Cooking-ez.com

1,016 easy and fully explained recipes, with 12,353 photos and 77 videos

Brioche galette

This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.

53,8194.4/5 for 7 ratings

Last modified on: February 23^th 2012

For 1 galette, you will need:

1 200 g Brioche dough
2 30 g butter
3 2 tablespoons caster sugar
4 20 g beaten egg
Total weight: 280 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
18 min.	1 hour 30 min.	15 min.	2 hours 3 min.

Keeping:

A few days. Reheat before serving.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 5 min.

Put 30 g butter in the freezer.

Roll out 200 g Brioche dough into a flat cake 0.5 cm (quarter inch) thick.

Stage 2 - 5 min.

Place the galette on a baking sheet.

Stage 3 - 1 hour 30 min.

Glaze the top.

Let rest in a warm place for 1.5 hour.

Stage 4 - 7 min.

Preheat the oven to 180°C (360°F).

Glaze the galette a second time.

Remove the butter from the freezer and cut into small sticks while still very cold. Push these into the galette, regularly spaced.

Stage 5 - 1 min.

Sprinkle with 2 tablespoons caster sugar.

Stage 6 - 15 min.

Bake for 10-15 minutes...

Stage 7

... until the top is golden brown.

Best eaten warm.

Remarks

The weight of butter will depend on how rich you want it to be. Of course, you can use more than 30g if you like.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 galette : 1.28 €

Note : These prices are only approximate

Change currency:

Source

Based on a recipe by Thomas Marie.

More recipes?

This recipe uses (among others)

	Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Sausage in brioche, Mini apricot and pistachio brioches, 3-fruit brioche loaf, Pains briochés aux raisins, Apple and Blackcurrant Brioche Pies, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Bonnevaux apple tart, Galette Charentaise, Gâteau Breton (Brittany butter cake), Mushroom velouté, Milk rolls, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Ham spirals, Epiphany galette, Chinois, Tea and white chocolate biscuits, How to seal a terrine or casserole dish, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Caramel rice pudding, Eton mess, Chouquettes, Tarte Normande, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.