• 850 g (2 lb) brioche dough or failing that, puff pastry
• 125 ml (1 / 2 cup) sour cream
• 125 ml (1 / 2 cup) cream 35%
• 1 egg beaten with a little milk
• 125 ml (1 / 2 cup) grated maple sugar

1. Spread the dough (about 1 inch thick) over an area of 10 to 12 inches. Combine sour cream and cream to 35%. Brush the dough beaten egg yolk and divide the mixture of the two creams on top.
2. Finish by sprinkling of grated maple sugar (about 80 ml or 1 / 3 cup) and cook for 25 to 30 minutes in oven at 190 oC (375 oF). Upon exiting the oven, add the sugar maple remaining grated (about 45 ml or 3 tbsp).

Cooking time: 25 to 30 minutes
Serves: 4
Jean-Louis Sibuet, owner
Boulangerie Sibuet
Saint-Jean-Port-Joli, Bas-Saint-Laurent