a soft spot for sugar pie—a comforting dessert from northern France and Belgium that evokes childhood memories. We've all savored it, sometimes in excess, and begged our mothers or grandmothers to bake it. This nostalgic treat boasts a tender brioche dough topped with a creamy, caramelized filling of butter, crème fraîche, and cassonade or brown sugar. Simple to prepare yet irresistibly gourmet, renowned chef and pastry expert Cyril Lignac shares his brioche version, revealed on RTL radio, complete with pro tips for perfection.
Chef Cyril Lignac's Sugar Pie Recipe
Ingredients:
- 300g flour
- 10g sugar
- A pinch of salt
- 8g dry baker's yeast
- 20ml milk
- 3 eggs
- 150g softened butter
- 2 tablespoons crème fraîche
- Cassonade sugar or brown sugar
Preparation steps:
- In a mixer bowl, combine the flour, 10g sugar, and pinch of salt.
- Make a well in the mixture with a spatula or your hands, then add the baker's yeast.
- Warm the milk gently in a saucepan over low heat and pour it in to activate the yeast.
- Add two eggs and mix everything together.
- Incorporate the softened butter to enrich the brioche dough. Knead until smooth and form a ball.
- Let the dough rest for 2 hours at 28°C.
- Roll out the dough and degas it by pressing several times.
- Spread it 1cm thick on a baking sheet into a 28cm circle. Let it rise again for 1 hour at room temperature.
- Meanwhile, whisk the crème fraîche with one egg.
- Use your clean fingers to poke holes in the dough. Pour in the cream mixture, then sprinkle generously with cassonade or brown sugar. Add butter pieces if desired.
- Bake at 190°C for 25 minutes until golden and caramelized. Enjoy warm!
Also read:
Apricot crumble by Cyril Lignac: the gourmet recipe with good seasonal products!
Clafoutis with cherries by Cyril Lignac: the gourmet recipe that takes us back to childhood!
Yogurt cake by Cyril Lignac: here is the super easy recipe for an extra soft result!
