COCU Boulangerie's Easter bagel is a soft brioche dough filled with French-style pastry cream, decorated with slivered almonds, almond and hazelnut praline and powdered sugar. Morgan Chauvel, the master baker and founder of COCU, shares his recipe to prepare it at home and no secrets are kept.
It is made only with the yolk of the egg (WITHOUT THE CLEAR) Butter is added, but VERY COLD. Powdered sugar is placed over the entire surface, apart from the center.