dark and light divider

Galette Bressane

Ingredients

  • Chilled Brioche Dough: 1 lb.
  • Crème Fraiche: 360 g
  • Granulated Sugar: 180 g
  • Vanilla Paste: 8 g
  • Egg wash: as needed
  • Pearl Sugar: as needed

Directions

  1. Prepare Dough: Roll chilled brioche dough into a 10” circle and place it on a sheet tray.
  2. Proof Dough: Proof for about 2 hours until it holds an indentation when pressed.
  3. Make Custard: Mix crème fraiche, sugar, and vanilla paste.
  4. Preheat Oven: Preheat to 325°F.
  5. Dock Dough: Press down the center of the dough, leaving a rim around the edge.
  6. Add Filling: Pour the custard mixture into the center cavity.
  7. Bake: Bake until golden brown, about 25-30 minutes.
  8. Cool: Let it rest at room temperature for several hours to set the custard.
  9. Finish: Brush glaze around the edge and add pearl sugar if desired. Optionally, add seasonal fruit or berries.
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