Elsa's Comtoise galette


Elsa's Comtoise galette
This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).
100 K 4.1/5 (29 reviews)
Grade this recipe:
Keywords:
Last modified on: January 20th 2013
For 1 galette, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Cooking: 25 min.
All in all: 50 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


Stage 1 - 5 min.
Elsa's Comtoise galette
Preheat the oven to 390°F (200°C)

Put 250 g whole milk, 100 g caster sugar and 75 g butter into a pan.

Bring to the boil over medium heat.

Stage 2 - 3 min.
Elsa's Comtoise galette
Turn the heat down and tip in 150 g flour all at once.

Beat vigorously with a wooden spoon until the dough collects into a ball.

Remove the pan from the heat and leave to cool for 5 minutes. You can transfer the dough to a bowl now if you prefer.

Stage 3 - 5 min.
Elsa's Comtoise galette
Add 3 eggs one at a time, mixing well as you add each one...

Stage 4
Elsa's Comtoise galette
...until evenly mixed.

Stage 5 - 2 min.
Elsa's Comtoise galette
Pour in 120 g cream and mix once more.

Stage 6 - 2 min.
Elsa's Comtoise galette
Finish by adding 1 tablespoon orange flower water (if you wish) and mix one last time.

Stage 7 - 3 min.
Elsa's Comtoise galette
Spread the dough out into a buttered tart mould or tin.

Stage 8 - 3 min.
Elsa's Comtoise galette
Glaze the top.

Stage 9 - 3 min.
Elsa's Comtoise galette
Draw lines with a fork to decorative the top.

Stage 10 - 20 min.
Elsa's Comtoise galette
Bake for about 20 minutes, watching for colouration.
And to drink?
For a dessert Comtois the best is a wine Comtois: a small glass of "vin de paille" will be the top!
Keeping: A day or two in the fridge, protected by food film.
Source: Elsa, of course - she did all of it.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %230 RDI=20 %130 RDI=20 %2,280 RDI=110 %9,550 RDI: 110 %
Per 100 g6 RDI=2 %30 RDI=2 %10 RDI=2 %260 RDI=10 %1,100 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, egg
How much will it cost?
  • For 1 galette : 2.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Lemon Mayonnaise
Lemon Mayonnaise
This is almost as simple to make as a plain mayonnaise, but with the double lemon flavour of both zest and juice for a delicate, fresh tang.
February 17th 201691 K4.5 5 min.
Chocolate tart
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
November 16th 2013297 K 15 2 hours 30 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017469 K4.2 2 hours 15 min.
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21th 2011312 K 24 35 min.
Sandwich bread
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
October 24th 2017358 K3.9 3 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page