Galette Bressane

Let's delve into the exquisite world of Galette Bressane, a delightful creation originating from the picturesque regions of Ain/Bresse in eastern France. This delectable treat is a close cousin to the galette au sucre de Pérouges, adding a touch of charm to Lyon's culinary heritage by incorporating pink praline (pralines roses) into its pastry. What sets Galette Bressane apart is its versatility. Whether crafted from brioche or croissant dough, this indulgent delicacy can be fashioned into individual portions or substantial disks reminiscent of pizzas, offering a myriad of options to suit every preference. The magic truly unfolds when the dough is allowed to proof, paving the way for a sumptuous filling of rich heavy cream or crème fraiche that transforms this creation into a culinary masterpiece. Baked to perfection at a relatively high temperature, Galette Bressane promises a harmonious blend of textures and flavors that will leave you yearning for more. Join me as we embark on a gastronomic journey to discover the secrets behind this exquisite French delight that embodies the essence of tradition and innovation.

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Galette Bressane

Galette Bressane can be made using chilled croissant scraps instead.
Flour your work surface and divide the chilled brioche into 18X50g portions. Shape portions into tight rounds and refrigerate 30 mins to rest. Roll out each round into a 4-inch/10cm diameter disk and refrigerate. Place 9 disks per tray lined with parchment or silicone mat. The other half of brioche can be kept frozen for up to a month. Let proof at room temp for about 90 minutes.
Set oven to 450ºF/230ºC. Lower oven temp to 400ºF/210ºC if using a fan oven. Deflate the center completely of the proofed brioche leaving the border intact. Egg wash the border if desired. Sprinkle some sugar, add whipped cream, more sugar and bake.

Baking

Bake Galette Bressane for 8 to 10 mins. If the filling overflows during cooking – it's ok. Enjoy!

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