1,613 easy and fully explained recipes, with +66K photos and 77 videos

This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).

Get every new recipe, step by step in pictures, by email. Free, max 2 emails a week.

Brioche galette

Name: Brioche galette
Prep time: 1 h 48 min
Cook time: 15 min
Total time: 2 h 3 min
Yield: 1 galette
Cuisine: French
Ingredients: 200 g brioche dough; 30 g butter; 2 tablespoons caster sugar; 20 g beaten egg

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

112 K 4.5/5 (8 reviews)481477

Duration

2 hours 5 min.

Difficulty

Easy

Last modified on: October 27^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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

Times for this recipe

Preparation

20 min.

Resting

1 hour 30 min.

Cooking

15 min.

All in all

2 hours 5 min.

Preparation 20 min.

Resting 1 hour 30 min.

Cooking 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 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.

Step 2 - ⌛ 5 min.

Place the galette on a baking sheet.

Step 3 - ⌛ 1 hour 30 min.

Glaze the top.

Let rest in a warm place for 1.5 hour.

Step 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.

Step 5 - ⌛ 1 min.

Sprinkle with 2 tablespoons caster sugar.

Step 6 - ⌛ 15 min.

Bake for 10-15 minutes...

Step 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.

Keeping: A few days. Reheat before serving. .

Source: Based on a recipe by Thomas Marie.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=12 %	38 g RDI=14 %	24 g RDI=34 %	403 kcal RDI=20 %	1,685 kJ RDI=20 %
Whole recipe	21 g RDI=32 %	105 g RDI=40 %	67 g RDI=92 %	1,109 kcal RDI=55 %	4,641 kJ RDI=55 %