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Since 1945, the recipe for Montricher’s artisanal flute has remained virtually unchanged. Jean-Pierre Laffely, creator of these typical specialities from the foothills of the Jura, passed it on to his son Mario, who in turn bequeathed it to his successor Dominique Ernst of La Sarraz. If the ingredients are known – flour from the Grands Moulins de Cossonay, butter, yeast, salt and malt but no preservatives – the mystery remains as much about the proportions as about the cooking method. “There’s a little trick to baking that I inherited from my predecessors, a special working method that gives the fluettes a particular texture, appearance and taste,” says Dominique Ernst, who won’t say any more.
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