Sweet bun to share

The sweet bun to share

by Fabien Pairon


10-12 persons

for a GEOFORME mould  L.35cm, Ht 7.5cm

  • 330 g flour T55
  • 8 g of fine salt
  • 40 g of sugar
  • 1 teaspoon of orange blossom
  • 20 g of yeast
  • 200 g of whole eggs
  • 200 g of butter
Browning: mix 1 egg, a dash of liquid cream and a pinch of salt


Put the flour, salt, sugar and yeast in a bowl.
Add the eggs to the flour one by one, as well as the orange blossom.
Knead well until you obtain a smooth and elastic mix
Form a ball, cover it with a cloth and let it prove for 1 hour at room temperature, away from air draughts.
Mix the dough again by incorporating the butter in small pieces and forming a smooth dough again.
Mould it in the GEOforme mould (L.35cm) after buttering it or lining it with a sheet of baking paper.
Cover with a cloth and let the dough rise for another hour.
Preheat oven to 170°C (thermostat 5.5)
Brown with a brush and bake at 170°C (thermostat 5.5) for 35 to 40 minutes. Prick the centre with a small knife. The blade must completely dry when it comes out... otherwise ... leave it for a few extra minutes.

Cool and turn out.


Fabien Pairon

Born in the north of Burgundy, Fabien Pairon began working in the food business at the age of 15. He initially trained as a chef and worked in France and abroad mainly in gastronomic restaurants and international catering service companies.
He set up his own catering and reception organization business in his home region and ran it for 6 years.
Just as the products must be magnificent, Fabien gives also a great importance to the excellence of the utensils used for his preparations. It is therefore quite natural that he has been cooperating with De Buyer France for many years.

His title of "Meilleur Ouvrier de France" obtained in 2011 led him to teach at EHL (Ecole Hôtelière de Lausanne), giving thus a new impulse to his career.

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