1- Put 50g of flour in a small basin.
2- Add the yeast and tepid water to obtain an elastic dough.
3- Knead by hand and shape into a small ball.

Proving: Allow the yeast mix to prove in a warm oven.

Mixing: Mix the rest of the flour, the salt, sugar and eggs thoroughly in a blender. Add the yeast mix when the dough no longer sticks to the sides, then add the butter. Blend for several minutes until perfectly smooth. Stir in the gratons or fritons. Dust with a little flour and transfer to a bowl.

Rising: Cover with a cloth and leave to rise at room temperature.

Fermentation: When the dough has practically doubled in size, after 1 or 2 hours, punch it down and fold over on itself several times. Store for 24 hours in the refrigerator at +4, +5°C, covered with a cloth, before using the next day.

1- Roll out the pastry to 2mm thick, brush with beaten egg and spread with gratons or fritons.
2- Cover with a second layer of pastry and roll out.
3- Brush with beaten egg and cover with grated Gruyère.
4- Leave to cool in the refrigerator then salt to taste and cut into fingers.

Mixing: Mix all ingredients for 15 minutes at low speed, 2 minutes at medium speed. Prove for 2 hours.

Various toppings: Roll out, score, and add a choice of toppings:

• Pizza mix, gratons
• Béchamel sauce, grated gruyere, gratons
• Béchamel sauce, cream, mushrooms, gratons

1- Roll out two balls of flaky pastry to 3mm thick, and place one on a moistened baking tray.

Gilding: Brush with beaten egg and cover with slices of potato.

2- Sprinkle with salt, pepper, garlic and chopped parsley and gratons or fritons.
3- Top with the second round of pastry, press together and shape the edges. Brush with beaten egg and prick with a fork.

Mixing: Mix all ingredients for 10 minutes at low speed. Leave to prove at 24°C.

Rising: 30 minutes.

Mixing: In a bowl, dissolve the salt, sugar and powdered milk in the water. Add the flour and yeast and mix for around 4 minutes at medium speed. Incorporate the butter and increase the mixing speed for one minute, adding the 400g of gratons or fritons.

Proving:Leave in a warm place to prove for around two hours. If necessary, split the dough once.

Shaping : Shape the dough into the desired size and knead well to eliminate carbon dioxide. Fill loaf tin (round or rectangular) up to one third. As an indication it generally takes 800g of dough for a tin 27cm long x 9cm high x 10cm wide.
Leave to rise, uncovered, in an oven at around 32°C. After 35 to 45 minutes, the dough should have filled ¾ of the tin.

1- In a pan of water mix together salt, pepper and butter and bring to the boil.
2- Remove from heat, sieve and add the flour and stir vigorously.
3- Add the gratons or the fritons and then beat in the eggs little by little with a mixer at medium speed.
4- Pipe small balls of this choux mixture onto a lightly buttered baking tray.

1- Mixing: Finely chop the veal shoulder, the ham, the onions, garlic and parsley. Place in a stainless-steel bowl and mix together, progressively adding the eggs (which have been beaten together with the egg yolks), the cognac, salt, pepper, thyme and powdered bay leaf. Add the gratons or fritons.

2- Rising: Leave the mixture to rest for 24 hours in a refrigerator at +5°C before use.

3- Shaping: Cut rounds of the required size out of rolled out flaky pastry (two for each pie). Place half on a baking tray, brush the edges with beaten egg. Spread a layer of the meat filling on each round and cover with a second round. Pinch the edges together to seal, score the top of the pie to decorate and brush with beaten egg.