Galette Bressane originated in Ain/Bresse. It is located in the regions of Auvergne-Rhône-Alpes and Bourgogne-Franche-Comté of eastern France. Galette Bressane could be called a cousin of the galette au sucre de Pérouges. In Lyon, pink praline (pralines roses) are often added to the pastry. Galette Bressane can be made with brioche or croissant dough into individual portions or large disks like pizzas. Once you allow it to proof, the insides are fill with heavy cream or crème fraiche and bake at a relatively high temperature.
Make one brioche recipe a day before. The ultimate brioche recipe version is available on my Shop Page/Pastry Fundamentals Course (Brioche À Tête). 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/10 cm 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.
Bake Galette Bressane for 8 to 10 mins. If the filling overflows during cooking – it's ok. Enjoy!