bruno albouze galette bressane

Galette Bressane

Yields1 ServingPrep Time35 minsCook Time10 minsTotal Time45 minsDifficultyBeginnerRating


 1550 g brioche Make one recipe
 20 g egg yolk for eggwash
 50 g granulated sugar brown sugar can be subbed for
 50 g Piloncillo / panela sugar or turbinado sugar
 300 g heavy cream or use leftover chantilly
 5 g vanilla optional
 30 g powdered sugar



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.

Galette Bressane

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 90 minutes max.

proofed galette bressane


Set oven to 450ºF/230ºC. Lower oven temp to 400ºF/210ºC if using a fan oven. Deflate the center of the proofed brioche with your fingers in order to create a border. Egg wash the border with the egg yolk mixed with a dash of heavy cream and sprinkle some of the sugars. Fill the cavities with the Chantilly, top with more sugar and bake.

ready to bake galette bressane


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

baked galette bressane

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