Galette bressane au sucre

Name: Galette bressane au sucre
Total time: 35 min
Yield: Serves 8
Cuisine: Bresse
Ingredients: 400 g (14 oz) homemade brioche dough; 200 ml (¾ cup) thick crème fraîche; 100 g (½ cup) granulated sugar; 60 g (2 oz) unsalted butter; 1 egg yolk for glazing; 1 pinch of fleur de sel

Sugar and cream brioche tart from Bresse

⏱ 35 minServes 8Medium360 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

400 g (14 oz)homemade brioche dough
200 ml (¾ cup)thick crème fraîche
100 g (3½ oz)superfine sugar
60 g (2 oz)unsalted butter
1egg yolkfor glazing
1 pinchfleur de sel (flaky sea salt)

400 g (14 oz) homemade brioche dough
200 ml (¾ cup) thick crème fraîche
100 g (3½ oz) superfine sugar
60 g (2 oz) unsalted butter
1 egg yolk for glazing
1 pinch fleur de sel (flaky sea salt)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Roll the homemade brioche dough into a round about 1 cm (⅜ in) thick, then place it on the parchment-lined baking sheet.
Let the dough rise for 30 minutes somewhere warm until slightly puffed and soft to the touch.
Preheat the oven to 180 °C (350 °F) fan and brush the edge of the galette with the egg yolk beaten with a pinch of salt.
Press small, even dimples all over the surface with your fingertips, then gently spoon the thick crème fraîche into them.
Sprinkle generously with sugar and dot the dimples with small pieces of unsalted butter for a rich, caramelized crust.
Bake for 20 minutes until deep golden and the cream is bubbling, then let it cool a little before cutting and serving.