Ingredients for 6 servings:

• 250 g (2 cups) all purpose flour,
  
• 3 eggs,
  
• 150 g (3/4 cup) butter,
  
• 8 g (1 1/2 tsp) active dry yeast,
  
• 2 tbls of lukewarm milk,
  
• 10 g (2 tsp) granulated sugar,
  
• 5 g (1/2 tsp) salt

    For the filling:

• 1 liter (4 cups) milk,
  
• 200 g (1 cup) granulated sugar,
  
• 2 eggs, 2 egg yolks,
  
• 80 g (1/2 cup) flour,
  
• 1 teaspoon Maïzena,
  
• 2 drops of orange flower water

Preparation Steps:

1. Dissolve yeast in lukewarm milk.

2. Put the flour in a bowl and add the yeast mixture. Knead for few minutes before adding the eggs, sugar and salt. Knead again few minutes and add the soft butter in 3 times, mixing well until it's completely absorbed. The dough should not stick to your hand. Cover the dough with a clean clothes and leave to rise 1 hour.

3. Knead again the dough and leave it to rise 1 more hour.

4. Meanwhile, prepare the filling. Warm up the milk and mix in a bowl the eggs, the egg yolks and the sugar. When the mixture turns whitish , add the flour, the Maïzena and the orange flower water. Stir well before pouring the warm milk into it. Return the mixture to the pot over high heat, stirring constantly until preparation thickened. Remove from the stove.

5. Lay down the dough with your fist into a buttered pie mold. Prick entire surface with a fork. Pour the preparation into it and bake it in a warm oven (450 F) 15 to 20 min. Cool it in the mold before serving.

Wine Pairing Tips: A traditional Jura Vin de Paille or other sweet dessert wine makes for a perfect grand finale to a meal. Be sure to serve the wine well chilled so that the sweetness does not overpower the dessert. As an alternative, a Crémant or full bodied Champagne will also work well with the papets egg-based filling and pie-crust.