Special Bressane Sweet Pastry

By corlear

Galette Bressane
Two galettes can be made with the following ingredients. The galette a la crème has thick crème fraiche and sugar spread on top. The other, made with the freshest of butter and sugar, is a galette au sucre. The Bressans eat it at any time of the day — for breakfast, mid-afternoon with tea or coffee or for dessert with a fresh fruit salad or a compote of stewed plums or cherries.

Ingredients

• For the galette a la crème filling:
• 15 g/1/2 oz fresh yeast
• 2 tablespoons lukewarm milk
• 500 g/l lb plain flour
• a pinch of salt
• 40 g/11/2 oz sugar
• 100 g/4 oz unsalted butter
• 3 eggs
• 1 egg yolk mixed with a little water, to glaze
• 2 —3 tablespoons thick crème fraiche
• 150 g/5 oz white or soft brown sugar
• For the galette a la sucre filling:
• 1 egg yolk mixed with a little water, to glaze
• 50 g/2 oz butter
• 150 g/5 ox white or soft brown sugar

Details

Servings 2

Preparation

Step 1

Crumble the yeast into the milk in a small bowl. Mash with a fork and leave in a warm place for 15 minutes.

Sift the flour, salt and sugar on to a large wooden board. Add the butter cut into small cubes. Make a well in the centre. Break in the eggs and pour in the yeast mixture. Using the fingertips, work the central ingredients together first, then draw in the flour. Knead the dough for 10 minutes or until elastic. Leave to prove in a warm room for 2 hours.

Galette a la crème (Sweet pastry with cream):
Preheat the oven to 230°C/450°F/gas mark 8.

Return half the dough to a large floured board. Roll out the dough, starting from the centre, to a circle 5 mm/¼ inch thick. Transfer to a baking sheet. To avoid spillage of the filling, shape a small ridge all round the edge with the fingertips. Glaze the pastry all over with the egg and water mixture, then spoon on the crème fraiche and sprtnkle the surface with the sugar. Cook in the hot oven for 15 minutes.