Raspberry Petit Gateau with Chantilly Cream

In a bowl, sift the flour with yeast

Add the butter or margarine, salt, and milk

Work the dough until it doesn't stick anymore

Let it rest for at least 30 minutes

Roll out the dough on a floured surface to about 1 cm thickness

Cut out circles of 7 cm diameter (the dough will shrink slightly)

Grease and flour a baking dish and place the circles

Brush with milk and bake in a hot oven (200°) for 13-15 minutes

Let it cool, then cut into halves horizontally

Brush the bottom with butter and top with raspberries (or geléia)

Cover each half with a tablespoon of chantilly cream

Assemble 8 petit gateaus.