Bruno Montcoudiol is pastry chef Meilleur Ouvrier de France, world pastry champion. It is located on Rue du Commerce in Monistrol-sur-Loire and rue des Martyrs de Vingré in Saint-Etienne. In 2022, Bruno Montcoudiol also opened a boutique in Andrézieux-Bouthéon with Philippe Bel, chocolatier.
Bruno offers us his financial recipe with green lentil flour from Le Puy, a pure delight from Haute-Loire!
Bruno Montcoudiol
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Ingredients:
- 100 g butter
- 100 g icing sugar
- 100 g of eggs
- 100 g of Puy green lentil flour
- 50 g flour
- 2 g of baking powder
Step by step recipe:
Soften the butter to give it a smooth texture using a whisk, incorporate the icing sugar and mix.
Add the eggs and mix, add the powders and mix.
Using a pastry bag, put the mixture in buttered and floured molds, and garnish halfway.
Bake in a preheated oven at 165°C or thermostat 5,5 for 8 to 10 minutes.
Unmold and enjoy warm.
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